In Lima, the capital of Peru, we find a varied gastronomy made up of tasty dishes that are different from those of other areas. Therefore, in this city we find multiple gastronomy institutes and academies. In this article, we will talk about the most representative dishes of Lima's gastronomy.
Below you have an index with all the points that we are going to deal with in this article.
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Ceviche
Ceviche is the most representative dish of the country. It is prepared with fish, lemon, chili and onion. Its origin dates back to custom Indian from the north of the country to eat raw fish.
The fresh fish is cut and cooked in lemon. It can be accompanied by different ingredients, among which we find the sweet potato or sweet potato parboiled (cooked in boiling water), boiled potatoes, corn or corn, and cancha (toasted corn).
Barbecue
It is a fairly typical dish in Lima, so visitors cannot leave the city without having tasted a portion of this preparation. They are skewers of beef heart macerated in ají panca (a kind of chili) and vinegar.
These are fried on the grill and served with boiled potatoes and chili. This dish comes from the slaves of African origin who inhabited the territory during colonial times. Limeños do not eat anticuchos on Good Friday, because on this day of eastern traditionally no meat is eaten.
Chili pepper
This delicious spicy dish is cooked with chicken, cheese, milk, nuts and chili. The chicken has to be cooked and, on the other hand, mix yellow chili with ground bread, milk and pecans (a kind of nut).
It is usually served with parsley and Parmesan cheese. In addition, it is also typical to accompany it with a boiled egg.
Salted loin
This delicious dish is prepared with beef tenderloin, tomato, onion and chili. Served with French fries and rice. It has both indigenous, European and Asian influences, since it is skipped with the technique used in China.
Parihuela
This soup is prepared with fish and shellfish, among which we find the following:
- White fish
- Prawns
- Chopped octopus
- mussels
- crabs
- Fan shells (scallops)
In addition, it also carries numerous vegetables and seaweed o weeds. It is not only typical in Lima, but throughout the coast, so it is also prepared in the cities and departments of Callao, Tacna, Tumbes, Talara and Mollendo.
pulcracara
The carapulcra, also known as carapulcaIt is an exquisite stew of Lima cuisine. It is prepared with potatoes cooked and stewed with chicken and pork meat, chili peppers (ají panca, mirasol…), garlic, peanuts and spices.
The carapulcra is of indigenous origin but has Spanish influences and of the former slaves, who added various spices and ingredients to the dish.
Cau Cau
The cau-cau is a basic dish of Creole history, that is, of the descendants of European settlers. It consists of a stew of tripe cooked and cut into small pieces. Tripe soup is also known as mondongo.
These are accompanied by potatoes and seasoned with yellow chili, onion, year, and parsley. It is usually accompanied with rice.
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