The peruvian

Peruvian cuisine recipes, like Peru's culinary tradition itself, are recognized as some of the oldest in human history.

The present-day Republic of Peru, and formerly simply Peru, is located on the continent of South America.

Peruvian territories border Ecuador, Colombia, Bolivia, Chile and Brazil. The first settlements arose in Peru as early as the 10th millennium BC.

The ancient and mysterious Inca civilization appeared in the 12th century AD.

The Inca tribes were able to unite and create the powerful and greatest empire of that era in South America.

The Incas built roads and erected grand temples and palaces. It was the ancient Inca tribes who were the first to lay water pipes, many of their contemporaries could envy their irrigation system.

The Inca Empire belonged to developed and educated nationalities. The Incas had their own writing, their own post office and public administration system. Inca masters knew how to handle bronze, which is simply amazing for the pre-Colombian American era.

Already in the days of the Incas, ancient Peruvian cooking began to emerge. The Incas began to cultivate cereal crops, as well as corn and canoa. Corn tortillas have become an integral dish of Peruvian cuisine. In the diet of the ancient inhabitants of Peru, livestock meat and poultry were present, which were raised in communities.

A famous dish of Peruvian cuisine is fried chicken, which was cooked on a grill over an open fire. The peculiarity of this dish is a kind of marinade for poultry. Chicken carcass is cut along the ridge and coated with olive oil.

Then they bake, after the chicken is ready, all the bones are removed from the carcass, salted, spices and spices are added to taste. Once again grease with olive oil and bake on a grill. This cooking method allows you to eventually get an incredible taste of delicate chicken meat.

What is distinctive in different parts of Peru there are their own independent culinary traditions. This is primarily due to climatic conditions in different territories. In the South of Peru, you will be served fish and seafood dishes, and in the north, Spanish-Peruvian cuisine is more popular, dominated by vegetables, potatoes, rice and meat dishes.

The main agricultural crops in the recipes of Peruvian cuisine were and remain root crops. Potatoes and yam have been grown in Peru since the ancient Incas. Currently, you will be able to taste the famous Peruvian potatoes, which are made based on the recipe of the ancient Incas.

To make Peruvian potatoes, chefs mix melted cheese with butter, milk and cream. The finished cream sauce is seasoned with onion, spices and lemon juice. Potatoes cooked in uniforms are cut and watered with sauce.

Equally famous and common among the ingredients in Peruvian dishes are Ulcu and Arraccha root crops. It is not possible to imagine Peruvian dishes without a large amount of red pepper. Such a type of hot pepper as Rokoto is especially popular.

Peruvians like to make salads from fresh vegetables. Typically, vegetables such as tomatoes, peanuts, beans, avocados, pumpkins and chaotes are more common in Peruvian recipes. Thanks to the Spanish colonizers, who seized Peruvian lands back in the 16th century, ingredients such as onions, sugarcane, rice and even olive fruits penetrated Peru's cuisine.

Soups hold a special place among the dishes of Peruvian cuisine. Peru's national pride is lentil soup, which has been made since time immemorial. Garlic and thyme must be added to the lentil soup. The finished soup is served with parsley and red pepper.

Peruvian cuisine is a beautiful child that was born with the fusion of two great cultures and culinary traditions. The ancestors of the Peruvian Inca and the Spanish colonists brought their own special ingredients and traditions to the cuisine of Peru.