The history of Peruvian food is a fascinating one. Potatoes, quinoa, legumes, corn, and chili peppers, five of the nation’s most important native crops, play major roles in the country’s collective cuisine. Peru’s diverse landscape, ranging from rainforests to mountains to coastal shores, lends various ingredients and flavors to the nation’s variety of regional offerings. The arrival of explorers and immigrants, beginning with Spanish and African settlers during the colonial era, brought culinary influences from across the Atlantic ocean. Later immigration from Asia and other European nations helped create the diverse dishes that are today considered traditional Peruvian fare.
Though contemporary Peruvian dishes often include unique ingredients and flavor combinations, first-time diners who are looking to visit a Peruvian restaurant should consider trying a delicious traditional Peruvian dish before delving into modernized cuisine. Cebiche, a raw fish dish made from a citrus marinade, onions, and spicy peppers, is thought to have originated from a dish first prepared in Peru over 2,000 years ago. Mouth-watering anticucho meat skewers, a popular Peruvian street food offering, have been a staple of Andean cuisine for centuries. Dishes like lomo saltado, a stir fry dish containing beef, onions, tomatoes, french fries, and rice, highlight the unique ways in which Chinese and Peruvian flavors can be combined.
La Costanera Restaurant, located in the San Francisco Bay Area, is among the best Peruvian eateries in the United States. Peer out at the Pacific as you savor each bite of seafood paella, fresh ahi tuna cebiche, or fried chicken chicharrón. With a kitchen led by Peruvian-born chef Carlos Altamirano, you can rest assured that La Costanera is offering you an authentic taste of Peru.