Street Food from Peru

Street food: we can’t get enough of it. Luckily, there’s still plenty of news to discover all over the world. Every time, we travel to a new country. Today: Peru in South America. There, among other things, you can eat crispy donuts with syrup and choclo con quesco.

Ceviche

Ceviche is, quite simply, fish cooked in tiger’s milk. Tiger’s milk? No, that’s not actual milk, but a marinade made with lime juice, chili pepper, a pinch of salt and sometimes some garlic and fresh coriander. Because the mixture is rather acidic, the raw fish automatically becomes slightly cooked. Speaking of the fish: it’s not as though only one type is used in this dish. There are endless combinations. We recommend Martin Morales’ don ceviche with sea bass and red onion. The most important thing is that the fish is super fresh: you eat it more or less raw, after all, and the fresher, the tastier.

https://www.instagram.com/p/BizJZHYnfDv/?tagged=cevicheperuano

Huevos de codorniz

Hard-boiled quail eggs for on the go, sprinkled with a little salt. Nothing complicated, which is why they’re available at every market. Six eggs for one Peruvian sol (approximately €0.25).

Choclo con queso

Corn: Peruvians love it. They eat choclo: a variety that grows in the Andes. And preferably roasted (then you get cancha) or with cheese on top. Then it’s called choclo con queso. The hint of anise that is also present on the corn cob makes the dish so special. Combined with a typical salty Peruvian cheese, it creates a mega flavor explosion.

Picarones

Peruvian donuts that you find literally everywhere. They’re made from a thin batter of sweet potato purée, which is plunged into hot oil in the shape of a loop. The result is a golden-brown, crispy picarone with a fluffy interior. The highlight: the late-night snack—which is what it is in Peru—is served with plenty of homemade syrup on top.

https://www.instagram.com/p/BiM3ChMnE-6/?tagged=picarones

Anticuchos

A kind of Peruvian satay skewer, usually made with beef heart. It’s cut into thin strips and then marinated in a paste of panca chili and cumin. The meat is then grilled for you over charcoal. Although anticuchos are traditionally made with beef heart (corazón) , you’ll also sometimes come across skewers with, for example, chicken liver, huachana sausages or octopus.

Papa rellena

A simple snack made from mashed potatoes. The mash is shaped like a potato and then briefly deep-fried. It’s then cut open and filled with a mixture of garlic, onion, minced meat and green chili, then tossed back into the deep fryer once more. Ultimate comfort food, preferably finished with aji, a spicy Peruvian chili sauce.