Before a trip, I plan the travel articles I’d like to write when I get home. I research local foods and drinks (I draw the line at eating Guinea pigs. We had a family pet named Louis). I don’t like to leave a destination and kick myself for not having tried something special.
On the first day of every trip, I like to think about what sets the destination apart from other places. I record my first impressions, letting my senses guide me – what I see, hear, taste, and smell.
What I first noticed about Peru was the colourful culture and breathtaking landscapes. The food and dance blend indigenous traditions, and influences from Spanish, African, and Asian cultures. For 15 days last March, I explored the culinary delights, dynamic dances, and gorgeous fiber art that make Peru a standout destination.
My goals for the trip were to try as many Peruvian culinary specialties as possible and sample different Pisco cocktails.
The Culinary Wonders of Peru
Peruvian cuisine is renowned for its bold flavours.
Fun Fact 1: The superfood, quinoa, originated in Peru.
Fun Fact 2: Peru has over 3000 different varieties of potatoes in a rainbow of colours.
1. Ceviche: The National Dish
I love Ceviche. It is the most iconic Peruvian dish, consisting of fresh raw fish marinated in lime juice, mixed with onions, cilantro, and aji peppers. The acidity of the lime juice “cooks” the fish, resulting in a delicate and flavorful dish that is often served with sweet potatoes and corn.
2. Ají de Gallina: Creamy and Spicy
I tried the Ají de Gallina, a rich and creamy chicken dish that showcases the use of aji peppers in Peruvian cuisine. Shredded chicken is cooked in a sauce made from milk, cheese, walnuts, and aji amarillo peppers, resulting in a dish that is both comforting and flavorful. It’s typically served with rice, boiled potatoes and olives.
3. Aguadito de Pollo (Chicken soup)
Aguadito de Pollo is a hardy soup made with chicken, rice, and a variety of vegetables, with cilantro and lime. I had a couple of versions of this comfort food over 15 days.
4. Pachamanca: A Meal Cooked in the Ground
I watched intently as my lunch was being pulled from the ground. Pachamanca is a traditional Andean dish that involves cooking meat, potatoes, and other vegetables in an earth oven. The ingredients are marinated with herbs and spices, then wrapped in banana leaves and buried in a pit with hot stones.
5. Pisco: Peru’s National Drink
I had no idea that Pisco, Peru’s national drink, is made from grapes. Pisco is a brandy fermented for a few weeks. The resulting wine is then distilled into copper pot stills, vaporizing the liquid and condensing it into a high-alcohol liquor. While in Peru, I did a Pisco tasting at Culturpisco.
I was only familiar with Pisco Sour, a combination of Pisco, simple syrup and lime. On my trip, I tried four different cocktails such as The Chilcano, a blend of ginger ale, lime juice, Angostura bitters, and pisco. Chilcano de Maracuya features Peru’s pisco, maracuya (passionfruit), ginger ale, and a few drops of bitters.
Conclusion
Peru’s food and dance are a testament to the country’s rich cultural heritage and diversity. From the tangy and refreshing flavors of ceviche to the elegant and romantic steps of the Marinera, these elements of Peruvian culture offer a glimpse into the heart and soul of this fascinating country. Whether you’re a foodie looking to explore new flavors or a dance enthusiast eager to experience vibrant traditions, Peru has something to offer everyone. So, immerse yourself in the culinary and rhythmic delights of Peru and discover the magic that makes this country truly unique.