Famous Street Foods in Peru

Famous Street Foods in Peru



Sold at food stalls called anticucheras , this Peruvian version of kebabs has become popular throughout South America. Small pieces of meat marinated in vinegar and spices (including garlic, cumin, and aji pepper) are roasted on skewers, often with a boiled potato or piece of bread. Dating back to Inca times, anticuchos were originally made with llama meat and, later, starting with the Spanish, beef, especially the heart. Today they are made from various cuts of beef and sometimes chicken. A standard accompaniment is a sauce made from garlic, onion, vinegar, lemon juice, and beer.



Ceviche·fresh raw fish or seafood marinated in citrus juice·is probably the most emblematic Peruvian dish; it even has its own national holiday! There are an estimated 11,000 cevicherias·from market stalls to gourmet restaurants·in Lima alone. Ceviche stalls and shacks are especially common near fish markets or along beaches. The citric acid in the lime or lemon denatures the protein in the fish, which has the same effect as cooking. Some historians say that ceviche dish originated in Peru 200 years ago when local coastal people marinated fish in fermented passion fruit

In a standard Lima version, fish, often sole, flounder, or sea bass, is marinated in fresh lime or bitter orange, onions, aji chilies, salt, and pepper and served with roasted corn, a seaweed called yuyo , and cooked sweet potato. Often a small glass of the piquante marinade, called leche de tigre , or tiger milk, is served as an aperitif. Other ingredients include black clams, mixed fish and seafood, octopus, crayfish, black conch, even duck, and mushrooms. In a modern Japanese-Peruvian version called tardito , the fish is sliced into paper-thin slices. The Spanish took ceviche to other parts of their empire, including Mexico, Central America, Ecuador, Chile, and Spain, all of which have their own variations.



This popular sandwich is made from slices of jamon del pais in a roll of French bread topped with salsa criolla , mayonnaise, and lettuce. Jamon del pais is a local ham or pork loin seasoned with aji chili peppers, garlic, vinegar, and spices and served with the omnipresent salsa criolla , a spicy blend of thinly sliced onions, aji chilies, lime juice, and cilantro leaves.



Introduced by the Spanish, empanadas became a popular breakfast dish in Peru. The most popular filling is ground beef, but chicken and cheese are also used. Often hard-boiled egg, onions, olives, and raisins are added to the filling. The dough is usually sprinkled with icing sugar, and the empanadas are always topped off with a dash of fresh lime juice.



A popular breakfast dish is made from quinoa, a highly nutritious indigenous grain boiled with apples and mixed with hot milk. Another cereal is made from maca , a plant that grows in the Andes, which is mashed and boiled to produce a sweet, thick liquid mixed with milk. They are usually sold by the same vendor and sometimes served with bread or cake.



Potatoes, native to Peru, are a staple of the Peruvian diet. Papa rellena is a dish of ground meat, egg, and vegetables coated with mashed potatoes and fried. Another popular dish, especially along the coast, is causa ·mashed potatoes flavored with lime juice, onion, and chili and layered with such ingredients as avocado, chicken, canned tuna, or shellfish. It is served cold with hard-boiled eggs and olives. French-fried potatoes are a standard accompaniment to many items, such as salchipapa ·sliced sausage that is mixed together with the fries and served with ketchup or mayonnaise.



Chicha morada is a sweet beverage made by boiling local purple corn with pineapple, cinnamon, clove, and sugar. Sold in the evenings, emoliente is a traditional herbal drink made from roasted barley, various medicinal herbs, sugar, and lime. The actual ingredients vary by region and family. The drink is usually served hot. One of the most popular drinks is Inca Kola, a yellow-colored sweet soda flavored with lemon verbena.

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