The Starches that Fuel the Peruvian Diet

Peruvian woman in a corn field.

No Peruvian meal is complete without a starch. Though famous for the hundreds of potato varietals, many other starchy items such as corn, wheat, rice, and pasta, have become a fixated part of the Peruvian diet. Oftentimes, a typical dish will serve two starches such as rice with pasta, or potatoes with white bread.

The vast majority of these starches lack pigment (e.g. white rice and white pasta), and many of these items are served fried and/or are heavily salted. Converting products such as brown rice into white rice turns the food item into simple sugars and removes the bulk of the fiber and nutrients.

Though undeniably tasty, a return to unadulterated products (e.g. whole grains, brown rice) could help keep blood sugar levels from spiking, which is especially important in Trujillo which has a high prevalence of Type II diabetes.

Fried corn (Cancha): This is a classic snack found at restaurants and bars.

Papa amarilla: this is the most popular and pervasive potato in Peru. It is also the starchiest.

Corn and tamales (made of corn) in a stroller.

Potatoes from the Andeas: Peru grows hundreds of varietals of potatoes, many of which are virtually unknown to those outside of Peru.

Picarones: A popular street snack made of fried pumpkin dough.

White hot dog buns with strawberry jam for sale as snack in the bus station.

Humitas: a traditional cheese-filled tamale from Cajamarca, made of maize, with corn (mote) on the side.

Juane: a typical dish from the jungle made of rice, chicken, and olives.