Typical Dishes from the Coast, Highlands and Jungle of Peru

Peru is recognized worldwide for its diverse and exquisite cuisine, which varies according to each of its geographical regions: the coast, the highlands (sierra), and the jungle (selva). Each of these regions offers a variety of native ingredients that give rise to unique and representative dishes. In this article, we will explore the five most emblematic dishes of each region, highlighting the flavors and culinary techniques that characterize them.

1. Typical Dishes of the Peruvian Coast

The Peruvian coast is characterized by its great variety of fish and seafood, influenced by its proximity to the Pacific Ocean. Its cuisine stands out for the freshness of its ingredients and the use of citrus and ají peppers.

The 5 most representative dishes of the coast:

1. Ceviche – Peru’s flagship dish, consisting of fresh fish marinated with lime juice, ají, onion, and accompanied by corn, sweet potato, and toasted corn (cancha serrana).
2. Arroz con mariscos (Rice with seafood) – A mix of rice with various seafood, seasoned with ají panca and spices, giving it an intense, marine flavor.
3. Tacu Tacu con lomo saltado – Made with leftover rice and legumes (beans or lentils) from the previous day, accompanied by juicy stir-fried beef (lomo saltado) with onion and tomato.
4. Carapulcra con sopa seca – A stew of rehydrated dried potato with pork and peanuts, accompanied by noodles seasoned with basil (sopa seca).
5. Parihuela – A concentrated seafood and fish broth, seasoned with ají panca and aromatic herbs, considered a traditional mood enhancer.

2. Typical Dishes of the Peruvian Highlands

The highlands are characterized by their use of tubers, Andean cereals like quinoa and kiwicha, as well as meats like guinea pig (cuy), lamb, and alpaca. Highland cuisine stands out for its intense flavors and the use of long cooking techniques.

The 5 most representative dishes of the highlands:

1. Pachamanca – Cooking meats (chicken, pork, beef, and lamb) underground with hot stones, accompanied by potatoes, fava beans, and corn.
2. Cuy chactado – Guinea pig fried in abundant oil until crispy, served with golden potatoes and salad.
3. Rocoto relleno – Rocoto pepper (spicy ají) stuffed with ground meat, cheese, egg, and spices, baked with a peanut sauce.
4. Adobo arequipeño – Pork stew marinated in chicha de jora (corn beer), ají panca, and spices, slow-cooked until tender and juicy.
5. Caldo de mote – A hot soup based on hominy (mote), beef or lamb, accompanied by aromatic herbs like huacatay.

3. Typical Dishes of the Peruvian Jungle

Jungle cuisine is rich in exotic ingredients like plantains, yuca, river fish, and native meats like peccary (sajino) and paca (majaz). The flavors are intense, and many preparations include smoking and roasting techniques.

The 5 most representative dishes of the jungle:

1. Juane – A large tamale made of rice seasoned with turmeric, filled with chicken and egg, wrapped in bijao leaves, and boiled.
2. Tacacho con cecina – Mashed and fried green plantain, served with cecina (salted and dried pork) and Amazonian sausage.
3. Patarashca – River fish wrapped in bijao leaves, seasoned with ají and spices, cooked over coals or grilled.
4. Inchicapi – A thick chicken soup with peanuts, corn, and yuca, very nutritious and with a characteristic jungle flavor.
5. Ensalada de chonta – Thin strips of chonta (palm heart) combined with lime, ají, and salt, served as a fresh and crunchy accompaniment.