5) Tacu Tacu
If I could only eat one food for the rest of my life, it would be rice. That's why it's clear I have to have Tacu Tacu on here, a Peruvian classic that has its origins dating back to colonial times when slaves who lived on coastal farms would mix leftover rice and beans and pan-fry them into a homogenous mass that is almost dough-like. The name tacu tacu comes from the Quechua word for 'crushed', although some historians also believe it could come from the Swahili word taka which means 'food'. Very simple to make, it often comes with beef and a fried egg, although you can pair it with almost any meat or vegetable.
4) Ceviche
One of the most widely recognized Peruvian dishes, the origins of this marinated fish tradition are unclear but many believe that it comes from the pre-Hispanic Mochica culture whose fisherman would cook the fish in their boats with the juice of a local fruit called tumbo. It wasn't until the Spanish conquest that, as they didn't consume raw fish, they used lemon to 'recook' the ceviche. Nowadays, it is often paired with sweet potato, corn, onion, and parsley. The name ceviche is believed to be derived from the Quechua term siwichi which roughly translates to fresh fish and although it is linked to the coast, regions across Perú have their versions of ceviche with local ingredients. Last year, the dish was declared by UNESCO as an Intangible Cultural Heritage of Humanity.
3) Chuño Saqta
A native Andean dish, there is very little I could find on the origins or ingredients of this soup. The main component is the chuño (meaning 'wrinkled' in Quechua), potatoes which go through a process of freezing, thawing, and dehydrating to last longer, a technique used in the rural areas of the Andes to essentially 'freeze-dry' the potatoes so that they are still consumable months to even years after they are harvested. Evidence of this process has been found in ancient archaeological sites throughout the Andes dating before the Incans, meaning this tradition has been passed down since the first civilizations of the region and is still commonly practiced today.
2) Anticuchos de corazon
A South American specialty that has its origins in Perú, these marinated beef heart skewers can be found on almost every corner of the country throughout the year. In the time of the Incans, they would prepare anticuchos with llama meat, herbs, and peppers, though during the colonial era, beef replaced the llama meat which is what you typically see today. The heart, considered inedible by the Spanish, was used by slaves and over time became the standard method for what has now become an icon of Peruvian culture.
1) Lomo Saltado
You can't enter a Peruvian restaurant without smelling the warm aromas of lomo saltado, a stir fry that consists of beef strips, onion, tomato, and french fries, served with rice. Originating from the Chinese-Peruvian cuisine, or chifa, the dish has become one of the most celebrated dishes in mainstream Peruvian culture. It is prepared and eaten in households across Perú, and I have yet to find a subpar lomo saltado, making it my number one dish so far.
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