CUISINE IN THE NORTH COAST
The northern food is enjoyed with all the passion. The fame of its dishes increases every day because of the fresh ceviches, (conchas negras, shellfish or pieces of underdone fish marinated with lemon juice, chili, salt, onions, sweet potato and corn or boiled corn). El Chinguirito, a sort of Ceviche using dry meat, salt and frayed meat of Guitarra fish and seasoned with lemon, pepper, onion and grinded chili, it is another typical dish; as well as the “sudado” (steam fish), where the yellow chili lose its itch and it turns into a generous cream in order to be served with king prawn, the rest of seafood and crabs.
Meanwhile, fried yucca, parmesan style shells and chifles (slices of fried bananas) are the patient hors d'œuvres, as well as the mixed jelly (dish of yuccas, fish, and fried seafood) and the causa en lapa (layer of mashed potatoes inserted between chopped onion, garlic, chili and spices with barbecued fish fillet; they are served in pumpkins called mates or lapas). To drink, a beer or maize and jora chicha.
On fire we have meat: the seco de cabrito is prestigious (tender kid and stewed zapallo in chicha de jora) that is usually served with kidney beans or green tamales, el seco de chabelo (barbecued cow and crumbled roasted banana) and the arroz con pato (prepared with black beer).
The sopa teologa (soup of pava) and the shambar (vegetable stew soup with pig and cow meat) are the options for the lovers of diets. We have the following desserts, quince jelly and the king-kong (yolk alfajor with pineapple and manjarblanco) just terrific.
As well as restaurants, these dishes are enjoyed in places called “chicherias” (firewood kitchen with clay pots) or huariques (Tumbes and Oiura).
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