Flavours of Peru

We can learn about the traditions and culture of a country in many ways, and the more our sense organs are involved in the discovery, the more exciting adventures we can have.

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In the case of Peru, you need to get acquainted with Peruvian cuisine, which is nourished by numerous traditions and heritage.

There are few lucky countries where there is such a wide range of culinary ingredients as in Peru. This is mainly due to the fact that there are half a hundred microclimates in the country. In addition, the country’s 2,000-kilometer Pacific coast is also one of the richest in fish and marine life in the world thanks to the Humboldt Stream. This fantastic ecological diversity is the basis of the extremely colorful culinary tradition that has elevated Lima to the rank of the continent’s gastronomic capital in recent decades. International success also required the integration of the cooking traditions of the peoples of the country.

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In the heyday of their history, the Incas integrated hundreds of coastal and Andean peoples into their empire, who could also get to know each other’s traditional elves. Archaeological finds indicate that the cuisine of Machu Picchu also contained fresh sea fish, mussels and crustaceans, and special fruits and herbs from the depths of the Amazon rainforest.

However, until the arrival of the Spanish conquerors, the Incas did not know steak, rice, or wheat bread. It was also only after that that fries, tomato sauce or boiled corn could be made in Europe.

However, in parallel with the European diadlute of potatoes and corn, the animals and plants introduced by the Spaniards began to be incorporated into Peruvian eating habits.

However, the ceviche could not have been created if, more than a hundred years ago, a large number of Japanese immigrants had not arrived in the country. It was the Nikkei tradition developed with their help that made Peruvian-Japanese cuisine known beyond the borders of the country.

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On October 26, 2007, the government will officially raise Peruvian cuisine to National Heritage status.

From then on, instead of historical warlords and pop stars, chefs became the greatest national heroes in Peru.

On a trip to Peru, it’s not worth missing out on the rather astringent camu-camu, or the chirimoya fruit, which is even sweeter than honey. In addition to the world-renowned Nobel Laureate Mario Vargas Llosa, we also need to know the names of Gason Acurio, or Virgilio Martínez Véliz, who are among the best chefs in the world.

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Virgilio Martinez, Gaston Acurio, Micha Tsumura, 3 chefs from Lima, enlisted in the World’s Top50 restaurants

Sure, two weeks wouldn’t be enough to sample all the delicacies of Peru, but if we drink a freshly made juice, taste the quinoa soup, and the ceviche made from fresh linguado, Peru’s stunning attractions will even get a special flavor we can remember forever.