The northern coastal gastronomy in Peru

Almost unknown until recently, Peruvian Cuisine is steadily conquering the palates of the best chefs worldwide. The wild choice of fresh ingredients and the gentle blend of immigrant traditions -such as Spanish, African, Chinese, or Japanese- have created one of the World’s most unique and delicious see our list of the best restaurants in Mancora.

One of the finest cuisines in the Americas (text from Prom Peru)

« Peru boasts one of the finest cuisines in the Americas. Recipes such as cebiche (raw fish marinated in lemon juice), pachamanca (meat and vegetables cooked underground), chupe de camarones (shrimp soup), ají de gallina (spicy chicken) and juanes (cornmash pastries) are just a few of the mouth-watering dishes served up in Peru. The quality and variety of dishes in Peru are due to several reasons.

First, Peru’s ecological and climatic diversity has given rise to a major supply of fresh produce, which any chef would be ecstatic about. The rich Peruvian fishing grounds abound in fish and shellfish species, the heart of the succulent coastal gastronomy; rice, fowl and goat, meanwhile, are the key ingredients of Peru’s north coastal cooking. In the Andes, meanwhile, delicious ingredients such as the potato and sweetcorn in all its varieties, plus cuy (guinea pig) and ají chili pepper are the basis of highland cooking and are to be found across the country. The jungle adds its own touch, wild game with a side serving of fried banana and manioc root. Local fruit varieties such as chirimoya (custard apple) and lucuma produce incomparable deserts.

The second reason is the rich mix of Western and Eastern cultural traditions. Over the course of centuries, Peru has felt the influence of Spain in stews and soups, Arab sweets and desserts, African contributions to Creole cooking, Italian pastas, Japanese preparations of fish and shellfish and Chinese culinary methods which have given birth to one of the most popular gastronomic traditions in Peru: chifa. But the originality of Peru’s cuisine does not stem just from its traditional cooking -rather, it continues to incorporate new influences, preparing exquisite and impeccable dishes that have been dubbed the New Peruvian Cuisine. It is a veritable privilege to experience Peru’s cooking. Bon appetit. »

Check the blog if you’re looking for the original recipes !

La Sirena, certainly the best restaurant in Mancora. It is right in front of the Loki Hostel on the Pan-American road. Taste one of the Tiradito’s (sort of tuna’s sashimi) dishes, the pastel de choclo (corn cake) or the tacu tacu as an starter, and then choose between the various Tuna’s dishes proposed, it’s just amazing! The main course is around 30 soles.

El Aji, Mexican food. Really nice ambient. Good food. You have to be hungry!

You’ll find it in the little street perpendicular to the panam road at the entrance of the town. The main course is around 25 soles.

El Beef House, excellent meat served like in the USA, the family owners know everything about their meat. Finishing their plate is not an easy task! At the entrance of the town on the panam road. The main course is around 30 soles.

Mara, sushi restaurant in front of El Aji makes the best sushi ever. They make their own roll recipes.  Try the 2 combos, 50 soles each for 2 persons.

El Tao, excellent « chifa » restaurant, fusion of the Peruvian with taï and Chinese food. A nice deco restaurant right on the Pan-American road. Try the Chi jau kai or Ti Pa kay. The main course is around 25 soles.

El Tuno, good restaurant specialized in tuna. Beef House’s next door. Excellent TNT dessert. The main course is around 30 soles.