Novo-Andean Cuisine

Novo-Andean cuisine is a new culinary style born in Peru that aims to recreate cooking customs of the pre-Hispanic past and rediscover many authentic local ingredients. This recreation of Andean cuisine includes other elements from the European culture. What better way could there be to combine healthy cooking with Novo-Andean flavors expressed through a highly-varied range of dishes that delight even the most discerning palates?

Metropolitan Lima

In recent decades, Peruvian chefs have returned to the ingredients used by their ancestors, prior to Spanish influences, and successfully incorporated them into international gastronomy. A new culinary style emerged, using cooking traditions from pre-Hispanic Peru. A gentle harmony of flavors has been crafted by using only a little seasoning, low fat ingredients and light cooking.

Some Novo-Andean dishes include:

Starters and soups: Antojos de queso (cheese and spinach rolls) in passion fruit sauce, fresh salad of snails with quinoa, cheese and barley leaf flan, yucca cake, celery and leek cream with barley leaves.

Main courses: Grilled alpaca, pickled fish with carob, reventón ayacuchano (with the same ingredients as the pachamanca and sancochado, but in a clay pot, with sauces), quinoa risotto, yucca and dried potato carapulcra, cuy in oyster sauce and squid with veal.

Desserts: Quinoa imperial (with milk and passion fruit jelly), quinoa and guanábana foam, oca tart (made from oca and chirimoya), misky súmac (made from kiwicha), cañihua porridge and pacae nougat.

Drinks: Physalis fruit shake; chichi, or liquor, made from quinoa, mamey, grapes and cañihua; maca sour and other sours made from Andean or Amazonian fruits; tumbo frozen etc.

General Information:

Novo-Andean cuisine can be found in 5-star hotels and specific restaurants in Lima, which offer an impressive array of dishes.


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