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Peru is famous throughout South America for its food. As a major fishing nation, fish is abundant, and prepared with imagination.

The Peruvian food is considered one of the most delicious and diverse of the world. The Novoandina cuisine arises like a proposal that declares the revolution of the table for the astonishment of palates. It is a culinary style that conciliates the modern technologies of elaboration and presentation of the high cuisine with the raw material of the three regions of Peru. Rediscover native products of the country that were not including in Criollas recipes, and rescue them with the purpose of being known all over the world.

La gran olla Huacachina is the founding dish of the novoandina cuisine, created by Bernardo Roca Rey in 1986 as an answer to the challenge expounded in the Huacachina lake by a foreign group of chefs whose dishes had been judged by Roca Rey in the festival organized by the Gastronomical Association of Peru (AGAPE). The pioneer of the novoandina cuisine went to the market of the near city of Ica, and he invented this meal with the ingredients that could find.

In a nutshell this type of food is a new culinary style created in Peru by the interest of gourmets to rescue and revalue the native ingredients.

Quinotto is the national version of the typical Italian Risotto. It tastes good with chicken, prawn or shellfish. Some Andean products are tarwi, chuno, quinua, kiwicha, moraya, cochayuyu, maca, coca, uchu, olluco, oca, etc..

Ingredients and recipes of author

Achira, arracacha, quinua

Gaston Acurio has proposed plates like trucha marinada con blinis de achira, lomo de atun con crema de arracacha and quinua rosada. Achira is a tubercle that comes from the amazonian forest. It was cultivated and used by preIncas cultures like Chavin, Nasca and Paracas.


Gastronomical journalist Hirka Roca Rey, in her restaurant called Pantagruel (that was the first in its kind) was who initiated the internationalization of this cuisine. She created plates like chicharrones en salsa de maca.

Yacon, red pepper

Rafael Piqueras presents the pulpo a la parrilla con vinagreta de yacon and cebiche con espuma de aji amarillo, plates that he presented in Spain, in the gastronomical fair of Madrid.

Coca, mashua

Cucho La Rosa is the intellectual author of the coca sour and the bread of coca and mashua


Cocina novoandina by Gaston Acurio

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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Novoandina

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