A FOOD TRADITION
Peruvian Andean Cuisine
Peruvian Andean cuisine encompasses highland traditions shaped by Quechua and Aymara foodways, pastoralism, terrace agriculture, and preservation methods adapted to mountain climates. Potatoes, chuño, quinoa, maize, broad beans, herbs, guinea pig, alpaca, and trout are important ingredients, with ajies and huacatay providing characteristic seasoning. Techniques include freeze-drying, earth-oven cooking, stone boiling, long simmering, and roasting. Representative dishes include pachamanca, meats and tubers cooked in an earth oven; cuy al horno or cuy chactado, preparations of guinea pig; and caldo de cabeza, a substantial head-meat soup. Traditions vary considerably across the Andes and overlap neighboring countries.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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