Loreto Cuisine
The Best of Loreto Peru Cuisine
The following list contains the typical dishes of the region:
- Ensalada de chonta o salad palmito (the palm stem is also called pona).
- Cebiche de dorado: fish based cebiche.
- Inchicapi: chicken soup with peanuts, cilantro, and cassava.
- Timbuche: concentrated broth made from fish and cilantro.
- Cecina: dried and salted beef or pork.
- Patarashca: fire roasted fish wrapped in banana leaves.
- Juane: Rice seasoned with palillo, a Peruvian spice akin to turmeric, and chicken wrapped in banana leaves.
- Tacacho: a dish of mashed and kneaded green, roasted bananas with fried pork rinds. Generally, it is combined with cecina.
- Inchicucho: prepared with corn, peanuts, and aji (hot pepper).
- There is a large variety of tropical fruit like papaya, aguaje (purple palm tree fruit with orange pulp), taperiba (known on the coast by the name of "mango-ciruelo"), bananas, cocona, camu-camu, passion fruit, and guava.
Traditional Drinks:
Juices:
- Masato: drink made of cooked, smashed, and fermented yucca, with molasses or sugar.
- Aguajina: juice made with aguaje, a palm tree fruit.
- Chapo: juice of ripe bananas (Capirona).
- Shibe: juice prepared with fermented and toasted yucca.
Cocktails:
- Huitochado: made with the "huito" fruit, sugar, and cordial.
- Chuchuhuasi: cordial made from a bitter and astringent root, very popular in western Peru.
- Siete Raíces: made with bark from different trees like the Brazilwood, clove vine, breadfruit, huacapurana, chuchuhuasi, rosewood, and ipururo, sweetened with honey and macerated in cordial.
- Coconachado: made from the cocona fruit, sugar, and cordial.
- Huarapo: fermented sugar cane juice.
- Piraña bite: made with rum and cocona.
Content elaborated by the Commission for the Promotion of Peru - PromPeru
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Phone: (511) 495-2302 - (511) 495-1283 Fax: (511) 445-2532
Email: postmaster@turismoinkaiko.net
