Monday , September 25 2017
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Kitchen Of The Amazon

Amazonian cuisine on the north coast
If there is a phrase to describe the varied gastronomy of eastern Peru, that phrase is “culinary delight”. The Peruvian cuisine of the Amazon not only welcomes us with its exotic dishes, but also attracts the traveler with its great variety of culinary delights, such as beef, poultry, fish, lamb and pork.
In addition, it offers other fruits of the Pachamama as the majaz, of lean meat and delicious flavor, and the banana, used as main ingredient in many recipes. And what better way to accompany this tempting gastronomy than with the juice of innumerable fruits and other beverages, such as the masato, which will brighten even the pampered palate of our visitors.

Loreto, Ucayali, San Martin and Madre de Dios
The gastronomy of eastern Peru is exotic. The biodiversity of its resources seems infinite. The chonta or palmito, which is obtained from the palm trees, is a basic product of the Amazonian cuisine and is used to make salads. The meats that are consumed are diverse: beef, poultry, fish, lamb and other mountain species, such as majaz, well known in the area for its rich flavor and low fat.
Banana is another basic ingredient of Amazonian foods. It is used for the preparation of tacacho that is accompanied with chicharrones or cecina (dried meat). The juanes, hen pieces wrapped in cooked rice and covered with leaves of bijao to be annealed; roasted picuro, a species similar to the guinea pig; the apichado, pieces of pork stewed with peanut and corn; and patarashca fish are other samples of flavors offered by the Amazonian tables.
The juanes, hen pieces wrapped in cooked rice and covered with banana leaves to be soasados; roasted picuro, a species similar to the guinea pig; the apichado, pieces of pork stewed with peanut and corn; and patarashca fish, are other examples of the variety of flavors offered by the Amazonian tables.
Between the broths, the inchicapi, painted with peanut, coriander and yucca, stand out; and fish stock, which is eaten with bananas and cilantro. As for the drinks, they emphasize their fresh juices of innumerable types of fruits, like the aguajina and the cocona; concoctions such as masato, chuchuhuasi made with aguardiente, uvachado, a macerated grape, and banana, prepared with banana and / or milk.

Access:
Airline: daily flights from Lima to Iquitos, Pucallpa, Tarapoto and Puerto Maldonado. Daily flights from Cusco to Puerto Maldonado

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