A comedor popular is similar to a soup kitchen in the United States, but it is also a place for neighbors to gather. Anyone can come to buy and share a menú, which is an affordable meal that changes every day. Seeing how food connects people in my town has helped me understand how deeply food reflects community, care and culture in Perú.
Perú is well-known for having one of the world's best cuisines. During my time here, I can say that it has lived up to its reputation! Here are a few dishes that I commonly eat:
Picante de cuy - Picante de cuy is a traditional dish made with guinea pig, which has been eaten in the Andes for hundreds of years. The meat is usually fried or roasted and served with a spicy pepper sauce. It’s often eaten with potatoes and corn. This dish is usually saved for special occasions, not everyday meals.
Humitas - Humitas are soft corn cakes made from fresh corn that’s been ground up and mixed with cheese or sugar. The ones I have tried have always been with sugar. The mixture is wrapped in corn husks from corn we harvested and then steamed, which makes them smell amazing while they cook. In Perú, people often eat humitas for breakfast or as a snack. They’re especially common in the Andes.
Ceviche - Ceviche is made with very fresh raw fish mixed with lime juice, onions and chili peppers. The lime juice “cooks” the fish without heat. It’s served with sweet potato and corn to balance the strong flavors. In Perú, ceviche is very common both by the coast and in the mountains.
