A FOOD TRADITION

Northern Peruvian Cuisine

Northern Peruvian cuisine refers to the established coastal and adjoining valley traditions of departments such as La Libertad, Lambayeque, Piura, and Tumbes, with deep links to pre-Hispanic cultures and Pacific fishing communities. It uses maize, rice, beans, squash, yuca, ajies, goat, duck, pork, and diverse seafood. Cooking includes wood-fire grilling, stewing, roasting, drying, and seasoning with chicha or regional peppers. Representative dishes include seco de cabrito, braised goat with herbs and chicha; arroz con pato, duck cooked with seasoned rice and cilantro; and shambar, a wheat, bean, and pork soup associated with northern highland-coastal exchange. The region has a coherent identity without being reducible to one city.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.