The Peruvian cuisine is one of the most diverse on the planet. The cuisine here has become known as the best in Latin America.
Inca heritage, Spanish, African, Basque, Japanese, Arabic, French, British and Italian come together to create an assembly of eclectic dishes. In addition to the main courses, the coast of Peru offers over 2,000 types of soup and 250 traditional deserts. Peru's unique geography, openness to blend ethnicity and the incorporation of modern with ancient cuisine are the Peruvian cuisine's three influences.
Peru's genetic diversity in many crops lays the ground work for many of these dishes. 35 varieties of corn can be found here as well as 15 species of tomatoes, 2,000 varieties of potatoes and 2,016 varieties of sweet potatoes. 2,000 species of fish are found in the salt and fresh waters and there are 650 native species of fruit.
In addition to this insanely large diversity in raw foods, the country has 28 different climates. The mix of climate and culture has a great impact on the local cuisine.
On the coast, the most popular dish is ceviche, a plate made primarily of raw fish that cooks by the juices of limes while it is marinating. The chupe de camarones is also popular.
The central coast cuisine is primarily creole through the cosmopolitan city of Lima. Tamales are commonly sold by street vendors and Huancayo is a popular potato side dish. Tiradito is ate in abundance as well as butifarras which is a ham, onions, peppers, lime and spicy sauces on a hamburger bun. Cau Cau is also ate often, a tripe stew that is accompanied with rice.
The Northern coast of Peru has more of an Indian influence due to the hotter climate. Shambar is a traditional soup made on Mondays only with wheat, ham, pork rinds, beans and toasted corn. Seco de Cabrito is a goat stew that is popular and sometimes made with chicken, beef or lamb instead.
In the Andes' valleys and plains, the diet is formed around corn. More elaborate dishes were once reserved for festivals but now are eaten everyday. Trout is a staple here and ostrich meat is commonly found on menus. This area is famous for rocoto chiles which are extremely hot and spicy chiles of Peru.
The Peruvian cuisine of the jungle is made with local products. Fish like paiche, bagre, sabalo and piranha are used in dishes as are many turtles and jungle mammals. Fruit is found in many dishes due to the vast availability. Exotic fruits like camu camu, pineapple, mango, anona, mamey and taperiva are popular.
The deserts in Peru are beyond impressive. Pastries, fudge, rice pudding and homemade ice-cream are adored favorites. Picarones are a “must eat” during your visit to Peru. They are a ring-shaped sweet fritter with a pumpkin base served with molasses syrup and simply amazing.
Although it is hard to say that people travel to Peru only for the food, there are more than enough choices to make that statement almost real. Every region of Peru will offer you restaurants and cuisines with something different and equally as delicious. Come hungry to this country, you're going to need the appetite!