Located in southeastern Peru, Puerto Maldonado is the capital of the Madre de Dios region. This Amazonian city is characterized by its exuberant nature and the convergence of different indigenous cultures.
Culinary Traditions
The cuisine of Puerto Maldonado is as diverse as its people. It reflects the culinary traditions of native tribes such as the Ese Ejas, Matsiguenkas, Yines and Mashco Piro, as well as the heritage of Andean and riverine settlers from other regions.
Main ingredients
The main ingredients come from the surrounding tropical rivers and jungle. Amazonian fish stand out, such as paiche, doncella and zúngaro, complemented by peccary meat like sajino and huangana. Green bananas or “plátanos macho” are the quintessential side dish.
Other important elements are palms and their fruits. Palm hearts, coconuts, aguaje, ungurahui, huasaí and shebón are consumed. Larvae of rhinoceros beetles from pona and yarina palms are considered local delicacies.
Amazonian peppers provide the distinctive spice to jungle food. Notables include the charapita pepper, rocoto, ají limo and black ají. They are used in sauces like uchucuta, umisha and awajun.
Typical dishes
Typical regional dishes include timbuche, a thick soup made of mashed green bananas; tacacho con cecina, fried green banana balls with salted meat; and juane, rice wrapped in bijao leaves.
The gastronomy of Puerto Maldonado combines exotic ingredients with ancestral techniques. It reflects the cultural and natural richness of this captivating Amazonian city. Visitors have the opportunity to explore the unique flavors of the Peruvian jungle.
