Category: Peruvian cuisine

Did you know that Inca Kola, despite its global expansion, remains a powerful symbol of Peruvian national pride and identity? This article uncovers the core ingredients in Inca Kola, exploring the flavor profile that has captivated a nation since its creation in 1935.

Peru is famously the home to thousands of potato varieties, and this beloved tuber is just one of many important carbohydrates in the country's diet. The question of what are the carbs in Peruvian food reveals a diverse range of foundational ingredients, including grains, tubers, and legumes, that are integral to its regional dishes.

With more vitamin C than an orange, some types of chili peppers are nutritional powerhouses. In Peru, the vibrant and flavorful ají pepper, a staple of local cuisine, offers more than just a spicy kick. This guide explores whether Peruvian peppers are healthy to eat and the science-backed benefits of adding them to your diet.

Originating in the Andean highlands of South America thousands of years ago, olluquito is a traditional Peruvian stew. It is predominantly made from the brightly colored ulluco tuber and a savory base of aromatic ingredients, often including meat.

Depending on the country, the definition of lomo can vary dramatically, referring to either pork or beef. What kind of meat is lomo is a question with a complex answer, as it can refer to Spanish cured pork loin or South American beef tenderloin.

According to various nutritional databases, a single serving of lomo saltado can contain anywhere from 500 to over 900 calories, depending on the preparation and portion size. This wide range shows that answering the question, 'Is lomo saltado high in calories?' depends heavily on how the dish is made, particularly regarding oil use and ingredient proportions.

According to the USDA, a standard raw guava contains approximately 68 calories per 100 grams. However, when considering how many calories in a Peru guava, the specific variety and size can affect the final count. This article breaks down the nutritional specifics of this tropical fruit.

Chicha de jora, a traditional Peruvian fermented corn beer with Incan origins, typically contains a relatively low alcohol content of 1% to 3% ABV. This ancient beverage, enjoyed for centuries in the Andes, has a variable strength depending on several factors during its artisanal preparation. The final alcohol level is influenced by the duration of fermentation, the amount of sugar added, and the specific brewing techniques used by individual chicherías.

Peruvian chicken, or Pollo a la Brasa, can have a surprisingly high sodium content due to the robust seasonings and preparation methods. The question of how much sodium is in Peruvian chicken has a wide range of answers depending on the restaurant or recipe used, often exceeding 1,000 mg per serving.

Used for centuries by indigenous Andean communities for its medicinal properties and refreshing taste, muña tea offers a complex flavor profile that is often described as “Andean mint”. So, what does muña tea taste like? This herbal infusion delivers a flavor far more nuanced than a simple mint tea, featuring a layered taste with notes of earthiness and eucalyptus complementing its crisp, minty core.