Five dishes of traditional Peruvian food

Like many other cultures, Peruvian cuisine is a rich hodgepodge of influences, mainly combining Spanish cuisine with indigenous Peruvian ingredients and with the influx of immigrants the flavors of China, Italy, West Africa and Japan were introduced. For a quick sample of what this Latin American country offers at its tables, here are some of the foods and drinks that Peruvians enjoy:

Barbecue. A popular street food, it is made with small pieces of marinated meat (the most popular being beef heart) and grilled. They usually come with a boiled potato or corn at the end of the skewer, like a skewer.

Butifarras. The Peruvian version of the ham sandwich, except that it is made with a bun similar to the hamburger bun and the ham is a processed meat product to which is added a spicy sauce of sliced ​​onions, chili, lime, salt, pepper and oil.

Ceviche. A simple dish made with sliced ​​fresh fish or any seafood marinated in lime or lemon, sliced ​​onion, salt and chili. The citrus marinade cooks or “pickles” the fish, so there is no need to use heat or fire. In Peru, ceviche is typically served with slices of cold sweet potato or corn.

Purple hookah. Sweet, cold and unfermented homemade drink made from purple corn (purple corn) and boiled with pineapple peel, cinnamon and cloves.

Lomo Saltado. Another local staple that is made with sliced ​​meat, sautéed with onions, tomatoes, soy sauce, vinegar, and chili and served with French fries and rice.

Tamales. Another popular of Peruvian foodTamales are a traditional savory dish made with masa (a corn-based food), stuffed with all kinds of favorite ingredients like meat, cheese, vegetables, chili peppers, and then wrapped in banana leaves and steamed. Depending on the region or village in Peru, tamales can be wrapped in corn husks and can be larger or smaller.