Mas, por favor. There are so many Peruvian specialties that you should try, but here are just a few that we loved, and highly recommend.
The steamy, dreamy, fluffy version of a tamale. Humitas are commonly made of fresh corn, onions, lard, queso fresco, a little salt, and a number of other classic flavours – some regions even have sweet varieties with raisins and sugar. They are steamed in a corn husk and served hot.
Peruvian popcorn is crunchy, salty, delicious, and addictive. Toasted in oil, these big kernels of chulpe maize don’t burst like popcorn, they just get crunchy and golden. A bowl of canchita goes well with a nice cold beer.
3. Arroz con Pollo
Chicken and rice. It’s simple, it’s everywhere, and it’s always good. It’s not often served spicy, so it’s a good dish to fall back on if you have traveler’s belly.
4. Fresh Fruit
The flora & fauna change considerably when you are out of the Andes and down in the jungle. Fresh fruit and fruit juices are easily found on streetsides and in markets, and fruit that you peel yourself is always safer to eat than buying something pre-sliced and washed. Look for passion fruit, starfruit, coconut, oranges, bananas, mangoes, and sugar cane juice.
Fresh seafood, “cooked” in lime and lemon juices. It’s absolutely delicious – the seafood is cured through by the acids in the citrus, and it’s as tender as can be. Order up some ceviche when you arrive in Lima, and don’t forget to wash it down with…
Pisco is Peru’s world-famous brandy, and the Pisco Sour is arguably the most popular Pisco-based cocktail. Peruvians even celebrate Pisco Sour Day on the first Saturday in February. A Pisco Sour is 1 Part Lime juice, 1 Part Pisco, 1 part simple syrup, 1 egg white, and a dash of bitters. Shake with ice and consume.