10 typical dishes from the Peruvian sierra

Alpaca, guinea pig or lamb shank… In the Andean highlands of Peru, food is as authentic as it is delicious. Discover traditional cuisine sierra…

Sopa de los Andes

There’s nothing like starting off winter with a good bowl of soup. Le Petit Journal chose the Andes, a real vitamin concentrate… and flavors! Also called changed, the drink is made with quinoa, potatoes, chickpeas, seasonal vegetables and Andean spices. If the original dish is eaten, in principle, without meat, the whole is often garnished with a piece of lamb.

sofa with armchair

At first, people ate this food Aymara, located mainly in the La Paz region of Bolivia. But it is also found in Cusco thanks to the cultural mixes. The soup is made from dried meat, rind and lamb, accompanied by potatoes, wheat grains and minced garlic. Enough to fill you with protein!

Alpaca in ensebolla

Animal lovers, you have been warned…Alpaca can be eaten in all sauces here! There are many versions to prepare it. If it is consumed so much by the Andean peoples, it is above all because of its nutritional qualities. Cooked vino tinto With onions, peppers, tomatoes and a little chili, the delicacy of this red meat will enchant you.

Twisted alpaca

This second version is at least atypical: the game pieces are folded into themselves and filled with vegetables. Everything is grilled and accompanied by mashed potatoes with a delicious red fruit sauce. Something to whet your taste buds!

Cuy al horno

Famous cuy… They have been eating this guinea pig since pre-Inca times (about 2500 years ago)! Today, about 60 million guinea pigs are consumed annually in Peru. the cuy al horno it is the most common recipe in the high Andes: the animal is grilled and served with potatoes. It tastes like rabbit. But for the most carnivorous among you, beware, if you don’t, you risk being disappointed: the guinea pig is skin and bones!

Tarwi con pollo

the Tarwi, or lupine, is a nutrient-dense Andean superfood. It is ground and then prepared in a pan where the garlic was previously fried in oil. Potatoes are also added. Escalope Milanese or minced meat, the preparation is also accompanied by rice.

Trout ceviche

Into sierra, eating trout is common. And for good reason: in southern Peru, fish comes directly from Lake Titicaca (and not from rivers, as in the rest of the country). If ceviche It is a traditional dish from Peru anything It’s worth the Andean detour! This raw fish is cooked with the acidity of lemon. It is made with red onion and few parsley leaves.

Trucha al horno

The trucha al horno usually cooked over wood, seasoned with lemon and onion. Accompanied by local vegetables (broccoli, zucchini, carrots, avocado, tomatoes, cabbage), the trout tastes delicate and spicy: a real treat for the taste buds!

Charguaquipu

the charguaquipu It originates near Lake Titicaca, between La Paz and Puno. It is a very local and little-referenced dish that comes to us from the nations Quechua and Aymara. consists of Karachi and trout, two species of fish that swim in the ebbing waters of the Peru-Bolivia basin. The preparation is made from coca leaves, tubers and potatoes.

Pachamanca

And finally, pachamanca. A perfect dish of Andean cuisine, but above all a festive dish. You will quickly understand why… We also find beef, pork, chicken, guinea pig Chincho and huacatay, two aromatic herbs, pepper, potato, sweet potato, maize, bean pods and cassava. All in all, quite a hearty meal… Everything is cooked on earth with the effect of hot stones placed on top.

All these dishes are usually accompanied by delicious garlic bread fried in butter… You won’t go hungry with all this, that’s for sure.