What to eat in Puerto Maldonado? The gastronomy of the Peruvian Amazonas

Food from the Peruvian Amazon not only entices with its exotic dishes, but also attracts travelers with its great variety of delicacies such as beef, poultry, fish, mutton and pork.

Patarashca

Patarashca is a fish stew seasoned with plenty of salt that is served wrapped in banana leaves. There are countless variations of patarashca and they can change specific ingredients from town to town. The most common version is a whole fish of Amazonian origin stewed, to which salt, coriander and other seasonings are added. This dish can be served dry or in its juices. The leaves where the fish is served are usually banana, but leaves from local plants, such as bijao, can also be used

Tacacho con Cecina

The tacacho consists of roasted or fried plantains that are served in a round shape, similar to a meatball. The dish is also usually served with jerky or pork rinds, which is why it is often called tacacho con cecina, although it is also known simply as tacacho. The meat is usually pork. The components are cooked with butter, which is what gives the food a powerful flavor.

Asado de Picuro

The asado de picuro is surely the least known Peruvian dish outside of South America, as it is based on an Andean animal that does not resemble the edible animals of most of the rest of the world. The picuro is a rodent found in many forests and jungles in Latin America. This rodent is eaten roasted and is considered a delicacy by the population of the region. Regarding the way of preparation, the meat of the animal is roasted over charcoal and the dish is served with sauce and cooked vegetables.]

Inchicapi

Inchicapi is the name in the region given to chicken broth; it is also known as chicken soup. Although chicken broth is a common dish, inchicapi has distinctive points that are not common. The broth has peanuts and yucca.

Sarapetera de Motelo

The motelo sarapatera is a broth that contains motelo meat, which is a species of turtle native to the Amazonian rivers of the territory. The soup is cooked with various vegetables and its most important species is sacha culantro, which is a plant with a spicy flavor similar to coriander. Sarapatera is sometimes served in the shell of the turtle itself.

Timbuche

A soup composed of fish, usually bocachico, lizas or smaller pieces, as well as parboiled banana

Caldo de Carachama

Broth associated with the departments of the Amazon such as Loreto, Ucayali and Madre de Dios itself. The broth is made with carachama, a freshwater fish, in a clay pot.

Huarapo

Drink similar to a very traditional infusion in the Amazonian departments of Peru. It is obtained from the fermentation of cane juice and with a mill.