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Peruvian cuisine is considered one of the most sophisticated in South America, a blend of indigenous influences—primarily from the Incas—and cuisines from European and Asian migrations.
This includes cereals, grains, herbs, and tubers natively cultivated in the Andes. Peruvian cuisine is undoubtedly a favorite for many, but have you ever wondered what those colorful sauces are made of?
Here, we show you four of the most commonly used ingredients in Peruvian cooking.
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Potatoes
Most of the potato varieties used in Peruvian cuisine are native to the Andes region, with a wonderful variety of sizes, shapes, colors, and other specific sensory qualities and characteristics.
Corn
Corn comes in various varieties, including yellow, white, purple, black, and red. The higher the altitude of its cultivation, the starchier and larger the kernels can become.
It can be prepared in countless ways, including ground corn to make bread or humitas (a steamed corn dish similar to tamales), served as a side for ceviche, or simply dried, roasted, and salted to make a snack.
Quinoa
This Andean grain has become one of the most influential grains on the planet, produced and used in Andean countries like Peru, Chile, and Bolivia.
Quinoa is naturally gluten-free, a complete protein, and easy to digest. It is the perfect vehicle for soaking up sauces and stews, with three varieties of quinoa available: white, black, and red.
Aji Amarillo
Aji amarillo is considered one of the most important elements in all of Peruvian cuisine, as it can be boiled, roasted, or fried when used in preparations.
It has a distinctive fruity flavor that you won’t find in any other chili variety in the world and is used in sauces, soups, ceviches, and stews.
