Although we know that Peru is characterized by its exquisite cuisine, that is why this time I will let you know the dishes that our COSTA, SIERRA and SELVA regions have.
COSTA
The coast is known for the dishes of LOMO SALTADO, GREEN NOODLES, CEVICHE MIXTO, LOCRO DE ZAPALLO among many other varieties of delicious dishes.
🟡LOMO SALTADO: The Lomo Saltado is a typical dish of Peruvian cuisine consisting of beef, cooked rice and French fries. It is one of the most popularly consumed dishes in Peru.
Other names: Lomito saltado, Lomito a la chorrillana.
🟡GREEN NOODLES: Green Noodles are one of the best known dishes in all of Peru, since their flavors can be enjoyed with different food companions.
In Peru, there are varieties of presentation of this dish, such as green noodles with huancaína, green noodles with chicken, green noodles with lomo saltado.
🟡CEVICHE MIXTO: This is a world famous dish. The mixed ceviche, as its name implies, is a type of ceviche that is the masterful mixture of various marine products. Among which are the seafood and of course the fresh fish from our Peruvian sea.
🟡LOCRO DE ZAPALLO: Its original name was rocro, in Quechua, and then it changed to locro. The basic version is a squash stew with potatoes, chili peppers, corn and fresh cheese, and it is a wonderful vegetarian dish. Its appearance is not very sophisticated like most of our regional dishes. But sometimes, dear friends, appearances can be deceiving and when it comes to food, this is one of our most delicious dishes.
SIERRA
Thanks to the geographical accidents that the Peruvian highlands have, Andean gastronomy is characterized by bringing to the table a great variety of nutritious foods such as potatoes, sweet potatoes, broad beans, corn, among others.
🟠PACHAMANCA: One of the most emblematic dishes of the Peruvian mountain gastronomy and of the entire nation. It is a mixture of meats (beef, chicken, pork, sheep and guinea pig) that are seasoned with chincho and huacatay (Andean aromatic herbs), chili, pepper, cumin and other spices.
🟠LAMB'S HEAD BROTH: Among the typical dishes of the Peruvian highlands and throughout the country, this broth prepared with the head of the lamb stands out, substantial and with an intense flavor due to the large amount of calories, vitamins, minerals and nutrients it contains. It should preferably be the head of a young lamb, which is chopped and boiled for about two hours, the broth is accompanied with boiled yucca and mote.
SELVA
Special mention should be made of the most characteristic dishes of the jungle, among which we have: tacacho with cecina, juane, inchicapi, ninajuane, patarashca among many other varieties, being from this beautiful region I feel very proud of my gastronomy.
🟢TACACHO WITH CECINA AND CHORIZO: One of the most popular in the Peruvian jungle that is never lacking in the San Juan festival held in Iquitos, Yurimaguas, Pucallpa, Tarapoto and other Peruvian Amazonian towns and cities, it is prepared based on green banana that is softens when roasted or fried. Then it is crushed and mixed with lard.
🟢PATARASHCA: Patarasca or patarashca is a typical dish of the Peruvian and Colombian Amazon, which consists of a river fish fillet seasoned with turmeric (called palillo in the region), charapita (wild chili pepper from the Amazon jungle) and sachaculantro (cimarrón de cilantro) . It is toasted wrapped in bijao leaves of equal size.
🟢JUANE: In the list of typical dishes of the jungle, juane must be noted, an original recipe from Moyobamba, capital of the Department of San Martín and the first city founded by the Spanish. It looks like a great tamale and is also eaten during the San Juan festivities, hence its name. Although there are several types of juanes, the original is based on yucca. Rice is also very common.
💛🧡💚This is all dear friends, this time I showed you the different gastronomic culture that exists in Peru.💛🧡💚
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