It would be a shame, especially during Latin American Heritage Month, to overlook the food of what is often called South America’s culinary capital.
Peru has been globally revered for its rich culinary heritage. In 2023, the nation broke culinary grounds when its renowned restaurant, Central, located in the heart of Lima, was awarded the title of Best Restaurant in the World. This marked a historical moment as Central became the first South American restaurant to win the prize for its contemporary cuisine, showcasing Peru’s breathtaking geography and biodiversity.
Peru boasts an incredibly diverse array of ecosystems, encompassing coastal regions, arid deserts, majestic mountains, and the lush Amazon rainforest. The variety of climates and wildlife helps to explain the rich diversity of the culinary scene. Peruvian food is an authentic blend of South American flavours with a large Asian influence, due to the mass influx of Japanese and Chinese immigration in mid-late 19th century.
I first tried authentic Peruvian food this past May when I visited the country for the first time—I instantly fell in love. The meals offered a symphony of flavours that melted in my mouth, creating an unforgettable dining experience. Specifically, the sushi was the best I’ve ever had. Served warm, each roll was remarkably soft and delicate, enhancing the overall enjoyment of every bite.
One of Peru’s delicacies is Cuy—roasted guinea pig—which I’ve tried before in a taco and didn’t mind. In the Andean region, it’s one of the most common sources of meat. However, I know most readers probably aren’t used to eating guinea pig, so I’ll skip the details on today’s menu.
Given Kingston’s diverse repertoire of restaurants and eateries, I assumed there would be a Peruvian restaurant, but shockingly, there isn’t. While it can be difficult to cook elaborate meals in student houses, I invite you to bring some Peruvian foodie influence into your Kingston life. That said, here’s a beginner’s guide to easy Peruvian eats.
Lomo Saltado
My favorite Peruvian dish is lomo saltado, a quick and easy stir fry using beef, veggies—usually onions and tomatoes—rice, and fries. The dish is easy to make and requires the beef and vegetables to be pan fried with oil, adding various sauces, spices, and seasonings such as vinegar and soy sauce. Lomo saltado is elevated using aji amarillo, Peru’s yellow chili pepper.
The history of this dish dates back to the end of the 19th century when more than 90,000 Chinese labourers were brought to Peru, bringing with them lo mein—a stirfry of veggies and noodles—and the wok. The Chinese influence on the dish transformed the beef, rice, and potato dish into a flavourful fusion of authentic cultural food, making it the famous Peruvian stir fry we know and love today.
Ceviche
Ceviche is the national dish of Peru. It’s United Nations Educational, Scientific, and Cultural Organization (UNESCO) protected, as an expression of Peruvian traditional cuisine. Traditional ceviche is cut up raw fish, typically bass or mahi-mahi, mixed with lime juice, herbs, red onion, aji, choclo—Peruvian corn—and sweet potato. The recipe can be adapted to include whatever you wish. Personally, I find adding cucumber, avocado, and tomatoes fits the dish perfectly.
Three-thousand years ago, on the northern coast of Peru, Mochica people sucked the fish from the bone straight out of the sea. In 1492, Columbus and Spanish colonists arrived, bringing citrus fruits that transformed local culinary traditions by incorporating lime juice into recipes. Coastal villages began marinating fish in lime juice overnight. In the late 19th century when many Japanese people, who commonly ate raw fish from sashimi came to Peru, they adapted the recipe to quick fish and lime.
Pisco Sour
If you want an alcoholic drink that adds a kick to your meal, try a pisco sour. This may be controversial since Chile and Peru contest over which country the pisco sour belongs to, as both countries claim it as their national drink. It’s actually illegal to import Chilean pisco to Peru and vice versa.
I’m going to put the feud aside to put readers onto the pisco sour, a sweet and tart cocktail made using simple syrup, pisco—a wine brandy made of grapes and water which is available at the LCBO—lime juice, and egg whites. The drink is so delicious I almost want to throw myself into the mix and claim it as my own too.
Tags
Food, Latin America, Latin American heritage month, Peru, Peruvian Food
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