Travel Reference
In-Depth Information
The Highlands
In the chilly highlands, the focus is on soup,
which tends to be a generous, gut-warming ex-
perience - stocked with squash, potatoes and
locally grown herbs.
Sopa a la criolla
(a noodle
soup with beef and vegetables) is a regular item
on menus, as is
caldo de gallina
(chicken broth
soup).
The highlands are also the source of all things
cuy
(guinea pig). It tastes similar to rab-
bit and is often roasted and served whole. Andean
trucha
(river trout) - prepared myriad
ways - is also a staple.
Arequipa has a particularly dynamic regional cuisine. The area is renowned for its suc-
culent
picantes
(spicy stews),
rocoto relleno
(chilis stuffed with meat) and
chupe de ca-
marones
(river shrimp bisque).
5
CAUSA
- POTATO TERRINE
Practical Information
Throughout this guidebook, the order of restaurant listings follows the author's preference, and each place to eat is
accompanied by one of the following pricing symbols.
•
» $ <S20 for a main course per person
•
» $$ S20 to S45 for a main course per person
•
» $$$ > S45 for a main course per person
Prices in major tourist centers will be more expensive. Restaurant hours are generally 10am to 10pm, though some
close between 3pm and 6pm. Eateries in remote areas may only be open for lunch.
The Amazon
Though not widely eaten throughout the country, Amazon ingredients have begun to creep
into the national cuisine. This includes the increased use of river snails and fish (including
paiche
and
doncella
), as well as produce such as
aguaje
(the fruit of the moriche palm)
and yucca (cassava).
Juanes,
a tamale stuffed with rice, yucca, chicken and/or pork, is a savory area staple.
