12 Reasons why the Peruvian food is the best in the world

12 Reasons why the Peruvian food is the best in the world

1. No matter where you go, the food is delicious

From the elegant to the popular market, from the most expensive place to puestito street that never fails on a sightseeing tour with things to eat and drink on the way restaurant. Everything is delicious.

Lima and Arequipa are best known for its gastronomy local destinations; 3 of the best considered 50 restaurants in the world are located in Lima, however, Peruvians do not boast about it because they know that there are many places where you can eat just as well. That is why the first reason definitely have to be this, because Peruvian food is available to everyone.

2. The great mix of cultures in one cuisine

If the cuisine of ancient Peru we add hundreds of years of Spanish influence and finally add a cherry Asian and Italian cuisine immigration nineteenth century, surely we will get a great-or several-course. ¿Pachamanca Vs. Chifa? No, I want it all. The first is a preparation of meat and cooked in a hole in the ground on hot stones tubers, and the second a mixture of Cantonese cuisine with Peruvian, just a couple of examples of the variety of dishes that are available in Peru.

3. Beach, Jungle and Mountain

Ok, actually called coast, jungle and highlands, the point is that all this also comes together in a geographical location with direct access to the Pacific Ocean and its benefits (fish and shellfish of all kinds) and a fertile land with varying heights full of variety.

On the coast we have the tiradito, the litter and the chalaca choritos; in the mountains, Peruvian Andes, potatoes are the huancaína or ocopa; and the juane jungle, inchicapi and tacaco with cured meat. No matter if you do not know what they are, sure you’ll love.

4. Ceviche, just because

Yes, the ceviche (ceviche, seviche or sebiche, put the ce, that, vee and be whatever) itself has to be a reason. The best raw fish delicately mixed with sour, salty and spicy ingredients to delight anyone. There is a whole culture that revolves around the ceviche, the schedule of sinners, purity of flavor of each type of fish and care mix remaining ingredients. There are different ways to prepare it, one for each requirement palate, but either way, you’re going to say, “Hmm!” Sometime while you relames lips by tiger’s milk (the juice is ceviche, also used as appetizer).

5. Freshness ingredients

And it is that a culture that revolves around food has to be careful in the details. I put an example of excellence ceviche when tested in their native country; You know the characteristic odor of the fishmongers? Because in Peru they will not feel. The fish is always so fresh that never has a chance to largar smell, in fact, traditional cevicherías close their doors at 15:00. because logically, if the main ingredient was fish in the morning, mid-afternoon begins to lose its freshness and is no longer worthy to be prepared on a plate.

6. The variety of fruits and vegetables

The mixture of ingredients is the basis of a great cuisine and with so many options being born and growing everywhere, there is much to do. Fruits like cherimoya, lucuma and achiote, and vegetables such as lupine and quinoa are key ingredient in many preparations. hass, Mexicola, ester, pinkerton, zutano, reed, strong, bacon, gwen, black cross, and even an avocado called little finger, which is so small that you eat: only avocado (avocado) over 10 varieties are achieved bite. Not to mention the types of potato, which never ended.

7. Aji


Garcilaso de la Vega.

The love of this nation chili dates back to pre-Columbian times. There is a huge range of options it is said that more than 300 varieties- offering different sizes, colors and levels of hotness. Whatever the type used, everywhere are getting salsitas chili to accompany your meal that go with everything from a hamburger to a rice with scallops and squid ink. And for those who want to try in their full version and dare with spicy, there are always dishes such as stuffed rocoto available.

8. Colors

There is no doubt that attracts a colorful dish much to the eye and the palate then, in fact there are theories about color psychology that recommend us to eat at least 5 colors to be healthy. For Peruvians have super clear or leave them natural, because if something has its food, its color.

9. The stews and soups

Suck, carapulcra, tacu-tacu, cau-cau, sweet potato with filling and just started to count the number of dishes stews, soups and creams in this country. Do not know about you, but to me give me stews taste sensation, seasoning, strong tastes, smells grannies cooking, food repairing your soul and reconstructs the body. If both spicy ceviche and made you prone to heartburn, you need a stretcher.

10. The Canchita

In each restaurant, before lunch, they serve you a plate of mountain popcorn, which is only roasted corn (of any of the 30 types of corn have). Sometimes they serve only sometimes are various types of maize, peanuts or cottage cheese. The truth is that accompanies any situation quite well and is preparing for the palate flavors that follow. Do not worry about how much you eat, recent studies reveal that the mountain court is as healthy as eating fruit, for its antioxidant properties.

11. The drinks and Pisco

What else will serve as many fruits but is to do some juices and smoothies worthy of being served in paradise? Carambola with banana and enough ice for a tropical juguito; passion fruit, pineapple and camu camu; lucuma, cherimoya and milk; papaya, banana, honey and carob. There is something for everyone, including Inca Kola for lovers of soda.

Not to mention the pisco sour, the national drink -chilenos, not me molesten-, prepared with pisco, lemon juice, egg white, bitters and syrup. Perfect with a mountain popcorn, right?

12. Best peruvian put your part

It is no secret that Peru boasts its cuisine, but it is they have with what! So true is this that an online survey showed that Peruvians feel more identified with their food with their national symbols.

The big move that made internationally promoting itself as a destination for culinary tourism has made a lot grow and more and more restaurants and typical food are installed to entertain visitors. I do not say, says the British magazine “Conde Nast Traveler”, which ensures that Lima is the new culinary epicenter of the world.

Source: http://radiourbe.pe/noticias/articulo/12-razones-por-las-cuales-la-comida-peruana-es-la-mejor-del-mundo

Paolo Marchi: "Now everyone is talking about Peruvian food

Paolo Marchi: "Now everyone is talking about Peruvian food

Paolo Marchi, food critic. Italian gastronomic major producer and author visited Peru to try new flavors and enjoy our cuisine. He also took the opportunity to give us a good review

Being just 11 a.m., at the sushi bar JW Marriott hotel, the food critic Paolo Marchi tasted his first glass of Pisco Sour. “It did not take long,” he said at the beginning; but then he took three more sips with a face of astonishment. This time the schedule was the least. “If you have to write about food, you have to love the food and eat it all. Some say not like this or that, can be a specialist but you have to know everything, you have to taste everything, “says Marchi.

How did this passion for food?

When I was young I wanted to be a photographer or chef, but was not able to work with a camera and I could never learn in cooking school, so I started doing sports journalism. He is writing about all kinds of sports, but the food was my true passion. I always tried to go to eat new things, good restaurants. In 1990 or 1991 I started working in a more serious way about food and writing about Italian chefs.

Why did you decide to dedicate yourself to food critics?

Because I like to eat, I really like the ideas they have chefs, when they do something in their own way. When you have something new in front of you, it is difficult to understand why a chef thinks so. Yesterday I went to eat sushi and I loved the new flavors, ingredients, I like everything about it. Also, I see different things, I visit different places and I can eat dishes from around the world.

For you, what is it more complicated?

You have to work hard. When you go to a restaurant you get free dishes and say: ‘Try this or that’. The chef do so because their food is good and want to try it, but want to always work. Sometimes you just need some cheese, wine and relax, but it is not always possible. In addition, over time, you’re making a friend of the chef and in some cases lost their talent. Then you make a negative review and bother you. Sometimes they do not understand that one is only helping.

What requirements must a good restaurant?

Cocina Peruana

Cocina Peruana

Peruvian cuisine is considered one of the most varied in the world. Thanks to the pre-Inca, Inca and Spanish, and Japanese African immigration, French, Chinese-Cantonese, and Italian mainly to the nineteenth century heritage with 774 years of Muslim coexistence, brings together a wide variety of mixtures, along with Creole, in gastronomy four continents in just one country, offering a large variety of dishes of Peruvian cuisine constantly evolving, impossible to list in full. Only in the Peruvian coast, there are more than two thousand different soups and the country has more than 250 traditional desserts.

Today when a visitor or even a Peruvian feel to sample some of the Peruvian dishes might not know that is experiencing the result of a fascinating evolution of food and cultures. With the arrival of the Spaniards new species of animals, fruits and plants it was introduced. This fusion of the Inca food with the Spanish gave birth to Creole cooking new recipes appearing as Ocopa or quinoa which was considered a sacred food by the Incas.
But the story goes, the arrival of African slaves who cooked in the kitchens of the Viceroyalty, I contribute with more than a grain of sand to the evolution of our cuisine giving flavor and color, it is thanks to them that comes the delicious anticucho heart.

In the nineteenth century the Peruvian revolution avivo. The French presence and contribution to Peruvian food is the result of the fascination that had the Libertadores all French products. After independence, San Martin decree free entry to foreigners. In 1857 there were an estimated 20,000 Europeans living in Lima, these included French, Scottish, English, German and Italian, as well as citizens of most Scandinavian countries and the rest of the Mediterranean basin. Moreover, in 1899, they became the first Japanese immigrants, leaving its distinctive and essential mark on all meals in Peru.
As we noted Peruvian cuisine is a symbiosis of culinary cultures. Not only has deep pre-Inca, Inca and colonial roots, but also throughout its history has built gastronomic styles mulattos, European and Oriental.

Machu Picchu Weather

Machu Picchu Weather

Machu Picchu’s climate varies depending on time of year, you want to visit the Archaeological Site; although it is open to the general public throughout the year; it is important to choose the date for your visit so you can enjoy it to the fullest.

Machu Picchu is in a sub-tropical area, bathed by the Urubamba River and guarded by two snowy Salkantay by the south and Veronica in the north. The above mentioned factors influence the climate of the area, as well as the biodiversity of flora and fauna which have adapted perfectly to the diversity of ecosystems.

The temperature in Machu Picchu, ranges between 8 ° C and 21 ° C; with maximum temperatures of 19 ° C to 21 ° C and minimum temperatures of 8 ° C to 11º C, although at higher altitudes can reach 0 ° C.

It should be noted that given its location in jungle, rains are always present in any month of the year; as light drizzles that are not permanent. However, Machu Picchu is always visited.

In Cusco, in general, it has two distinct seasons or periods, the first is the rainy season and the second the dry season.

Tips for traveling to Machu Picchu

Tips for traveling to Machu Picchu

Before traveling to Machu Picchu we suggest you keep these recommendations to make your trip safe and enjoy it to the fullest

It is recommended that you travel to Machu Picchu in the dry season is from April to October. If you go during the rainy season, which is from November to March, taking into account climatic conditions vary.

Upon arrival in Cusco it is important that at least about 2 hours to rest your body adapts to the altitude. You can even take advantage and visit sites near the site such as the Cathedral, the church of San Blas, the Plaza de Armas, the Stone of 12 angles to each other.

Peruvian Gastronomy

Peruvian Gastronomy

Peruvian cuisine is considered one of the most varied and richest in the world. Thanks to the pre Inca the Spanish, African, Sino-Cantonese, Japanese and Italian immigration mainly to the nineteenth century heritage, Inca and, together, mixing and acriolla gastronomy and exquisite flavors of four continents, offering a unique and impressive variety of dishes typical Peruvian cuisine constantly evolving, impossible to list in full. Suffice it to mention that only in the Peruvian coast, there are more than two thousand different soups.

Knowledge is worldwide that Peruvian cuisine has already found a space within the most recognized in the world. It has recently been published in English on the website Epicurious, an important article on the benefits and importance of our kitchen. Reproduced part of the publication: “As they say, everything old has become new. And in the case of Peru, when we say “old” we mean old. One of the examples of how our chefs are looking towards the Andean roots, is the novel use which is given to the quinoa, a grain that dates back to the Incas, with a slight nutty flavor and 3000 years old, aptly named , low in carbohydrates and high in protein “wonderful food”.

Anyone making tourism in Peru, is immediately conquered by the local culinary wealth, and if you are a gourmet, always look for an excuse to come back and enjoy a new taste for discerning palate.

History of Peruvian Cuisine

Traditional Peruvian cuisine is a fusion of the way of cooking Spanish with the Peruvian natives. commodities such as potatoes, corn, peanuts, chili, and fish and seafood from our sea, dating back to the Inca Empire, which flourished in the Andes for thousands of years. When the Spanish conquistadors arrived in the 16th century, they brought with them European-style desserts and other ingredients such as chicken, beef and citrus fruits. Later came the African and Japanese immigrants, Italian, Chinese who helped create a tasty meal to date is eaten in homes and Peruvian restaurants.