Perú, also known as the country of CULTURAL DIVERSITY and 5,000 flavors. It is the only country in the world with at least 8 types of cuisine: Creole, Marine, Andean, Amazonian, Nikkei, Chifa, Vegetarian and Haute cuisine. Furthermore, Peru has 491 typical dishes, thus becoming the country with the largest number of typical dishes in the world. It also has 2,500 native soups, 250 desserts and more than 3,000 varieties of potatoes. We can feel proud that God has blessed us with a gastronomy that is unique in the world. 🇪🇵🇪🇵🇪🇵🇪🇵🇪
Hi Marthe. The food in Peru is fantastic and the portions are massive. We soon realised that a $4 portion was typically ample for us to share. Though as you can see it took us a few restaurant visits to figure this out 😉. Safe travels back home on Tuesday. Thanks a million Marthe for your continued support. 🥰🤗🥰🤗
I get an incredible sense of familiarity from a couple I’ve never met, in a country I’ve never visited, eating things I don’t know. But that’s just me.
Unbelievable array of dishes (and beverages) at amazing prices! Thanks for this mouth-watering overview! I really appreciate that you provided the prices - but you never mentioned how much those giant bottles of beer cost (750 ml ? aka "bomber bottles"). I have to say - the beer bottles with the condensation were looking pretty enticing!
The national macro beers were quite good. They feature quite a bit in this video - we only mentioned the price once but not in text like we should've. At restaurants the bomber bottles ranged in price from s/8.00 to s/9.00, or about USD $2.35 each. This was a good deal, but nothing will beat the price of a Ballenón of Pacifico or a Caguama of whatever for about MXN $32/$35 (with deposit).
Absolutely wonderful video😊😊 The roll of toilet paper just made me laugh like crazy. What I loved about this video compared to other Lima videos, is that you showcased affordable and local places to eat and not fancy upscale restaurants. These are the type of places that I’m looking for. Thanks again for this much appreciated video.😊😊
Hi Busybeeee. Your comment is so lovely - thank you! We're very happy hearing you appreciate the simple restaurants as much as we do. Thank you for finding our video and, again, thank you for such a sweet comment and compliment. As always, keep a roll of toilet paper handy for its multiple uses! 🤣😂
We fell in love with Peruvian food from our very first bite. From restaurants to street vendors we were never disappointed with anything. Enjoy tasting all your old favourites and hopefully some new ones too on your next visit to Peru.
When you're in Cusco, go to Norton Rats Pub. Have a hamburger. The pub was owned by a man from AZ Jeff. He's sadly passed away from an unfortunate accident but he had great burgers just like you'd get in Phoenix or Scottsdale. Awesome!
Thanks for the tip Dwight. Hopefully next time we'll make it further south in Peru. We didn't make it to Cusco this time. There's still so much of Peru we want to see.
What a treat ! Love your foodie vlogs - fabulous. Do you ever watch Bald & Bankrupt ? He was in Lima around the same time as you guys - I thought it would have been quite cool if you ran into him! Thanks again for a super interesting vlog - so many dishes we would love to try
Hi Ricky, Raquel and Señor G. Ah, so that explains why our views are so low 😉😂, Bald and Bankrupt got them all 😂🤣! Hopefully he loved Lima as much as we did. Yous would love Peru. The food is absolutely incredible. We'll hopefully have a street food video soon(ish)! We hope yous are all keeping well. Thanks a million for enjoying our Peruvian food sampler. 🤗❤️🤗❤️
Hi Alex. Sadly we never came across carapulcra in our travels, so thank you for letting us know about it. We just looked it up and it sounds absolutely fantastic. We wish we'd had a chance to try it whilst we were in Peru. Next time we're in Peru we will definitely look for it. The variety of potatoes in Peru was astounding, so now we want to try papa seca! We did try ocopa with papa con huevo in Lima and really enjoyed it. We loved trying so many new dishes and no matter where we ate in Peru, the food was delicious.
@@ACoupleofDrifters I am a maintenance man now no more blending! Otisfield is peaceful just the way I like it, we are headed to China again this summer. Love the videos.
Another great post You Two. The restaurants there look very nice. The Pilsen or Pilsner is a perfect Beer with food. I learned that in Germany. It cleanses the palate as you eat and drink. I would really like to try the Lomo Saltado and the Papa A La Huancaina. Fiona, I might be part Irish. I love potatoes and have them with almost every meal. I am glad you two are out there eating like Piggy's and having a great time. I look forward to your next post. Be good and take good care.😎
Hi Roy. Thanks a million for the lovely comment. It's always good to hear from a fellow potato-lover 🥔😍. Sounds like you definitely may well have a bit of Irish in you ☘️. We forgot to mention that the Papa a la Huancaína and the Causa are served cold. Thanks Roy for always tuning in to us, and for your love and support. 🤗🤗
Thank you! In this video wish we could've included all of the Peruvian food we had during our travels - there's still so much more for us to try during our next visit.
@@ACoupleofDrifters you have included a lot of great dishes im happy you were able to taste so much variety, there are still a lot of dishes to discover i hope you can try them in the future specially food from the peruvian jungle
Hello Rifam picin. Thank you very much for enjoying our "Peruvian Food" video and for your very lovely comment. We will put arroz con pato a la chiclayana at the top of our list of foods to try next time we're in Peru. We've had quite a few people recommend it to us. There are just so many amazing foods in Peru and we wish we'd had enough time to try them all. We did try ocopa and loved it. It will be part of a future video about Peruvian Street Food. We tried the ocopa on papa con huevo in Lima. The entire dish was delicious! Thanks again Rifam picin for your lovely comment.
You guys had done a great in explaining all the dishes in great detail. I am impressed. You might want to try food from the Peruvian jungle. Two dishes that come to mind are Juanes and Tacacho con Cecina. Another popular dish that you need to try but it’s not from the jungle is Aji de Gallina. Did you guys figured out that Papa a la Huancaina literally means Huancayo Style Potatoes??? Fiona, with so many varieties of potatoes in Peru there is no chance of a Potato Famine like the one in the Emerald Isle.
Thank you, Adolfo. Indeed, our next visit to Peru will include more regions of the country and more foods to try - we appreciate your suggestions. Yes, we know what papa a la Huancaina means - it's a pity we didn't actually eat them in Hunacayo during our visit there.😂 Ideally we would love to do a house sit in Peru, as that would give us the opportunity to buy, cook and try loads of different Peruvian potatoes. It was torture walking through the markets and seeing so many varieties of potatoes and having no means to cook them. An Gorta Mór (The Great Hunger/The Great Famine) was a sad chapter in Ireland's history. Hopefully we'll be back in Peru soon and we'll continue sampling many more delicious Peruvian dishes.
@@ACoupleofDrifters Here are some suggestions: GENERICS Papa rellena (Stuffed potato) Aji de gallina (Shredded chicken with aji and peanut sauce) Mild heat Anticuchos (Cow heart kebobs) Tallanin verde y bisteck (Spaghetti with a Peruvian pesto sauce and steak) Legacy of Genoese immigrants to Peru in the 1800. We use more spinach than basil. Humitas(Sweet tanmales) DESSERTS Picarones (Peruvian donuts) Suspiro de limeña (Very sweet carmel mousse(?)) Alfajores (Sandwich cookies) Mazamorra morada y Arroz con leche (Mazamorra morada and rice pudding) NORTHERN COAST Seco de Cabrito con frejol (Goat with beans) Arroz con pato (Rice with duck) Chiringuito (Ceviche with dry fish) AMAZONIAN FOOD Juanes Tacacho con Cecina AREQUIPA Soltero de queso (Salad Rocoto relleno (Stuffed rocoto pepper) Spicy Chupe de camarones (Shrimp chowder) Helado de queso (In spite of the name this is an ice cream without cheese) Erin go Bragh 😊
Thanks a million Adolfo. We did mention rocoto relleno in this video. We'll have another food video soon(ish) and it will focus on street food and market food. It will include some of the foods you have suggested here. We look forward to trying all of your suggestions that are new to us on our next visit to Peru. Definitely something to look forward to!
@@ACoupleofDrifters You’re welcome. Yes, you did mentioned rocoto relleno which is from Arequipa. Another dish from Arequipa that I forgot to mention is Ocopa. Similar to Papa a la Huancaina. We Peruvian love potatoes…..LOL. Do ask the locals which I think you already do. We love the stories and detailed explanations. Suggested drinks: Chicha Morada Inca Kola Pisco Sour (Cocktail) Chilcano (Cocktail) Algarrovina (Cocktail) Cervezas: Cuzquena, Pilsen, Cristal PS: After all this you’ll receive a PhD in Peruvian Gastronomy………LOL
While going to small restaurants is fine I really would recommend you not going to random cevicherias to try ceviche like that if it's first time, sometimes they whiten the fish and stuff with milk and crap, they use worse quality fish and the milk itself just ruins the ceviche. (Ceviche is a very divided topic, there are two high quality fish people prefer for Ceviche those are peruvian flounder and peruvian croaker, it is very literally a preference on taste there, both are expensive fish but you can find a cheap ceviche using them near the fishing areas of Lima such as Chorillos, rather than an expensive restaurant, best thing is that it will be fresh). For the case of panthers milk, yeah, don't try that, there's a subset of *diots here that believe that black clams make you better s*xually, so yeah, they taste horrible, like mud, no point in eating them if you aren't those type of people. That lomo saltado was fine but honestly lomo saltado is a dish that scales well with price and the skill of the cook, tons of high end restaurants use actual sirloin steak for the "Lomo" (that's what it refers to) saltado, and they use wine for the preparation to make the meat even more tender. There's also cheaper (20 soles or so) Lomo saltado options, one I'd recommend is a tiny chifa in angamos (Address: Av. Angamos Este & Av. Aviación, Surquillo 15036), dude is a tiny taiwanese run Chifa, but the dude makes some INSANE quality lomo saltados and the price is really cheap. Everything about it is amazing, my favorite in Lima, dude's chaufa rice eggs are really soft, beef is good quality for the price, he uses good type of potatoes rather than the more common potato most restaurants does and cooks them separately, then adds them at the end and pours in the really thick almost gravy like lomo saltado sauce, most lomo saltado sauces are really wattery because they use only soy sauce, but this dude makes some amazing gravy like one. I simply cannot recommend that place enough, although of course I would certainly tell if you if you there to only order the lomo saltado, haven't tried the rest of his dishes. For Pollo a la brasa, there's three things to consider: 1) Potatoes, the ones you had in yours were really low quality. 2)The chicken must be really well done so that the skin is incredibly crunchy and tasty, rather than wattery. 3) Mayonnaise, only a select few restaurants have REALLY delicious home made mayonnaise, that other restaurants cannot emulate, it is the best kept secret of the pollo a la brasa industry, one of those being Pardo's chicken, it is expensive and the chicken is small, but if you are trying to get someone to know pollo a la brasa, you must have it there, and give the mayo a try, even if you don't like mayonnaise usually because you are too used to Hellmans or whatever.
Parihuela soup is better to have it from where is from, The Port of Callao. In any other place in the cost of Perú is not going to taste the same. Each department has their own typical dish and in trujillo which my family is from parihuela and ceviche is different from Callao. It taste good but it is no the same from is originally from.
Hi Javier. The is true of many dishes from throughout the world, not just in Peru. Having said that, our first taste of shambar (as featured in this video) was in Trujillo and our second taste of shambar was in Lima and it was very, very different - it was even served on Thursday in Lima instead of Monday, like in Trujillo.
Absolutely - this is why we used shambar in our comment as an example to illustrate your point. In the video we thought it was very important to mention where shambar is from and that it's only served on Monday in Trujillo.
Hi Dwight. We hope yourself, Lupita and the kitties are all keeping well. Honestly there's not much that we won't eat. Mind you the food in Peru is absolutely delicious and the beer is quite nice too 😉. We'd love to return to Peru and see a lot more of the country, and of course eat a lot more Peruvian food! Hopefully an Argentinian steak (or two) will be a reality at some point in the future for us. It will be top of our "eats" list, if/when we get there. We still miss Mazatlán and a cold Pacifico. It must be starting to get a wee bit warmer there right now? Massive hugs to you, Lupita and the kitties. Mind yourselves. 🥰🤗🥰🤗
There are still so many dishes in Peru we want to try, and we're sure there are also many we have yet to discover. We're looking forward to returning some day... hopefully soon. Peruvian food is fantastic.
Solo 2 críticas al cheff: 1.- El Ceviche no lleva cancha en el plato, es una mala costumbre generalizada, un maiz duro y aceitoso no tiene ningún sentido ponerlo en un plato fresco.. 😠 2.- El Lomo Saltado clásico u original se prepara con las papas revueltas, es 100 veces más rico que hacerlo con las papas separadas.. 😠
Estas hablando de preferencias personales. Casi todas las personas que conozco les gusta combinar la cachita con el ceviche, por alguna razón les gusta, a mi n pero no puedo llamarlo mala costumbre. Hoy por hoy, la mayoría de restaurantes te da la papa separado del lomo, yo lo prefiero asi, el jugo del lomo mata las papas y quedan un desastre, ademas el plato se ve mejor. De nuevo preferencia personales.
Así es, el ceviche tiene sus características por región, lo de la cancha, tiene sentido algo crocante juntarlo con algo húmedo, le que quita eso, ojo no se dice que sea feo.. !! por eso en Lima al menos la cancha la sirven aparte..!! y del Lomo Saltado... desde hace unos años aplica la misma lógica de la cancha para que freir la papa ?? si queda húmeda y perderá lo crocante...!! entonces se empezó a separar uno del otro ... y lo combines cuando comas..!! pero ambas van bien revuelto o separado..!! queda genial !! como dijo alguien ..cuestion de gustos y personalizar el plato..!!
Thank you, EDUKT. We loved shambar in Trujillo so much that we made an entire video about the dish. We hope you enjoy our shambar video as well. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Dgi9YfW5aaQ.html
