The typical Peruvian dishes are also consumed in the Peruvian Sierra or Serranía, but it also has a good number of unique dishes that make this region an exquisite place for a gastronomic route. Read on to know what the main meals of the Peruvian Sierra are.
Below you have an index with all the points that we are going to deal with in this article.
Humita or huminta is an original dish of the Andean Region and is consumed in almost all of South America (Argentina, Chile, Bolivia, Peru and Ecuador). In the recipe of each of these countries, the main ingredient is not lacking. crushed corn, seasoned and wrapped in its own leaves, which are then cooked or roasted.
In the Peruvian highlands, specifically, this food began to be cooked already in the 17th century, at which time it was given the name of "tamales" or "corn rolls". However, the basic recipe was the same as the current one: ground corn grains and mixed with additional ingredients, usually cheese, meat, raisins or even dulce de leche.
Thus, there are both sweet and savory humitas, depending on the ingredient with which we mix them. The way to cook it is usually a pot, although it can also be baked, steamed or even microwaved. There is a variant of the classic humitas to which it is added milled corn and in Quechua language it is called shatu.
Fried trout is the quintessential dish of the city of Puno, located southeast of Peru. Trout is a semi-fat fish with a high content of vitamins and minerals, so it is considered a very nutritious food whose meat is a good contribution of phosphorus, potassium, magnesium, iron …
This is very well known to Peruvians in the Sierra, which is why fried trout has become a classic that tourists can't stop trying. In addition, the recipe for fried trout is very simple and is usually accompanied by a salad and fries or parboiled (leaving them half raw and uncooked).
To prepare them ourselves we need only about 1 kg of trout, garlic, salt, cumin and pepper, flour and oil. Previously, the scales should be removed from the fish, cut and seasoned with garlic, salt, pepper and cumin.
Then it is important to leave it macerate for about 30 min and finally fry it in hot olive oil until golden brown. In the following video you can learn to make Peruvian fried trout step by step:
Not only from the Peruvian Serrania, but from across the country, pachamanca is one of the most popular dishes in Peru. The main ingredients are beef, pork, chicken and guinea pig, all mixed. However, it is important to season them with ingredients as typical of Peru as the chincho, an original herb from the Andes, in addition to huacatay, cumin, chili pepper, pepper and other spices.
Nor can they be missing native products of the Peruvian Andean Region, such as corn, beans in pods, potatoes, sweet potatoes and, to a lesser extent, cassava. It is for this reason that, if we break down the meaning of his name, we realize that pacha means "land" in Quechua language and manka equivalent to "pot"; therefore, it would come to mean something like “pot of the earth”.
Pachamanca exists since the time of the late archaic in the Fortaleza Valley and is also a very popular dish among the indigenous communities of South America. In short, it is a dish that comes from the era of the Inca Empire, with slight variations over time related mainly to the method of elaboration.
The way to cook it is also very relevant, since the original recipe says that it should be prepared in a traditional oven, that is, opening a hole in the ground and placing stones, which will subsequently be heated by burning wood.
In addition, it is not recommended to use any type of stone, since a high sulfide content could alter its flavor. Therefore, the most used type of rock are the so-called exquisite. You can see how pachamanca is traditionally cooked in the following video:
Lamb Head Broth
Lamb-head broth is so popular in Peru that many even claim that it has the property of recharging the batteries to those who take it. Its main ingredient is the young lamb meat, because it is a good source of vitamins, minerals and, above all, minerals.
It is a calorie rich broth, so it is not surprising that its flavor is very intense. To prepare it, the first thing to do is chop the lamb's head and boil it for a minimum of 2 hours.
The best thing to obtain for optimal results is to boil it naturally, that is, not with a pressure cooker. If you want to learn how to prepare lamb's broth and see what this delicious dish looks like, we recommend you watch the following video:
When the broth is substantial enough, the rest of the ingredients are added: peeled white potatoes, rice and salt to taste. In addition, it is important to add a touch of paico and yerba good at the end of the process Once served on the plate, it is usually accompanied by mote, boiled cassava and a glass of water of herbs, which helps reduce fat levels in the broth.
This dish can be found in the different street markets of Huánuco, Pillco Marca and Amarilis. The total price of the dish is around 5 and 6 Peruvian soles.
Patasca or mondongo
By the name of pataca or mondongo reference is made to a kind of broth which is prepared with nickname in the Peruvian Sierra as well as in the Andean areas of Bolivia, Chile and Argentina. The name comes from the Quechua term phatasqa and literally means "split" or "busted" due to the large number of ingredients it has.
It is also called mondongo because one of its ingredients is, in effect, the mondongo, which are cow guts. In the different countries of Latin America, this ingredient can be called in different ways, namely: guatita, pancita, often or mishque gut. In fact, one of the typical dishes of Ecuador is the guatitas.
In addition to the mondongo, the pataca is made with beef and nickname, although in some areas of Peru, the head of a ram is also added. However, the pataca recipe may vary depending on the customs of each Peruvian city. Thus, the pataca that is prepared in Ancash or Cajamarca is not the same as that of Moquegua or Tacna.
The stew of tongue or simply stewed tongue is another of the characteristic Creole dishes of the Sierra de Perú. It is a rich and easy to prepare recipe, although for this you should not miss any of its main ingredients, including cow tongue, red wine, tomatoes, onions, carrots, bay leaf, ground red pepper, cumin, etc.
The first and most important step is boil the tongue of cow for several minutes, This step is essential, because otherwise we can not peel and clean it before serving it. Once peeled and clean, we repeat the first step. Then we will let it cool and cut it into slices. Following all these steps, we will almost have the plate ready.
Beef tongue is seasoned with the ingredients mentioned above. To do this, all of them are properly peeled and chopped together with the tongue in the pot where we had boiled it.
The objective is to obtain a stew as rich and nutritious as possible, so they should be left cooking for a long time so that the flavors of each ingredient are potentiated and mixed well. It is usually served with White rice. In the video shown below you can learn to prepare tongue in roasted red sauce:
Shámbar or chambar is another of the most popular Peruvian soups. In this case, the traditional recipe is originally from the city of Trujillo, which in turn has its origins in the Andean settlers. It is a typical recipe of the Peruvian Sierra precisely because most of the ingredients with which it is prepared are typical serranos: ham, beans …
This soup is usually served as a main or main course, since it provides calories and other nutrients such as carbohydrates, calcium and phosphorus. Its name is due to the variety of Shámbar wheat, which is the star ingredient of this dish. In fact, in reality, this dish is nothing more than a wheat soup.
In addition, this soup brings with it a deep-rooted custom among the inhabitants of Trujillo and that is the traditional monday food, especially in the department of La Libertad, north of Peru. Possibly the origin of this custom goes back to the inhabitants of the mountains. It is said that they prepared this dish on Mondays with leftovers from the weekend.
The guinea pig is a very consumed animal throughout Peru as can be seen when reviewing the cuisine of the Peruvian Amazon, where it is cooked roasted and served accompanied by potatoes. The way of cooking varies a little from region to region of the country and in the Serranía it is known as guinea pig because your recipe includes Aji Colorado, which gives it a darker color.
This dish is mostly cooked in Huancayo, Junín (Peru) and the recipe includes between 2 and 4 guinea pigs, boiled yellow potatoes, red pepper, chopped garlic, cornmeal, joha chicha, achiote, egg, cumin and other spices and salt to taste. In addition, the recipe of the Sierra differs from others because in this case the guinea pig is coated, so that it acquires a crunchy touch and a golden appearance.
The ocopa is considered a typical Peruvian dish, although it is original from the city of Arequipa. The green aspect of this dish is because huacatay is used for its preparation (tagetes minuta), a species of grass that grows on the coast, mountains and Amazon of Peru, as well as in the high valleys of Bolivia and Ecuador, extending to Mexico and the United States.
Thus, in addition to being the indispensable ingredient of the ocopa, it is used in many other Arequipa dishes such as roasted salsicucho and numersoso and stews. For its part, the ocopa is a very simple dish, whose original recipe consists of potatoes and cooked eggs to which this famous one is added huacatay sauce and, optionally, olives.
The dish is similar to a typical Peruvian dish called "huancaína potato". The following video shows the recipe for both dishes:
Ram to the stick
The ram to the stick is a well-known dish throughout Peru. However, it is usual to be served with other types of meat. Its preparation is, although it lasts several hours, since it is really grilled as the traditional roast of Argentine cuisine or the traditional churrasco of Brazilian cuisine.
To prepare this rich dish, you need a whole ram, which will be inserted into a rod and cooked with firewood for at least 4 hours. During this time, it is important to turn it around every hour so it cooks evenly and both sides are golden brown.
Prior to this, you should spread on lemon and expose yourself to the sun, season with the rest of the ingredients that will accompany it (garlic, ají panca, cumin, salt, pepper and chicha de jora). Then, it will be allowed to macerate for about 2 hours.
Papa the huancaína
As we have said before when we have talked about the ocopa, the dish called Huancaina's style potato It is typical of the coast, the mountains and the Peruvian jungle. Huancaína is the name given to the yellowish cream that covers this dish, which is native to Huancayo. Along with Peruvian ceviche, it is one of the most popular dishes in the country.
It is an original dish from the Mantaro Valley, which is famous for the production of buttery cheese as well as the production of potatoes, of which two different varieties are produced. It began to cook at the time of the Central Railroad of Peru, where the large number of workers who worked there took this food.
Under the sauce, the ingredients that are usually used are hard-boiled egg and boiled potatoes On a leaf of lettuce. Optionally, olives are also used to decorate. The difficulty of making this dish is, really, the preparation of the sauce, whose ingredients are: buttery cheese, a little oil, yellow pepper, milk and salt. It is important that you do not have lumps.
Green sucker or yaccochupe
The green pacifier, green soup or yaccochupe is an ancient soup of Andean origin, especially popular in the Peruvian Sierra, specifically in the department of Huancayo.
As can be seen throughout this guide, a large number of soups are consumed in the Peruvian Serrania. This is because in this area of Peru there is a climate that tends to be cold, so hot dishes are much appreciated.
The name of this dish is due to the variety of herbs included in its recipe, which give it that characteristic green color. Some of these herbs are as follows: doll, huacatay and paico.
To them, other ingredients such as fresh cheese and milk are added, in addition to the classic “whipped egg”, which consists of a hard-boiled egg that has a hole at both ends.
The pork rind is one of those dishes that are traditionally eaten on Sundays in any family meal worth its salt. It is also a very popular dish in other Latin American countries that also has the advantage of being very easy to prepare.
In addition, it does not take too much preparation time, but each step must be followed carefully to achieve the flavor and consistency that characterize this dish.
The pig is nothing more than pork and the rest of the ingredients are: garlic, onion, soy sauce and sweet potato. This last ingredient is essential, since a pork rind without sweet potato is not a Peruvian pork rind. In fact, in the cuisine of Colombia and Bolivia this ingredient is replaced by bananas.
Unlike the rest of the garnishes, the original recipe dictates that the banana should be cooked together with the pork so that both flavors mix well. When serving it, it is quite common to do it with a salad, but this is optional and not all Peruvians add it.
Llapingachos are a dish that goes back to the era of the Incas and the Aztecs, approximately 6,000 years ago. In short, it is a traditional and representative dish of Ecuadorian cuisine that is especially served in the central Andean region of Ecuador and southern Colombia.
Although it is one of the most representative of the mountain food, it represents, as we said, the culture of Ecuador for its traditional characteristics and form of preparation.
It is a kind of roasted tortillas that are made well with potatoes and well with yucas boiled that are subsequently crushed, so that you get the look that we can see in the image. Once made, they can be taken alone or accompanied by some additional ingredient, such as: sausage, onions, rice, lettuce, fried egg, roast, avocado …
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