Guide to Traditional Peruvian Food
Causa Limeña, Tacu-tacu, Pachamanca and More!
Peru is a surprising mixture of cultures and cuisines. Once home to the mighty Inca Empire before it was conquered by the Spanish, later arrivals included African slaves, Chinese workers and Europeans such as Italians and English. All of these cultures left their distinctive mark on Peruvian cuisine. As Peru has an extensive shoreline, Peruvian seafood is top-notch as well. Here are some special dishes not to be missed.
Causa Limeña (Lima Potato Pastry)
Potatoes are originally from the Andes, so expect a hearty dose when visiting Peru. One of the best dishes to try is Causa (“”kow-suh”) limeña, a traditional favourite. The causa is a flat pastry of sorts made of mashed potatoes, oil, hot peppers, lime juice, salt and pepper. Some recipes include a bit of onion as well. The mixture is then rolled out a little like pizza dough and a filling is added: the filling can be based on shrimp or other seafood or even chicken. Then the whole mixture is rolled up and served sliced or layered like a cake.
Ají de Gallina (Chicken in Spicy Sauce)
This hearty dish is a family favourite, although you can order it in restaurants. It is made with chicken (of course), onion, garlic, sweet and hot peppers, bread, parmesan cheese, evaporated milk, and olives and hard-boiled eggs for garnish. Some recipes include walnuts or carrots as well. When properly prepared, the end result is a thick, yellow sauce generally served over potatoes or white rice.
Tacu-tacu (Spicy Black Bean Tortilla)
Probably the best known Afro-Peruvian dish, tacu-tacu consists of black beans and rice that have been mixed together and formed into tortillas (sort of like a pancake) and then fried in lard or bacon fat. The end result is a tasty, crispy omelette of sorts that is usually wrapped around pork, steak, bananas, fried eggs or some other salty treat. Sometimes you’ll see them made with fish, especially on the coast. The tacu-tacu mixture generally includes not only beans and rice but onions, garlic, salt, hot peppers and spices such as oregano or cumin.
Lomo Saltado (Fried Beef)
Sometimes the simplest dishes are the tastiest: Peruvian lomo saltado is a good example. It is a chunky stir-fry of medium-sized pieces of beef tenderloin, potatoes, onions, tomatoes and peppers, often served with rice and/or corn. Spices can be as simple as a bit of garlic but may include any combination of wine, soy sauce, ginger, lemon, parsley, cilantro, salt and pepper.
Pachamanca (Earth Oven)
You can’t order it in a restaurant, but if you get the chance to try a pachamanca, don’t pass it up. Pachamanca refers more to a cooking method than an actual dish. Before the arrival of the Spanish in the sixteenth century, the highland Andean natives would dig a hole and fill it with hot rocks that had been heated in a fire, creating a natural oven. They then would fill it with guinea pig and vegetables before covering it with grass and leaves. The modern version usually substitutes lamb, chicken or pork for the guinea pig, although not always. The slow-cooked food is served hot, right out of the ground.
Be sure to try a delicious Peruvian dessert after your meal!
