Easter: get to know the typical dishes of the Peruvian coast that you should try this holiday

So if you plan to travel for Easter, you should know the dishes that are most consumed in the coastal area and the most representative of this area. Take note and write them down.

ANCASH

- Ceviche with pussy:

Ceviche is one of Peru's most emblematic dishes. It is not clear if he was born in the Inca country, but what is true is that the dish has all the character and essence of Peru. This example is the combination of products from the mountain range with the coastal zone. In this case, the fish is exchanged for the twat, which is also known as tarwi. Its protein value is quite high, it is a great source of calcium and a perfect food to combat stress, according to Sara Abu Sabbah.

AREQUIPA

- Shrimp suck:

The southern stew is one of the most emblematic and popular in Arequipa. According to tradition, it was served during the Huarachicuy festivities, in which the passage of young Incas into adulthood was celebrated, says Promperú. “This creamy soup with potatoes and corn gains momentum with the addition of yellow pepper. The word chupe comes from the Quechua word chuwa misa, which means deep dish.

Read also: Easter in Peru: get to know the most popular typical dishes of this religious celebration

Read also: Easter in Iquitos: get to know the typical dishes of this tropical city

ICA

- Carapulcra with dry soup:

The carapulcra chinchana is one of the most famous ducks in Peru, as is the dry soup. These two dishes together form a new name and is the already recognized “breast stain”. In fact, if you go to the Ica region or are in a Creole restaurant in Peru, you can find and enjoy this renowned stew and culinary delight. Of course, trying an excellent dish of carapulcra is not complicated, but we recommend you go to the most prominent places and a great help is the ratings or comments on the internet or Google Maps.

Its creation was carved in Afro-Andean hands and they bring together ingredients and typical seasoning of the area. The origin of the name carapulcra is in the Aymara language, the native language of Peru. The meaning is “river stones”.

LAMBAYEQUE AND FREEDOM

- Cause with fish pickle and theologian soup:

Belonging to the Moche culture, the cuisine of the north is one of the best in Peru. During the Easter season, the dishes that stand out most are the causa with fish pickle and theologous soup, the latter being consumed more frequently in Trujillo.

The Northern Cause of Lambayeque and Ferreñafe are usually less elaborate than Lima. Made with cooked and pressed potato with a touch of salt, pepper, lemon and chili pepper. It is served with a fish pickle, either cold or hot, it is also accompanied by sweet potato, corn, yucca, hard-boiled egg and olive.

The Theological Soup is consumed on Palm Sunday and is a chicken or chicken soup with lots of vegetables, cheese and milk.

- Northern Kid or Dry Kid:

No one can deny that seco is one of the most representative dishes of northern Peru and has some variations in different regions. Obviously, the main ingredient is the tender meat of the kid and it is served with beans dressed in onions and garlic. Mostly, it is consumed during popular and family holidays, and Easter is no exception.

Another name by which this dish is known is the northern goat. In Trujillo it is accompanied with yuccas or seasoned beans. In regions like Lima, the kid is replaced by beef.

Read also: Easter in the Peruvian jungle: the best typical dishes offered by this region

LIMA

- Ceviche:

Ceviche is the flagship dish of our country, and creation has taken place along the Peruvian coast, especially in the main ports of Peru. Trujillo, Piura and Lima have created ceviche, each place with its own style. Lima has one of the richest in Peru and is a widely consumed dish in this part of the country.

- Chicken chili:

This dish is quite in demand in Peru, it is said that at first it was a sweet white delicacy from Spain, but with the arrival in Peru, Peruvians made a creation with national inputs. It was the yellow pepper that gave him the total turn to the plate and turned into a salty one. To this one were also added pieces of chicken, chicken, onion, golden potatoes and parboiled egg.

PIURA

- Malarrabia and sweat:

This department is also located in northern Peru and is one of the regions with great gastronomy. This stew is very common during Holy Week and its preparation takes place mainly in Catacaos.

Malarrabia combines the masado of cooked banana, seasoned with garlic, chili and onion and crumbled goat cheese. All this is accompanied by a fish prepared in brine or sweat type and a stew that usually varies between chickpeas, beans and lentils. This dish brings together the Andean and coastal area of Piura.

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