The Peruvian Gastronomy in the Coast, Andes and Rainforest.

The well known and diverse peruvian gastronomy has its origins as a result of melding ancestral local dishes with many other foreign styles such French, Italian, Japanesse and Chinesse whom made it to the country during the XVIII and XIX Century.

The country’s geography allowed the creation of such variety according to people’s needs and available products in the surroundings. Every natural Region: Rainforest, Andes and Coast have a peculiar and large variety of dishes.

Its constant evolution reached the highest in the past decade when many organic, natural and highly nutritious products used for over 10 centuries in the area, captured Nutritionists and Cheff’s attention worldwide, such the extensive varieties of tubercles, maca, sacha inchi and quinua, within many other.

This does not only mean an excuse to come visit this marvelous land of the Quechuas or Inca, it is also an splendid chance to taste what Mother Earth and Mother Water provides generously to us.

*Recommended dishes by Region:

– Rainforest: “Tacacho con Cecina”: Made out of fried green banana and deep fried pork, it is usually served with “Cecina” (dehydrated meet) and fried yucca.

– Andes: “Quinua Soup”: Delicious combination within quinua and various steam vegetables. High in protein, this is a perfect dish to start up your acclimation to the elevation of the Andes.

– Coast: “Peruvian Ceviche”: It is a combination a fresh fish, salt and lime juice, served with sweet potatoes and sliced onions. The best place to taste this Peruvian signature dish is by the sea.