One of the things that most attracts the attention of any place when we visit it is the local gastronomy, something that is always essential to try in order to immerse yourself even more in the culture of any city you are going to visit. Today I would like to write about the gastronomy of Lima , a Peruvian capital that also has many other attractions. The cuisine of this city is a mixture of flavors that combines the most typical ingredients of the area with influences from other cultures.
Lima’s gastronomy stands out for the color of many of its ingredients, especially the so-called Ají Picante , which is the most used but not the only Ají. It is usually put in dishes to give color but also to give it a characteristic flavor, a function similar to that which dye usually has here. Chinese cuisine also greatly influences Lima, especially in the use of rice, which is used not only as a main dish but also as a side.
In its dishes, the presence of seafood such as fish and shellfish stands out. Some of the most important typical dishes of Lima are prepared with them, such as escabeche, ceviche, chorrillana fish , Parmesan shells or shrimp cocktail. As for the non-fish dishes, the cau cau, the stuffed potato, the tacutacu, green rice with chicken, parboiled, antichuchos, cause a la limeña , tamales, ají de gallina or grilled chicken stand out.
Of course, there are also a few desserts that are worth trying, such as the purple mazamorra , the picarones, the shampoos, the limeña sigh, the Doña Pepa nougat or the rice pudding. As for the drinks, the most typical of Lima is the chicha morada, and the pisco sour is also very famous, which is a mixture of pisco with lemon, crushed ice and angostura bitters.