GASTRONOMY

TYPICAL DISHES AND BEVERAGES
 
Lambayeque, Chiclayo and in particular, is considered the land of good food and good drink. Its cuisine dates back to ancient times and its secrets have been passed from generation to generation. It is said that the palate an attractive table should have two kinds of dishes: appetizers (light snacks, highly seasoned and spicy) and knots (entrees or background).

CEVICHE

A dish made with raw fish or sellfish that is marinated i lemon juice. It is mixed with sliced onion, hot pepper and salt. Usually it is served on a bed of lettuce and accompanied with yucca, sweet potatoes or corn on the cob. The acid in the lemon juice "cooks" the fish. It is very tasty and perfectly safe to eat.

CHINGUIRITO

It is a kind of local ceviche that is prepared with dried guitar fish. The stips of dried soak in the lemon juice.

TORTILLA DE RAYA

A very traditional local dish that is similar to the two previous tortilla dishes, the difference is that principal fillings are strips of sea ray fish. The sea ray has been a highly esteemed marine species since pre-Hispanic time in coastal Peru.

ESPESADO

A very old dish that maybe dates back to pre-Hispanic times. The dish consists of a nice combination of blended ingredients, fresh corn, squash, coriander and scallions. The slowly cooked mixture is then served over good portion of roaf beef, topped with a spoonful of seasoned oil and accompanied with white rice.

CHIRIMPICO

It is a traditional dish from Lambayeque. It's prepared with organ meats (heart, liver, tripe) of a kid goat. The chopped meats are cooked with chopped potatoes, peas, fresh coriander and a light pepper sauce.

CABRITO

One of the most traditional dishes from the northern coast of Peru. Cabrito means young kid goat. Juicy chunks are stewed in a tangy herbal sauce that includes yellow squash and chicha, o fermented corn beer. The goat is served with a healthy portion of rice and beans.

RICE WITH DUCK

It is hard to say where this dish is originated from but many northerners claim it to be from this beautiful region. The name means rice with duck but the preparation is more complex that his name implies. Duck was one of the few animals domesticated in ancient Peru, and it is still commonly raised on small farms. The bird is cup up and browned with ample coriander, fresh green peas, garlic, and pepper, sometimes with dark beer. Once browned, uncooked rice is mixed into the pot and left to cook in the succulent juices. An aromatic and filling dish.

CAUSA FERREÑAFANA

A typical northern dish. It is made with a variety of American tubers potatoes and yucca. First layer of seasoned smashed potatoes covers the plate. The portion of fried salted fish, covered with onion and pepper vinegar sauce is laid in the center. Finally, portions of yucca, sweet potatoes, fresh corn, olives, hard-boiled egg are arranged on the plate and a leaf of lettuce crowns this mound of food.

And there is no other beverage as chicha to accompany these delights, or you can choose a good local beer popsicles. For dessert we recommend the delicious and Custard King Kong, which will surely delight your palate fine.

CHICHA DE JORA


Chicha de Jora is a traditional drink and middle Consumed by the most popular in regions of Peru, Lambayeque Where It has a special flavor, in That it is an alcoholic beverage by fermentation of sugar Obtained matter Contained in the malt wort corn. Through fermentation, lactic microfloras activate natively which is responsible for the lactic fermentation. Are Useful as probiotics for Therapeutic and Nutritional Benefits

THE KING KONG
Any visitors from other lands, must enjoy and be at least one king Kong home to know that the family of this sweet dessert. El que viene a Chiclayo y no come King Kong, no ha venido. He who comes to Chiclayo and do not eat King Kong, has not come.

Consists of biscuits (made from flour, butter, egg yolks and milk), filled with blancmange, sweet pineapple and sweet peanut, sandwiching between them a cookie.