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WELCOME TO POLLO INKA EXPRESS
They serve the authentic flavors of Peruvian cuisine to our customers with friendly service and unbeatable prices. Our family has a lifetime of experience creating the signature dishes of Peru using only the freshest ingredients. If you are hungry and crave the portions and flavors of a sit-down meal but don’t have the time, visit us today! Get a taste of the flavors from the mountain-rich land of Peru.
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine); Asia (Japanese cuisine and Chinese cuisine); and Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru.
The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceaes (quinoa, kañiwa and kiwicha), and legumes (beans and lupins). Staples brought by the Spanish include rice, wheat and meats (beef, pork and chicken).
Many traditional foods—such as quinoa, kiwicha, chili peppers, and several roots and tubers—have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques. Chef Gaston Acurio has become well known for raising awareness of local ingredients. The most important ingredient in all Peruvian cuisine is the potato, as Peru has the widest variety of potatoes in the world.
The US food critic Eric Asimov has described it as one of the world’s most important cuisines and as an exemplar of fusion cuisine, due to its long multicultural history.
The presence of the various altitudinal floors of the Andes mountain range in Peru and its proximity to the geographical equator allows the existence of a series of microclimates and species, from areas of usual snowfall to tropical forests; With 84 of the 104 climatic zones on the globe, it is one of the 12 countries in the world with the greatest mega-diversity. It has suitable conditions for growing fruits and vegetables throughout the year. Likewise, the Humboldt Current of cold oceanic waters that run through the Pacific Ocean off the Peruvian coast allows the existence of a great variety of fish and shellfish (Peru is one of the main fishing countries in the world).
Peru is a diverse country and that can be reflected in its food. Both immigration and the Spanish bringing in slaves from Africa contributed to some of Peru’s diversity. In 1527 the Spanish started to bring people from Africa. 30 to 40 percent of Lima, Peru’s population was of African descent. Women did domestic work or vended food. African influence played a role in shaping the national food heritage of Peru.[12] A woman named Doña Josefa Marmanillo created turron or Turrón de Doña Pepa. She was an Afro- Peruvian slave that lived in Lima, Peru. Her desert is eaten during the Señor de los Milagros (Lord of Miracles) feast that is celebrated every October. The month is also known as the purple month because of the procession colors. Another desert eaten during the celebration is mazamorra morada (purple pudding).
Afro-Peruvians were one group that influenced Peru’s food history. Marmanillo was skilled at cooking but became paralyzed in her arms. She went to the procession for Señor de los Milagros which means Lord of Miracles. The painting of Christ there was known to lead to miracles and healing. Indigenous artists would sometimes be paid to paint pictures of Christ on churches. After her visit, Marmanillo was healed. To show her gratefulness, she created a desert called Turrón de Doña Pepa. The desert had become part of a tradition and is eaten every October in Peru during the Lord of Miracles celebration. The desert is still eaten today for the celebration. It is one of the world’s largest Catholic ceremonies.
In an article discussing the connection between food and heritage, cultural anthropologist, M. Cristina Alcalde states, “Food is now charged with Peruvian economic and social development, fast becoming a more attractive national marketing feature than Peru’s iconic Machu Picchu.” Alcaide is highlighting the importance of food in Peru’s society. She also states that “Over and over again, Peruvians who returned to Peru and those living abroad referred to Peruvian dish as a source of pride and to their consumption as a way to feel and taste home.” Food can be seen as a form of national identity. Many Peruvians enjoy foods like ceviche, causa, ají de gallina, and lomo saltado.
AloJapan.com