Easter in Peru: 10 flagship dishes of our gastronomy that you must try

It is Easter season and also a time when tourism plans to reactivate itself with the trips that Peruvians and foreigners will make around the country. Along these lines, when you go to the beach, museum, city or forest, you always look for a place to eat to rest a little, that is where Peruvian cuisine appears and the flagship dishes that leave the name of Peru high. What are they? There is a variety, but we present you 10 of them, which cannot be missed during the trip.

It is known that the Peru Brand has grown over the years in the culinary world, also thanks to the contribution of Gastón Acurio and his recipes that have led to the learning of gastronomic culture. Along these lines, many who travel to Peru are looking for the best dish to try, whether in the capital or in regions. In that sense, take note and write them down.

CHUPE DE CAMARONES

From Arequipa, 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. If you plan to travel around here, you should keep in mind that its content is of quality and you always have to try it even once.

LA PATARASHCA

Patarashca appears from the Peruvian Amazon. It is a fish stew that is cooked seasoned inside bijao branches and served with yucca and ripe banana. This can also be seen during Easter, when dishes made with fish are usually enjoyed. Even Juane, but for the religious festival it is better to fish, be it in ceviche with his chonta salad.

CEVICHE

In summer seasons it is always necessary to eat fish, and we must not forget the ceviche. A nutritious food for the body that many eat when they travel to the beach or in cool areas to spend a long holiday. In addition, it contains nutrients and a chili pepper that gives that spicy touch to the food. It can be accompanied by sweet potato, yucca or even parboiled potato. Of course, you can't forget to add seaweed or onion to give it the flavor.

Most even try combinations such as triple marino, together with ceviche with mixed pork rinds or rice with seafood. Perfect to eat it while we watch the sea and have a chat with friends. Don't forget to look for the best 'point' this Easter.

PACHAMANCA

It is considered Cultural Heritage of the Nation. The name comes from the Quechua voices “Pacha” which means “earth” and “manka” which means “pot”, which leads us to understand that its meaning would be that of “Pot of Earth”.

In that sense, it describes very well the way of cooking this dish. Where food is cooked by contact with hot stones inside a hole dug underground. You can find it in various regions of the country, and it is important to try it as the taste will give it an unforgettable touch.

ARROZ CON POLLO

Food that is always present in restaurants and hotels. This dish, born in the 18th century as an option to the well-known duck rice of that time, began to conquer the tables of Peruvians and to this day, it can be said that national cuisine would not be what it is without rice with chicken in its ranks. In addition, it is usually accompanied by huancaina potato or creole sauce. It even combines with a soda or purple chicha, according to your tastes.

POLLO A LA BRASA

The list cannot ignore a frequent meal in the Peruvian, one of the dishes whose consumption increases by 12% each time the Peruvian football team wins a match: the Grilled Chicken. An emergency meal or for family reunions.

It is a dish that consists of chicken roasted on charcoal through a rotary system that allows uniform cooking. It is accompanied by fries and is currently a Peruvian cultural icon. It has salad but according to the promotions given by the pollerias, it also exists on firewood.

MALARRABIA Y SUDADO

It originated in Piura — one of the regions with great gastronomy — but it is also found in northern Peru. This stew is very common during Holy Week and its preparation takes place mainly in Catacaos. Perfect for a summer or on the beach with the family.

What is it composed of? 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. If you go north, you know where to aim for lunch.

SECO DE CABRITO

Dry chicken is delicious for those who try it even the first time with juice, chicken and a yucca or potato. In addition, it is one of the most representative dishes of northern Peru and has some variations in different regions. But the dry goat also appears.

For this dish, the main ingredient is the tender meat of the kid. Regarding its preparation, it is served with beans dressed in onions and garlic. Mostly, it is consumed during popular and family holidays. Obviously, Easter is no exception.

Another name by which this dish is known is the northern goat. For example, in Trujillo it is accompanied with yuccas or seasoned beans. In regions such as Lima, goat is replaced by beef, although they also make northern combinations, that according to the taste of each citizen.

CARAPULCRA CON SOPA SECA

Faith is the most beautiful thing in life, and if there is a time to have it, it is at Easter. The best way to support that belief is to eat a carapulcra chinchana, one of the most famous ducks in Peru, as well as dry soup.

In that sense, both 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.

Remember that 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. There will be your guide to try it to the fullest and not be proud in case you get ripped off.

Where does it come from? It turns out that their creation was carved in Afro-Andean hands and they bring together ingredients and typical seasoning of the area. In addition, the origin of the name carapulcra is in the Aymara language, the native language of Peru. The meaning is “river stones”.

LOMO SALTADO

Finally, there is the loin jumped. As the name implies, the tenderloin is sautéed in a pan until it acquires the proper cooking along with a little vinegar and some spices and then goes on to be accompanied by fries and rice. You can add vegetables or other ingredients to have the perfect texture.

The saltado loin is a dish whose origin dates back to the arrival of the Chinese-Cantonese in Peru from the 19th century, who finished perfecting this dish so exquisite that palates from all over the world seek to taste as soon as they step on Peruvian soil. Don't forget to look in a place where the meat is tender.

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