Peru » Dining in Lima

There is a big variety of food, like maize, tomato, potatoes, uchu or ají (Capsicum pubescens), oca, ulluco, avocado, fruits like cherimoya and pineapple (anana), and animals like taruca (Hippocamelus antisensis) (similar to the little red brocket), llama. After the combination of the American, European and Moorish culinary traditions, appeared new meals and ways of preparing them.

Peru's many climate zones also make it possible to grow a wide range of crops. There are the dozens of native potato, maize and chilli pepper varieties from the Andes Rocoto being one of the most popular, to the plentiful fish and seafood from the Pacific coast, mangoes and limes from the coastal valleys, and bananas and manioc from the Amazon jungle.

The most popular ceviche is a type of seafood cocktail where the fish has been marinated in lime with onions and hot peppers, but not cooked. The lime's acid precipitates the protein and hence turns the fish white, "cooking" it. There are several types of ceviche that include fish only, mixed seafood, mussels, etc.

Caramel, also known as Manjar Blanco in Peru, is a very popular dessert. Also Crema Chantilly is very popular in cakes. Other desserts include Mazamorra Morada, Arroz con Leche, Flan, Crema Volteada, Leche Asada, Torta Helada.

The most popular soft drink is called Inca Kola, which is a yellowish cream soda, but other sodas are popular too, such as Kola Inglesa, Guarana Backus, and other very common fruit sodas like oranges, pineapple, and lemon. Peru's most well known beverage is the Pisco which originated in the Peruvian department of Ica.