Travel Reference
In-Depth Information
Desserts
Desserts tend to be hypersweet concoctions. The favorites include
suspiro limeña
(a cara-
mel mousse topped with sweet meringue), as well as
alfajores
(caramel cookie sand-
wiches) and
crema volteada
(flan). Lighter and fruitier is
mazamorra morada,
a purple-
corn pudding that comes with chunks of fruit.
A Pisco Primer
Pisco is the omnipresent grape brandy that is served at events from the insignificant to the momentous in Peru. The
three main types are Quebranta, Italia and
acholado
. Quebranta (a pure-smelling pisco) and Italia (slightly aromat-
ic) are named for grape varieties, while
acholado
is a blend (best for mixed drinks). There are many small-batch
specialty piscos distilled from grape must (pressed juice with skins), known as
mosto verde
. These are best sipped
straight.
The most common brands include Tres Generaciones, Ocucaje, Ferreyros and La Botija. Viñas de Oro, Viejo
Tonel, Estirpe Peruano, LaBlanco and Gran Cruz are among the finest.
Specialty Drinks
Herbal teas are very popular, with the most notable being
mate de coca,
coca-leaf tea. It
won't get you high, but can soothe stomach ailments and help with altitude acclimatiza-
tion.
In the Andes, homemade
chicha
(corn beer) can be found in traditional markets and
picanterías
(country restaurants). It is lightly sweet and has a low alcohol content. Also
widely available: nonalcoholic
chicha morada,
a sweet purple-corn drink.
Vegetarians & Vegans
It is possible to find vegetarian restaurants and dishes around Peru, especially in well-
touristed areas. Common Peruvian dishes that don't contain meat are:
papas a la huan-
caína
(potatoes in a spiced, creamy sauce),
palta a la jardinera
(avocado stuffed with ve-
getables),
tortilla
(Spanish omelet) and
tacu tacu
(pan-fried beans and rice).
Vegans will have a harder time. Peruvian cuisine is based on eggs and dairy and infinite
combinations thereof. Self-catering is the best option.
