The warm climate of the northern coast of Peru and especially of Trujillo, offers the discerning palate of our visitors exquisite dishes to taste.
We have a varied gastronomy includes savory and sweet dishes alike, making Trujillo an ideal destination for tourism gastronomic.
Our cuisine is tasty, unique and in some cases ancient, nutritious and highly diversified tradition, we have dishes based on seafood and fish, among which the famous “ceviche”, for lovers of red meat is the exquisite ” Cabrito” whose breeding is characteristic of the area.
Other dishes we recommend are endemic Shambar, Theologian and Pepián de pava, accompanied by drinks such as chicha, chicha and tropical passion fruit juice.
It is composed of raw fish fillet cut into pieces and marinated with lemon, onion and chili.
This dish is very traditional in the northern coast of Peru, but many historians consider the Moche as the creators of ceviche, indicate that for the preparation used juice tumbo, a native citrus fruit from Peru, but with the passage of time some of the ingredients were changed.
CABRITO NORTEÑO CON FREJOLES
Kid with Frejoles: the kid stew.
Stew kid (baby goat) marinated with chicha de jora (fermented corn liquor whose origins date back to a time before the Incas) and vinegar, served with rice, beans, cassava and Creole sarsa.
It is made of grains of wheat, beans, peas, chickpeas and dry beans.
Traditionally it contains red meat such as ham, beef, pork skin.
This is certainly the emblematic dish of the city and it is customary to taste every Monday of every week.
It consists of bread cooked in substance turkey, special dressing with saffron, red sausage, almonds, chickpeas, thread as ornamental onions Dam turkey and tomatillos field.
This soup was declared typical dish of Moche by the Regional Directorate of Culture and the Regional Government of La Libertad since 2008.
PEPÍAN DE PAVITA
Pava: turkey stew with rice, mixed with sweet corn, coriander (cilantro) and ají.
This dish is usually prepared for special events and meetings.
It is consists of fried pork chop accompanied with hominy, cassava and abundant sarsa onion.
The frito trujillano had its birth as a product of miscegenation and Andean migration to the coast, blending the flavors of two regions of the country in a single dish.
PATITA EN FIAMBRE
Legs of pork served with boiled cassava, chili sauce and onions on top.
It is made with cray seasoned with salt, pepper, garlic, onion, pickled pepper, eggs, culantro (cilantro) and chicha.
It is customary to eat this dish in the district of Huanchaco.
Tajadón Trujillano: It is made with egg yolk, pisco and honey, with raisins and almonds.
Alfajor de Trujillo: It is composed of two cookies made with cornstarch, filled with dulce de leche (blancmange).
Chicha de Jora: It is certainly the most traditional Peruvian drink, dates from before the time of the Incas and its main ingredient to fermented corn, plus molasses, brown sugar and water.
Its continued development currently being handcrafted, is prepared in different ways and with varying degrees of fermentation, depending on the use for which it was intended.