Peru
74 recipes to explore
Ceviche
A refreshing no-cook dish where pristine white fish is 'cooked' in freshly squeezed lime juice, then tossed with diced avocado, fiery serrano pepper, fragrant cilantro, and juicy tomatoes. Light, bright, and bursting with citrus — the ultimate warm-weather appetizer.
Lomo Saltado (Peruvian Beef Stir-Fry)
Strips of beef flash-fried in a smoking-hot wok with red onion, tomato, ají amarillo, soy sauce and vinegar, tossed with crispy fries and served with white rice. Peru's favourite fusion dish.
Ají de Gallina (Creamy Chilli Chicken)
Shredded chicken in a velvety, golden sauce of ají amarillo, bread, milk, walnuts and Parmesan. Served over potatoes and rice with black olives and boiled egg.
Causa Limeña (Layered Potato and Chicken Terrine)
Smooth, lime-bright mashed yellow potato seasoned with ají amarillo, layered with creamy chicken salad and avocado and served cold. A colourful Peruvian starter or light lunch.
Papa a la Huancaína (Potatoes in Spicy Cheese Sauce)
Cold sliced potatoes covered in a creamy, golden sauce of ají amarillo chilli, fresh cheese and evaporated milk, served on lettuce with boiled egg and black olives.
Peruvian Arroz con Pollo (Green Coriander Rice with Chicken)
Chicken pieces simmered in a vivid green sauce of blended coriander, ají amarillo and dark beer, then cooked together with rice, peas, carrots and red pepper. Served with salsa criolla.
Anticuchos (Peruvian Grilled Skewers)
Peru's legendary street-food skewers: beef heart (or beef steak) marinated in ají panca, vinegar, garlic and cumin, grilled over high heat and served with potatoes and corn.
Pollo a la Brasa (Peruvian Roast Chicken)
Peru's beloved rotisserie-style chicken: marinated overnight in garlic, cumin, lime, ají panca and soy, roasted until the skin is dark and crisp. Served with fries, salad and a creamy green ají sauce.
Seco de Res (Peruvian Coriander Beef Stew)
Tender beef slowly braised in a deep green sauce of coriander, ají amarillo and chicha or beer, with peas and potatoes. Served with white rice and creamy canary beans.
Tacu Tacu (Crispy Rice and Bean Cake)
Leftover rice and beans mashed with an ají amarillo and onion base, pan-fried into a golden, crisp-edged cake and topped with a fried egg and salsa criolla.
Rocoto Relleno (Arequipa Stuffed Hot Peppers)
Bright red rocoto peppers, tamed by blanching, stuffed with spiced beef, peanuts, raisins, olives and egg, topped with cheese and baked in a milky custard. A proud classic from Arequipa.
Chupe de Camarones (Peruvian Prawn Chowder)
A rich, orange chowder of prawns, potatoes, corn, rice and peas in a broth of ají panca and evaporated milk, finished with fresh cheese and a poached egg. A full meal in a bowl.
Aguadito de Pollo (Peruvian Green Chicken and Rice Soup)
A hearty green soup of chicken, rice, potatoes, corn, peas and peppers in a broth flavoured with plenty of blended coriander and ají amarillo. Peru's favourite cure-all.
Tiradito (Peruvian Sashimi in Ají Amarillo)
Thin slices of very fresh white fish, sashimi-style, bathed in a bright, creamy sauce of lime juice and ají amarillo, with sweet potato and corn on the side. Ceviche's elegant Japanese-Peruvian cousin.
Arroz Chaufa (Peruvian Chicken Fried Rice)
Peru's Chinese-style fried rice: day-old rice tossed in a smoking wok with chicken, egg, spring onions, ginger and plenty of soy sauce and sesame oil. On the table in 30 minutes.
Tallarines Verdes (Peruvian Green Spaghetti)
Spaghetti in a creamy green sauce of basil, spinach, queso fresco, evaporated milk and walnuts. Peru's comforting take on pesto, often served with a steak or chicken on top.
Papa Rellena (Stuffed Potato Croquettes)
Smooth mashed potato shaped around a filling of spiced beef, olives, raisins and egg, fried until golden and crisp. Served with tangy salsa criolla. Makes 6 large croquettes.
Picarones (Peruvian Sweet Potato Doughnuts)
Light, crispy ring doughnuts made from sweet potato and squash dough, flavoured with anise, fried until golden and drizzled with warm chancaca syrup spiced with cinnamon, cloves and orange.
Suspiro Limeño (Caramel Custard with Port Meringue)
Lima's most famous dessert: a silky, rich dulce de leche custard topped with a cloud of port-wine meringue and dusted with cinnamon. Served in small glasses.
Mazamorra Morada (Purple Corn Pudding)
A glossy, deep purple pudding made from Peruvian purple corn simmered with pineapple, apple, cinnamon and cloves, thickened with sweet potato flour and studded with dried fruit.
Chicha Morada (Purple Corn Drink)
Peru's favourite soft drink: purple corn simmered with pineapple, apple, cinnamon and cloves, sweetened, brightened with lime and served ice-cold with diced fruit.
Carapulcra (Dried Potato and Pork Stew)
One of Peru's oldest dishes: toasted dried potato (papa seca) simmered with pork in a rich ají panca sauce with peanuts, a hint of chocolate and cloves. Earthy, nutty and deeply savoury.
Tamales Criollos (Peruvian Pork Tamales in Banana Leaves)
Soft corn dough coloured with ají panca, wrapped around pork, egg, olive and peanut in banana leaves and steamed. Lima's classic Sunday breakfast, served with salsa criolla.
Pan con Chicharrón (Peruvian Pork and Sweet Potato Sandwich)
Crisp-edged slices of slow-cooked pork belly and fried sweet potato tucked into a crusty roll with tangy salsa criolla. Lima's legendary weekend breakfast sandwich.
Arroz Tapado (Peruvian Rice Mould with Beef Picadillo)
A layer of savoury minced beef with raisins, olives and egg 'hidden' between two layers of garlic rice, pressed into a mould and turned out. Peruvian home cooking that children love.
Sudado de Pescado (Peruvian Steamed Fish in Tomato and Chilli)
Thick white fish steaks gently 'sweated' in a covered pan over onion, tomato and ají amarillo with a splash of chicha de jora or beer, making a fragrant broth for spooning over rice.
Leche de Tigre (Peruvian Tiger's Milk)
The zesty, spicy citrus marinade of ceviche served as a dish of its own: a creamy blend of lime, fish, chilli, garlic and ginger, poured over small pieces of raw fish with red onion, corn and crispy cancha.
Adobo Arequipeño (Arequipa Pork in Chicha and Chilli)
Pork marinated overnight in chicha de jora, ají panca, garlic and spices, then slowly simmered in a clay pot with red onion into a spicy, tangy broth. Arequipa's Sunday breakfast, served with bread.
Solterito Arequipeño (Broad Bean and Fresh Cheese Salad)
A colourful Arequipa salad of broad beans, corn, fresh cheese, tomato, red onion, black olives and a little rocoto chilli, dressed with lime and olive oil.
Juane (Amazonian Rice and Chicken Parcels)
Golden turmeric rice mixed with egg and wrapped around a piece of spiced chicken, a boiled egg and an olive in bijao or banana leaves, then boiled. The festive dish of the Peruvian Amazon.
Alfajores (Peruvian Shortbread with Manjar Blanco)
Two melt-in-the-mouth cornflour shortbread biscuits sandwiched with thick manjar blanco (dulce de leche) and dusted with icing sugar. Peru's favourite sweet with coffee.
Pisco Sour (Peru's National Cocktail)
Peruvian pisco shaken with fresh lime juice, sugar syrup and egg white over ice until silky and frothy, finished with drops of Angostura bitters. Contains alcohol.
Ocopa (Potatoes in Huacatay and Peanut Sauce)
Sliced potatoes covered in a creamy green-gold sauce of ají amarillo, huacatay (Peruvian black mint), roasted peanuts, fresh cheese and crackers. Arequipa's answer to papa a la huancaína.
Jalea Mixta (Peruvian Crispy Fried Seafood Platter)
A generous platter of crispy fried fish, squid and shrimp with fried yuca, piled high and topped with tangy salsa criolla. Served with tartare sauce at every Peruvian cevichería.
Choros a la Chalaca (Mussels with Corn and Lime Salsa)
Steamed mussels served on the half shell under a fresh, zingy topping of diced red onion, tomato, corn, chilli, coriander and lime. A classic from the port of Callao.
Arroz con Mariscos (Peruvian Seafood Rice)
Moist, reddish rice cooked with ají panca, ají amarillo and seafood stock, folded with shrimp, squid and mussels and finished with Parmesan and salsa criolla. Peru's answer to paella.
Sopa de Quinua (Andean Quinoa and Vegetable Soup)
A warming Andean soup of quinoa simmered with potato, carrot, broad beans and corn, flavoured with garlic, cumin and oregano and finished with fresh cheese and parsley.
Olluquito con Charqui (Andean Olluco Stew with Dried Meat)
Thin strips of olluco, a crunchy, colourful Andean tuber, stewed with shredded charqui (dried meat) in a garlicky ají panca sauce. An ancient Andean dish served with white rice.
Estofado de Pollo (Peruvian Chicken Stew)
Chicken pieces simmered in a tomato and red onion sauce with ají panca, carrots, peas and potatoes, with a hint of raisins and bay. A homely Sunday lunch served with white rice.
Humitas (Peruvian Fresh Corn Cakes in Husks)
Fresh corn ground into a soft dough with butter and a little sugar, filled with fresh cheese and ají amarillo, wrapped in corn husks and steamed. Savoury-sweet and tender.
Turrón de Doña Pepa (Peruvian Anise Biscuit Layers in Fruit Syrup)
Crumbly anise-scented biscuit sticks stacked in layers and soaked with a thick, spiced fruit syrup, decorated with colourful sprinkles. The sweet of October in Lima.
Parihuela (Peruvian Seafood Soup)
A hearty, deep-red Peruvian seafood soup built on a fish stock simmered with ají panca, ají amarillo and a splash of chicha de jora, loaded with fish, shrimp, squid, mussels and clams, and finished with plenty of cilantro and lime.
King Kong Alfajor
The giant alfajor of Lambayeque: crisp, short cookie rounds stacked with silky manjar blanco, tangy pineapple jam and dark fig jam, left to rest until every bite turns soft and sweet.
Fried Bread (Cachanga)
Crisp, golden disks of lightly sweetened dough, fried until they puff and crackle, then enjoyed hot with coffee or alongside fresh cheese. A beloved breakfast across Peru's markets and kitchens.
Corn with Cheese (Choclo con Queso)
Big, sweet Andean corn cobs boiled until plump and tender, served warm with thick slices of fresh salty queso fresco. One of Peru's simplest and most comforting pairings.
Peruvian Hen Soup (Caldo de Gallina)
A deep golden, nourishing noodle soup made by slow-simmering a hen until the broth turns rich and the meat falls apart, finished with potato, noodles, boiled egg and a squeeze of lime.
Chairo (Andean Lamb and Barley Soup)
A thick, deeply nourishing highland soup from Puno, built from slow-cooked lamb, chewy pearl barley, freeze-dried chuño and a handful of root vegetables. It's the kind of soup the Altiplano cold calls for: rustic, warming and full of flavour.
Ayacucho Hominy Soup (Patasca)
A rustic Andean soup from Ayacucho where beef tripe and shank simmer for hours with toasted hominy corn and a deep red paste of dried chilies, finished with fresh mint. Hearty, smoky and deeply comforting.
Duck Rice (Arroz con Pato)
Duck pieces browned and slowly braised in dark beer with a bold cilantro and ají amarillo sofrito, served over vivid green rice studded with peas and carrot. A northern Peruvian Sunday classic, rich and deeply savory.
Goat Stew in Cilantro Sauce (Seco de Cabrito)
Baby goat marinated in chicha de jora and braised until it falls off the bone, in a vivid, herby cilantro sauce. The signature dish of Peru's dry northern coast, served with rice and beans.
Fried Pork Chicharrón (Chicharrón de Chancho)
Chunks of pork simmered until the water disappears and the fat renders, then fried in that same fat until deeply golden and crackling. Served with sweet potato and a bright, lime-sharp salsa criolla.
Peruvian Ham Sandwich (Butifarra)
A crusty roll packed with tender home-style country ham and a tangle of lime-and-chili salsa criolla. Lima's favourite street sandwich, simple but unforgettable.
Creole Noodle Soup (Sopa Criolla)
A warming Lima home-kitchen soup of thin noodles and tender beef in a broth turned creamy with evaporated milk, lifted with oregano and crowned with a crisp-edged fried egg.
Spicy Seafood Stew (Picante de Mariscos)
A fiery mixed shellfish stew from coastal Peru, built on a deep sofrito of aji panca and aji amarillo, simmered with yellow potatoes and finished with a touch of cream and crumbled fresh cheese.
Fresh Corn Stew (Pepián de Choclo)
A thick, golden northern Peruvian stew made by grinding fresh corn and simmering it with chicken until it turns creamy and sweet. Served with rice, a sharp red onion salsa and crunchy toasted corn, it's one of the great comfort dishes of Peru's north coast.
Fish in Spicy Seafood Sauce (Pescado a lo Macho)
Golden, crisp-fried fish fillets drowned in a bold, creamy ají amarillo sauce loaded with shrimp, squid and mussels. Big, punchy flavours straight from Peru's fishing ports.
Green Corn Tamales (Tamalitos Verdes)
Fresh sweet corn ground with cilantro and a touch of ají amarillo, cooked into a soft green dough, wrapped around tender pork and steamed in corn husks. A beloved breakfast and snack from northern Peru.
Pollo Saltado (Peruvian Chicken Stir-Fry)
Juicy strips of chicken tossed in a blazing-hot wok with red onion, tomato, ají amarillo and soy sauce until just saucy, piled over golden fries and served with white rice. The classic chifa-criollo dish Peruvians cook at home all the time.
Quinoa Fried Rice (Chaufa de Quinua)
Peru's beloved Chifa-style fried rice made with quinoa instead of rice: golden egg, crisp vegetables, ginger and garlic, finished with soy sauce sizzled against the hot wok. A smoky, savoury bowl that comes together in minutes once the quinoa is ready.
Peruvian Chancaca Rice Pudding (Arroz Zambito)
A deeply spiced rice pudding turned dark and glossy with chancaca (unrefined cane sugar), enriched with coconut and raisins. A classic Afro-Peruvian sweet, best finished with a scatter of toasted sesame seeds.
Earth-Oven Feast (Pachamanca)
Pork, chicken and lamb marinated in ají panca and black mint, slow-roasted together with native potatoes, sweet potatoes, fava beans and corn until everything is smoky, tender and infused with each other's juices. This oven version captures the same sealed-in, earthy flavor as the traditional hot-stone pit.
Cau Cau (Peruvian Tripe and Potato Stew)
Tender chunks of tripe simmered in a bright turmeric-yellow sauce with soft potatoes, sweet peas and a handful of fresh mint stirred in at the end. A tangy, homestyle creole classic from Lima's everyday kitchens.
Trujillo Wheat and Pork Soup (Shambar)
A thick, deeply savoury soup of whole wheat berries and fava beans simmered for hours with pork until everything turns soft and the broth goes rich and golden. Finished with mint and fresh herbs, it is the Monday dish of Trujillo, in northern Peru.
Arequipa Herb Potato Soup (Chupe Verde)
A vividly green, comforting soup from Arequipa, thickened with potatoes and fresh herbs and finished with melted queso fresco and a softly poached egg in every bowl. Simple ingredients, but bright, herby and deeply satisfying.
Creole Red Spaghetti (Tallarines Rojos)
Spaghetti tossed in a rich, slow-cooked tomato and beef sauce mellowed with a splash of evaporated milk, finished with parmesan — the nostalgic weeknight pasta of Peruvian creole kitchens.
Peruvian Poor Man's Steak (Bistec a lo Pobre)
A garlicky grilled steak piled high with a crisp-edged fried egg, sweet caramelized plantain, white rice and golden french fries. The ultimate indulgent, no-rules comfort plate from Peru's home kitchens.
Crispy Fried Fish Chunks (Chicharrón de Pescado)
Bite-sized pieces of firm white fish are marinated in lime juice and garlic, dusted with a crisp flour-and-cornstarch coating, and deep-fried until deeply golden. Served hot with lime wedges and tangy salsa criolla, it's a classic starter in Peru's cevicherías.
Mashed Plantain Balls with Smoked Pork (Tacacho con Cecina)
Roasted-fried green plantains mashed with garlicky pork fat and pressed into rustic balls, served next to crispy smoked Amazonian pork and a bright onion-tomato salad. A hearty jungle classic that tastes like a wood fire even when made in a city kitchen.
Amazonian Peanut Chicken Soup (Inchicapi)
A jungle-style soup from the Peruvian Amazon, thickened with ground peanuts and corn until creamy, simmered with tender chicken and a big handful of cilantro. Rich, comforting, and unlike any other Peruvian soup.
Banana-Leaf Grilled River Fish (Patarashca)
Whole fish rubbed with lime, garlic and chili, piled with onion, tomato and fresh herbs, then wrapped in banana leaf and grilled until the leaf chars and the fish turns smoky and tender. The Amazon's great riverside classic, made at home.
Anise Fried Doughnut Rings (Rosquitas)
Small rings of soft, slightly sweet dough scented with toasted anise seed, fried until golden and crisp, then dusted with sugar while still warm. A classic Peruvian teatime treat, best with coffee or an afternoon cup of tea.
Pisco Ginger Ale Cocktail (Chilcano de Pisco)
Peru's favourite highball: pisco over ice with lime juice, bitters and a cold splash of ginger ale, fizzy, bright and dangerously easy to drink.
Carob Cream Pisco Cocktail (Algarrobina)
Pisco blended with sweet carob syrup, milk and a whole egg until thick, pale brown and velvety, like a boozy dessert in a glass. A classic from northern Peru, finished with a dusting of cinnamon.
Quinoa Veggie Bites
Soft baked bites of quinoa, sweet grated carrot and melty cheese, golden outside and tender inside — a nutritious little-hands snack that freezes beautifully for busy days.