22 March 2019
Around the world, people are discovering the wonders of Peruvian Cuisine. Innovative Peruvian chefs are the new doyens of international fusion cuisine, and their dishes grace the menus of Peruvian restaurants in major cities worldwide.
On the other hand, sampling good old-fashioned Peruvian traditional food is an affordable and memorable experience while visiting Peru. Delectable traditional Peruvian dishes, such as ceviche, lomo saltado (stir-fried beef and vegetables), aji de gallina (chicken in cream sauce), causa (a delightful appetizer of lemony mashed potatoes and different fillings) can be found at most traditional restaurants, and quinoa soup is a favorite in Cusco. Even the pollo a la brasa (rotisserie chicken) is out of this world!
Peruvians dine out often and take food seriously. Long, slow lunches are a daily ritual and a social event among friends and family. Good food might be considered Peru’s top national passion, even beyond football!
One reason for the boom in Peruvian foodis the diversity and high quality of native ingredients.
Visitors are pleasantly surprised at the diversity of traditional Peruvian food, and every region features its own distinctive dishes, cooking styles, spices and essentials.
Some native dishes can be a bit spicy, yet many are simply nutritious comfort food at its very best.
Why all that variety? Because Peru is one of the world’s top regions of crop biodiversity, where many of the most important early plant foods evolved.
In the Andean region, ancient native farmers developed early varieties of potatoes, tomatoes, quinoa, pepper, corn and fava beans, and many exotic native fruits, which Peru’s modern-day farmers cultivate to this day.
Native trout, alpaca steak and guinea pig are also part of the native Andean diet. Those pre-Inca foods, and many more, are still widely used in Peruvian restaurants, and in every Peruvian’s craving, Peruvian home cooking.
Food feasts abound. For example, Pachamancais a traditional Andean barbecue party, a banquet of hearty treats cooked underground on hot stones, in the way of the Inca ancestors.
Certainly, there is no lack of good places to eat in Cusco. Restaurants, bistros, cafes and pubs are found in every part of the city, offering a range of styles and dishes to please every palate, along with excellent beverages.
Some, like Limo, Pachamama and Green Point, are equal to some of the best international eateries. Delicious native dishes are often found smaller towns.
And you can enjoy healthy, hearty Andean meals and trail lunches at while on your exciting trekking adventure to Mt. Ausangate.
As part of Andean Lodges’commitment to excellence, our native chefs attend cooking programs and workshops at the best restaurants in Cuscoto learn from their top chefs.
They’re experts in whole foods, vegetarian and other specialty dishes served at our four ecolodges, and they follow the highest standards of food quality and safety. We’re sure you’ll be very pleased, well-fed and happy on your trekking adventure in the Andes!