The way of eating is an art for Peruvians. Whether it is the timing of meals, the components of the food or the way of eating each type of dish, Peru is very original.
Daily food in Peru
The mandatory ingredient in a Peruvian dish is corn or potatoes. Food in Peru generally contains red onion whether raw or cooked. Peruvians are also used to eating rice, alpine pasture and guinea pig. Contrary to European cultures, Peruvian culture has resulted in its people consuming less bread.
For Peruvians, too, dinner is a phase to skip. Just a small amount of tea, milk or coffee with buttered bread in the evening is enough. This can also be replaced by cheese, ham or whatever is available, but in very small quantities. The hours spent for this “lonche” as they call it are to be spent with the family.
Typical Peruvian dishes are usually based on freshwater fish or toa. When you want to taste food in Peru where you go to a restaurant specializing in Peruvian food, ceviche is a must. It is a dish made of raw fish and shellfish. It is then marinated in a lemon-based sauce. However, care must be taken to ensure that the dish is eaten fresh and quickly to avoid it becoming toxic.
When it comes to meat, the Peruvian culinary tradition is based on chicken. In Peru, they love grilled chicken. As a result, chicken has become the most consumed meat in the region.
The transition between custom and modernity
Depending on the region, it is customary for the Peruvian people to eat meat, or fish. It is only afterwards that the meat diversified. The “comida criolla” or Creole food is now widely consumed around the coasts. Everywhere in Peru, everyone eats rice and chicken, whereas before it was eaten by mountain people.
Today’s food in Peru can be described as a hybrid. This is because the dishes are based on Spanish specialities, the traditional Peruvian way of cooking and the ingredients that are available depending on the region.