If we talk about gastronomy, we cannot miss out on Peruvian gastronomy, which ranks third in the world.
The gastronomy of Peru is the result of the fusion of different culinary influences, which is why the great variety of stews that it presents, this great variety of Peruvian gastronomy is based on three sources: the particularity of the geography of Peru, the mixture of cultures and the adaptation of ancient cultures to modern cuisine.
Among the most representative dishes we can find:
CEVICHE:
It is raw fish in pieces marinated in lemon juice. It is served with slices of onion, sweet potato, lettuce and roasted corn or boiled corn (Choclo del Valle Sagrado)
LOIN JUMPED:
Another of the meat dishes, in this case beef strips that are mixed with onion and other vegetables. It is served with rice and French fries. We can taste this dish during lunch on our tours such as the Sacred Valley and Mountain of Colors where we can have access to a buffet lunch.
CHICKEN RICE:
Rice with chicken is a dish that consists of green rice cooked with chicken starting, seasoned with coriander and accompanied by vegetables (paprika pepper, diced carrot, celery, onion, shelled corn, peas.
CAUSE FILLED:
It is a mashed potato cake that is filled with different foods: minced meat, avocado, shredded chicken, tuna steak, prawns.
CUY:
This dish can be tasted roasted or fried. In the Sacred Valley, however, it is peeled and skewered whole on a stick and roasted that way. This dish is a daily meal in the Chari community which is the hostess on our Rainbow Mountain tour.
PICARONES:
The picarones are a dessert in the form of rings made with dough of wheat flour mixed with pumpkin and sometimes sweet potato and bathed in chancaca.
We cannot miss this opportunity and witness why Peruvian gastronomy occupies one of the first places in the world.
