Easter in Piura: typical dishes that you can't miss trying

Northern gastronomy. Easter is one of the festivities in which tourism is most promoted, but that is not just there. Tourism brings a strong movement in the gastronomy and this time we will talk about the north, exactly Piura.

This region has one of the best cuisines in Peru and that is why we will show you 5 typical dishes from Piura.

1. Grouper ceviche:

Cebiche or ceviche is valid. This dish is one of the best known and consumed in northern Peru. The birthplace of the cebiche is created in the department of Piura. According to various historians, it was in the town of Sechura where ancient inhabitants began to prepare a stew on the high seas based on pieces of fish and chicha vinegar. However, with the arrival of the Spaniards, vinegar was replaced by lemon and came to settle. The preparation of this cebiche is the same, the only thing that varies is the main ingredient, that is, we must replace the fish with the grouper.

If you want to prepare a delicious cebiche with Peruvian seasoning CLICK HERE.

A native of Catacaos and prepared mostly during Holy Week, exactly on Fridays of Lent. It has a main ingredient that is parboiled and crushed ripe bananas, obtaining a yellow paste that is seasoned with onions and goat cheese. This dish is served with rice, stews such as pallares or beans and fish sweat such as grouper and cachema. This delicious dish is served with a glass of chicha de jora, a typical Peruvian drink.

If you want to prepare piurano chifles CLICK HERE.

3. Dry Chavelo:

This is a typical dish of Chulucanas. It is a fusion of Spanish, African and indigenous cuisine, and its main characteristics are that it is a fairly moist and soft food despite being called “dry”. It is prepared with green bananas, dried meat or jerky, red onion, yuccas, butter, panca pepper, limo pepper, cilantro, salt and pepper. Remember that bananas are the main ingredient, as it has a neutral flavor that attenuates the intensity of the other ingredients. It is accompanied by the famous Piurano chifles and lettuce leaves. Its preparation can be somewhat complex, but the final result deserves it because it is unique.

4. Cashmere Sweat:

The sweat of Cachema is a classic dish from the Piura region. Cachema is a type of fish with white meat and is one of the favorites of the piuranos. It is cooked whole (with its head and tail), and it needs to be macerated half an hour and over high heat in chicha de jora, salt and pepper. Its main inputs are chicha de jora, chilcano, onion, tomato, panca pepper and green pepper. The ideal is to prepare this dish with cashmere fish, but it can also be replaced by the grouper. Cut the onion and tomato into large pieces and the chili peppers into strips. It is served with parboiled yuccas and creole sauce.

5. Dry goat to the north:

It is an important dish and gastronomic product flag of Peru. The northern area is the place of origin of this delicious stew. It is traditional in Piura, Tumbes, Lambayeque and La Libertad.

While the name is “dry”, the dish has a juicy stew. The basis of this dish is the kid, chicha de jora, other spices, but above all cilantro. This last ingredient will give you the characteristic greenery. In the north this dish is accompanied by green tamales and parboiled cassava, but throughout Peru the kid can be replaced by lamb, beef and fish.

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