Peruvian recipes
Peru is an explosion of colors in itself. This country that receives millions of tourists every year dazzles with its idyllic landscapes and, of course, also with the richness of its dishes! In Goya we do not hide: we love it in every way.
Origin
PERUVIAN GASTRONOMY
Peruvian gastronomy is the result of a long tradition of Peruvian cooks, together with the European techniques that have been influencing them over the years. Today we can find numerous Peruvian fusion restaurants in any capital city.
PERUVIAN INGREDIENTS
Peruvian gastronomy speaks its own language, since there are some products that are 100% characteristic of the country. An example of this is the aji amarillo, a tuber with a spicy touch essential to prepare typical dishes such as ceviche, lomo saltado or endless types of rice.
PERUVIAN FOOD
Peru has a wide gastronomy, but it stands out in those recipes that require its own raw materials:
- Legumes and spices: In Peru are typical the elaborations with sauces that present many nuances, like the one that is put on these potatoes to the huancaína. Also the use of legumes, as is the case of this Tacu tacu that requires beans and rice.
- Seasoned Peruvian fish: Probably the most characteristic dish is the traditional ceviche, but we can also find some simpler preparations such as this Peruvian style fried fish.