Peruvian and Mancora Typical Food
Very exotic! is the felling of people that taste some plates with Langosta (Lobster) because its exquisite flavor and showy view and the best of all: Lobster price in Mancora is cheeper than other beaches of the world! Here Lobster is served with some vegetables, potatoes or yucas (tuber similar as potatoes but with more fiber), boiled or fried. Natural prepared or cooked with a special sauce, it is always delicious.
Parihuela is a concentrated fish and seafood broth with onion, garlic and tomato that is quite overwhelming. It has a high phosphorous content, therefore that's why after a beach day in Mancora, it takes place some rest after eating this delicious broth; later you will feel more active than ever. It is good for people who do a lot of mental o physical activity. If you taste Parihuela, good appetite!
Ceviche Mixto (Mixed Ceviche) is one of the plates that I like most from Mancora. The thin cut of the fish in small pieces is fundamental in its cooking. Fish is dressed with lemon juice, milled garlic, pepper, cilantro, yellow chili or rocoto (a kind of chili), salt. I recommend you to eat it once is cooked. This preparation without onion is called Tiradito. You can serve it with parboiled sweet potato and corn. The juice in this plate is called Leche de Tigre (it means Tigerīs Milk - a brave drink). Many people say after drinking Leche de Tigre it is good to pass a drinking night hangover, others think it is too much.
Pescado a lo Macho (it means a brave men way to prepare fish) is prepared with fried fish with onion, tomato, garlic, chili and a delicious seafood sauce. Lomo Saltado is a plate made of fried potato and fried beef, added with onion, tomato, garlic, chili, soy sauce sillau (soja sauce) and more secrets. In Mancora, there are restaurants that prepare these delicious and powerful plates.
Causa Rellena de Langostinos is an entrance cooked with potato and prawns. Potato is boiled, pressed and blended with lemon, yellow chili, salt and pepper. Prawns that are cooked only a few minutes, are combined with prepared potato and adding by the chef's imagination different ingredients; some combine with avocado, mayonnaise, some fish or chicken, hard-boiled egg and . with everything it is delicious.
Rice, the same as potato, is a very used garnish in Peru. Arroz con Mariscos (Seafood Rice) from Mancora is a plate prepared with white rice and fried seafood, onion, garlic, red chili, paprika, salt and pepper. A little of white wine finishes the flavor.
Papa a la Huancaina is an entrance that means: Potato with a special sauce made as the style of Huancayo inhabitants (a department of the Peruvian Andeans). This tuber - native from Peru - is boiled, peeled and cut in slices. The sauce gets ready liquefying cheese, yellow chili, lemon, boiled egg yolk, salt and pepper. It serves with boiled egg, black olive and lettuce. With a pleasant flavor, it is an overwhelming plate. In Mancora, many people like this plate.
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