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Tourist Guide |
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Before you go,
Safety Tips,
Events in Perú,
Flights and Airlines,
Currency, Taxes and Tipping,
Credit Cards and Traveler Checks,
Visas,
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Embassies in Perú,
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Recommended,
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Worldwide Bookings
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Visit Us: Portal Comercio 121
Main Square Cusco – Peru
E-mail:
info@perucusco.com
MSN:
perucusco@hotmail.com
Skype:
perucusco
Call us: 0051 84 25329 (Office)
Mobil 0051 84 9625171 (24 Hrs)
Included Sunday & Holidays
Schedule Work 09 Hrs 20 Hrs
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Gastronomy
Peru |
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Peruvian cuisine is one of the best in
South America and it's known not only
for its exquisite taste, but also for
its variety and ability to incorporate
the influence from different times and
cultures. The Peruvian cuisine is an
important expression of its own culture
just as its ceramics, textiles, music
and literature. Thanks to Peru's three
regions and ocean there are an abundance
of markets that can offer a variety of
fresh ingredients that satisfy not only
the housewife but also the most
sophisticated chef.
The culinary history of the Peruvian
food dates back to the Incas and
pre-Incas with its maize, potatoes and
spices that later was influenced by the
arrival of the Spanish colonies, and
throughout the years it incorporated the
demands of the different migrations and
"mestizajes". Such groups included
Chinese, European, African and Japanese
immigrants.
The Incas... In the Incas Chronicles,
Garcilazo Inca de la Vega narrates the
foods of the ancient Peruvians and their
rituals. Garcilazo describes the Incas
meals as being in abundance because it
was served not only to the Inca but also
to his extended families, guests and
large number of servants. The most
important meal of the day, not only for
the Incas but also for all the ordinary
people, was served in the morning
between 8 and 9 and the only other meal
was served at dusk. It's known that the
Inca had a group of chefs assigned to
him but the concubines where the ones
that cooked for him. It is also known
that drinks where never mixed during the
meals they where normally taken
afterwards.
One of the most important ingredients
during Pre-Hispanic times was maize and
it was prepared toasted or simply boiled
in water and on special occasions it was
prepared into bread and "humitas"
(tamales). Another basic ingredient of
these cultures was the potato and it was
cooked or roasted and used in stews.
Also used were squash, a variety of
beans, "oca" and yams. The meats that
these ancient Peruvians ate were "huanaco",
"pacollama", deer, roe deer and male
fallow deer, also a variety of birds
called "nunuma" that were very similar
to the Spanish goose. Among the most
known fruits the Incas grew were
bananas, avocados, papayas, plums and
giant pineapple (twice the size of the
ones known by the Spaniards). The most
important seasoning used to prepare the
meals was what today is known as "aji"
and it used to be called "uchu" by the
Incas or "pepper from the Indies" by the
Spaniards. Aji even today is one of the
most important ingredients used in the
Peruvian kitchen.
Another important component to
pre-Hispanic Peruvian cuisine is the
seafood and the foods from the coastal
region. Fishing was an important source
of food before the conquest. Around a
third of the coastal population was
dedicated to fishing and this was all
possible thanks to the variety of fish
characteristic of the Peruvian ocean.
Also important sources of food in the
coastal region were the llama, Alpaca,
guanaco, duck and in certain areas dog
(even though the Incas would never eat
dogs). The guinea pig was mainly
consumed by the ordinary people and its
skin was set to dry and later chopped
and called then "charqui". This
"charqui" was used to prepare soups and
stews.
There are several things to do when you
travel to Peru-visit the archaeological
sites, historical monuments, and travel
through the different regions, but
something special that Peru has to offer
is its magnificent food... |
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