What are the most representative Peruvian dishes according to their cuisine? Many Peruvians claim that ceviche is undoubtedly their flagship dish, but with a list of 50 Peruvian meals, we must consider certain factors such as origin, taste, and presentation.
Peruvian cuisine possesses one of the most comprehensive culinary fusions due to various influences that encompass culture, religion, customs, people, among others. With the incorporation of Spanish products, Peruvian desserts and Creole cuisine were born. The fusion of Chinese ingredients such as vegetables and spices gave rise to Peruvian-Chinese cuisine known as «chifa.» The arrival of Italians introduced pasta and gave rise to one of the most demanded products during Christmas, «El paneton.» Not to mention that Peru is divided into the Coast, Highlands, and Jungle, and each region contributes different ingredients that, due to climate adaptation, cannot be easily found in other regions.
To talk about Peruvian food, we must go back to the Inca era with the cultivation and domestication of animals. It was during this time that the foundations of our gastronomy were laid, combining various native products such as the aforementioned ceviche, called «siwichi,» where the preparation was somewhat similar but using other ingredients such as tumbo, a fruit used for cooking fish. Another dish that has prevailed in its preparation method is «pachamanca,» where meats and tubers are placed on hot stones in a hole covered with banana leaves and buried with earth, resulting in tender and juicy meat. Undoubtedly, it is one of the most delicious dishes that maintains its tradition.
In 1532, Francisco Pizarro arrived in Peruvian territory, bringing along the incorporation of new products that fused with native ingredients. The use of sugarcane was essential for the creation of new Peruvian desserts, and other products such as vegetables and grains became fundamental to the point where rice serves as a side dish in almost all Peruvian dishes nowadays.