The hot and spicy nature of Peruvian food, created by
ají and
ajo (hot pepper and garlic), has become celebrated at home and abroad. Peruvians enjoy a wide variety of vegetables; there are over 2,000 kinds of indigenous and cultivated potatoes alone. Table service is the norm in hotels and restaurants and many of them also offer buffet-type lunches.
National specialties:
•
Ceviche (uncooked fish marinated in lemon or lime juice and hot chili pepper, served with fried corn, sweet potatoes, onions and flavored with coriander).
•
Chupe de camarones
is a chowder-type soup made with shrimps, milk, eggs, potatoes and peppers.
•
Causa relleña (potato cakes with chicken in the center, but also cooked with avocado or crabmeat).
•
Tamales (boiled corn dumplings filled with meat and wrapped in a banana leaf).
•
Mazamorra morada (purple maize and sweet potato starch jelly cooked with lemons, dried fruits, cinnamon and cloves).
National drinks:
• The most famous drink is
pisco sour, made from a potent grape brandy.
• Other pisco-based drinks are
algarrobina (pisco and carob syrup),
chilcano (pisco and ginger ale) and
capitán (pisco and vermouth).
•
Chicha de jora (fermented red or yellow corn juice) and
chicha morada (non-alcoholic purple corn juice) are popular drinks dating from Inca times.
• Peruvian beers and national wines are good.
Tipping: Service charges of 10% are added to all bills. Additional tips of 5% are expected.
NightlifeThere are many good bars, pubs, discos and casinos in the major towns and tourist resorts.
Peñas always serve snacks and some serve full meals. Here one can enjoy
criolla or
folk music, especially at weekends. Nightlife in
Lima and
Cusco has a wide array of choices. Most discos,
peñas, pubs and karaokes are open until 0300 or 0400 in the morning.
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