peruvian potatoe
1.- HISTORY AND OVERVIEW OF THE PERUVIAN POTATOE
The Peru potatoe has been present in the country for more than 7 thousand years, with time and its distribution throughout multiple cultures has been modified naturally and also intentionally, however its first versions found in nature are poisonous so it took a long time to domesticate it for human consumption. Throughout time many cultures used it as the basis of their food but also faced other adversities such as terrain, in the case of the Incas they built platforms or terraces that they used in many cases as a support but in others for agricultural purposes so that no matter the height they could have a constant production.
At present we have more than 4 thousand Peruvian Potatoe varieties, which differ in shape, flavor, color and nutritional values (mainly carbohydrates, magnesium, potassium and fiber). The Peru potatoe is an edible tuber that can be cultivated in any type of climate, altitude and soil, each variation of these details is what causes that there is a great number of Peruvian Potatoe varieties.
peruvian potatoe in the andes
2.- EXPLORING THE VARIETIES OF PERUVIAN POTATOE
Whether by color, shape, size or flavor the Peruvian Potatoe varieties that you can find in Peru are more than 4 thousand, this is a very important contribution to world food since they not only stand out for the flavor but also for the nutrition it provides to the human body. They are found in many regions of the country because their production is not limited to the altitude, as well as being harvested on the coast at sea level is also possible to be grown at over 4000 meters above sea level in the Andes. Although of course each sector can specialize a little more in the production of a certain type of variety, for example in the Sacred Valley of Cusco is grown more yellow potato, purple and huayro, on the other hand in Huancavelica are other options such as red puka potato and potato kuchu, finally on the coast in cities like La Libertad or Cajamarca is also grown but in smaller quantities and with some options adapted to the dry climate. Some of the main Peruvian Potato varieties are:
- Blanca Potato: This is a very popular Peruvian potatoe, its main characteristic is that it is white on the inside but quite firm, it is almost always used to make stews or french fries. It is almost always used to make stews or stir fries, although you could also enjoy it in mashed potatoes.
papa blanca
- Huayro Potato: This Peruvian potatoe is one of the tastiest, its texture is floury and is used to add more consistency and flavor to dishes, although it can also be served with Aji de gallina (chicken chili), it combines very well with the flavor of the sauce.
huayro potatoe
- Yellow Potato: Its texture is quite smooth and soft. The use of this Peruvian potatoe is in soups, although it is also the main ingredient for the popular Causa Limeña.
yellow potatoe
- Peruanita Potato: It is a Peruvian potatoe with varied colors, it is also quite popular. It can be consumed preferably in the Huancaina potato.
Peruanita Potato
- Morada Potato: This Peruvian potatoe is known as the jewel of the Peruvian Andes due to its purple and blue tone that contains a great amount of antioxidants very good for the body. It goes very well with meat, so a meat encebollado will be the ideal meal to try this delicious peruvian potatoe.
morada potatoe
- Coctel Potato: Although the name of this Peruvian potatoe seems to be related to alcohol, the reality is that it is not, it is a quite small potato that contains a great flavor and is the perfect companion to take it with a cocktail.
coctel potatoe
3.- WHERE TO FIND PERUVIAN POTATOE?
During your 2024 trip you will be able to find at least one of the Peruvian Potatoe varieties even in the store near the hotel where you are, however there are places that are more iconic and traditional where you can find many more varieties, in each city there are places that are unique, some of them are:
san pedro market cusco
4.- PERUVIAN POTATOE: TRADITIONAL POTATO-BASED DISHES
The contribution of the Peru potatoe to the Peruvian gastronomy is not only for its flavor but also for its nutritional value, it has been part of the Peruvian diet for cycles and thanks to this it has been implemented to many of the traditional meals that exist, some of the most popular recipes are:
- Huancaina Potato: The origin of this delicious dish is in the Andes, with a very colorful preparation. The base is the Peruvian potatoe boiled and on it a cream made of yellow chili, cheese, milk and bread which gives it a very particular flavor, it is usually eaten as an appetizer before the main course.
huancaina potato
| RECOMMENDED RESTAURANT | |
| Name | Restaurant Huaca Pucllana (Lima) |
| Address | Ca. Gral. Borgoño Nº860, Lima 15074 |
| Contact Number | +51 01 4454042 |
- Causa Limeña: The use of Peru potatoe in this dish is unique, it is a typical dish of Lima in which you can enjoy layers of yellow mashed potatoes mixed with lemon and yellow, but in the center is the real flavor because you can complement it with avocado, tuna, meat, chicken and even seafood that give it a fresher touch, the imagination of the cook is the limit.
causa limeña
| RECOMMENDED RESTAURANT | |
| Name | Amankaya – Peruvian food (Lima) |
| Address | Av. 28 de Julio 562, Miraflores 15047 |
| Contact Number | +51 936 354 615 |
- Ocopa: It is similar to Huancaina but the cream has other ingredients, we start with peanuts, aji amarillo, cheese, huacatay (an aromatic herb) and a little water, in general this has a spicy and herbal flavor.
ocopa
| RECOMMENDED RESTAURANT | |
| Name | Zig Zag (Arequipa) |
| Address | C. Zela 210, Cercado De Arequipa 04001 |
| Contact Number | +51 054 206 020 |
- Stuffed potato: It is part of the most popular street food list, it is quite similar to an empanada however its interior harbors a much more delicious flavor. The first thing is that the boiled Peruvian potatoe becomes a puree which we combine with a little flour and separate it as a dough, on the other hand we prepare substituting fried meat in dressing, hard boiled egg, olives, carrot and peas. The dough covers stuffing and then fried until it has a crispy consistency.
Stuffed potato
| RECOMMENDED RESTAURANT | |
| Name | El Warique de la Patata (Lima) |
| Address | Av Zaragoza mk4 lote 36, Los Olivos 15307, Los Olivos, Peru |
| Contact Number | +51 955 214 699 |
- Carapulcra: this dish is created on the coast, it is a rather thick stew based on dehydrated potato, which is accompanied with pork or chicken, aji panca and other spices to finally serve it with rice.
carapulcra
| RECOMMENDED RESTAURANT | |
| Name | El Refugio de Mamainé (Chincha) |
| Address | Cp guayabo Lt 48 distrito del, El Carmen |
| Contact Number | +51 956 663 586 |
- Extras: As an interesting fact, the Peruvian potatoe is also the ideal complement of flag dishes such as grilled chicken, salchipapa, choripapa and others.
salchipapa
| “Among new cultures and traditions, we get to know new and delicious flavors.” |
5.-A TASTE OUT OF THIS WORLD
“For some years NASA is looking for ways to investigate how to adapt the production of Peruvian potatoe even in a different condition outside the planet… During your Peruvian adventure, be sure to delight with its flavor”.
Now that you know a little more about Peruvian Potatoe varieties you can plan how you will enjoy them. Auri Peru also provides advice on the best restaurants where their preparation is a work of art that you will really enjoy and love, contact us now to guide you in the process of designing your Peruvian Adventure!.
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