Peruvian cuisine


Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe ; Asia ; and Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru.
The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, and Amaranthaceaes and legumes. Staples brought by the Spanish include rice, wheat and meats.
Many traditional foods—such as quinoa, kiwicha, chili peppers, and several roots and tubers—have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques. Chef Gaston Acurio has become well known for raising awareness of local ingredients. The most important ingredient in all Peruvian cuisine is the potato, as Peru has the widest variety of potatoes in the world.
The US food critic Eric Asimov has described it as one of the world's most important cuisines and as an exemplar of fusion cuisine, due to its long multicultural history.

Crops

is considered an important center for the genetic diversity of the world's crops:
The sweet potato is native to the Americas and was domesticated there at least 5,000 years ago. The much lower molecular diversity found in Peru and Ecuador. Only two varieties of sweet potato are commonly available for sale in the markets, but there are more varieties around the country. One has dry orange flesh and light tan skin and tastes sweet. The other has purple skin, is white and brown inside, and is only moderately sweet. Occasionally another variety, characterized by small tubers and dark skin, is available. Peru has around more than 5000 varieties of potatoes, the biggest in the world. The two most common potatoes are a white-flesh type and a more expensive yellow-flesh type. The only commercially available native fruits native to the Andes region in general are lucuma, camu camu, prickly pear, cape gooseberry, cocona, pacay, guanabana, dragon fruit, pepino, papaya, ciruela, mammee apple, banana passionfruit, cherimoya, granadilla, moriche palm fruit, and tamarillo. Yacon, although an underground tuber, is also used as a fruit. None of the other native fruits are commercially available.
From Peru, the Spanish brought back to Europe several foods that would become staples for many peoples around the world.
The varieties of chili peppers, potatoes, tomatoes and maize that the Spanish brought back to Europe, however, were native to Peru:
Many foods from Spain are now considered Peruvian staples, including wheat, barley, oats, rice, lentils, chickpeas, broad beans, garlic, cabbage, broccoli, cauliflower, artichokes, onions, cucumbers, carrots, celery, lettuce, eggplant, wine, vinegar, olives, beef, pork, chicken, numerous spices, laurel, mint, thyme, marjoram, turmeric, cloves, cinnamon, nutmeg, anise, bananas, quince, apples, oranges, limes, apricots, peaches, plums, cherries, melons, figs, pomegranates, honey, white sugar, almonds, walnuts, cheese, hen eggs, cow's milk, etc. Many food plants popular in Europe, however, were imported to Peru.

Cultivation of ancient plants

During the colonial period, and continuing up until the time of the Second World War, Peruvian cuisine focused on Spanish models and virtually ignored anything that could be regarded as native or Peruvian. Traditional food plants, which the indigenous people continued to eat, were regarded as "peasant food" to be avoided. These colonial attitudes took a long time to fade. Since the 1970s, there has been an effort to bring these native food plants out of obscurity.
Some plants cultivated by ancient societies of Peru have been rediscovered by modern Peruvians, and are carefully studied by scientists. Due to the characteristics of its land and climate and the nutritional quality of its products, some Peruvian plants may play a vital role in future nutrition. Examples include quinoa and kañiwa, which look and cook like cereals but are pseudocereals. Nutritionists are also studying root vegetables, such as maca, and cereals like kiwicha.
For many of Peru's inhabitants, these food stocks allow for adequate nutrition, even though living standards are poor. Abandoning many of these staples during the Spanish domination and republican eras lowered nutritional levels. Since 1985, NASA has used some of these foods—quinoa, kiwicha and maca—for astronaut meals.
Peruvian cuisine is often made spicy with ají pepper, a basic ingredient. Peruvian chili peppers are not spicy but serve to give taste and color to dishes. Rice often accompanies dishes in Peruvian cuisine, and the regional sources of foods and traditions give rise to countless varieties of preparation and dishes.

Regional differences

Peru is a country that holds not just a variety of ethnic mixes since times ranging from the Inca Empire, the Viceroyalty and the Republic, but also a climatic variety of 28 individual climates. The mixing of cultures and the variety of climates differ from city to city so geography, climate, culture and ethnic mix determine the variety of local cuisine.

Coastal areas

The Pacific Ocean is the principal source of aquatic resources for Peru. Peru is one of the world's top two producers and exporters of unusually high-protein for use in livestock/aquaculture feed. Its richness in fish and other aquatic life is enormous, and many oceanic plant and animal species can only be found in Peru. As important as the Pacific is to Peru's biodiversity, freshwater biomes such as the Amazon River and Lake Titicaca also play a large role in the ecological make-up of the country.
Every coastal region, being distinct in flora and fauna populations, adapts its cuisine in accordance to the resources available in its waters.
Ceviche, a South American dish of marinated raw fish or seafood typically garnished with herbs and served as an appetizer, with many variations, provides a good example of regional adaptation. Ceviche is found in almost all Peruvian restaurants on the coast, typically served with camote. Often spelled "cebiche" in Peru, it is the flagship dish of coastal cuisine, and one of the most popular dishes among Peruvians. It consists of Andean chili peppers, onions and acidic aromatic lime, a variety brought by the Spaniards. A spicy dish, it consists generally of bite-size pieces of white fish, marinated raw in lime juice mixed with chilis. Ceviche is served with raw onions, boiled sweet potatoes, toasted corn.
Many Peruvians believe that ceviche is an aphrodisiac and hangover cure, the latter possibly due to the fact that it is traditionally consumed with beer. Unlike ceviche from Mexico and Ecuador, in Peru it does not have tomatoes. Also popular is Leche de tigre, which is the Peruvian colloquial name for the juice produced from the ingredients of ceviche. It has a light spicy flavor.
Chupe de camarones is one of the most popular dishes of Peruvian coastal cuisine. It is made from a thick freshwater shrimp stock soup, potatoes, milk and chili pepper. It is regularly found in Peruvian restaurants specializing in Arequipan cuisine.
A center of immigration and centers of the Spanish Viceroyalty, Lima and Trujillo have incorporated unique dishes brought from the arrival of the Spanish Conquistadors and the subsequent waves of immigrants. Besides international immigration—a large portion of which happened in Lima—there has been, since the second half of the 20th century, a strong internal flow from rural areas to cities, in particular to Lima. This has strongly influenced Lima's cuisine with the incorporation of the immigrants' ingredients and techniques.
Creole cuisine is the most widespread in this city. Lima hosts a wide variety of international cuisines, with Italian and Chinese being the most popular. Japanese food, especially sushi, is also very popular, and many chain restaurants from the United States have a significant presence as well. Offerings of Arabic, Thai, Mexican, French, English, Argentine, Brazilian, and Indian cuisine can also be found in multiple locations throughout the city of Lima.
The city's bakeries are quite popular with Peruvians. One may find Peruvians standing in line in almost every bakery waiting for freshly baked white bread from 6 to 9 am and from 4 to 6 pm. The majority of Peruvians tend to eat bread for breakfast along with coffee or tea. Almost all bread in Peru, with the exception of baguettes, is fortified with added fats, such as lard. Whole wheat bread is extremely hard to find in the major cities, but more common in rural towns. Many bakeries sell white bread sprinkled with bran for health conscious customers as whole wheat flour is extremely hard to find. However, even this bread is often heavily fortified with lard, shortening or butter. Authentic whole wheat bread is imported from Europe and sold at upscale grocery stores. A few coastal cities bakeries produce "bollos," which are loaves of bread baked in stone and wood-ovens from the Andes.
Anticuchos are brochettes made from beef heart marinated in a various Peruvian spices and grilled, often with a side of boiled potato or corn. They are commonly sold by street vendors, but one may find them in creole food restaurants.
Also frequently sold by street vendors are tamales: boiled corn with meat or cheese and wrapped in a banana leaf. They are similar to humitas, which consist of corn mixed with spices, sugar, onions, filled with pork and olives and finally wrapped in the leaves of corn husks. Tamales are a common breakfast food, often served with lime and "Salsa Criolla" which is a mixture of thinnly sliced raw red onion, ají peppers, cilantro and lime juice.
Another favorite food found in many restaurants is Papa a la huancaina, a dish consisting of sliced boiled potatoes, served on a bed of lettuce with a slightly spicy cheese sauce with olives. The dish is cheap to make and uses ingredients that are readily available in Peru, yet it has complex flavours and textures so is very popular with chefs in restaurants in Peru. This combination of being cheap to make, yet favored by chefs, has helped Papa a la Huancaina become popular across all classes of Peruvian society. The name of the dish it is from Huancayo.
Tacu-tacu: Mixture of beans, rice and a fried egg, on top of breaded or pan-fried steak and an Salsa Criolla.
Papa rellena : mashed potatoes stuffed with ground meat, eggs, olives and various spices and then deep fried.
Arroz tapado : uses the same stuffing of papa rellena, but rather than used as a stuffing, it is accompanied by rice.
Pollo a la Brasa : is one of the most consumed foods in Peru. It is roasted chicken marinated in a marinade that includes various Peruvian ingredients, baked in hot ashes or on a spit-roast. The origins of the recipe for this dish date back to Lima, the capital of Peru, during the 1950s. Two Swiss citizens who were Peruvian residents, Roger Shuler and Franz Ulrich, invented and registered the patent for the machine to cook the chicken on the grill, a mechanical system of planetary rotation in that the chickens rotating on its axis and over a central axis, simultaneously. The dish comes with French fried potatoes, salad and various creams. There are many famous brands of "Pollo a la Brasa" restaurants in Peru and particularly in Lima, the most famous and popular being Hikari, Norky's, Roky's, Pardo's, and La Leña.
Sancochado is a hearty beef and vegetable broth that includes yuca and potatoes.
A local staple is Lomo Saltado, also known as saltadito. Sliced beef is stir-fried with, garlic, cumin powder, tomato and Spanish onion and fried-mixed with already fried French cut potatoes, coriander and parsley and accompanied with white rice. Salt and black pepper is also added to taste.
Lima has an abundance of Peruvian-style Chinese restaurants or "chifas" as they are known locally; indeed, arroz chaufa or Chinese style rice is one of the frequently sampled dishes that has found its way into Peruvian cuisine.
Arroz con pollo, or rice with chicken, is enjoyed for its rich-flavored rice combined with chicken.
Chupe de pescado or fish cioppino is popular in Lima and along the coast.
Lima butter bean salad is a salad made with Lima butter beans, cooked whole, cooled, and mixed with a mixture of onion, tomato, and green ají, marinated in lime juice, oil, salt, and vinegar. Lima butter beans have been part of the Peruvian cuisine for at least 6,000 years.
Butifarras, also known as Jamon del Pais, is a sandwich with "Peruvian ham", sliced onions, sliced chili peppers, lime, salt, pepper, oil, in a white bread roll.
Causa, in its basic form, is a mashed yellow potato dumpling mixed with key lime, onion, chili and oil. Varieties can have avocado, chicken, tuna or even shellfish added to the mixture. Also, causa is popular in Lima, where it is distinguished by the name Causa Limeña. Causa is usually served cold with hard boiled eggs and olives.
Carapulcra is an appetizing stewed dish of pork and chicken, dried potatoes, red chilis, peanuts and cumin. The version from the Afro-Peruvian Ica region uses fresh potatoes.
Empanadas were introduced by the Spanish during the colonial period, and later modified, possibly due to lack of Spanish ingredients. In Peru, they are filled either with chicken, beef, or cheese. Olives, and sometimes hard boiled eggs and raisins gives them a unique taste.
Ají de gallina consists of thin strips of chicken served with a creamy yellow and spicy sauce, made with ají amarillo, cheese, milk, bread. Occasionally walnuts are added on special occasions or at upscale restaurants due to its prohibitive cost in Peru. Traditionally the meat is from non-laying hens, but today almost exclusively made from more tender chickens.
Escabeche criollo : "Escabeche" when the word is used alone normally refers to fish escabeche. Other varieties can use duck or chicken. The escabeche dishes rely in the cooking on the heavy use of vinegar and onions together with other spices and chili.
Cau cau is a meal consisting of mondongo or tripe stew and accompanied by rice. There are a number of versions of Cau-Cau, as it is a style of cooking a choice protein. Two noteworthy styles are the creole style simply called Tripe Cau-Cau, and the Italian-Peruvian style. Creole style is made with strips of previously cooked tripe, seasoned with a mixture of sauteed onions, garlic, yellow aji, a pinch of turmeric, salt and pepper and cubes of boiled potatoes. The mixture is cooked together to blend the flavors and acquire consistency. It is then sprinkled with mint. Some add vinegar for added flavor before serving. The other common version is the Italian-Peruvian style. It consists of strips of precooked tripe sauteed with red onions, peeled tomatoes, tomato paste and dried mushrooms, usually Porcini. After the flavors combine, it is seasoned with parsley and mixed with fried potato just prior to serving. Some chefs add a few tablespoons of wine or pisco following the sauteeing.
Chicharrones is salted pork deep-fried in its own fat. There are at least two kinds of chicharrones: pork skins, a country style ribs that are first boiled, then rendered in their own fat until they brown into chicharrones. Other types of chicharrones including deep fried squid, and other seafoods. They can be served at any time of day, including breakfast.
One of the most popular dishes on the coast is called Lomo Saltado. It is a steak dish which is fried in a wok along with peppers, tomato, garlic, onions, coriander and soy sauce. It is accompanied by french fries and rice. This dish dates back to the 19th century and is a clear exponent of Chinese-Cantonese influence on local cuisine. It is a relatively recent dish because cow meat used to be very expensive. It was not until beef was mass produced that it became widely available and used in local cuisine.
The cuisine of the northern coast offers a difference in style from the central and southern varieties. This is not only due to the coastal native Indian influence, the Spanish influence, and the African; but also to the warmer coastal seas, hotter climate and immense geographical latitude variety.
The widely different climates between Tumbes, Piura, Lambayeque, La Libertad, Cajamarca and San Martin contributes to the variety of dishes in these areas.
Northern style dishes:
Seco de Cabrito is made in a pot after marinating in chicha de jora and spices including cilantro and garlic. This dish is most popular in the northern coast especially in Cajamarca and Lambayeque.
Seco de Chavelo is a type of seco that is made of cecina stewed and dried meat that has been clotted and dried along with bananas, yuca, aji panca and Clarito.
Cebiche de Conchas Negras is a dish of Piura and Tumbes is also popular along the southern coast of Ecuador due to Peruvian influence. In this version of ceviche, the seafood used in the dish should be black clams accompanied by toasted corn.

Andes

In the valleys and plains of the Andes, the diet is still a traditional one based on corn, potatoes, and an assortment of tubers. Meat comes from indigenous animals like alpacas and guinea pigs, but also from imported livestock like sheep, cattle and swine.
As with many rural cultures, most of the more elaborate dishes were reserved for festivities, while daily meals were simple affairs. Nowadays, festive dishes are consumed every day by urban dwellers, while rural diets tend to be light on meat and heavy on lahua gruel.
The pachamanca is a distinctive Peruvian dish. Cooked all over the Andean region of Peru, it is made from a variety of meats, herbs and a variety of vegetables that are slowly cooked underground on a bed of heated stones. Because of its tedious preparation it is normally only made for celebrations or festivals in the Andes, though recent years have seen the appearance of many "campestre" restaurants in rural areas outside Lima, such as in Cieneguilla.
Andean cooking's main freshwater fish is the trout, raised in fisheries in the region.
Cuy chactado: A dish more popular in the highlands is this meal of fried guinea pig. Often the indigenous women of the Peruvian Andes will raise the guinea pigs in their huts. Besides the use of guinea pigs as separate meals, they are often cooked in a Pachamanca with other meats and vegetables.
Olluquito con charqui is another traditional Andean dish. Olluco is a yellowish tuber domesticated by pre-Inca populations, and is visually similar to colorful small Andean potatoes, but with a distinct crunchy texture when cooked. Charqui is the technique employed in the Andean highlands to cure meat by salting, then dehydration. The dish is a stew of finely diced ollucos with charqui pieces, served with white rice.
Rocoto relleno: Arequipa dish made from stuffed rocoto chilis. Rocotos are one of the very hot chilis of Peru. In this dish they are stuffed with spiced beef or pork, onions, olives, and egg white, then cooked in the oven with potatoes covered with cheese and milk.
Tocosh or Togosh is a traditional Quechua food prepared from fermented potato pulp.
Puka Pikanti: Ayacucho dish made from white potatoes, beets, yellow chili pepper, mint, and peanuts.
In Peruvian restaurants, steak is commonly served with rice rather than fries.

Amazon

Naturally, Amazonian cuisine is made using the products local to the Amazon rainforest. Although many animal species are hunted for food in the biologically diverse jungle, standouts are the paiche, prepared in variety of dishes; many other types of fish like gamitana, sabalo, tucunare, boquichico, palometa, bagre, and many others including the piranha, that are prepared in variety of dishes such as "timbuche" or "patarashca" ; many types of turtles like the motelo, and the charapa and taricaya. Hunting turtles is prohibited in Peru, therefore turtle-based dishes are scarce and expensive and not sold à la carte in restaurants. Other animals include the majas, the sajino, the agouti and jungle mammals, which are called collectively "carne de monte". The Black Caiman is also considered a delicacy; but its hunt is forbidden under Peruvian law.
Among the fruits of Peru's jungle is the camu camu, which contains 40 times more vitamin C than the kiwifruit. Non-native fruits such as mango and pineapple and star apple are also in abundance, as well as other jungle fruits like, mammee apple, cherimoya, guanabana, taperiva, copoazu, dry fruits like the aguaje and the hungurahui.
Juane is rice seasoned with turmeric, and chicken wrapped with bijao leaves.
Chapo is a beverage made with sweet plantain.

Other regional dishes

Chalona or Charqui is a cured dried meat originally obtained from alpaca. It is also eaten in Bolivia, and was eaten by the Indians in the coast and highlands of Peru before the arrival of the Spanish. Today lamb is often substituted for alpaca meat. It is used as an ingredient in a variety of dishes of the Puno region, Cusco, and Arequipa. It is prepared using recently cured lamb, in which furrows are made with a knife so the salt can penetrate. Salt penetration is important, because it determines how long the cured meat lasts. The meat is left to dry in the sun and cold nights for almost one month.
Chairo: A traditional soup of the Puno and Arequipa regions. It origins have been traced to the Collan Indians who live in the Andes of Bolivia and southern Peru. The soup consists of black chuño, aji panca, sweet potatoes, sheep tripe and chalona.
Ocopa: A dish with some similarities to Papas a la Huancaina. It consists of boiled and sliced yellow potatoes covered with a sauce of made of aji, the Peruvian herb Tagetes minuta,, ground peanuts, and fresh or white cheese, with sides of lettuce, boiled eggs and olives. At expensive restaurants walnuts are often added, but this is seldom done in Peruvian homes due to the prohibitive cost of walnuts in Peru. The name ocopa is also used to refer to the hot sauce by itself.
Copús is one of the best known dishes of Piura. Its ingredients are ripe fried bananas, camotes, and seasoned hen, turkey, goat, and mutton. The meat is cooked in a furnace under the ground; this method is different from using a pachamanca since the furnace is covered with blankets and clay.
Yuca chupe or cassava soup is one of the variations in which the Peruvians enjoy cassava.
Currently, ostrich meat is being raised on farms in Arequipa, although its consumption is not widespread and limited to urban areas.
Sangrecita: A dish of cooked chicken blood seasoned with garlic, onion, chilli and herbs and commonly served with potatoes, sweet potatoes or cassava.
Crema de tarwi : Tarwi is a vegetable native to the mountains of Bolivia, Ecuador, and Peru. In addition to its use in soup, tarwi is used in much of Peruvian cuisine, including sancochado. Fresh tarwi can be used in stews, purees, sauces, desserts and in a variation of cebiche. In some areas, locals call it chocho. Its cultivation has recently expanded to all the countries of the Andean region. In Peru, it is principally grown in the areas of Cajamarca, Ancash, the Mantaro Valley, Ayacucho, Cusco, and Puno.
Tarwi can also be found in beverages. Tarwi has been shown to have a higher vegetable protein content than soy. In pre-Incan and Incan times, it was an important part of the mostly vegetarian diet of the region. It was consumed with small quantities of meat and dried fish, providing an abundant source of protein for the population. Tarwi seeds have been found in Nazca tombs and in representations of Tiahuanaco ceramics.

''Chifa''

Chifa is the Peruvian term for Peruvian–Chinese food. Because many Chinese ingredients are hard to find in Peru, the Chinese modified their cuisine and incorporated many Peruvian elements into their cuisine. Even today, it is difficult to find authentic Chinese cuisine in Peru. This is mainly due to popularity of the hybridization of Chinese food, which is commonly called "Chifa," and a lack of many Chinese ingredients.

Sweet dishes and desserts

Alfajores: a dessert found in virtually all of Spain's former colonies. It is derived from the versions popular in Spain during the colonial period. The original Spanish recipes, however, have been modified because the original ingredients are expensive in Peru or even unobtainable. The basic recipe uses a base mix of flour, margarine, and powdered sugar, which is oven-baked. Alfajores consist of two or more layers of this baked pastry, and is usually filled with manjar blanco
Turrones is another originally Spanish dessert. The original Spanish recipe, which contained ingredients that were rare or expensive in Peru were modified in a variety of ways. One common variety found in Lima is Turrón de Doña Pepa, an anise and honey nougat that is traditionally prepared for the Señor de los Milagros religious procession, during October.
Almost exclusive to the Andes region is the fruit known as lúcuma. Lúcuma juice, ice cream, and corresponding lúcuma shakes are very popular throughout Peru. Lúcuma ice cream can normally only be found in large US cities. One popular brand of ice cream in Peru is D'Onofrio, which is owned by Nestlé.
Arroz con leche : Another dessert originally from Spain that can be found in various varieties throughout Latin America. Arroz con leche is one of the more common desserts found in homes and restaurants of modern-day Peru. It consists primarily of cooked rice, cinnamon/nutmeg, raisins, and milk. Rice pudding never has lemon rind as is traditional in the Spanish version. Arroz con leche is usually eaten with Peruvian Mazamorra.
Helados : The most common ice cream flavors found in Peru are lucuma, chocolate, vanilla and strawberry. Some more exotic flavors such as camu camu, guaraná and prickly pear can occasionally be found. For other commonly available flavors, however, one needs to purchase imported ice-cream as many of the ingredients are not available in Peru. Peru is one of few countries in the world where the third most popular ice-cream is not strawberry, it is in fact the "nutty" flavored, orange colored lúcuma, which is an exotic fruit grown in quantity only in Peru, and only in recent years being exported in very limited quantities as an exotic flavor to the USA, and available in Europe essentially in food shows.
Mazamorra morada: Is a jelly-like clove-flavored dessert. It takes on the color of one of its main ingredients: purple maize. A variety of purple corn that only grows in Peru adds color to the water it's boiled in, along with cinnamon cloves. When the water cools, chopped fruit, key lime and sugar are added. The mixture is served as a beverage called "chicha morada".
Picarones: a sweet, ring-shaped fritter with a pumpkin base; often served with a molasses syrup. Picarones were created during the colonial period to replace the Spanish dessert Buñuelos, as buñuelos were too expensive to make and some ingredients were unavailable. Peruvian Picarones are made of squash or pumpkin dough and sweetened with chancaca, raw cane sugar melted into a syrup.
Tejas: another modified Spanish dessert. The original Spanish version contained ingredients that were prohibitively expensive in Peru, such as almonds. The Peruvian version of this candy is filled with manjar blanco and coated with a fondant-like shell. Some are also made with a chocolate shell.
King Kong: is made of cookies, filled with milk candy, some pineapple sweet and in some cases peanuts, with cookies within its layers. It is sold in one-half and one kilogram sizes. It is known as part of the culture of Lambayeque Region.
Suspiro a la Limeña: Is another Spanish-influenced dessert that uses dulce de leche, which derives from the Spanish Blancmange. The bottom layer is made of dulce de leche enriched with egg yolks. The top layer consists of meringue made with port wine. This classic criollo dessert is said to have been named by the famous Peruvian poet and author José Gálvez whose wife doña Amparo Ayarez was famous for her cooking. When asked what inspired the name, he reportedly replied, "Because it is soft and sweet, like the sigh of a woman." In this case, it would be a woman from Lima, a Limeña.
Panetón: is a type of sweet bread with dried fruit. It is usually served for breakfast around Christmas with a cup of hot chocolate. They used to come in big boxes only with huge panetóns inside but now they also sell personal portions. Chocotón is variety of panetón that replaces the fruit with chocolate bits. The bread is very light and sweet. Because Christmas is the hottest time of year, people often replace the hot chocolate with coffee or a drink that's served cold.
Flan de leche is also a very popular dish.

Beverages

Soft drinks

The most commonly encountered soft drinks in Peru are:
Less common are:
Pisco, a type of brandy, is the national drink of Peru. It originated during the colonial period as a cheaper substitute for the Spanish liquor known as orujo. Nevertheless, orujo is a product made from the spoils of wine production. Pisco uses fresh grapes like wine-making. This distilled beverage made from grapes is produced in various regions of the country. Pisco Sour is a cocktail made from pisco combined with lime juice, egg white and simple syrup. Chilcano is also made with Pisco.
Wines come from many different regions of the country, most notably from the Ica Region.
Beer, as in many countries, is popular at all levels of society. Local brands include Pilsen Callao and Cristal. Other regional beers are Arequipeña, Cusqueña and Pilsen Trujillo from Arequipa, Cuzco and Trujillo respectively; though Cuzqueña is popular nationwide and is exported worldwide. A common beer-drinking ritual among many Peruvian men involves a group sharing one glass. The party holding the bottle waits for the prior person to drink from the glass before receiving that glass, filling it and passing the bottle on to the next in line. While this custom is more common among men of lower classes of society, people of higher social status, particularly youth and occasionally women, take part in this custom for fun.
Chicha de jora is another well-known drink, based on different varieties of fermented maize and different aromatic herbs, depending on the region of the country. Its consumption is mostly limited to the Andes area.