10 Satisfying Peruvian Dinner Recipes That Turn Evenings Into Something Special

Looking to turn your evenings into something special? Peruvian cuisine might just be the answer. From zesty ceviche to comforting lomo saltado, these dishes are bursting with flavors and cultural heritage. I’ve gathered ten delicious recipes that are sure to impress both family and friends. Once you give them a try, your dinners will never be the same again.

Ceviche: A Zesty Peruvian Classic

Ceviche is a vibrant and invigorating dish that embodies the essence of Peru’s coastal cuisine. Originating from the coastal regions of the country, this dish features fresh raw fish marinated in zesty citrus juices, typically lime, which “cooks” the fish while infusing it with vibrant flavors.

Ceviche isn’t only a popular appetizer but also a celebrated main course that captures the spirit of Peru’s rich culinary heritage. The combination of fresh fish, tangy citrus, and aromatic herbs makes this dish a delightful experience for the senses.

To prepare ceviche, it’s important to use the freshest fish available, as the quality of ingredients directly impacts the final outcome. Commonly used fish varieties include firm white fish such as tilapia, snapper, or sole. This dish is often accompanied by sides like sweet potato, corn, and avocado, creating a well-rounded and satisfying meal.

Whether you’re hosting a dinner party or simply craving a taste of the tropics, ceviche is a perfect choice for showcasing the beauty of Peruvian cuisine.

Ingredients (serving size: 4-6 people):

• 1 lb fresh firm white fish (such as tilapia or snapper), diced
• 1 cup freshly squeezed lime juice
• 1 medium red onion, thinly sliced
• 1-2 fresh chili peppers (like aji amarillo or jalapeño), finely chopped
• 1 cup cilantro leaves, chopped
• 1 medium sweet potato, boiled and sliced
• 1 cup corn (cooked, can be fresh or canned)
• Salt to taste
• Black pepper to taste
• Lettuce leaves for serving (optional)
• Avocado slices for garnish (optional)

Cooking Instructions:

1. Prepare the Fish: Begin by making sure that your fish is as fresh as possible. Rinse it under cold water and pat it dry with a paper towel. Dice the fish into small, uniform pieces (about 1-inch cubes) to guarantee even marination and presentation.
2. Marinate the Fish: In a large bowl, combine the diced fish with the freshly squeezed lime juice. Confirm all the pieces are submerged in the juice. Cover the bowl and let it marinate in the refrigerator for about 15-30 minutes. The acidity of the lime juice will “cook” the fish, turning it opaque.
3. Add Vegetables: After the fish has marinated, add the thinly sliced red onion and chopped chili peppers to the bowl. The onion adds a crunchy texture and flavor, while the chili peppers provide a spicy kick. Toss gently to combine.
4. Incorporate Herbs and Season: Add the chopped cilantro leaves to the mixture and season with salt and black pepper to taste. Mix well to make sure all ingredients are evenly distributed. The cilantro adds a fresh, herbaceous note that complements the dish beautifully.
5. Serve the Ceviche: To serve, place a few lettuce leaves on a platter or individual plates if desired. Spoon the ceviche mixture onto the lettuce, allowing the marinated fish and vegetables to shine. Garnish with slices of avocado for extra creaminess and serve alongside boiled sweet potato and corn for a complete meal.
6. Enjoy: Ceviche is best enjoyed fresh, so serve it immediately after preparing to maintain the texture and vibrant flavors.

Extra Tips: When making ceviche, choosing the right fish is essential; opt for the freshest catch possible, ideally from a reliable fish market. If you can, ask the fishmonger for sushi-grade fish, as it’s typically fresher and safer for raw consumption.

Additionally, feel free to experiment with different types of seafood, such as shrimp or scallops, to add variety to your ceviche. Adjust the level of spice according to your taste preferences and consider adding other ingredients like diced mango or avocado for a twist on the classic recipe. Enjoy the zesty and invigorating flavors of this Peruvian staple!

Lomo Saltado: Stir-Fried Flavor Explosion

Lomo Saltado is a classic Peruvian dish that beautifully marries Asian and Peruvian influences, showcasing the country’s rich culinary history. At its core, this stir-fried beef dish is packed with vibrant flavors, featuring tender strips of marinated beef, colorful vegetables, and crispy fries, all tossed together in a savory sauce.

It’s a quick and satisfying meal that’s perfect for any night of the week, and it’s sure to impress family and friends with its bold taste and vibrant presentation.

This dish isn’t only delicious but also versatile, allowing you to customize it with your favorite vegetables or even substitute the beef for chicken or tofu for a vegetarian option. Served traditionally with a side of fluffy white rice, Lomo Saltado combines the heartiness of a stir-fry with the comfort of a home-cooked meal.

Whether you’re a seasoned cook or trying out Peruvian cuisine for the first time, this recipe will guide you through creating an authentic Lomo Saltado experience from the comfort of your kitchen.

Ingredients (serves 4-6):

• 1½ lbs sirloin steak, sliced into thin strips
• 3 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 3 tablespoons vegetable oil
• 1 large onion, sliced into thick wedges
• 2 medium tomatoes, sliced into wedges
• 1 medium red bell pepper, sliced into strips
• 2 cloves garlic, minced
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 cups cooked white rice
• 2 cups French fries (homemade or frozen)
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Marinate the Beef: In a bowl, combine the sliced sirloin steak with soy sauce, red wine vinegar, cumin, and a pinch of salt and pepper. Let it marinate for at least 15 minutes at room temperature. This step infuses the meat with flavor and tenderizes it, ensuring a juicy final dish.
2. Prepare the French Fries: If you’re making homemade fries, cut potatoes into thin strips and fry them in hot oil until golden and crispy. If using frozen fries, cook them according to package instructions. Set aside once done.
3. Stir-Fry the Beef: Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in batches, if necessary, to avoid overcrowding the pan. Stir-fry for about 3-4 minutes until browned but not fully cooked. Remove the beef and set it aside.
4. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the sliced onions and stir-fry for about 2 minutes until they start to soften. Then, add the garlic, red bell pepper, and tomatoes, cooking for an additional 2-3 minutes. The vegetables should be tender yet still crisp.
5. Combine Everything: Return the beef to the skillet with the vegetables and toss everything together. Cook for another 2 minutes until the beef is cooked to your liking and everything is heated through. Taste and adjust seasoning with more salt and pepper if necessary.
6. Serve: On a large platter, serve the Lomo Saltado over a bed of fluffy white rice, accompanied by the crispy French fries. Garnish with freshly chopped cilantro for an added burst of flavor and color.

Extra Tips:

When preparing Lomo Saltado, make sure to have all your ingredients prepped and ready to go before you start cooking, as the stir-frying process is quick and requires attention.

Also, for an authentic touch, consider using a high-quality Peruvian hot sauce to drizzle over the dish before serving. This will add an extra layer of flavor and a hint of spice, enhancing the overall experience of this delicious meal.

Aji De Gallina: Creamy Chicken Delight

Aji De Gallina is a beloved Peruvian dish that captures the essence of traditional flavors in a creamy, savory sauce. This delectable recipe features shredded chicken bathed in a rich sauce made from aji amarillo peppers, walnuts, and cheese, served over a bed of fluffy rice. The combination of spices and creamy textures makes it a comforting meal perfect for family gatherings or festive occasions.

The dish not only embodies the rich culinary heritage of Peru but also offers a delightful balance of flavors and textures that will surely impress your guests. Typically accompanied by boiled potatoes and hard-boiled eggs, Aji De Gallina is a feast for the senses, showcasing the vibrant colors and tastes that Peruvian cuisine is known for.

Let’s explore the recipe and learn how to create this creamy chicken delight in your own kitchen!

Ingredients (Serves 4-6):

• 2 cups cooked, shredded chicken
• 3 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 aji amarillo peppers, seeds removed and chopped (or substitute with yellow bell pepper if unavailable)
• 1 cup walnuts, toasted and ground
• 1 cup evaporated milk
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tablespoons bread crumbs
• Salt and pepper to taste
• 2 boiled potatoes, for serving
• 4 hard-boiled eggs, for garnish
• Fresh parsley, for garnish
• Cooked white rice, for serving

Cooking Instructions:

1. Prepare the Chicken: If not already cooked, boil chicken breasts in salted water until they’re fully cooked, about 20-25 minutes. Once cooked, allow the chicken to cool slightly, then shred it using two forks. Set aside.
2. Make the Base Sauce: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Stir in the minced garlic and aji amarillo peppers, cooking for another 2-3 minutes until fragrant.
3. Combine Ingredients: Reduce the heat and add the ground walnuts to the skillet, stirring to combine with the onion mixture. Slowly pour in the evaporated milk and chicken broth, allowing the mixture to simmer for about 5 minutes. Stir occasionally to prevent sticking.
4. Blend the Sauce: Remove the skillet from heat and let the mixture cool slightly. Transfer it to a blender and blend until smooth. Return the blended sauce to the skillet.
5. Add Chicken and Season: Gently fold in the shredded chicken, grated Parmesan cheese, and bread crumbs into the sauce. Stir well to verify the chicken is coated evenly. Season with salt and pepper to taste. Simmer on low heat for an additional 10-15 minutes, allowing the flavors to meld together.
6. Serve: To serve, place a generous portion of cooked white rice on each plate. Spoon the Aji De Gallina mixture over the rice. Add boiled potatoes on the side and garnish with slices of hard-boiled eggs and fresh parsley.

Extra Tips:

For an added depth of flavor, consider marinating the chicken in a mixture of lime juice, garlic, and spices before cooking. This will enhance the dish’s overall taste.

Also, if you prefer a spicier kick, feel free to include some minced jalapeño or adjust the amount of aji amarillo peppers. Make sure to serve the dish hot, as the creaminess of the sauce is best enjoyed fresh.

Pollo a La Brasa: the Ultimate Peruvian Roast Chicken

Pollo a La Brasa, or Peruvian roast chicken, is a beloved dish that has gained fans worldwide for its tantalizing flavors and succulent meat. The secret to its mouthwatering taste lies in a marinade that combines spices, herbs, and a touch of heat, creating a perfect balance that seeps into the chicken while it roasts.

Traditionally cooked over a charcoal flame, this dish can also be prepared in an oven for a convenient home-cooked version without sacrificing its signature flavors. Whether served with crispy fries, a fresh salad, or traditional Peruvian sides, Pollo a La Brasa is sure to impress at your dinner table.

To achieve the ultimate Pollo a La Brasa, marinating the chicken is essential, as it allows the spices to penetrate deeply. Allowing the chicken to rest for an extended period (preferably overnight) will yield the best results. The cooking process creates a crispy, golden-brown skin while keeping the meat juicy and tender.

With its aromatic spices and vibrant flavors, Pollo a La Brasa is a dish that brings the spirit of Peru right to your kitchen.

Ingredients (Serves 4-6 people):

• 1 whole chicken (about 3-4 pounds)
• 4 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon ground black pepper
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup vegetable oil
• Juice of 2 limes
• Fresh cilantro (for garnish)
• Optional: French fries and salad for serving

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine minced garlic, paprika, ground cumin, oregano, black pepper, chili powder, salt, soy sauce, white vinegar, vegetable oil, and lime juice. Whisk together until the mixture is well combined and smooth.

2. Marinate the Chicken: Rinse the whole chicken under cold water and pat it dry with paper towels. Place the chicken in a large zip-top bag or a deep dish. Pour the marinade over the chicken, ensuring it’s evenly coated inside and out.

Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

3. Preheat the Oven: Preheat your oven to 425°F (220°C). If you have a roasting pan, place a rack inside it to allow the chicken to cook evenly and crisp up.

4. Prepare for Roasting: Remove the chicken from the marinade and let any excess marinade drip off. Place the chicken breast-side up on the rack in the roasting pan.

You can tie the legs together with kitchen twine for a more compact roast and to help it cook evenly.

5. Roast the Chicken: Place the chicken in the preheated oven and roast for approximately 1 hour and 15 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C).

Baste the chicken with the pan juices halfway through cooking for added moisture.

6. Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring each bite is juicy and flavorful.

7. Serve: Carve the chicken and serve it garnished with fresh cilantro. Pair it with French fries and a fresh salad for a classic Peruvian meal.

Extra Tips:

For the best flavor, consider using a wood or charcoal grill if you have one; this will give your Pollo a La Brasa that authentic smoky taste.

If cooking in the oven, using a convection setting can help achieve a crispier skin. Additionally, feel free to adjust the spices in the marinade to suit your taste preferences.

For an extra kick, add some cayenne pepper or a splash of hot sauce to the marinade. Enjoy your delicious Peruvian feast!

Tallarines Verdes: Peruvian Green Spaghetti

Tallarines Verdes, or Peruvian Green Spaghetti, is a delightful dish that showcases the vibrant flavors of Peru. This pasta dish is a unique twist on the classic Italian spaghetti, featuring a luscious green sauce made from fresh basil, spinach, and cheese. It’s both comforting and nutritious, making it a favorite among families. The bright green color of the sauce isn’t only appealing but also packed with vitamins, making this dish a perfect way to get your greens in a delicious format.

The beauty of Tallarines Verdes lies in its simplicity and speed of preparation. With just a handful of ingredients and minimal cooking time, you can whip up this dish for a quick weeknight dinner or impress guests at a dinner party. Serve it with a sprinkle of grated cheese and a side of crusty bread for a complete meal that everyone will enjoy.

Ingredients (Serves 4-6):

• 400g spaghetti or any pasta of your choice
• 2 cups fresh spinach leaves
• 1 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/2 cup evaporated milk
• 1/4 cup walnuts or pecans
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• Salt to taste
• 2 tablespoons olive oil
• Optional: additional grated cheese for serving

Cooking Instructions:

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Once cooked, drain the pasta and set aside, reserving about 1 cup of the pasta water.
2. Prepare the Green Sauce: In a blender or food processor, combine the spinach, basil, grated Parmesan cheese, evaporated milk, walnuts, minced garlic, black pepper, and a pinch of salt. Blend until smooth, adding a little reserved pasta water if needed to reach your desired consistency.
3. Combine Pasta and Sauce: In a large skillet, heat the olive oil over medium heat. Add the drained spaghetti to the skillet and pour the green sauce over the top. Toss well to combine, ensuring the pasta is evenly coated with the sauce. If the sauce is too thick, add more reserved pasta water, a tablespoon at a time, until the desired creaminess is achieved.
4. Final Adjustments: Taste the dish and adjust the seasoning with additional salt and pepper if necessary. Continue to cook for an additional 2 to 3 minutes, allowing the flavors to meld together.
5. Serve: Transfer the Tallarines Verdes to a serving dish or individual plates. If desired, top with additional grated cheese and serve immediately with crusty bread or a green salad.

Extra Tips:

For a variation, consider adding cooked chicken or shrimp to the pasta for added protein. You can also experiment with different nuts in the sauce, such as pine nuts or almonds, to customize the flavor to your liking.

If you have leftover sauce, it can be stored in the refrigerator for up to two days and used as a spread or dip. Enjoy your Tallarines Verdes with a glass of chilled Peruvian wine for a truly authentic experience!

Seco De Carne: Hearty Beef Stew

Seco De Carne is a traditional Peruvian stew that combines tender beef with a rich and flavorful sauce made from cilantro and spices. This dish isn’t only a staple in Peruvian cuisine but also a true representation of the country’s diverse culinary heritage. The vibrant green sauce and hearty beef make it an ideal meal for family gatherings or a cozy dinner at home. Served with rice or potatoes, Seco De Carne is sure to delight anyone who tries it.

The key to a perfect Seco De Carne lies in the marination of the beef and the slow cooking process that allows the flavors to develop fully. Using fresh ingredients such as cilantro, garlic, and aji amarillo (yellow chili) adds depth and authenticity to the dish. Whether you’re familiar with Peruvian cuisine or trying it for the first time, this stew is a must-try for anyone looking to explore new flavors and dishes.

Ingredients (Serves 4-6)

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 cup fresh cilantro leaves, packed
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1-2 aji amarillo peppers, seeded and chopped (or any mild chili pepper)
• 1 cup beef broth
• 1 cup dark beer (optional)
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp black pepper
• 1 tsp paprika
• 2 bay leaves
• Salt to taste
• 2 medium carrots, sliced
• 1-2 medium potatoes, peeled and diced
• Cooked rice or boiled potatoes, for serving

Cooking Instructions

1. Marinate the Beef: In a large bowl, combine the beef cubes, minced garlic, cumin, black pepper, paprika, and a pinch of salt. Mix well and let the beef marinate for at least 1 hour, or preferably overnight in the fridge. This step is essential for enhancing the flavor of the meat.
2. Prepare the Cilantro Sauce: In a blender, combine the fresh cilantro leaves, aji amarillo peppers, and a splash of beef broth. Blend until smooth and set aside. This vibrant sauce will be the base for your stew, adding both color and flavor.
3. Sear the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the marinated beef cubes in batches to avoid overcrowding, searing them until browned on all sides. This step locks in the juices and creates a deeper flavor profile.
4. Sauté the Onion: Once all the beef is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Stir occasionally to prevent burning.
5. Combine Ingredients: Return the beef to the pot along with the cilantro sauce, bay leaves, and the remaining beef broth. If using, pour in the dark beer. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours until the beef is tender.
6. Add Vegetables: After the beef has become tender, add the sliced carrots and diced potatoes to the pot. Stir to combine and cook for an additional 30 minutes or until the vegetables are soft and the stew has thickened.
7. Adjust Seasoning: Taste the stew and adjust the salt and pepper as needed. Remove the bay leaves before serving.
8. Serve: Ladle the Seco De Carne into bowls and serve hot with cooked rice or boiled potatoes on the side. Enjoy the rich flavors of this hearty Peruvian stew!

Extra Tips

For the best results, consider using a good quality cut of beef that will become tender during the cooking process, such as chuck or brisket. If you can find fresh aji amarillo, it adds an authentic kick, but if not, substitute with a mild chili or omit it entirely for a milder stew.

Additionally, allowing the stew to rest for a few hours or overnight can enhance the flavors even more, so if time permits, prepare it in advance!

Arroz Chaufa: Peruvian Fried Rice

Arroz Chaufa is a delightful fusion dish that showcases the rich culinary heritage of Peru, blending Chinese and Peruvian flavors into a single plate of comfort. Originating from the Chinese immigrant communities in Peru, this fried rice dish is characterized by its colorful mix of vegetables, proteins, and seasonings.

It’s often served as a main dish and is perfect for family gatherings or weeknight dinners, providing a satisfying meal that’s both hearty and flavorful.

The beauty of Arroz Chaufa lies in its versatility; you can customize it with different proteins such as chicken, beef, pork, or even shrimp, depending on your preference. The dish is typically seasoned with soy sauce and is accompanied by scrambled eggs and green onions, giving it a unique taste that appeals to all palates.

Let’s get started on creating this delicious Peruvian fried rice!

Ingredients (Serves 4-6):

• 3 cups cooked jasmine rice (preferably day-old)
• 1 cup cooked chicken, shredded
• 1 cup cooked beef or pork, diced
• 4 large eggs, beaten
• 1 cup green onions, chopped
• 1 cup mixed bell peppers, diced (red, yellow, green)
• 3 cloves garlic, minced
• 4 tablespoons soy sauce
• 2 tablespoons oyster sauce (optional)
• 2 tablespoons sesame oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Prepare the Ingredients: Start by gathering all your ingredients. Confirm that the rice is cooked and preferably refrigerated overnight, as this will help prevent it from becoming mushy when fried.

Chop the vegetables, shred the chicken, and dice the beef or pork to prepare for cooking.

2. Scramble the Eggs: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Pour in the beaten eggs and scramble them until fully cooked.

Once done, remove the eggs from the pan and set aside.

3. Sauté the Vegetables: In the same skillet, add the remaining sesame oil. Add the minced garlic and sauté for about 30 seconds until fragrant.

Then, add the diced bell peppers and half of the chopped green onions, cooking for another 2-3 minutes until the vegetables are tender.

4. Add the Proteins: Incorporate the shredded chicken and diced beef or pork into the skillet. Stir-fry for about 2 minutes until the proteins are heated through and well combined with the vegetables.

5. Fry the Rice: Add the cooked jasmine rice to the skillet, breaking up any clumps. Pour in the soy sauce and oyster sauce (if using), and stir-fry everything together for about 5-7 minutes, allowing the rice to absorb the flavors and get slightly crispy.

6. Finish with Eggs and Seasoning: Gently fold in the scrambled eggs and the remaining green onions.

Season with salt and pepper to taste, mixing everything thoroughly to guarantee even distribution of flavors.

7. Serve: Remove the Arroz Chaufa from heat and transfer it to a serving platter. Garnish with fresh cilantro if desired, and enjoy your delicious Peruvian fried rice!

Extra Tips:

For an authentic touch, consider adding a drizzle of sesame oil just before serving, which enhances the aroma and flavor of the dish.

You can also experiment with different proteins or vegetables based on what you have on hand. If you prefer a spicier version, feel free to add chili paste or sliced jalapeños for an extra kick.

Anticuchos: Grilled Skewers of Deliciousness

Anticuchos are a beloved Peruvian street food that features marinated cubes of meat, typically beef heart, grilled on skewers and served with a variety of flavorful sauces. These skewers aren’t just a dish; they embody the rich culinary heritage of Peru, showcasing a blend of spices and grilling techniques that have been passed down through generations.

The tenderness of the meat combined with the smoky flavor from the grill creates an irresistible treat that’s perfect for gatherings or casual dinners.

The marinade for anticuchos is what sets them apart, often including ingredients like vinegar, garlic, and aji pepper to give the meat a unique depth of flavor. While beef heart is traditional, you can also substitute with chicken, beef, or even veggies for a different twist.

Once marinated, the skewers can be grilled to perfection, making these delicious bites a perfect accompaniment to a variety of sides, such as potatoes or a fresh salad.

Ingredients (Serves 4-6)

• 2 lbs beef heart (or any preferred meat)
• 1/2 cup red wine vinegar
• 1/4 cup vegetable oil
• 4 cloves garlic, minced
• 2 teaspoons aji amarillo paste (or substitute with chili paste)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Cooking Instructions

1. Prepare the Marinade: In a large bowl, combine the red wine vinegar, vegetable oil, minced garlic, aji amarillo paste, cumin, paprika, salt, and pepper. Whisk together until well mixed. This marinade will infuse the meat with flavor and help tenderize it.
2. Marinate the Meat: Clean the beef heart by removing any fat or connective tissue. Cut it into 1-inch cubes. Add the meat to the marinade, ensuring that each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
3. Skewer the Meat: Once marinated, take the meat out of the refrigerator. Thread the meat onto the skewers, leaving a small gap between each piece to allow for even cooking. If using vegetables, alternate them with the meat for added flavor and color.
4. Preheat the Grill: Preheat your grill to medium-high heat. If using charcoal, allow the coals to burn until they’re covered with white ash. For a gas grill, preheat for about 10-15 minutes.
5. Grill the Skewers: Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally, until the meat is cooked to your desired level of doneness. The meat should be nicely charred on the outside while remaining juicy on the inside.
6. Serve: Once cooked, remove the skewers from the grill and let them rest for a few minutes. Serve warm, accompanied by your choice of sauces, such as aji verde or a squeeze of fresh lime.

Extra Tips

When preparing anticuchos, the choice of meat can notably impact the flavor and tenderness, so be sure to select high-quality cuts.

If you’re feeling adventurous, try marinating the meat with additional spices like cilantro or lime juice for a fresh twist. Additionally, serving the skewers with a side of fresh salad or roasted potatoes can enhance the meal.

Don’t forget to soak wooden skewers beforehand to prevent them from burning on the grill!

Papa a La Huancaina: Creamy Potato Salad

Papa a La Huancaina is a classic Peruvian dish that showcases the country’s rich culinary heritage. This creamy potato salad features boiled potatoes coated in a luscious and spicy cheese sauce known as huancaina sauce. The dish is typically served cold and garnished with black olives and hard-boiled eggs, making it not only delicious but also visually appealing. It’s perfect as a side dish for any Peruvian meal or as a standalone appetizer that will impress your guests with its unique flavors.

The origins of Papa a La Huancaina date back to the Huancayo region of Peru, and it has become a beloved staple throughout the country. The sauce is made with a combination of queso fresco, ají amarillo (yellow chili pepper), and other ingredients, giving it a vibrant yellow color and a delightful kick. Whether you’re hosting a dinner party or simply craving a taste of Peru, this creamy potato salad is sure to satisfy your taste buds.

Ingredients (serving size: 4-6 people):

• 4 large yellow potatoes
• 1 cup queso fresco (or feta cheese as a substitute)
• 1-2 ají amarillo peppers (seeds removed)
• 1/2 cup evaporated milk
• 2 tablespoons vegetable oil
• 2 tablespoons lime juice
• 1 garlic clove
• Salt to taste
• 4 hard-boiled eggs (for garnishing)
• Black olives (for garnishing)
• Lettuce leaves (for serving)

Instructions:

1. Boil the Potatoes: Begin by washing the yellow potatoes thoroughly. Place them in a pot and cover them with water, adding a pinch of salt. Bring the water to a boil and cook the potatoes for about 30-40 minutes or until they’re fork-tender. Once cooked, drain the potatoes and let them cool before peeling.
2. Prepare the Huancaina Sauce: In a blender, combine the queso fresco, ají amarillo peppers, evaporated milk, vegetable oil, lime juice, garlic, and a pinch of salt. Blend until the mixture is smooth and creamy. Adjust the seasoning to taste, adding more salt or lime juice as desired.
3. Slice the Potatoes: Once the boiled potatoes have cooled, peel them and slice them into thick rounds. Arrange the potato slices on a serving platter or individual plates.
4. Assemble the Dish: Generously pour the huancaina sauce over the sliced potatoes, ensuring they’re well-coated. You can drizzle extra sauce on the side for additional flavor.
5. Garnish: Slice the hard-boiled eggs into quarters and arrange them around the potatoes. Add black olives as a decorative touch and place a few lettuce leaves on the side for a fresh presentation.
6. Chill and Serve: For the best flavor, let the dish chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Extra Tips:

When preparing Papa a La Huancaina, feel free to adjust the spice level according to your preference. If you prefer a milder sauce, you can use less ají amarillo or substitute it with a milder chili.

Additionally, for a more authentic experience, try to use Peruvian queso fresco, which has a unique flavor and texture. Finally, this dish can be made a day in advance, making it a fantastic option for meal prep or entertaining guests. Enjoy your culinary journey to Peru!

Tacu Tacu: Flavorful Bean and Rice Dish

Tacu Tacu is a traditional Peruvian dish that beautifully combines leftover rice and beans into a hearty and satisfying meal. This dish has its origins in Afro-Peruvian cuisine and is often served with a variety of accompaniments, such as fried eggs, fried plantains, or a meat of your choice. The combination of flavors and textures makes Tacu Tacu a beloved comfort food that isn’t only delicious but also a great way to use up leftover ingredients.

The beauty of Tacu Tacu lies in its versatility; you can customize it by adding spices or incorporating different types of beans and rice. The key is to achieve a crispy exterior while maintaining a soft and flavorful interior. Served with a side of salsa or a fresh salad, Tacu Tacu can be a delightful addition to any dinner table. Let’s explore how to make this scrumptious dish!

Ingredients (Serves 4-6):

• 2 cups cooked rice (white or brown)
• 2 cups cooked beans (black or pinto)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil (for frying)
• Fresh cilantro, for garnish (optional)
• Lime wedges, for serving (optional)

Cooking Instructions:

1. Prepare the Base: In a large mixing bowl, combine the cooked rice and beans. Use a fork or your hands to gently mash the mixture together, making sure that they’re well combined but still retain some texture. You want to create a cohesive mixture that holds together.
2. Sauté the Aromatics: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until the onions are translucent. Add the minced garlic and continue to sauté for another minute, being careful not to let it brown.
3. Season the Mixture: Sprinkle the cumin, paprika, salt, and black pepper over the sautéed onion and garlic. Stir well to combine and allow the spices to toast for about 1 minute. This enhances their flavors and infuses the dish with aromatic goodness.
4. Combine Everything: Add the rice and bean mixture to the skillet with the sautéed aromatics. Mix everything together thoroughly, allowing the flavors to meld. Cook for an additional 2-3 minutes, stirring occasionally to prevent sticking.
5. Form and Fry Tacu Tacu: With the mixture well combined, use a spatula to flatten it into an even layer in the skillet. Allow it to cook undisturbed for about 5-7 minutes, or until the bottom is golden and crispy. Then, carefully flip the entire mixture over using a large plate: slide it onto the plate, then invert the skillet over the plate and flip it back into the pan. Add the remaining tablespoon of oil around the edges and cook for another 5-7 minutes until the other side is crispy.
6. Serve: Once both sides are beautifully golden and crispy, transfer the Tacu Tacu to a serving platter. Garnish with fresh cilantro, if desired, and serve with lime wedges on the side for an extra zing.

Extra Tips: When making Tacu Tacu, feel free to experiment with different types of beans or add in some diced vegetables for extra nutrition. If you’re looking for a protein boost, consider incorporating diced cooked chicken or beef into the mixture.

Additionally, make sure your skillet is hot enough before adding the Tacu Tacu to guarantee a crispy exterior. Leftover Tacu Tacu can be stored in the refrigerator for a few days and reheated easily, making it a convenient meal option!