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> > > Gastronomy in Ancash Tours in Peru

Gastronomy in Ancash

Ancash Peru


Notable as typical dishes of the region:
  • Picante de cuy: Guinea pig stew cooked in the firewood and seasoned with AJI colorado ( red chili) or yellow. It has an old variable which is the jaka cashqui or caldo de cuy .
  • Cuchicanca: piglet marinated in vinegar and baking, served with boiled potatoes and hominy (dry corn kernels and boiled ).
  • Tamales: corn dough stuffed with meat, wrapped in leaves of "achira".
  • Charqui: dry meat of pig and salted.
  • Llunca Kashki with hen: hen soup with wheat .
  • Pecan caldo: sheep's head with tripe or viscera, legs and Mint. Served with boiled potato and/or hominy.
  • Pachamanca: it consists of three meats (chicken, sheep and pork), as well as Tamale, sweet humita, beans, oca, sweet potato, potato, red pepper with cheese and huacatay.
  • Humitas: there are sweet and salty. The sweet is prepared based on corn, peeled with abundant butter and raisins; the salty carry a piece of cheese. They are covered in leaves of maize.
  • Casmeño Duck Ceviche : duck sweat soaked in orange juice and lemon.

In addition, a variety of traditional products can be found as: buttery cheese, cheese or cottage cheese (unsalted and who served with honey), ham, butter, honey, caramel or dulce de leche and diversity of fruit as the capuli, lucuma, passion fruit , cherimoya, guava and tuna, among others.






 


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