There are around 4,000 varietals grown in the country in this dish, papas amarillas (Peruvian yellow potatoes) are used. This potato-based dish comes from the Andean city of Huancayo (the name means "Huancayo-style potatoes.") Even as a first-time visitor, Peru's obsession with the potato does not take long to register. Get Started Papa a la Huancaína Papa a la Huancaína, a dish from the Andean city of Huancayo
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Check out this article to find out more about the city of Cusco. You won't have to wander far to find it chalked up on a restaurant billboard). There's s no better introduction to the meal than to try it in Cusco. Though available on the coast and in the jungle, lomo saltado is epsecially ideal when you're high up in the chilly Andes. Served with french fries and rice, it's a carb-rich dish consumed for breakfast, lunch, and dinner. This is cobbled into a stir-fry with tomatoes, red onions, ají, cilantro and spices. Introduced by Chinese immigrants to Peru after their arrival in the mid-19th century, lomo saltado (stir-fried beef) consists of strips of lomo (beef, typically sirloin steak) marinated in soy sauce and vinegar. Lomo Saltado There's no better place to try lomo saltado than in the beguiling Andean city of Cusco Check out this article to find out more about the Peruvian Amazon. In the Peruvian Amazon, in cities like Iquitos, it's also worthwhile to try ceviche made with river fish such as the dorado. In Trujillo, look out for ceviche prepared with shark. Start off with a swanky cevichería like La Mar in Miraflores, Lima. Remember to ask for the leche de tigre (tiger's milk) - the fishy, spicy, citrusy juice the ceviche was cooked in, served separately in a glass. It is something of a rite of initiation in Lima to take to the streets of a neighborhood like Miraflores or San Isidro at lunchtime, when ceviche is traditionally eaten, and join the crowds of business people at a neighborhood cevichería to wolf down a bowl of this special dish.
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The experience of eating ceviche in Peru, rather than in a Peruvian restaurant in another country, is special because of the cevicherías (dedicated ceviche restaurants) found in most coastal towns and in Lima. Mixed with red onions, cilantro, and ají (chili peppers), and accompanied in Lima by choclo (a white Andean corn) or in the highlands also by sweet potato chunks, ceviche is served up as a cool, zesty antidote to a hot day. But trout and shark can be a good basis for ceviche, too. Corvina lends the ceviche the hallmark slightly-sweet taste, it easily absorbs the flavors of the other ingredients, and it breaks easily into bite-size clumps. Traditionally, it's made from corvina (sea bass), which thrives in the Humboldt current off Peru's Pacific seaboard. The citrus "cooks" the fish, so no other cooking process is necessary.
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Ceviche is essentially lime-marinated fish. Your international flight will likely touch down in Lima, which is a very good thing for your taste buds, as this is also the best place to try Peru's national dish. Ceviche Ceviche, the signature dish of the Peruvian coast This article tells you what to look out for at mealtimes in each of Peru's main geographic regions, and where to go within those regions to hunt down the best examples of each dish. A dish that might be readily available in one area will draw blank stares when asked for in another. Traditional dishes, therefore, vary extremely from one region to the next.
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Drawing on a wide range of culinary influences, from indigenous Peruvian to Spanish to Chinese - and sourced from an incredibly varied topography, including the mountains, the jungle, and the coast - Peruvian cuisine has a distinctiveness and variety almost unparalleled in Latin America.