Table 1 Characteristics of regional cuisines that are currently part of the growth of Peruvian Gastronomy
From: Background of Peruvian gastronomy and its perspectives: an assessment of its current growth
Region | Cities | Meat products | Preparation methods | Vegetables | Drinks | Reason | Reference |
|---|---|---|---|---|---|---|---|
North | Tumbes, Piura; Lambayeque, La Libertad | Duck, goat, seafood | Cebiches, escabeches, stews, copus | Lemon, chili peppers, cilantro, peppers, beans, loche | Chicha de jora, clarito | Customary celebrations, socialization | [8] |
Center and South | Arequipa, Ayacucho, Cuzco, Puno, Junín | Cuy, lamb, alpaca, charqui, chalona | Pachamancas, stews, soups, chactado, roasts | Potato, corn, wheat, panca chili | Chicha de jora, ayrampu | Social, religious and agricultural festivities, gatherings, socialization | [8] |
Amazon | Iquitos, Pucallpa, Tarapoto | Pork, majás, river fish, peccary, deer, turtle and alligator | Smoked and salty stews | Bananas, cassava, beans, sacha cilantro, chili peppers | Masato | Religious, agricultural festivities, socialization | [8] |