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Getting to Know Novoandina: The New Peruvian Food Trend

This trend is giving popularity to the oldest traditions and food in Peru.

Originated in Peru, the novoandina cuisine is a new culinary style that takes back the food habits of the pre-Hispanic era to recreate and rediscover many of the native ingredients. This interpretation of the Andean cuisine also combines elements from other cultural horizons, such as the European.




Peruvian chefs rescued the ingredients used by their ancestors before Spanish influence and successfully incorporated them into international cuisine.

Novoandina cuisine combines the food habits of that pre-Hispanic Peru with modern techniques and trends from different parts of the world.

So, what characterizes this culinary style is the use of those native ingredients to create an infinite variety of new dishes. These are low in condiments and almost without fat. This cuisine also resorts to the latest methods of elaboration and is rapidly gaining popularity around international stages.




They mainly come from the Peruvian Andes. Among the main ones we find:


  • Maca: it is an Andean root that grows over 4,000 meters above sea level. Of great healing and revitalizing power, it can be used in both food and drinks.
  • Achira: this one is also a root that grows over 3 thousand meters above sea level. It has a high content of starch and sugars and is used in food, medicine, and fodder for animals.
  • Arracacha: it is very similar to the carrot and is rich in starch. Its root has a pleasant flavor and is easy to digest. It is usually consumed as the potato in the Andes.
  • Quinoa: it is very similar to cereal, but it is not. It is very appreciated for its high nutritional value.
  • Yacón: this is a sweet-tasting tuber, highly recommended for people with diabetes because it can replace sugar.
  • Coca: the leaves of this plant have analgesic properties. It is used in liquors and cooking.
  • Mashua: it’s a plant with sweet fruits that can be used in soups and pastries.
  • Tarwi: it is a legume that is used in stews and soups.
  • Kiwicha: This grain has a high nutritional value. It is used in soups, stews, pies, bread, and salads.


  • Appetizers and soups: we can find antojos de queso in passion fruit sauce (cheese and spinach roll), a fresh snail salad with quinoa, a cheese flan with barley flakes, cassava, celery cream and leek soup with barley flakes.
  • Main courses: here we can try dishes like grilled alpaca, fish marinated in carob syrup, reventón ayacuchano (made with the same ingredients as pachamanca and sancochado, but in a pot with more sauces), quinoa risotto, cassava and dehydrated potato stew, guinea pig in oyster sauce and veal with squid.
  • Desserts: the most attractive might be imperial de quinua (quinoa with milk and a passion fruit jelly), quinoa and soursop mousse, oca tart (made with the sweet oca tuber and cherimoya), misky súmac (made from amaranth), cañihua pudding and pacay (ice-cream bean) nougat.
  • Beverages: in this section, we can try a goldenberry shake, quinoa and mamey chicha, grape and cañihua chicha, maca sour, sour cocktail made of Andean or Amazonian fruits, tumbo frozen (banana-passionfruit frappe), and others.


Novoandina cuisine wants to highlight the value of millenary ingredients by turning them into sophisticated dishes, thanks to the creativity of Peruvian chefs.

Source: https://www.peru.travel/en-us/what-to-do/Peru-of-today/food/nouveau-andean-cuisine.aspx

Taking the most precious traditions in Peru and presenting them as a new trend is giving more popularity to traditional Peruvian food.

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