Travel Reference
In-Depth Information
WHERE TO EAT & DRINK
For the most part, restaurants in Peru are a community affair, and local places will cater to
a combination of families, tourists, teenagers and packs of chatty businessmen. At lunch
time, many eateries offer a
menú
- a set meal consisting of two or three courses. This is
generally a good value. (Note: if you request the
menú,
you'll get the special. If you want
the menu, ask for
la carta
.)
Cevicherías
- places where ceviche is sold - are popular along the coast. In the coun-
tryside, informal restaurants known as
picanterías
are a staple. In some cases these operate
right out of someone's home.
Quick Eats
Peru has a vibrant street food culture. The most popular items are
anticuchos
(beef heart
skewers), ceviche, tamales, boiled quail eggs and
choclo con queso
(boiled corn with
cheese). Also popular, and quite delicious, are
picarones
(sweet doughnut fritters).
For a cheap and tasty meal, check out the many
pollerías
(spit-roasted chicken joints)
found just about everywhere.
Vegetarians & Vegans
In a country where many folks survive on noth-
ing but potatoes, there can be a general be-
fuddlement over why anyone would choose to
be vegetarian. This attitude has started to
change, however, and some of the bigger cities
have restaurants that cater exclusively to vegetarians.
It is possible, however, to find vegetarian dishes at a regular Peruvian restaurant. Many
of the potato salads, such as
papas a la huancaína, ocopa
and
causa
are made without
meat, as is
palta a la jardinera,
an avocado stuffed with vegetables.
Sopa de verduras
(ve-
getable soup),
tortilla
(Spanish omelet) and
tacu tacu
(beans and rice pan-fried together)
are other options.
Chifas
can also be a good source of vegetarian meals. Before ordering,
however, ask if these are
platos vegetarianos
(vegetarian dishes). The term
sin carne
(without meat) refers only to red meat or pork, so you could end up with chicken or sea-
food instead.
Vegans will have a harder time. Peruvian cuisine is based on eggs and dairy and infinite
combinations thereof. Self-catering is the best option.
Cuy
- otherwise known as guinea pig - was an im-
portant source of protein for pre-Columbian people
all over the Andes. In recent years, Peru has begun
testing the export market: the guinea pig is high in
protein, but low in fat and cholesterol.
