Time to Talk about FOOD

Okay folks, it is time to talk about food. When I meet people here, one of the first questions they ask me is what Peruvian foods have I tried so far. So, it is not a big surprise that food is a big deal in Peru and it has made this country an international destination. This will surely not be my only food post.

I think the most ubiquitous meal in Peru is “pollo a la brasa," which is Peruvian rotisserie chicken. I first had this meal when I arrived in Chosica and I have had it several times since then. It is juicy and delicious. It is usually served with a big side of french fries or roasted potatoes and a variety of sauces.

Ceviche

When I ask Peruvians what their favorite national food is, so far the answer has consistently been ceviche (raw fish that is “cooked” in lime juice with red onions and peppers). I have also heard claims that Peru has the best ceviche in South America. While I cannot confirm or deny this, I will say that the ceviches I have tried here are very tasty. It is often served with a hunk of sweet potato (camote) and field corn that is either toasted (cancha) or wet (choclo). The fish used for ceviche should have been caught that same day and is often eaten as a lunch food, when it is still very fresh.

Peruvian churro and picarones

One of my Peruvian food routines has been sampling the various types of fried breads. My favorites are the Peruvian style churro and picarones. I am not sure which one I love more. The Peruvian churro is a rolled dough that is filled with oozing hot caramel. Picarones are made from squash and sweet potatoes and drizzled in a molasses syrup. I am not ashamed to admit that I have had many dinners that consist of one of these two foods.

I am also really happy that I took a Peruvian cooking class last weekend in Lima. It was a great way to sample and use many of the ingredients that make up some of the most popular Peruvian dishes. We got to taste a variety of fruits, peppers and potatoes. Did you know there are over 4,000 varieties of potatoes in Peru?! We prepared and ate four different dishes: causa, ceviche, lomo saltado and roasted potatoes with two different sauces. It was a feast!

Fruits, potatoes and causa

We also got to learn the history of some of the dishes. For example, causa, which is a mashed potato mixture layered with some sort of filling, comes from a quechua word “kausay” and also from the phrase “por la causa” because this dish was used as a fundraiser during Peru’s war for independence. I am proud of how my causa turned out. 

Panchamaca

My most recent food milestone was trying panchamaca. This is a traditional Andean meal where food is cooked in an underground oven with hot rocks. I got to experience this meal because I helped interpret for water researchers from a university in Utah as a collaboration with my university. But that’s a whole different story.

Local mangos, chirimoya and avocado

Obviously I could go on and on about Peruvian food, but I am going to end by sharing some of the foods grown in my region: mango, chirimoya and palta (avocado). Since these foods are local, they are also very inexpensive. I got this whole bag of mangos for less than $4!