Peruvian cuisine is one of the most diverse in the world. Distinct influences come from its three main geographical zones – the coast, the jungle and the Andean Highlands and various immigrant cultures. What you find is a melting pot of flavors receiving International recognition. Peruvians are proud of their cuisine and for good reason. In this video we try to explore as many different kinds of Peruvian foods as possible.
With only three weeks in Lima we had our work cut-out for us given the diversity of things to try. What exactly did we sample? Well, we ate Churros, Picarones, Turron, Ceviche, Tejas, Cremoladas, Tamales, Pan Con Chicharron, Alfajores, Cuy, King Kong, Mazamorra Marada, Pisco Sour, Inca Kola, Doña Pepa, Kamote, Sublime, Chicha Morada and Besos de Moza just to name a few. The following is a compilation of individual taste tests making up this Peruvian Food Guide.
Peruvian Cuisine: Ultimate Peruvian Food Guide for Lima, Peru Travel Video:
1) Eating Churros at Manolo in Lima, Peru
2) Eating Ceviche in Lima, Peru
3) Peruvian Food Taste Test
4) Picarones: Eating Peruvian Doughnuts for Dessert in Lima, Peru
5) Eating Turrón in Lima, Peru
6) Alfajores Peruanos: Eating Peruvian Alfajores in Lima, Peru
7) Eating Peruvian shaved ice cream at Cremoladas Curich in Lima, Peru
8) Eating Tejas and Chocotejas in Lima, Peru
9) Eating the Biggest Sandwich in the World in Lima, Peru
10) Peruvian Breakfast: Eating Tamales and Pan Con Chicharrón in Lima
11) King Kong de manjarblanco | Eating Peruvian Dessert
12) Pizza de Cuy: Eating Guinea Pig Pizza in Lima, Peru
13) Mazamorra Morada, Arroz Con Leche & Puré De Camote for Dessert in Lima, Peru
14) How to make a Pisco Sour in Lima, Peru
Intro to Peruvian cuisine: a fusion of coastal, jungle, Andean, and immigrant flavors; the hosts set out to sample everything over three weeks in Lima.
Churros at Manolo’s: ordered three—dulce de leche (“warm, gooey, fresh”), chocolate (“rich, flawless”), and vanilla (“Boston‑cream–style filling”); all three for 12 Soles ($4 USD).
Ceviche & Causa at El Punto Azul: classic raw‑fish ceviche “better than sushi,” served with lemon, onions, cancha corn, and sweet potato; causa (yellow‑potato terrine) topped with seafood, avocado, and mayo, shaped like a fish; Chicha Morada drink “the best we’ve tried.”
Fried seafood & yuca fries: mixed breaded fish and shrimp, plus yuca (cassava) fries—“crispy, fibrous, like starchy French fries.”
Supermarket snack raid:
Chifles (plantain chips): salty, crisp.
Inca Kola: yellow cola, lightly fizzy, “uniquely refreshing.”
Besos de Moza: Krembo‑style marshmallow cookie in chocolate—“marshmallow on a sugar cloud.”
Doña Pepa: sprinkle‑topped chocolate cookies—“fun, colorful, very sugary.”
Picarones at Parque Kennedy: airy pumpkin‑and‑sweet‑potato donuts drenched in syrup, 5 Soles for five—“fluffy, honey‑drenched bliss,” with local cats.
Turrón & Torreja: two fried‑dough shapes drizzled in honey that tastes of orange marmalade—“crispy, super sticky, bold flavor.”
Alfajores assortment: classic dulce de leche sandwich cookie; chocolate‑dipped, nut‑crusted, and honey‑topped versions—“original reigns supreme.”
Cremoladas Curich: shaved‑ice slushies—purple‑corn (Chicha Morada) and lúcuma flavors; 5.70 Soles ($1.80 USD).
King Kong dessert (viewer pick): massive layered cake with manjar blanco, pineapple jam, and peanuts—“brick of sweetness, best fresh and homemade.”
Pijama sandwich & lemon meringue pie at Manolo’s: 12‑slice avocado‑and‑egg tower sandwich with chicken, hot dog, sweet potato, lettuce, and tomato; giant lemon meringue slice with ultra‑fluffy topping—each around 18 Soles ($6 USD) and 12 Soles ($4 USD) respectively.
Homemade Peruvian breakfast:
Tamales: corn dough in banana leaf with chicken and olives—“hearty, filling.”
Pan con chicharrón: crispy pork sandwich with pickled onions and sweet potato—“savory, sweet, sour balance.”
Cuy (guinea pig) pizza: thin‑crust slice with large cuy meatballs—“gamey like rabbit, seasoned like sausage, chewy but surprisingly tasty.”
Final supermarket sweets taste test:
Mazamorra Morada (purple‑corn pudding): pleasant hot or cold.
Arroz con leche + mazamorra: rice pudding improved by fruity kick.
Puré de camote (sweet‑potato puree): “tastes like baby food, neither sweet nor savory.”
Homemade Pisco Sours: “3:2:1” Pisco, syrup, lime, egg‑white foam, Angostura bitters over ice—“frothy, tangy, perfect for heat.”
Take‑away: Lima’s street stalls and restaurants deliver an extraordinary range—savory, sweet, crunchy, creamy—making Peruvian cuisine one of the world’s most exciting.
BLOGS
https://thatbackpacker.com/
https://nomadicsamuel.com/
https://cheargentinatravel.com/
https://acrossalberta.com/
Music in this video courtesy of Audio Network
Информация по комментариям в разработке