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Peruvian Palate Quiz

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Peruvian Palate Quiz

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About this activity

Tasty Peruvian facts!

Created by

PÉREZ MARCELIANO ALEXA YAMILEY
PÉREZ MARCELIANO ALEXA YAMILEY
Peru

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Peruvian Palate Quiz
 

Peruvian Palate QuizOnline version

Tasty Peruvian facts!

by PÉREZ MARCELIANO ALEXA YAMILEY
1

Which dish is typically made with raw fish marinated in lime juice and mixed with onions and chili?

2

What is the key ingredient in the popular dish causa?

3

Which sauce gives ají de gallina its spicy, creamy kick?

4

Lomo saltado is a fusion dish combining which culinary traditions?

5

Which legume is commonly used in the hearty dish tacu tacu?

6

Which dessert is a creamy corn-based treat often finished with cinnamon?

7

Papas a la huancaína features potatoes with a sauce made from which creamy base?

8

Which of these is a traditional Peruvian street snack of fried doughnut holes dipped in chancaca syrup?

9

Which ingredient is central to the dish Pollo a la Brasa, a famous Peruvian roast chicken?

10

Which Peruvian grain has become popular worldwide for its nutty flavor and is often served as a healthy alternative?

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Ceviche uses fresh fish cured in lime juice, not heat-cooked.

Causa is a layered potato-based dish often stuffed with fillings.

Ají amarillo is the bright yellow chili that provides heat and flavor.

It’s a stir-fry reflecting Chinatown influence in Peru.

Tacu tacu blends beans (often black beans) with rice.

Mazamorra Morada uses purple corn and spices for a smooth dessert.

The sauce blends ají amarillo with cheese and milk for a silky finish.

Picarones are turtle-shaped doughnuts served with sweet syrup.

Pollo a la Brasa is renowned for its garlicky, herbaceous crust.

Quinoa is native to the Andes and high in protein.

 
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