Peruvian food Vancouver
Vancouver has another Peruvian restaurant Downtown. Mangos lounge has a Peruvian menu available with the most famous dishes from Peru. Mangos is the perfect venue for your next fiesta, check out our party packages and choose the one that fits you best!
Lomo saltado is a popular and traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin with onions, tomatoes, french fries, and other ingredients; and is typically served with rice.
Seco de Carne
Seco is one of the most popular recipes of Peruvian cuisine, and one of the main elements of traditional “comida criolla”, which is the name we give to typical food from the coastal region of the country. The roots of this dish in our gastronomy are very old, a product of the Arab influence that the Spanish brought with them during colonial times. Seco was originally prepared in the northern part of the country, but it is now eaten all along the coast. When you try it, you will understand why it has become so popular.
Arroz Chaufa is the Peruvian’s version of Chinese fried rice. Peru’s fried rice version consists of rice, red bell peppers, green onions, red onions, garlic, soy sauce, scrambled eggs chicken and a dash of sesame oil, ginger, and cumin. Amazingly delicious and you probably already have all the ingredients to make this!
Aztec people often stuffed tortillas with squash and pumpkin and baked them in clay ovens as a sweet dessert. In 1521, Spanish settlers brought sheep, lambs, and cows with them to New Spain, thus introducing indigenous people to cheese and other dairy products. The indigenous people continued stuffing their tortillas with pumpkin and squash, but also added cheese to the mix.
Now usually quesadillas are made with flour tortilla, cheese, sour cream, pico de gallo. chicken, beef, or pork.
Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Diaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas.
Ceviche actually has South American origins. Ceviche, or seviche, or cebiche is from South America and eventually spread into Mexico and Central America. There is some debate on whether it originally came from Peru or Ecuador.
Our Mexican version of ceviche is made with fish, avocado, tomato, chips, and shrimp.