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Nicolas Roux & Daughter (Belgium & France)
5 days / 4 nights Program: Cusco, Sacred Valley of the Incas & Machu Picchu
Dear Rosa Amelia,
 
Sorry for responding only now but I traveled a lot the last three months and could not managed to answer you earlier. Please find attached a photo of me and my daughter while we were in Machu Picchu . It was grea...
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11 days / 10 nights Program: Cusco, Sacred Valley of the Incas, Machu Picchu, Puno Lake Titicaca & Tambopata

We booked our 10 day/11 night tour of Peru with this company and we only have PRAISE for them. The lady who prepared our tour, Rosa, was very thorough and precise with our wishes and catered for every single one of them. She took into consideration the fact that we wer...


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Peru and its Gastronomy

 
Peru is a country of great diversity with a literal plethora of beautiful destinations that will please any kind of traveler venturing into the country. Similar to its cultural and geographic diversity is also Peru gastronomy; just like tourism in the country has radically increased so has the popularity of Peruvian dishes. ingredients and cooking techniques around the world.

This boost in the popularity of Peruvian cuisine has brought it to some of the finest restaurants in the world and when people come to the country they are more than eager to engulf themselves in the local produce. signature dishes and some of the culinary rarities which also take part in some regions. The coastal region of Peru s well known for its superb culinary expertise in making fish based dishes. Ceviche is the signature dish of the country and places all over the country have a slightly different version of it but what they all have in common is that fish is slowly cooked in lime juice. Other ingredients can be shellfish. onions. sweet potato (which is sometimes caramelized). corn. fried corn (canchita). and hot pepper. oh of course salt. There are some versions that include a little bit of milk and others make a blend of natural juices. lime juice and other spices to then add to the fish. The freshness of the ingredients is something Peruvian chefs take great pride in as well they should since the simplicity of this dish is what makes it so delicious and refreshing.

The Gastronomy in Peru is creoles in nature thanks to the influences of Spanish. Asian and African cultures in the population. The highland region specializes in various varieties of shrimp based dishes due to the abundance of such crustacean in the local rivers. In Arequipa they take special pride in a dish called “chupe de camarones” or for us shrimp soup or gumbo. This dish is very particular and very thick for a soup. it contains some milk and eggs with of course various spices and other ingredients. The outcome is a delicious blend of ingredients that make this “chupe” a remarkable dish everyone should experience.
 
 
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