Taking a bite out of Peru
By Globaltimes.cn, Published: 2016-11-01 14:39:48
Sancochado is a charming meaty soup chock-full of ingredients. When it first became popular it contained 12 different kinds of meat, including beef, pork and smoked sausage. The vegetables are usually cooked separately, and then placed together with the meat into a large plate or bowl. Lime slices and various sauces can also be added into the broth. Many Peruvians choose to serve sancochado on special occasions. Photo: IC
Editor's Note:
Drawing from the nation's long multicultural history, Peruvian cuisine reflects a mixture of traditional local practices and international influence. Variations in geography and climate also help create the many regional differences found throughout the country. Although some of the dishes have since been adopted by neighboring Latin American countries, where they have been modified to cater to the palates of local diners, classic Peruvian cuisine still keeps its distinctive flavor.
Ceviche is a seafood dish popular in Latin America, especially in the coastal regions of Peru. It is typically made from raw fish and other seafood together with lemon or bitter orange juice, and spiced with chili peppers. Side dishes such as chopped onion, lettuce and sweet potato are usually added to complement the flavor. Photo: IC 
Chupe comes in two major varieties in South America; one is made from chicken, lamb or beef, and another is made from seafood such as fish, shrimp or shellfish. Among them, chupe de camarones, made with crayfish, is widely enjoyed in the southern coastal region of Peru. Cream or cheese may be sprinkled on top to add a special kick to this popular dish. Photo: IC 
Anticucho, or grilled beef heart on skewers, is a famous snack found at street food stalls throughout Peru, with the beef sometimes replaced by fish or llama meat. The skewers are marinated with vinegar and spices before cooking, giving food lovers a culinary experience similar to the shish kebab. Photo: IC 
Pisco is a kind of brandy made from distilled grapes, and is the traditional alcoholic beverage of Peruvians living in coastal regions. The different grape varieties in turn lead to wide variations in the flavor and appearance of the liquor. Photo: CFP 
Chicha is a Peruvian corn beer prepared by germinating maize, a variation on its non-alcoholic namesake found in other parts of South and Central America. In Lima and other coastal cities, chicha is made from purple corn, sometimes mixed with seasonal fruits creating a sweet and refreshing flavor. Photo: IC