The Food and Drinks Section

Peruvian cuisine is among the most varied and best in the world. It's a reflection of its three main geographical zones, the coast, the Andean highlands and the jungle, and an incorporation of influences from different times and immigrant cultures. Today the Peruvian cuisine combines Pre-Inca and Inca staples and food with the Spanish, Basque, African, Asian and French, Italian and British cuisine which immigrants brought with them; a unique fusion of the culture, traditions and flavors of four continents in which all parts coexist or melt in harmony and even enrich another.

Next to foreign influences and ethnic diversity the Peruvian cuisine is also characterized by Peru's unique climates and landscapes. Each region, each town, has its own local cuisine and culinary treasures, depending on geography and climate that provide different ingredients native to each area.

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Caihua (Caigua)

Peruvian Vegetables
Caihua, known also as Caigua or Stuffing Cucumber, was likely domesticated in the Andes and consumed by various ancient cultures. Belonging to the pumpkin family, it has a teardrop to elongated shape.

Yacon

Peruvian Vegetables
Yacon is native to South America and grows in the Andes for centuries. Also known as Peruvian Ground Apple Yacon was consumed by ancient cultures, including the Incas regularly. The outside of these sweet tasting tubers is tan, brownish or even purple brown.

Aji Panca

Peruvian Aji - Chili Peppers
Aji Panca is the second most common aji variety in Peru and frequently used in the Peruvian cuisine. It matures from green and yellow to a dark red burgundy color.

(Aji) Rocoto

Peruvian Aji - Chili Peppers
Rocotos look a little like a small version of a bell pepper. But be careful, these peppers are extremely hot! Red, green or yellow on the outside, they have black seeds. Peruvians love their rocotos.

Aji Mirasol

Peruvian Aji - Chili Peppers
Aji Amarillo in its dried form is called Aji Mirasol. Used as a whole pepper or grounded, it has like its fresh counterpart many uses in the Peruvian kitchen.

Aji Limo

Peruvian Aji - Chili Peppers
Aji Limo normally is a small chili pepper that can be found in different colors like yellow, green, orange, red and purple. Take care, Aji Limo is really hot! It's usually used to season Peru's national dish, the ceviche, or other Peruvian fish and seafood dishes.

Crema Volteada

Peruvian Desserts
Crema Volteada, literally meaning "upside down cream", is probably better known as the Peruvian version of Crème Caramel. Sweet and rich, while being so simple and somehow light, this addictive dessert is loved around the country.

Torta de Chocolate

Peruvian Desserts
Chocolate Cake might not originate from Peru, but the Peruvian version is truly sensational. The extremely sweet and rich Torta de Chocolate is full of the exceptional Peruvian cacao flavors and aromas.

Pionono

Peruvian Desserts
A Pionono is just like a jelly roll cake: a sponge cake made of eggs, sugar, flour, but filled with plenty of Manjar Blanco (a reduction of milk and sugar). Pionono is a delicious sweet treat for in between, as a dessert or cake.

Mazamorra Morada

Peruvian Desserts
Mazamorra Morada is a typical Limeñan dessert. Made from Peru's unique purple corn, which gives Mazamorra Morada not only its color but also its unique flavor, it's like a thick jelly with lots of different fresh and dried fruits.
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