Trujillo Cuisine

Northern food must be eaten with gusto. The renown of its dishes grows daily thanks to its fresh lime-juice marinaded fish and shell fish served with a hot pepper sauce, onions, yams, corn on the cob, or boiled corn. Chinguirito dried and salted guitarfish is a typical seafood dish, as steamed fish, shrimp, and other shellfish and crab, served with mild creamed yellow peppers.


Fried manioc sticks, parmesan cheese scallops, and banana chips are patient appetizers, or a “jalea” of fried manioc sticks, fish and shellfish. Causa cold pie, combines layers of mashed potato, and fried onions, garlic, and spices with grilled fish. And to drink, a beer or corn beer called “chicha” is served in gourds.


Meats are cooked variously. Particularly well-liked are kid stew served with squash cooked in corn beer, and beans or green corn tamales; “chabelo” stew prepared with shredded grilled beef and grilled banana plantains, and duck and rice, cooked.


in malt beer.“Priests” soup, a turkey broth, and “shámbar” a soup combining pulses and pork and beef broth are good for dieters, while desserts include quince jellies, and “king-kong”, a cake made with egg yolks, and creamed pineapple and milk custard.


In addition to classic restaurants, these delicacies can be enjoyed at local “chicherías” literally corn beer bars where food is prepared over a wood fire in earthen pots, or in “huariques” the neighborhood restaurants of Tumbes and Piura.


If you arrive toTrujillo, don't forget to taste the following plates that are typical of the region:


Shambard: It is a wheat soup, it has big green peas, dry beans and broad beans, with beef, salted pig meat, and pig skin; spiced with aromatic herbs.


Cecina: They are small very thin slices of meat that have been salted and dried in the sun. They are fried in abundant oil and it is served with yucca, hot pepper and onion.


Also the guinea pig "ajiaco" (stew prepared with potatoes), guinea pig with peanut, causa (prepared with mashed potatoes spiced with lemon juice, salt and hot pepper), "sangrecita trujillana" (prepared with chicken´s blood), and many other plates.


Due to its proximity to the sea, it will be able to enjoy marine platters, such as the Cebiche (fish marinated and cooked with lemon), "Corvina a lo Macho" (fish with a delicious sauce), "Picante de Mariscos" (spicy stew prepared with seafood), and many other plates.


A traditional dessert of the area is the "king kong". A great pastry filled with manjarblanco (sweet prepared with milk) and fruit sweet, and "machacado" (sweet prepared with boiled fruit).


The popular and traditional drink is the "Chicha de Jora" and in the popular classes the "llonque", a kind of brandy made of sugar cane.



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