However, the fresh fish from the coast is substituted for river trout in the mountains where I live.
Pachamanca - Pachamanca is a special meal cooked underground using hot stones. Different meats, potatoes and corn are seasoned with herbs, then buried and covered so everything cooks slowly together. It takes hours to prepare and is usually made for big family gatherings or festivals. Eating pachamanca feels more like sharing an event than just having a meal.
When I try new foods in Perú, I usually feel a mix of excitement and uncertainty. Some dishes are completely different from what I’m used to, and at first it can feel uncomfortable not knowing what to expect. Over time, I’ve learned how important it is to keep an open mind, because food here carries so much meaning beyond just flavor. Many of the dishes are connected to history, family traditions and the land itself.
Trying new foods has helped me understand Peruvian culture in a deeper way. Each meal feels like a story about where people come from and what they value. Even when a food feels unfamiliar, taking that first bite has made me more curious and respectful of other cultures. Eating in Perú has taught me that being open to new experiences can help you feel more connected to the world and the people in it.
One of the first things that my host mom says when she introduces me to friends or family is that I eat all her food.
