14 Easy Peruvian Recipes That Make Everyday Cooking Simple

Peruvian cuisine has a way of capturing hearts with its bold and vibrant flavors. I’m excited to share 14 easy recipes that will make your everyday cooking a breeze. From the savory Lomo Saltado to the refreshing Ceviche, these dishes bring a taste of Peru right into your kitchen. They’re perfect for any occasion, whether it’s a cozy family dinner or a lively gathering with friends. Let’s explore these delicious flavors together.

Lomo Saltado

Lomo Saltado is a classic Peruvian dish that beautifully showcases the country’s unique culinary blend of indigenous and Chinese influences. This stir-fry incorporates marinated strips of beef, fresh vegetables, and a savory soy sauce, served alongside crispy French fries and rice. The dish isn’t only a feast for the stomach but also a delight for the eyes, with its vibrant colors and enticing aroma.

Originating from the Chinese immigrant community in Peru, Lomo Saltado has become a national favorite, symbolizing the fusion of flavors and cooking techniques. The combination of tender beef, sautéed onions, tomatoes, and a hint of cilantro creates a deeply satisfying dish that can easily be made at home. Whether you’re hosting a dinner party or looking for a comforting meal, Lomo Saltado will impress your guests and tantalize your taste buds.

Ingredients (Serves 4-6)

2 lbs beef sirloin, cut into thin strips
4 tablespoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 large onion, sliced
2 tomatoes, sliced into wedges
1-2 jalapeño peppers, sliced (optional)
1 cup fresh cilantro, chopped
Salt and pepper to taste
4 cups cooked white rice
4 cups French fries (homemade or frozen)

Cooking Instructions

Marinate the Beef: In a bowl, combine the beef strips with soy sauce, red wine vinegar, salt, and pepper. Mix well, ensuring all the beef is coated. Let it marinate for at least 20-30 minutes. This step enhances the flavor and tenderness of the meat.
Cook the French Fries: If using homemade fries, cut potatoes into strips and fry them in hot oil until golden and crispy. If using frozen fries, follow the package instructions to prepare them. Set aside when done.
Sauté the Beef: Heat vegetable oil in a large skillet or wok over high heat. Add the marinated beef strips in batches to avoid overcrowding. Stir-fry for about 3-4 minutes until browned but not overcooked. Transfer the beef to a plate and set aside.
Stir-Fry the Vegetables: In the same skillet, add the sliced onions, tomatoes, and jalapeño peppers (if using). Stir-fry for about 2-3 minutes until the onions are translucent and the tomatoes are slightly softened.
Combine Everything: Return the cooked beef to the skillet with the vegetables. Add chopped cilantro and mix well. Cook for an additional 1-2 minutes to allow the flavors to meld together. Adjust seasoning with more salt and pepper if necessary.
Serve: On a large platter or individual plates, serve the Lomo Saltado alongside a generous portion of white rice and crispy French fries. Garnish with extra cilantro if desired.

Extra Tips

For an authentic touch, consider using Peruvian aji amarillo sauce for additional flavor and heat. You can also customize the vegetables based on what you have on hand—bell peppers, corn, or even peas can be great additions.

To enhance the dish, serve it with a side of fresh salad or avocado slices. Enjoy your Lomo Saltado with a chilled Peruvian drink, such as Chicha Morada, for a complete culinary experience!

Aji De Gallina

Aji De Gallina is a classic Peruvian dish known for its rich, creamy sauce and tender shredded chicken. This beloved comfort food reflects the country’s diverse culinary heritage, combining influences from indigenous ingredients and Spanish cooking techniques. The dish is characterized by its vibrant yellow color, which comes from the use of aji amarillo—a type of Peruvian chili pepper that adds both flavor and a mild heat.

This dish is often served over rice and garnished with boiled eggs and olives, making it a hearty and satisfying meal. Aji De Gallina is perfect for family gatherings or special occasions, as its flavors are sure to impress guests. The combination of shredded chicken, nuts, and spices creates a unique taste that’s both comforting and exotic, inviting you to explore the rich culinary traditions of Peru.

Ingredients (Serves 4-6):

2 cups shredded cooked chicken (preferably from a whole chicken)
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
2-3 aji amarillo peppers, seeds removed and chopped
1 cup chicken broth
1 cup evaporated milk
½ cup walnuts, finely chopped
2 slices of white bread, crusts removed
1 tablespoon Dijon mustard
Salt and pepper to taste
4 boiled eggs, for garnish
Black olives, for garnish
Fresh parsley, for garnish
Cooked white rice, for serving

Cooking Instructions:

Prepare the Chicken: If you haven’t already, cook a whole chicken by boiling it in salted water until fully cooked (about 1 hour). Once cooked, remove the chicken from the broth and let it cool. Shred the chicken into bite-sized pieces, discarding the skin and bones. Reserve the chicken broth for later use.
Make the Aji Sauce: In a large pan, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until translucent (about 5-7 minutes). Add the minced garlic and chopped aji amarillo peppers, cooking for an additional 2-3 minutes until fragrant.
Blend the Mixture: In a blender, combine the sautéed onion, garlic, and aji mixture with the walnuts, white bread, chicken broth, and evaporated milk. Blend until smooth and creamy, ensuring there are no lumps. This will be the base of your sauce.
Combine Chicken with Sauce: Pour the blended sauce back into the pan and bring it to a gentle simmer over low heat. Stir in the shredded chicken and Dijon mustard, mixing well to combine. Season with salt and pepper to taste. Allow the mixture to simmer for about 10-15 minutes, stirring occasionally, until heated through and slightly thickened.
Serve: Once the Aji De Gallina is ready, serve it over a bed of white rice. Garnish each plate with slices of boiled egg, black olives, and a sprinkle of fresh parsley for a pop of color and flavor.

Extra Tips:

When preparing Aji De Gallina, feel free to adjust the level of spice by adding more or fewer aji amarillo peppers, depending on your preference.

If you can’t find aji amarillo, you can substitute with another mild chili or even a bit of turmeric for color, but the flavor may not be the same.

Additionally, letting the dish sit for a few minutes before serving can help the flavors meld together even more. Enjoy this delicious taste of Peru!

Ceviche

Ceviche is a traditional Peruvian dish that highlights the vibrant flavors of fresh seafood, citrus, and aromatic herbs. This dish isn’t only a staple in Peru but also a beloved delicacy throughout Latin America. The key to a perfect ceviche lies in the freshness of the fish and the balance of acidity from the lime juice, which “cooks” the fish without heat.

Served cold, ceviche is often enjoyed as an appetizer or a light meal, and it showcases the culinary heritage and coastal bounty of Peru. In addition to its invigorating taste, ceviche is customizable, allowing chefs to include various ingredients according to personal preference. Common additions include onions, cilantro, and chili peppers, which enhance both the flavor and the visual appeal of the dish.

Whether you’re enjoying it at a seaside restaurant or preparing it at home, making ceviche is a delightful experience that captures the essence of Peruvian cuisine.

Ingredients (Serves 4-6):

1 pound fresh white fish fillets (such as tilapia, snapper, or sea bass)
1 cup freshly squeezed lime juice (about 8-10 limes)
1 small red onion, thinly sliced
1-2 fresh chili peppers (such as jalapeño or aji amarillo), finely chopped
1 cup fresh cilantro, chopped
Salt to taste
1 sweet potato, boiled and sliced (for serving)
1 ear of corn, boiled and cut into rounds (for serving)
Lettuce leaves (for serving)

Cooking Instructions:

Prepare the Fish: Start by cutting the fresh fish fillets into small, bite-sized pieces (about 1-inch cubes). Place the fish in a glass or ceramic bowl. Avoid using metal bowls, as they can react with the acidity of the lime juice.
Add Lime Juice: Pour the freshly squeezed lime juice over the fish. Confirm that the fish is completely submerged in the lime juice. The acidity will “cook” the fish, turning it opaque. Cover the bowl with plastic wrap and refrigerate for about 15-30 minutes, depending on how “cooked” you like your fish.
Mix in Vegetables: After the fish has marinated, remove it from the refrigerator. Add the thinly sliced red onions, chopped chili peppers, and cilantro to the bowl. Gently fold the ingredients together to combine, confirming the fish is evenly coated with the lime juice and mixed with the other components.
Season: Taste the ceviche and add salt according to your preference. Mix again gently to confirm the salt is evenly distributed.
Serve: To serve, arrange lettuce leaves on a plate. Spoon the ceviche over the lettuce and garnish with sliced boiled sweet potatoes and rounds of boiled corn.
Enjoy: Serve immediately for the freshest taste, preferably with a side of tortilla chips or plantain chips for added texture.

Extra Tips:

For the best ceviche, always use the freshest fish available, preferably caught the same day. If you’re unsure about the fish’s freshness, ask your fishmonger for recommendations.

Additionally, feel free to experiment with different herbs or garnish options, such as avocado slices or a sprinkle of toasted corn (cancha) for added crunch. Remember, the key to an exceptional ceviche is balancing the acidity with the other flavors, so taste as you go!

Pollo a La Brasa

Pollo a La Brasa, or Peruvian rotisserie chicken, is a beloved dish that has become iconic within Peruvian cuisine. Known for its flavorful marinade and perfectly crispy skin, this dish is often served with a side of fries and a revitalizing salad. The secret to achieving that delicious taste lies in the marinade, which features a blend of spices, garlic, and citrus, giving the chicken its unique character.

Whether enjoyed at a local restaurant or made fresh at home, Pollo a La Brasa is sure to impress family and friends with its rich flavors and enticing aroma.

To make this dish, you’ll want to start marinating the chicken for at least a few hours, preferably overnight, to allow the flavors to fully penetrate the meat. The process of cooking the chicken can be done on a grill or in an oven, depending on what equipment you have available. This recipe is designed to serve 4-6 people, making it perfect for a family gathering or a casual dinner party.

Let’s explore the ingredients and cooking instructions to create this delicious Peruvian classic!

Ingredients (Serves 4-6):

1 whole chicken (about 3-4 lbs)
4 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon dried oregano
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper (optional, for heat)
Juice of 2 limes
2 tablespoons soy sauce
1 tablespoon vinegar (white or apple cider)

Cooking Instructions:

Prepare the Marinade: In a large mixing bowl, combine the olive oil, minced garlic, paprika, cumin, oregano, salt, black pepper, cayenne pepper (if using), lime juice, soy sauce, and vinegar. Whisk the ingredients together until well blended. This marinade is key to imparting flavor to the chicken.
Marinate the Chicken: Clean the whole chicken, removing any excess fat and patting it dry with paper towels. Place the chicken in a large resealable plastic bag or a deep dish. Pour the marinade over the chicken, ensuring that it’s well coated inside and out. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to absorb.
Preheat the Grill or Oven: If using a grill, preheat it to medium-high heat. If using an oven, preheat it to 375°F (190°C). This step is essential for cooking the chicken evenly and achieving that crispy skin.
Cook the Chicken: If grilling, place the marinated chicken on the grill, breast side down, and cook for about 30 minutes. Flip the chicken and continue cooking for another 30-40 minutes, or until the internal temperature reaches 165°F (75°C) at the thickest part of the meat. If using an oven, place the chicken in a roasting pan and roast for about 1 hour and 15 minutes, basting occasionally with the juices.
Let it Rest: Once cooked, remove the chicken from the grill or oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the chicken, resulting in a juicier dish.
Serve: Carve the chicken into pieces and serve it with crispy fries, a fresh salad, and your favorite dipping sauces, such as aji verde (Peruvian green sauce) or garlic sauce.

Extra Tips: For an even more authentic flavor, consider using a charcoal grill, as it will impart a smoky taste to the chicken. Additionally, if you have access to a Peruvian spice known as “aji panca,” feel free to add it to the marinade for a deeper flavor.

Finally, don’t skip the resting step after cooking; it makes a significant difference in the juiciness of the chicken!

Causa Rellena

Causa Rellena is a classic Peruvian dish that beautifully combines layers of creamy mashed potatoes and flavorful fillings. This dish is a celebration of textures and tastes, featuring a base of yellow potatoes seasoned with lime juice and aji amarillo (a Peruvian yellow chili pepper), which gives it a vibrant color and a hint of spice.

Traditionally served cold, Causa Rellena is a perfect appetizer or light meal, often enjoyed during special occasions and family gatherings in Peru.

The filling for Causa Rellena can vary widely, but it often includes a mixture of chicken, tuna, or crab, combined with avocado and mayonnaise. This combination not only enhances the flavor but also adds a creamy richness that complements the potato layer.

The dish is typically garnished with olives, hard-boiled eggs, or avocado slices, making it a visually appealing presentation that’s sure to impress your guests.

Ingredients (Serves 4-6):

1 kg yellow potatoes
3 tablespoons aji amarillo paste
4 tablespoons lime juice
1 teaspoon salt
2 cups shredded cooked chicken (or tuna)
½ cup mayonnaise
1 avocado, sliced
4 hard-boiled eggs, sliced
Black olives for garnish
Fresh cilantro for garnish (optional)

Cooking Instructions:

Prepare the Potatoes: Begin by boiling the yellow potatoes in a large pot of salted water until they’re fork-tender, which usually takes about 20-30 minutes. Once cooked, drain the potatoes and let them cool slightly. This step is vital as it will allow you to easily peel and mash them.
Mash the Potatoes: After the potatoes have cooled, peel them and place them in a large mixing bowl. Mash them until smooth, making sure there are no lumps. The consistency should be creamy, which is essential for layering the dish later.
Season the Mashed Potatoes: Add the aji amarillo paste, lime juice, and salt to the mashed potatoes. Mix well until everything is evenly incorporated. This mixture will form the base layer of your Causa Rellena, so take the time to verify it’s well-seasoned and flavorful.
Prepare the Filling: In another bowl, combine the shredded chicken (or tuna) with mayonnaise. If desired, you can add herbs or spices to enhance the flavor further. Mix until the chicken is thoroughly coated and set it aside. This filling will be sandwiched between the layers of mashed potatoes.
Assemble the Causa Rellena: In a rectangular serving dish, start by spreading half of the seasoned mashed potato mixture evenly at the bottom. Then, layer the chicken (or tuna) mixture on top, followed by a layer of sliced avocado. Finally, spread the remaining mashed potato mixture over the top, smoothing it out with a spatula. This creates a beautiful layered effect.
Chill and Serve: Cover the assembled Causa Rellena with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the dish to firm up. When ready to serve, slice into portions, and garnish with hard-boiled egg slices and black olives. You can also sprinkle fresh cilantro for added color and flavor.

Extra Tips:

When making Causa Rellena, using high-quality, fresh ingredients will make a significant difference in taste. The key to a great Causa is balancing the flavors of the mashed potatoes and the filling, so don’t hesitate to adjust the seasoning according to your preference.

Additionally, if you want to make the dish vegetarian, consider substituting the chicken or tuna with roasted vegetables or a mixture of beans. Enjoy the process, and remember that presentation matters—layering and garnishing can elevate this dish to a whole new level!

Arroz Con Pollo

Arroz Con Pollo, which translates to “Rice with Chicken,” is a beloved traditional dish in Peru that perfectly exemplifies the country’s rich culinary heritage. This hearty meal combines tender chicken, flavorful rice, and a variety of spices, creating a comforting and satisfying dish that’s suitable for family gatherings or special occasions. Each region may have its own twist on the recipe, but the core elements remain consistent, making it a staple in Peruvian households.

The beauty of Arroz Con Pollo lies in its simplicity and the way it brings together fresh ingredients to create a harmonious blend of flavors. The vibrant green hue of the rice, often achieved with the addition of cilantro and other herbs, makes it as visually appealing as it’s delicious. Whether served with a side of salad or accompanied by aji sauce, this dish is sure to please everyone at the table.

Ingredients (Serves 4-6):

4-6 chicken thighs or drumsticks
2 cups long-grain rice
4 cups chicken broth
1 medium onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 cup peas (fresh or frozen)
1 cup fresh cilantro, chopped
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon turmeric
Salt and pepper to taste
3 tablespoons vegetable oil
1 lime, cut into wedges (for serving)

Cooking Instructions:

Prepare the Chicken: Season the chicken pieces with salt, pepper, cumin, and paprika. This allows the flavors to penetrate the meat, ensuring that each bite is delicious. Let the chicken marinate for about 30 minutes for maximum flavor.
Sauté the Aromatics: In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until the onions become translucent and fragrant, about 5 minutes. This step builds the base flavor for the entire dish.
Brown the Chicken: Add the marinated chicken to the pot, cooking until browned on all sides, roughly 5-7 minutes. Browning the chicken adds depth to the flavor and creates a beautiful color that enhances the overall presentation of the dish.
Add Vegetables and Rice: Stir in the diced red bell pepper and cook for an additional 2-3 minutes. Then, add the rice to the pot, stirring well to coat the grains in the oil and mix with the vegetables. This step helps to toast the rice slightly, adding a nuttier flavor.
Incorporate Chicken Broth: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. This allows the rice to absorb the flavors of the broth while cooking perfectly.
Add Peas and Cilantro: After 20 minutes, add the peas and chopped cilantro to the pot, stirring gently to combine. Cover again and let it cook for an additional 5 minutes until the peas are heated through and the rice is tender.
Fluff and Serve: Once the rice is fully cooked, remove the pot from heat and let it sit, covered, for another 5 minutes. This resting period helps to fluff the rice. Finally, serve hot with lime wedges on the side for a zesty finish.

Extra Tips:

For the best flavor, consider using homemade chicken broth, as it can enhance the overall taste of the dish. If you prefer a spicier kick, feel free to add diced jalapeños or a splash of hot sauce during the cooking process. Additionally, garnishing with extra cilantro or serving with avocado slices can elevate the dish further.

Don’t forget to adjust cooking times slightly if you use larger pieces of chicken or different types of rice. Enjoy your delicious Arroz Con Pollo!

Seco De Cordero

Seco de Cordero is a traditional Peruvian dish that showcases tender lamb cooked in a rich and aromatic cilantro-based sauce. This dish is a perfect representation of Peruvian cuisine, where flavors are vibrant and ingredients are fresh. The combination of lamb, spices, and herbs creates a hearty meal that’s typically served with rice or potatoes, making it a comforting option for a family gathering or special occasions.

The secret to a delicious Seco de Cordero lies in the marination of the lamb and the slow cooking process, which allows the flavors to meld beautifully. This dish not only offers a wonderful taste but also a feast for the eyes with its vibrant green sauce. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe will guide you through the steps to create a memorable Peruvian feast.

Ingredients (Serves 4-6):

2 pounds of lamb, cut into chunks
1 cup of fresh cilantro leaves
1 medium onion, chopped
4 cloves of garlic, minced
2 jalapeño peppers, chopped (optional for heat)
1 teaspoon of cumin
1 teaspoon of black pepper
1 teaspoon of salt
1 cup of beef or lamb broth
1 cup of beer (preferably a light lager)
2 tablespoons of vegetable oil
1 tablespoon of vinegar
2 carrots, sliced
1 bell pepper, chopped

Cooking Instructions:

Marinate the Lamb: In a large bowl, combine the lamb chunks with chopped cilantro, minced garlic, cumin, black pepper, salt, and vinegar. Mix well and let the lamb marinate for at least 1 hour, or preferably overnight in the refrigerator. This helps to tenderize the meat and infuse it with flavor.
Sauté the Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. This step builds a flavorful base for the dish.
Brown the Lamb: Add the marinated lamb to the pot, including the marinade. Cook the lamb until it’s browned on all sides, about 10 minutes. Browning the meat adds depth to the flavor of the dish.
Add Liquids: Pour in the beer and broth, scraping the bottom of the pot to deglaze it. Bring the mixture to a simmer. The beer adds a unique flavor and helps tenderize the lamb even further.
Add Vegetables: Stir in the sliced carrots and chopped bell pepper. Cover the pot and let it cook on low heat for about 1.5 to 2 hours, or until the lamb is tender and falls apart easily. Stir occasionally and check the liquid level, adding more broth if necessary.
Blend the Sauce (Optional): If you prefer a smoother sauce, you can carefully transfer the mixture to a blender and blend until smooth. Pour it back into the pot for a velvety texture.
Serve: Once cooked, serve the Seco de Cordero hot over rice or with boiled potatoes, garnished with additional fresh cilantro if desired. Enjoy the rich flavors and tender meat!

Extra Tips:

When preparing Seco de Cordero, feel free to adjust the spice level by adding more or fewer jalapeño peppers according to your preference. For a more intense flavor, you can also experiment with different types of beer or add a splash of lime juice just before serving.

This dish can be made a day ahead, as the flavors deepen and improve after sitting overnight in the refrigerator. Enjoy your cooking experience and the delightful taste of Peru!

Papa a La Huancaina

Papa a La Huancaina is a traditional Peruvian dish that embodies the vibrant flavors and colors of Peru. This delightful appetizer features boiled potatoes topped with a creamy, spicy sauce made from fresh ingredients. Originating from the Huancayo region of Peru, this dish is often served cold and is a popular choice for summer gatherings and celebrations.

The combination of the tender potatoes with the rich sauce creates a perfect balance of textures and flavors, making it an irresistible treat. The Huancaina sauce, made primarily from queso fresco, a type of fresh cheese, and aji amarillo, a Peruvian yellow chili pepper, is what gives this dish its unique character.

The creamy sauce is enhanced by the addition of garlic, lime juice, and sometimes even hard-boiled eggs or olives, making it a versatile dish that can be adapted to personal tastes. Whether served as an appetizer or a side dish, Papa a La Huancaina is sure to impress and delight anyone who tries it.

Ingredients (Serves 4-6):

4 large yellow potatoes
1 cup queso fresco (or feta cheese as a substitute)
2-3 aji amarillo peppers (or substitute with yellow bell peppers for a milder version)
2 tablespoons vegetable oil
1 garlic clove, minced
½ cup evaporated milk
2 tablespoons lime juice
Salt to taste
Lettuce leaves (for serving)
Hard-boiled eggs (for garnish, optional)
Black olives (for garnish, optional)

Cooking Instructions:

1. Prepare the Potatoes: Start by boiling the yellow potatoes in salted water until they’re tender, which usually takes about 20-25 minutes. Once cooked, drain the potatoes and let them cool. When they’re cool enough to handle, peel them and cut them into thick slices.

Arrange the potato slices on a serving platter or individual plates.

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2. Make the Huancaina Sauce: While the potatoes are boiling, prepare the Huancaina sauce. In a blender, combine the queso fresco, aji amarillo peppers (remove seeds for less heat), minced garlic, vegetable oil, evaporated milk, lime juice, and a pinch of salt.

Blend until smooth and creamy. If the sauce is too thick, you can add a bit more evaporated milk to reach your desired consistency.

3. Assemble the Dish: Pour the Huancaina sauce generously over the sliced potatoes, ensuring they’re well coated. Use a spatula to spread the sauce evenly over the potatoes.

You can also reserve a bit of sauce for serving on the side.

4. Garnish: If desired, garnish the dish with sliced hard-boiled eggs and black olives for an extra touch of flavor and decoration. Additionally, you can serve the dish on a bed of fresh lettuce leaves for added crunch and freshness.

5. Serve: Chill the Papa a La Huancaina in the refrigerator for about 30 minutes before serving, as it’s typically served cold. Enjoy this delicious dish as an appetizer or side, and watch your guests delight in its creamy and spicy goodness.

Extra Tips: When making Papa a La Huancaina, choosing the right type of potatoes is essential. Yellow potatoes are preferred for their creamy texture and flavor, but you can also experiment with other varieties.

If aji amarillo peppers are hard to find, consider using aji amarillo paste or a mix of yellow bell peppers and a bit of chili powder for a milder flavor. Always taste the sauce before serving and adjust the seasoning according to your preference. This dish can be made ahead of time, making it a great option for parties or gatherings.

Tacu Tacu

Tacu Tacu is a quintessential Peruvian dish that brings together the delightful flavors of rice and beans, creating a hearty and satisfying meal. Traditionally, this dish originated from Afro-Peruvian cuisine and is often served with a variety of accompaniments, such as fried eggs, grilled meats, or a spicy sauce. The name “Tacu Tacu” comes from the Quechua word “t’akuy,” which means to mix or stir, highlighting the dish’s emphasis on combining ingredients to create a flavorful experience.

To prepare Tacu Tacu, leftover rice and beans are typically used, making it a fantastic option for minimizing food waste while maximizing flavor. The process involves frying the mixture to form a crispy outer layer while keeping the inside soft and creamy. This dish isn’t only a symbol of cultural heritage but also a reflection of Peru’s culinary ingenuity, making it a must-try for anyone looking to savor authentic Peruvian flavors.

Ingredients (Serves 4-6):

2 cups cooked white rice
2 cups cooked canary beans (or any variety of beans)
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons vegetable oil
Salt and pepper to taste
2 large eggs (optional, for serving)
Fresh cilantro, chopped (for garnish)

Cooking Instructions:

Prepare the Bean Mixture: Begin by combining the cooked rice and beans in a large mixing bowl. Use a fork or a potato masher to gently mash the beans, leaving some whole for texture. Mix in the ground cumin, and season with salt and pepper to taste. Set this mixture aside for later.
Sauté the Aromatics: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onion and sauté it until it becomes translucent, about 5 minutes. Add the minced garlic and continue to sauté for another minute, allowing the flavors to meld.
Combine and Cook: Once the onions and garlic are cooked, add the rice and bean mixture to the skillet. Stir everything together, ensuring the mixture is evenly combined. Flatten the mixture with a spatula to form a large pancake shape in the skillet. Allow it to cook without stirring for about 5-7 minutes, or until the bottom becomes golden brown and crispy.
Flip the Tacu Tacu: Carefully slide a large plate over the skillet and invert the Tacu Tacu onto the plate. Then, gently slide it back into the skillet to cook the other side. Cook for another 5-7 minutes until it’s golden brown and crispy on both sides.
Serve: If desired, fry the eggs in a separate pan for serving. Cut the Tacu Tacu into wedges and serve hot, topped with the fried eggs and garnished with chopped cilantro. Enjoy it with a side of spicy sauce or your favorite protein.

Extra Tips:

For an added layer of flavor, consider incorporating diced bell peppers or jalapeños into the onion sauté step.

Additionally, if you find that the mixture is too dry, you can add a splash of vegetable broth or water to help bind it together better.

Experiment with different types of beans or even add some diced cooked meat for a more substantial dish. Tacu Tacu is versatile, so feel free to customize it to your taste!

Anticuchos

Anticuchos are a beloved Peruvian street food traditionally made with marinated beef heart skewered and grilled to perfection. This dish boasts a rich history, dating back to the Inca Empire, where it was a popular way to utilize every part of the animal.

Today, anticuchos are enjoyed by locals and visitors alike, often served with a side of potatoes and a spicy dipping sauce. The combination of spices and the smoky flavor from grilling makes this dish a must-try for anyone looking to explore Peruvian cuisine.

Making anticuchos at home is a great way to bring the vibrant flavors of Peru to your kitchen. While beef heart is the traditional choice, you can also substitute it with other cuts of beef if you prefer a milder flavor.

The key to a delicious anticucho lies in the marinade, which typically includes a blend of spices, vinegar, and ají panca (a type of Peruvian chili pepper). Once marinated, the skewers are grilled until charred and served hot, making for a delightful appetizer or main dish.

Ingredients (serving size of 4-6 people):

1 lb beef heart (or beef sirloin)
1/4 cup red wine vinegar
2 tablespoons ají panca paste
2 cloves garlic, minced
1 tablespoon cumin
1 tablespoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1/4 cup vegetable oil
1-2 large potatoes (for boiling)
Wooden skewers (soaked in water for 30 minutes)

Cooking Instructions:

Prepare the Beef: If using beef heart, clean and trim it by removing any membranes and fat. Cut the meat into 1-inch cubes. If using another cut of beef, simply cut it into 1-inch cubes. Set aside.
Make the Marinade: In a large bowl, combine the red wine vinegar, ají panca paste, minced garlic, cumin, paprika, salt, black pepper, oregano, and vegetable oil. Mix well until all ingredients are fully incorporated.
Marinate the Meat: Add the cubed beef to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and let the meat marinate in the refrigerator for at least 2 hours, ideally overnight for maximum flavor.
Prepare the Potatoes: While the meat is marinating, peel and cut the potatoes into wedges. Boil them in salted water until tender, about 15-20 minutes. Drain and set aside.
Skewer the Meat: Remove the marinated beef from the refrigerator. Thread the meat onto the soaked wooden skewers, packing the pieces closely but not too tight to allow for even cooking.
Grill the Anticuchos: Preheat your grill or grill pan over medium-high heat. Place the skewers on the grill and cook for about 3-4 minutes on each side, or until the meat is nicely charred and cooked to your desired doneness.
Serve: Once cooked, remove the skewers from the grill and let them rest for a few minutes. Serve the anticuchos with boiled potato wedges on the side, and consider adding a spicy dipping sauce like rocoto sauce for an extra kick.

Extra Tips:

When making anticuchos, feel free to experiment with the marinade by adding other spices or herbs that you enjoy.

If you can’t find ají panca paste, you can substitute it with a mild chili paste or even a mix of smoked paprika and cayenne for a similar flavor profile.

Additionally, be sure to soak the wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.

Finally, for an authentic experience, consider serving anticuchos with a side of corn or a fresh Peruvian salad.

Sopa a La Minuta

Sopa a La Minuta is a beloved Peruvian soup that showcases the rich flavors and culinary traditions of Peru. This comforting dish is typically made with a base of beef broth, featuring tender pieces of meat, fresh vegetables, and a hint of spice. Its name, which translates to “minute soup,” suggests that it can be prepared relatively quickly, making it an ideal choice for a hearty family meal or a cozy gathering with friends.

The beauty of Sopa a La Minuta lies not only in its taste but also in its versatility. You can easily adapt the ingredients to suit your preferences, using different cuts of meat or a variety of seasonal vegetables. The result is a warm, nourishing bowl of soup that warms the soul and leaves everyone asking for seconds.