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Highland Cuisine
Corn and potatoes make up the staple diet in this region and have been used since Inca times in a variety of shapes, sizes and colours.
Causa is a potato dish made from yellow potatoes, sweet potatoes, hard-boiled eggs, sweetcorn, fresh cheese, olives, lettuce, lemons, pepper to flavour and served with onion sauce. Papa a la huancaina is another potato dish, topped with a spicy sauce and made with milk and cheese.
A common corn dish is choclo con queso or corn-on-the-cob with cheese. |
Tamales are boiled corn dumplings filled with meat and wrapped in a banana leaf.
Meat dishes are enjoyed throughout Peru and are frequently mixed with potatoes, such as ollucos con charqui and sancochado served with a variety of vegetables, then stewed and seasoned together with ground garlic. Lomo a la huancaina is beef with egg and cheese sauce.
Lomo saltado can be found on almost every restaurant menu; it consists of stir-fried beef with onions, vinegar, ginger, chilli, tomatoes, fried potatoes and is served with rice.
Other delicious combinations include: - Rocoto relleno is a spicy bell pepper stuffed with beef and vegetables
- Palta rellena is avocado filled with chicken salad
- Estofado de carne is a delicious stew often with wine added
- Carne en adobo is a seasoned steak
- Fried pork (fritos) is popular in the mornings
- Chicharrones are deep-fried cuts of pork ribs and chicken and lechón is suckling pig
- Guinea pig or cuy is considered a delicacy in Peru
There are many soups on offer such as yacu-chupe, a potato-based green soup with cheese, garlic, coriander leaves, parsley, peppers, eggs, onions, and mint. Sopa a la criolla contains thin noodles, beef heart, bits of egg and vegetables; it is pleasantly spiced. Trout or trucha from Lake Titicaca is also a delicacy. |
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