LIMENIAN COOKING
Lima Metropolitana
Lima is well-known because of being the gastronomic Capital of South America, due the persistence of its cuisine; it inherited the pre-Hispanic and colonial culinary excellences, as well as the contribution of the oriental and occidental cuisine. On the one hand, fish and sea fruits are the base of one dish like the “tiradito” (a soft version of the ceviche but with yellow chicli cream or chili pepper without onion), “arroz con mariscos”, “el pescado a la chorrillana” (onions, segments of chili and fried tomatoes), “conchitas a la parmesana” (boiled “conchas de abanico” served with parmesan cheese), “chorito a la chalaca” (boiled mussels served with lemon, onions, tomatoes, chili, chili pepper and parsley finely chopped) and “jalea mixta” (shellfish, octopus and fish pulled mixture) and other delicacies.
In the other hand, the afro-peruvian cuisine offers the famous “anticuchos” (grill brochettes of cow heart), “el cau cau” (mondongo stew and potatoes with “sofrito de palillo”, yellow chili and herbs) and “tacu tacu” (amalgam of rice and stew kidney bean, fill of meat and seafood, sofrito on hot oil).
The Creole cuisine recommends the “causa limeña” (layers of mashed potatoes plus lemon and yellow chili, full of birds, sea fruits or avocado and tomato), the tamale (dry corn cooked pastry with chili and chicken or pig wrapped in banana leafs), el “aji de gallina” (breasts of brayed chicken served with stew of chili, milk and spices), “la papa rellena” (pastry of potato fill with chopped meat and flavoring), “pollo a la brasa” – barbecued chicken (browned chicken cooked with coal, served with chili cream and fried potatoes), “escabeche” (onions with chopped chicken and spices)“carapulcra” (dry potato seasoned and cooked with pig) the famous “sancochado” (stew of beef, birds and pork, cabbage, vegetables and legumes, with potato and corn, served with creams).
We have also adaptations of Chinese cuisine, the “arroz chaufa” (cooked rice with slices of chicken and pig plus Chinese onion, all of these cooked with oil and soya sauce), “loco saltado” (chapped meat, onion and tomato with chili and soya sauce), they are the favorite ones of the Limenain cuisine.
The endless list of desserts we have: “suspiro a la limeña” (soft meringue in syrup with milk cake), “mazamorra morada” (dense sweet of purple corn with sweet potato flour, rotten fruit and spices), “arroz con leche” (rice, milk, port wine with milk wine), “turron de Doña Pepa” (baked pastry, flour, lard, eggs and aniseed with layers of fruit honey and sugar) and the delicious “picarones” (circular cooked pastry of sweet potato flour covered with chancaca honey).
To drink we have the “chichi morada” (soft drink of purple corn) the beer and the Peruvian soda Inca Kola.
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