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Restaurants in Peru

Peru has an amazing cuisine which has evolved from both Incan and immigrant traditions from Europe, Africa and Asia. Peru's geography produces such natural ingredients as seafood, tropical fruits and rare varieties of Andean grains and potatoes. Peru restaurants offer natural food that is quite healthy.

Some of Peru's most popular dishes are part Asian including arroz chaufa and lomo saltado. Ceviche is a hugely popular dish especially in the summer. Anticuchos are marinated grilled meat kabobs. The best restaurants in Peru serve fresh local cuisine. Restaurants in Peru have something for every taste.

Pachamanca is the Quechua language word for a traditional Andean cooking technique, in which vegetables and meats are placed underground with very hot stones and slowly roasted. ("Pacha" means "earth" in Quechuan, and "manca" means "pot"). It is an ancient Inca cooking method. Pachamanca can also be cooked over the fire in a sealed clay pot, which is called pachamanca in olla. Typical components are: potatoes, assorted meats such as pork, lamb, and guinea pig, habas, tamales, and corn on the cob. The ingredients are layered with herbs such as huacatay (a local mint-like herb) and oregano and covered with very hot stones. Pachamanca restaurants offer samples as you drive by.

Peruvian rotisserie chicken became hugely popular along the East Coast of the United States. It’s called El Pollo Rico, or Peruvian Chicken.

Arroz con camarones is a paella-like dish of rice and shrimp is very popular in Peru, where it's typically prepared with crayfish. Add peas or bell peppers to this recipe if you like, or some chorizo sausage.

Lomo Saltado is a Chinese-Peruvian stir fry. Seasoned with soy sauce and yellow aji peppers, this dish has both Peruvian and Asian. Kids love it because you can stir fry French fries in it!

Humitas are an early, pre-Hispanic food similar to Mexican tamales. Fresh corn is ground and mixed with salt and lard. The mixture is wrapped in corn husks and steamed and served with salsa.

Classic Peruvian ceviche is a raw fish recipe. The fish is "cooked" in the acid of citrus juice and served with a cold beer on a hot day. The dish originates in Peru but is thought to be a development from Spanish escabeche, which is a vinegar-marinated dish.

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    PRICE RANGE: Dollar Dollar
    Praised as one of the world's most innovative chefs, Gastón Acurio has established outposts of his restaurants in Madrid and Santiago. In a colonia... More
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    PRICE RANGE: Dollar Dollar
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    PRICE RANGE: Dollar Dollar
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    PRICE RANGE: Dollar
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    PRICE RANGE: Dollar Dollar
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    PRICE RANGE: Dollar Dollar Dollar
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    PRICE RANGE: Dollar Dollar
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    PRICE RANGE: Dollar
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    PRICE RANGE: Dollar Dollar
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    PRICE RANGE: Dollar Dollar
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    PRICE RANGE: Dollar Dollar
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    PRICE RANGE: Dollar Dollar Dollar
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    PRICE RANGE: Dollar Dollar
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    PRICE RANGE: Dollar Dollar
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    PRICE RANGE: Dollar Dollar
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