o Lomo saltado
Sliced beef (tenderloin) stir fried with onions, tomatoes, soy sauce, vinegar, "aji
" mixed with French fries and accompanied with rice.
" is an old classic dish of the Peruvian cuisine whose origins come since the early presence of the Chinesse-Cantonese immigration in the mid XIX century and the flavor of the mixture and flavor of oriental and Peruvian cuisine. As many others, this is a dish that can be found only in Peru and is very consume along the country as an every-day meal.
o Tacu Tacu
Probably the best-known Afro-Peruvian dish, "tacu-tacu" consists of black beans and rice mixed together and formed into thick tortillas or a large ball and then fried. The end result is a tasty, crispy omelet that is usually wrapped around pork, steak, bananas, fried eggs or some other salty treat. Sometimes you will see them made with fish, especially on the coast. The "tacu-tacu" mixture generally includes beans and rice but onions, garlic, salt, hot peppers and spices such as oregano or cumin.
In its basic form is a mashed yellow potato
dumpling mixed with lemon, onion, chili and oil. Varieties can have avocado, chicken, tuna (typically canned) or even shellfish added to the mixture. Also "causa
" is very popular in Lima, which distinguishes this dish by saying "Causa Limeña". "Causa
" is usually served cold with hard boiled eggs and olives.
The word Pachamanca
is made of two Quechua roots: "pacha" and "manca", meaning "earth pot" (cooking vessel). This important part of Peruvian cuisine, which has existed since before the time of the Inca Empire, has evolved over time, and its consumption is now widespread throughout modern Peru, where regional variations have appeared in the technical process of production, but not in the ingredients or their baking.
A dry rock-free piece of land is chosen. A pit, one meter in diameter, is dug out. Thoroughly cleaned stones are placed in the pit to cover the bottom, and others are put around it. Firewood is lit in the middle. It must be kept burning for two or three hours. Afterwards, the ashes and coals are brushed aside with a shovel. A lamb or a baby goat (or both), previously seasoned and wrapped in banana leaves filled with stuffed birds, corn
on the cob, etc; is set in the middle bed of the pit. Then sweet potatoes
, yuccas, potatoes, one or two goat cheeses also wrapped in banana leaves are added; and an air-tight clay pot containing drumsticks, salted rice, peppers and the fat needed to cook can even be placed in with vegetables. Everything is covered with banana leaves; preferably the driest available and heated stones are shoveled on top. It is essential that the last layer of hot rocks be covered with more banana leaves and, above all, with a few large pieces of jute or another strong material to totally seal the Pachamanca. Finally, everything is immediately covered with earth.
The dish is essentially made in the central Peruvian Andes in three main regions: 1) the upper Huallaga valley, in Huánuco and Pasco vicinity, where it is made with pork and seasoned with chincho, a local herb; 2) in the Mantaro valley and surrounding area around cities like Huancayo, Tarma and Jauja; they use lamb and a different seasoning; and 3) in several places of Ayacucho department. In the Peruvian Amazon, the southern and northern Andes, and the mostly desert coast the dish is uncommon due to the lack of firewood or the type of stones needed without any content of sulphur. Meat is wrapped with banana leaves before to be put in this kind of earthen stove.