Peru

Country information about Peru, including customs, foods, traditions, transport, visas, and culture

Information about adventure travel in Peru that's dangerous and/or explorative in nature.

Peru agritourism information and reviews.

Ají amarillo is the number one pepper used for cooking in Peru. Native to the country, ají amarillo has been used as far back as the Inca times. Many traditional Peruvian dishes are made with it.

Ají de Gallina is a minced chicken dish, served on a bed of rice. A gallina is hen (female chicken), but most Peruvians use regular chickens instead (as gallina meat is tastier, but more expensive, smaller, harder, takes longer to cook).

Information about archaeology in Peru.

Arroz con Mariscos is commonly served at cevicherias (resturants specializing in seafood) in Peru, and considered to be an adaptation of Spanish Paella.

Asado de Tira isn't indigenous Peruvian food, but greatly enjoyed by the population of the country. In the photo below you can see the oven-roasted beef ribs alongside a baked potato, baked onion, and rice.

Information about the best and worst foods in Peru.

Tasting the foods and drinks of a country can be a memorable highlight (or mental scar) for any traveler.

Information about the best beaches in Peru.

Information about the best souvenir markets in Peru.

Information about bizarre tours in Peru.

Forget about the standard travel collection of museums and cathedrals, bizarre tours are about experiencing something that's probably not listed in your guidebook.

An odd choice of landscaping found in Lima, Peru: A cactus that has been pruned over the years in a way that it's grown like a small tree…

Caigua Rellena is a Peruvian dish made of a stuffed vegetable. The word caigua referrers to the a hollow, gourd-like vegetable called caiguas. The word rellena means stuffed or filled.

Camote Morado is one of several varieties of sweet potato in Peru, available year-round. Camote morado (morado means purple) is one of the most common types found in markets. Its name is often shorted when referenced to camote.

Cancha Serrana, commonly referred to as cancha, is a dehydrated variety of corn that comes from the highlands of the Peruvian Andes. Cancha Serrana isn't prepared or eaten like normal corn. Instead of being boiled, it's prepared by frying in an open skillet. Sometimes pieces of pork fat are used while frying pan.

Causa Rellena is a layered dish that's made of potato and stuffed with any number of things; chicken is particularly common. The word causa referrers to the yellow potato (papa amarilla) used to encase the stuffing. The word rellena means stuffed or filled.

Ceviche de Conchas Negras is rumored to be an intense aphrodisiac from the mangroves in the north of Peru. The shells contain ink that's not unlike a squid, which also lends to its name (negra means black). It's of the upmost importance to eat Ceviche de Conchas Negras live, or illness may occur.

Ceviche de Pescado, also spelled Cebiche de Pescado, is a dish of raw fish. The dark meat of the fish is the most desired in Cevice de Pescado, as it tastier from the concentration of blood (when the fish was alive).

Chicha Morada is a sweet, fruity drink made from a base of corn and pineapple. Morada means purple, and the drink's rich, purple color comes from the center of the likewise colored cobs, not the kernels.

Choclo Serrano is a variety of corn from the highlands of Peru. It is smaller and sweeter than typical Peruvian Choclo from the coast. The size and color of the kernels is reminiscent of corns found in the United States.

Conchitas a la Parmesana is considered an appetizer. The shellfish are sold in the markets of Peru with halved shells or shelled completely. When bought with the shell, they're purchased by the dozen. When without, it's by the kilo.

An interesting sight: Water pitchers with plugs.

Information on the consulates, offices, and embassies of Peru.

Information for female travelers in Peru. Guides for women traveling to Peru.

Traveler advisories and reported cases of food poisoning and foodborne illness in Peru.

Frijoles Blancos con Chancho isn't a traditional Peruvian dish, but is served and enjoyed regularly by its inhabitants. Pork is commonly referred to as chancho in Peru, whereas cerdo is the more generic Spanish term.

Information about gay and lesbian travel in Peru.

Habas are a pale green, flattish, edible seed. They are known for their foul smell when boiled—"like soiled diapers" one Peruvian said.

Information and tips on how to do business in Peru.

Hueveras Fritas are like caviar, but fried. Typically served alongside a meal, they are simply an accent element for the entrée.

Inca Kola, a product of Peru, is the de facto standard for soft drink consumption in the country. It tastes something like a cross between pineapple and bubblegum, and dominates in the country with over 35% of market sales.

Information about jobs for travelers in Peru.

Lengua is the Spanish word for 'tongue'. The human consumption of beef tongue dates back to the days of Paleolithic hunters, who preferred the fatty portions of the carcass including tongues, as well as organs, brains, feet and marrow.

Information on missing persons (travelers, tourists, backpackers) in Peru.

Information about foods that must be tried by travelers in Peru.

Olluquito is a dish made of meat and olluco, a potato-looking vegetable of the same family. Traditionally Olluquito is made with charqui—salt-dried/dehydrated llama meat.

Papa a la Huancaína is a delicious potato-based dish with a creamy, spicy sauce. Typical food from a province in Peru called Huancayo, it's normally served atop a large leaf of lettuce, covered in sauce, and garnished with a half a hard-boiled egg and one black olive.

At some supermarkets in Lima, Peru you can leave your car keys with a small outfit working the parking lot and they will wash and clean your vehicle whilst you shop.

Parking lot security is something fluctuates between countries, as does the methods of ensuring vehicle security.

Information about the best party beaches in Peru.

Information about anthropology in Peru.

Information about the best arts and crafts markets in Peru.

Information about secure backpack storage lockers and left luggage storage in Peru.

Information about the black market in Peru.

Information on places to camp outdoors in Peru.

Information on the corruption in Peru.

Information about customs and etiquette in Peru.

Information on how to import or export to/from Peru.

Information about clinical healthcare for tourists and travelers in Peru.

Information on renting a car in Peru.

Information about road trips in Peru.

Information about massage therapy and spas in Peru.

Information about taking a taxi in Peru.

Where to go to get a Peruvian Tourist Visa Extension:

Information about travel agents in Peru.

Tips for traveling in Peru.

Information about scams targeting tourists and travelers in Peru.

Travelogues of travelers from Peru or from tourists who have traveled in Peru.

Information and reviews of vacation packages and travel packages in Peru.

Choclo is the Peruvian word for Corn. Robust ears of choclo are yellowish-white, mildly sweet, and sport exceptionally large kernels. This variety of choclo, which is the most prevalent in Peru, is grown exclusively along the coastal region of the country. Choclo is often eaten with meals in Peru without seasoning, but can be found smothered in butter and salt, or sauces (such as in the dish Choclo a la Huancaina).

Information for travelers about drinking the water in Peru.

Information about hidden, secluded, or quiet beaches in Peru.

Quinua (or Quinoa, in English) is a South American plant that is cultivated for its seeds, which are ground and eaten. Native to the Andes (and capable of being grown up to 4,000 meters above sea level), Quinoa is known for its excessive amount of calcium and protein. Quinua was one primary meals eaten in the Inca Empire, and was given to the children of ancient Peru as a milk substitute.

Reasons to hate Peru.

Reasons to love Peru.

Sopa de Albondigas is a meatball soup made from a variety of vegetables. It isn't Peruvian, though is often enjoyed by its inhabitants.

Rocoto is one of the hottest chili peppers in Peru. The pepper contains the same vitamins as regular peppers—such as lots of Vitamin E—but has the benefit of not provoking delicate stomachs. Rocoto is OK to eat when you have ulcers. It's good for the liver, and is said to accelerate metabolism.

Information on studying abroad in Peru.

Tienda translates into "corner store" in Spanish.

Tiradito is similar to Ceviche de Pescado (fish ceviche), but there are two primary differences: The fish is cut into strips, not diced, and some type of sauce is poured on the fish. It is sometimes garnished with seaweed.

There are three traditional desserts in Lima, Peru:

• Mazamorra morada

Information about traditional foods in Peru.

Information about the dangers of traveling in Peru.

Information about physical injuries sustained while traveling or backpacking in Peru.

Information about incidents of traveler problems, annoyances, or trouble in Peru.

Information about traveling with children in Peru.

I found this plastic pouch of vinegar to be an interesting sight. The container is the peculiar part, as it's a small pouch, instead of a plastic or glass bottle. The "Del Firme" brand is known as one of the worst brands for vinegar, and is often referred to a bag full of chemicals.

Information on volunteering in Peru.

Yuca is related to potatos and Peruvian olluco (olluquito), though much drier than their cousins. The skin of yuca is rough like the bark of a tree, and bleeds a white juice when punctured. Yuca contains a root in the center that must be removed before serving, and are most commonly prepared by boiling them (peeled) in water, and served with salt.