Piqueos, Peruvian Finger Food

Piqueos, Peruvian finger food, are a popular way to begin shared meals. Learn about the traditional and modern piqueos that you'll be able to choose from during your visit to Peru.

Piqueos, or finger food, are a popular way to begin shared meals in Peru. When eating ceviche, even the most humble eateries offer a small bowl of fish broth, cancha toasted corn. At fancier restaurants, octopus with black olive sauce and causa are often on offer.

One of the most common types of piqueo in Peruvian restaurants is Papas a la Huancaína. Huancaína sauce is a spicy yellow pepper cheese sauce which most often accompanies potatoes (papas) but can also dress pasta or other starchy foods. At Pirwa Restaurant, we offer a couple of variations on this by offering the sauce with yucca (taro root) croquettes or with Andean corn.

Another omnipresent offering is causa, a layered dish with mashed potato sandwiching….something. This something is most often some type of seafood, accompanied by avocado and some flavor-enhancing sauces. Chicken (such as in Pirwa Restaurant) and vegetarian are other popular choices, but really this is one of Peru’s most flexible dishes.

While the dishes mentioned thus far are all traditional offerings, you’re like to come across innovative fusion options as well. At Pirwa Restaurant, we offer chimichurri mushrooms and chimichurri octopus on our piqueos menu despite these dishes sharing an Argentinean influence. After all, there’s no limit to the cross-cultural possibilities of good food!

Fecha de Publicación: 23/09/2014