CUISINE

PERUVIAN GASTRONOMY

Peruvian cuisine, considered among the best in the world, inherited its innovation, mix and flavors from Peru’s history. Its culinary fusion developed over a long process of cultural exchange between the Spanish, Africans, Chinese, Japanese and Italians, among others. The dishes became more and more varied as races mixed and migrants landed at the port of Callao.

This fusion gives rise to dishes like the unique anticucho de corazón (skewered cow heart), tacu-tacu stew and carapulcra, dishes which have African heritage. Nutritious pastas arrived along with Italian migrants, whose adaptations have resulted in traditional dishes like green or red pasta. Ceviche, Peruvian’s emblematic dish, emerged from a fusion with Japanese cuisine. Lastly, the trend of Novo-Andean cuisine boasts indigenous foods worthy of the most elegant settings, reclaiming the national flavor that is such an important part of our identity.

Enjoy these videos on how to prepare some of the country’s most delicious culinary delights! 

Click on a thumbnail below to play the video for that dish. Videos on this page are accessible only to ETC members. If you are interested in becoming a member of the Educational Travel Consortium, click here to learn the many benefits of membership.

Arroz con pato
Pachamanca
Cebiche
Pisco
Juane
Solterito de quinua
Lomo saltado
Turrón y picarones