The Creole Cuisine is the fusion between Cost, Andean and Amazon cuisine. Furthermore, thanks to the pre-Inca, Inca, African immigration, French, Chinese Cantonese, Japanese and Italian heritage, is one of the most varied cuisines in the world. Peruvian cuisine is constantly evolving. You can image more than 2000 different soups, 250 traditional desserts and more that 400 traditional dishes only in one single place.
Creole cooking is the most popular in almost all the cities in Peru. The restaurants offer a variety of dishes on its diverse menu and numerous forms, pastry shops abound and are one of the culinary riches of major cities like Lima, Arequipa, Ica, Trujillo, and Lambayeque. Today, when tourists or even a Peruvians eat our food, know that they are experiencing the result of a fascinating evolution of food and culture.
One of the main ingredients from Creole Cuisine is the aji amarillo. It is native from South America, has a unique flavor, and is not as spicy as the Mexicans one. It was hard for me to choose the most delicious options, But I did my best, so here are some traditional Creole dishes that I am sure you would love.
Aji de gallina: boiled chicken and then shredded, mix with a creamy sauce made with aji amarillo, topped with pecan slices, parmesan cheese and a piece of boiled egg, served with rice, and sometimes potatoes too. As part of the decoration, we can add olives.
Lomo Saltado: owes its origins to the influence of the Chinese Cantonese. Beef tenderloin sautéed with onions, tomatoes, and aji Amarillo, mix with soy sauce. Delicious served with potatoes fried and white rice.
Arroz con Pollo o Pato: Chicken or duck rice cooked in a coriander sauce, which contains some vegetables like carrot, corn, pepper, and peas. The secret ingredient of this dish is the dark beer which is use to cook the chicken or duck.
Anticuchos: Grilled skewered beef hearts, marinated in a special sauce of aji, accompanied with potato. Maybe you are thinking beef hearts, what are they thinking, but you have to believe me it’s delicious.
Tamales: this dish is part of Peruvians’ Sunday breakfast. Sweet and savory and in different colors white, green, purple, and yellow depending on the sauce you use. Boiled grated corn mix with chili condiments, stuffed olives, chicken or pork and wrapped in banana leaves. Simply fantastic accompanied with a salad of sliced tomatoes and onions seasoned with salt, vinegar, olive oil, and pepper.
Tacu Tacu: prepared by African slaves who mixed rice and beans, we can find different versions of Tacu Tacu, but my favorite is the one accompanied with a thin juicy steak.
I have had the opportunity to meet in Toronto with a lot of people from different countries of the world. Some of them have traveled to Peru, and we all agreed on one thing: Peruvian food is awesome. Many of them decided to go to Peru to visit Macchu Picchu, but they never imagined to be completely surprised by our food.