Gastronomy of Lambayeque
Lambayeque, our province in the north of the country, full of great gastronomic tradition and ancient history.
Their
dishes are recognized nationally and internationally for their delicious aroma, good flavor and attractive color. Each of
their stews are full of originality and variety, there is a little bit of everything for all kinds of tastes. The culinary and food
heritage of Lambayeque dates back to pre-Columbian times, always standing out for its diversity and nutritional richness
in each of its bites. Every June 15, Lambayeque celebrates Lambayeque Gastronomy Day
Rice with duck
The well-known Chiclayana-style rice with duck had its origin in the 19th
century, considered a pre-Hispanic dish from the Moche culture. Rice
with duck emerged from the mixture between Spanish and Quechua
food many centuries ago. Its preparation consists of a mixture of oil,
salt, garlic, chopped onion, pepper, herbs, yellow chili, salt and
coriander. Many people add a cup of blonde beer or chicha de jora to
give it that little flavor that characterizes it so much.
Duck ceviche
Duck ceviche is a very juicy meal with a strong flavor, ideal for all those
palates that like strong and intense flavors. Like fish ceviche, its base is
lemon. After marinating for a minimum of two hours, it will be placed
over low heat. But, unlike traditional ceviche, this one does require
cooking. To finish, it is served accompanied by rice, beans or yuccas.
Ray omelet
Ray omelette is one of the most economical and delicious dishes that
Lambayeque offers. The fish is called “raya”, it is dried and salted
before preparation, giving it that distinguished flavor when eating it.
The dish consists of preparing a large tortilla with Chinese onion,
ground chili, wheat flour, seaweed and shredded skate fish. It is
accompanied on the plate along with corn and parboiled yucca.
Beach bar
The dried and shredded “chingo” or guitarfish is the base of this
delicious dish, representative of Lambayecan gastronomy. The fish is
prepared with lemon, salt, pepper and onion, serve it accompanied by
yuccas, sweet potatoes and canta. The ideal drink to accompany it
would be chicha de jora or chicha morada.
Northern-style goat
Cabrito a la norteña or better known as seca de cabrito, is a typical
food of the region. The dish consists of goat meat marinated with
chicha de jora, salt, pepper, cumin, chopped garlic, ají mirasol, loche,
ají panca and left to marinate for several hours so that the meat
absorbs all the flavor and when it is time to eat it it is even more
delicious. Afterwards, chopped cilantro and other ingredients are
added that are part of each person's recipe, since everyone prepares
the northern-style goat in different ways and with various secret
ingredients. To serve it, parboiled yuccas, beans and a portion of rice
are usually used.