Peruvian street flavours

Peruvian
STREET FLAVOURS
PICARONES
These are Peruvian doughnuts, but so
much better. Deep-fried rings of
sweet potato and pumpkin dough
flavoured with anise, with a
characteristic golden colour,
drenched in honey. “Finger-licking
good” describes them perfectly, as
you have to pick up the rings by hand
and dip them in the honey, like a
good Peruvian.
IN PERU WE HAVE OUR OWN DISTINCTIVE STYLE OF STREET CATERING WHICH DELIVERS ON THE THREE
BS – “BUENO, BONITO Y BARATO”, THAT IS, “TASTY, ATTRACTIVE AND CHEAP!”. FOOD CARTS OFFER A
SELECTION OF THE COUNTRY'S TEMPTING TRADITIONAL DISHES, AND THIS IS WHERE YOU CAN SAMPLE
THE MOST AUTHENTIC LOCAL FLAVOURS, AS ENJOYED BY THE MAN IN THE STREET.
CALDO DE GALLINA - CHICKEN BROTH
Bajona is the name here in Peru for the food you feel a
craving for when you are leaving an all-night party.
Here, people search out for caldo de gallina, tasty soup
with noodles and egg. It is perfect for warming you up
on a winter night.
PAPA RELLENA –
STUFFED POTATO
On the outside, it looks like a
ball of mashed potato fried all
over. But when you take a bite,
you discover within a fantastic
flavour of minced beef and onion,
egg and olives. The finishing
touch is provided by sarsa criolla,
sweet onion seasoned with lime
juice, salt, chilli and black pepper.
CEVICHE
The iconic Peruvian dish
also has its wheelbarrow
version. The best places to
eat ceviche in its most
authentic form are street
markets and fishing
harbours. The recipe is
fresh ingredients, a lot of
flavours and the yapa - an
extra serving after you
have finished off the first
portion.
SALCHIPAPA
The name says it all – a dish
which brings together fried
potatoes and salchicha or
hot dog. It is a simple but
delicious combination, even
more so with a dash of the
chilli pepper which we like
so much. It's a classic
Peruvian “fast food”
combination.
CLASICO
A special combination of two desserts – arroz
con leche, a rice pudding made with sweetened
rice and milk, and mazamorra morada - purple
porridge, a type of jelly made from purple maize
or corn. The name refers to football, since the
contrasting colours of white and purple belong
to two of the most successful Peruvian teams:
Alianza Lima in the blue or purple shirts and
Universitario in the white.
EMOLIENTE
No time for breakfast? In Peru, you can
begin your day with a healthy glass of
quinoa, maca or emoliente – a hot drink
made with an infusion of herbs. And if
you are hungry, accompany it with one
of a variety of sandwiches which will
cost you just about a
sol more.
CHOCLO CON QUESO -
SWEETCORN AND CHEESE -
OR PAPA CON HUEVO -
EGG AND POTATO
The best two options when you
want something cheap. These
simple ingredients go with
anything, including the
homemade sauces offered as a
garnish which you should not
miss — a healthy and light choice.
AEROPUERTO - AIRPORT
There are foreign influences
galore in Peruvian cuisine
and one is the chifa, a
national institution that
draws its ideas from
Chinese recipes. Aeropuerto
is the combination of the
most popular plates: arroz
chaufa – fried rice with egg
and chicken – and tallarin
saltado, sauteed or stir-fried
noodles.
FOOD TRUCKS
In the last few years, the Peruvian
street food scene has been
transformed. In addition to the hand
pushed street carts and similar local
vendors, another option has appeared
for people seeking these familiar
flavours with a traditional touch: food
trucks.
These restaurants on wheels offer
typical fast food such as hamburgers,
wings, pizzas, sandwiches and the like,
but adding a local twist, whether in
seasoning or ingredients. There are
now food trucks with entirely Peruvian
concepts, such as salchipaperos,
nikkei – a Peruvian- Japanese fusion –
and even cevicheros.
Today, there are festivals and
dedicated spaces for food trucks. You
can go to these places and organise a
gastronomic tour at your leisure,
where the traditional Peruvian flavours
are kept alive in a fun and creative
environment.
ANTICUCHOS
Another Peruvian street classic. There is
nothing better than watching the flames
of the grill searing the juicy pieces of
marinated beef heart, while the smoky
aroma fills the air. The dish is always
served with seared potato slices and a
cob of corn.