Machu Picchu’s number one destination for Peruvian food & locally brewed craft beer.
Every plate achieves an elusive, Peruvian cuisine defining balance with traditional recipes.
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Tastes of Peru
Mapacho’s Peruvian Cuisine
Discover Peru’s lighter side with Tastes of the Andean Sierra, Coastal and Amazon rain forest flavors and simple, wholesome ingredients that put a fresh spin on traditional Peruvian food.
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Peru’s Most Popular Seafood Dish
Ceviche is the best known Peruvian dish. This popular seafood dish claims origins in Lima, Peru but is found in many coastal areas throughout Latin America such as Ecuador, Chile, Mexico, and Colombia. Ceviche is also known as cebiche and sometimes spelt seviche. In it’s simplest form Ceviche consists of raw fish and lime juice with some chilli, or hot peppers. In this post, I’ll be talking about Peruvian Ceviche (Peru’s national dish) or Ceviche Peruano in particular but the overall cooking methods, preparation, and ingredients are similar to other forms of this dish.
Ceviche, pronounced “say-beach-chay,” is a style of cuisine that comes from coastal areas of Latin America. It combines traditional foods eaten by natives of the region and ingredients brought by Spanish colonisers in the 1600s. This culinary tradition has quickly grown in popularity around the world. Ceviche is not difficult to prepare but it requires attention to detail and fresh ingredients.
Let’s take a look and see why this wonderful food is gaining in popularity throughout the world. I’ll explain some of the myths about its preparation. If you’re curious about the health aspects of this dish read ‘Is Ceviche Healthy?
It’s hard to find traditional Peruvian food for vegetarians. Most of the classic dishes are meat or fish based, so it’s not easy for a vegetarian to explore the world of authentic Peruvian cuisine.
But there are a few options. I’m not a vegetarian, but I’ve tried my best to compile a list of authentic, unadulterated Peruvian dishes that are suitable for vegetarians, without simply being vegetarian spins on classic dishes (i.e. tofu ceviche or seitan saltado).
Quite a few of the options below are typically served as starters or side dishes. Potatoes also feature heavily; Peru is king when it comes to potatoes, so that’s no great surprise. As a vegetarian, you might well get sick of spuds by the time you leave Peru.
Most commonly found in the coastal region of the country, causa is made with layers of Peruvian yellow potatoes alternated with different fillings, which in the vegetarian options can include salad vegetables, cheese and yams among others.
One of my favourites, rocoto relleno originated in Spain but it’s now typical in Arequipa. This dish has many vegetarian varieties and those with stuffings made with meat.
Papa a la Huancaina
There are more than 4,000 types of potatoes in Peru, which means many potato dishes for both vegetarians and meat eaters. Originating in the area of Huancayo, this dish is usually served as a starter, and is made of boiled yellow potatoes that are served on lettuce leaves with olives, corn and boiled eggs, which is then smothered in a creamy and spicy cheese sauce.
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Remember — whether you’re at the hotel or just arrived to Aguas Calientes, we offer a free chaperone guide to our restaurant to make it easy for you and your party. We’re proud to serve: Aguas Calientes, Machu Pichu Pueblo, Hidroeléctrica de Machupicchu, Urubamba, and Cusco.