There are two types of cuisine: traditional (comida típica) and Creole (comida criolla). Traditional food dates back to the Inca empire, while Creole food is a fusion of Spanish culinary traditions and Andean flavors.
Traditional food is incredibly flavorful, characterized by its rich taste and exquisite spiciness. You can try it in local spots known as “Chicherías and Picanterías.” Most dishes rely on two staple ingredients: potatoes and corn, both of which come in many unique varieties.
The most commonly used herbs and spices in these dishes include huacatay (Andean black mint), ají (yellow chili pepper), rocoto (hot pepper), oregano, red onion, cilantro, and ají panca (red chili pepper).
Most of these dishes are cooked over firewood in clay pots, which gives the food a distinct, special flavor.
Traditional Dishes
- Chuño Lawa: A hearty soup made with beef, chuño (freeze-dried potatoes), an onion stew seasoned with ground garlic, a sprig of celery, rice, carrots, fava beans, and peas. It is traditionally eaten using a wooden ladle.
- Pepián de Cuy o Conejo: Pieces of guinea pig (cuy) or rabbit meat, seasoned with onion, chili, and peanuts, served with a side of rice and potatoes.
- Timpu or Puchero: A rich stew prepared with beef and lamb, accompanied by potatoes, rice, chickpeas, cassava, peaches, pears, and sweet potatoes. (It is mostly eaten during Carnivals, a traditional festival in the city of Cusco).
- Anticucho: A Creole dish that was originally prepared without meat—an ingredient later added by the Spaniards. It consists of skewered beef heart marinated in a seasoning of ají amarillo (yellow chili), cumin, vinegar, beer, and oregano.
Traditional Drinks
- Pisco Sour: Pisco is a distilled spirit whose flavor varies depending on the type of grape used and its aging process. This signature cocktail is prepared with simple syrup, lime juice, egg whites, and ice.
- Chicha: A beverage with a rich history that dates back to pre-Inca times. Originally known for its alcohol content, it is made from fermented corn. In Peru, we have many different types of chicha (such as chicha morada, de jora, de quinua, loretana, de cacao, blanca, de siete semillas, huarmeyana, etc.), some of which are non-alcoholic.
- Coca Tea (Mate de Coca): This herbal infusion made from coca leaves has medicinal properties and serves as an excellent digestive aid. It is ideal for preventing or relieving altitude sickness.
