La Libertad Cuisine
The Best of La Libertad Peru Cuisine
Among the typical dishes of the department, the following are most representative:
- Cebiche: raw fish filet cut into pieces and marinated in lemon juice, onions, and aji limo.
- Cabrito con frijoles: Stew of tender baby goat meat marinated in chicha de jora (fermented corn liquor whose origins date back to a time before the Incas) and vinegar accompanied with beans served with fried onions and garlic.
- Shambar: Soup made with wheat, pork rinds, smoked ham, assorted beans, and green onions. It is served with toasted corn (cancha) and is made only on Mondays.
- Sopa teóloga: turkey and/or chicken soup with moistened bread, potato, milk, and cheese.
- Frejoles a la trujillana: Black beans with sesame seed and mirasol chili peppers.
- Pepián de pava: Turkey stew with rice, tender blended corn, cilantro, and chili pepper.
- Pescado a la trujillana: Steamed fish with an egg and onion sauce.
Content elaborated by the Commission for the Promotion of Peru - PromPeru
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TURISMO INKAIKO PERU : Branch Office: Av. Pardo 610 - Of. 04 Miraflores Lima 18
Phone: (511) 495-2302 - (511) 495-1283 Fax: (511) 445-2532
Email: postmaster@turismoinkaiko.net
Phone: (511) 495-2302 - (511) 495-1283 Fax: (511) 445-2532
Email: postmaster@turismoinkaiko.net
