The Northern Coast
Tumbes , Piura , Lambayeque and La Libertad Regions
Northern food must be eaten with gusto. The renown of its dishes grows daily thanks to its fresh lime-juice marinaded fish and shell fish served with a hot pepper sauce, onions, yams, corn on the cob, or boiled corn. Chinguirito dried and salted guitarfish is a typical seafood dish, as steamed fish, shrimp, and other shellfish and crab, served with mild creamed yellow peppers.
Fried manioc sticks, parmesan cheese scallops, and banana chips are patient appetizers, or a “jalea” of fried manioc sticks, fish and shellfish. Causa cold pie, combines layers of mashed potato, and fried onions, garlic, and spices with grilled fish. And to drink, a beer or corn beer called “chicha” is served in gourds.
Meats are cooked variously. Particularly well-liked are kid stew served with squash cooked in corn beer, and beans or green corn tamales; “chabelo” stew prepared with shredded grilled beef and grilled banana plantains, and duck and rice, cooked
in malt beer.“Priests” soup, a turkey broth, and “shámbar” a soup combining pulses and pork and beef broth are good for dieters, while desserts include quince jellies, and “king-kong”, a cake made with egg yolks, and creamed pineapple and milk custard.
In addition to classic restaurants, these delicacies can be enjoyed at local “chicherías” literally corn beer bars where food is prepared over a wood fire in earthen pots, or in “huariques” the neighborhood restaurants of Tumbes and Piura.
How to get there:
By air: Daily flights from Lima to Tumbes, Piura, Chiclayo and Trujillo.
By road: Along the North pan-American Highway to Tumbes (1268 km / 788 miles), Piura (982 km / 610 miles), Chiclayo (765 km / 475 miles) and Trujillo (560 km / 348 miles).
Content elaborated by the Commission for the Promotion of Peru - PromPeru
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