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peru.travel
Friday, September 25, 2020
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Considered the most important meal of the day, breakfast can favorably transform your routine. A good dose of energy in the morning will boost your performance throughout the day. And what better than a Peruvian breakfast, tasty and nutritious!
On this occasion, we present you the favorite breakfasts of the land of the Incas. We are sure you will want to try more than one. That is why, we accompany the list with some tips on how to prepare them. Take note.
Pan con chicharrón (Pork rind sandwich)
It is one of the most desired breakfasts. Diners usually order it in a sandwich, which includes fried sweet potato, blood sausage and zarza criolla. The Pan con chicharrón goes perfect with a glass of coffee with milk or natural juice. First, the pork is cooked in a pot, and, with the same fat that it expels, the pieces of meat are fried in a pan. The salsa criolla is prepared with chopped onion, lemon, cilantro, salt and pepper. In Peru, chicharrón is sold by weight. Chicharronerías are exclusively dedicated to their preparation.
Diners usually order it in a sandwich, which includes fried sweet potato, blood sausage and zarza criolla. Credit: Mallku Producciones / PromPerú.
Pan con pejerrey (Pejerrey sandwich)
It is highly sought after in coastal areas, where fresh pejerrey is fished. Preparation is simple. The fish is cleaned and the thorns are removed. Then, an egg is beaten and two tablespoons of flour and one of water are added, until the mixture is creamy. The fish is soaked there before being fried. It is served inside a bread, also with salsa criolla (onion cut with lemon).
Fried silverside ready to be served on bread. It is also consumed on the plate. Credit: Miguel Mejía / PromPerú.
Peruvian Butifarra
The main ingredient is the country's ham. This can be prepared at home by marinating the ham with pepper, garlic, oregano, achiote, butter and cumin. The ham should rest for a few hours before being boiled. Once it's ready, it's cut into thin pieces and served on bread, accompanied by lettuce, salsa criolla, and a nice cup of anise.
The main ingredient for the Peruvian Butifarra is the country's ham. Credit: Shutterstock.
Salchicha huachana (Huacho’s sausage)
This sausage thanks its peculiar name to the city of Huacho, a northern province of Lima where it became popular. It is made of meat, pork fat and achiote seeds, which give it its characteristic orange color. It can be eaten fried, combined with bread, or scrambled with egg. It can be accompanied with coffee or natural juice.
This sausage owes its peculiar name to the city of Huacho, a northern province where it became popular. Credit: Juan Puelles / PromPerú.
Sangrecita
Very nutritious food, which is used to combat anemia. It basically consists of seasoned chicken blood. After being boiled, the blood is fried with Chinese onion and salt. It is usually accompanied with boiled potato or yucca.
Lomito al jugo
If you are a lover of Lomo saltado, you are going to enjoy this breakfast like no one else. Lomo al jugo is an emulation of the Lomo saltado. Put the steak, onion, tomato and salt in a wok. Then, add some beef broth or water, so that it cooks with that extra juice. Finally, serve it with bread or rice, plus a cup of coffee or mate.
The Lomito al jugo is an emulation of the Lomo saltado, only that it has beef broth or water so that it has a loose texture. Credit: José Cáceres / PromPerú.
Caldo de cabeza
This is a replenish soup, especially after a day of wakefulness. Its elaboration is laborious, but the result is spectacular. A day before, the mote (some kind of corn) is boiled for about four hours and the broth is left to rest. The next day, a ram's head is added in pieces and cooked together with celery, oregano and salt. An hour before it is ready, peeled potatoes are added.
Tamal (Tamale)
This corn-based preparation is typical of a family Sunday breakfast. There are different ways to prepare it depending on the region. Usually the corn grain is ground and processed. Then it is kneaded with either chicken or pork. It is cooked wrapped in hoja de panca (panca leaf), often in rectangular shape, and served with coffee.
Tamal (left) with his 'sister', La Humita (right). Credit: Enrique Nordt / PromPerú.
Humita
Is the ‘sister’ of the tamale, although its flavor can be salty or sweet. Made from corn, its content may vary. The salty Humita is made of cheese and chicken or pork. The sweet one is corn mixed with sugar.
Adobo arequipeño
Although it is usually part of breakfast, this delicious stew from southern Peru is served on a deep plate. It consists of a pork chop marinated and boiled in ají panca, cumin, garlic, cloves and salt. Then, it is mixed with onion (thick cut) and hot pepper. It is usually accompanied with bread or rice.
Although it is usually part of breakfast, this delicious and filling stew from southern Peru is served in a deep plate. Credit: PromPerú.
Sources: Record / Blog RedBus / RPP / Perú Delicias
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