13 Flavorful Best Peruvian Recipes That Everyone Should Try

Hey there, fellow food lovers!

Peruvian cuisine is a treasure trove of flavors just waiting to be explored.

From the zesty kick of ceviche to the creamy comfort of Aji De Gallina, each dish is a delicious slice of tradition.

I’m so excited to share these recipes that showcase the heart and soul of Peru.

Let’s get cooking and discover the wonders of this amazing culinary gem together!

Ceviche

Ceviche is a quintessential Peruvian dish that showcases the country’s rich culinary heritage, combining fresh seafood with vibrant flavors and a hint of acidity. Traditionally made with raw fish marinated in citrus juices, particularly lime, ceviche isn’t only a revitalizing appetizer but also a celebration of the ocean’s bounty. The dish is often accompanied by a medley of ingredients, such as onions, cilantro, and chili peppers, which elevate its taste and complexity. The bright flavors and beautiful presentation make it a favorite among locals and tourists alike.

To prepare authentic ceviche, it’s crucial to use the freshest fish available, as the quality of the seafood directly impacts the dish’s overall flavor. Popular choices for ceviche include firm white fish like tilapia, snapper, or sole. The marinating process is quick, typically lasting no more than 30 minutes, allowing the fish to “cook” in the citrus juice without becoming overly tough. This recipe provides a delightful balance of flavors and textures, making it an ideal dish for gatherings and special occasions.

Ingredients (Serves 4-6)

• 1 lb (450g) fresh white fish fillets (such as tilapia or snapper), diced into 1-inch cubes
• 1 cup fresh 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 cup corn (can be fresh, frozen, or canned)
• 1 cup cooked sweet potatoes, sliced (optional)
• Lettuce leaves, for serving (optional)

Cooking Instructions

1. Prepare the Fish: Start by verifying your fish is fresh and properly cleaned. Dice the fish fillets into 1-inch cubes and place them in a large mixing bowl. This size allows for even marination and easy eating.
2. Marinate the Fish: Pour the fresh lime juice over the diced fish. The acidity from the lime juice is what “cooks” the fish, so make sure all pieces are submerged. Cover the bowl and let it marinate in the refrigerator for about 15-30 minutes, depending on how “cooked” you prefer the fish.
3. Add Flavorings: After the fish has marinated, drain some of the excess lime juice, leaving just enough to coat the fish. Add the thinly sliced red onion, chopped chili peppers, and cilantro to the bowl. Gently toss everything together until evenly mixed.
4. Season to Taste: Sprinkle salt over the mixture to taste. Remember that the seasoning should enhance the natural flavors of the fish and other ingredients. Give it one last gentle toss to incorporate the salt.
5. Prepare the Accompaniments: If you’re using corn or sweet potatoes, prepare them now. For corn, you can serve it fresh or boiled, and for sweet potatoes, slice them into rounds and serve them alongside the ceviche.
6. Serve: To serve, arrange lettuce leaves on a platter or individual plates. Spoon the ceviche mixture on top of the lettuce. Optionally, garnish with extra cilantro and lime wedges for a fresh finish.

Extra Tips

When preparing ceviche, it’s important to use the freshest seafood possible to promote safety and flavor. If you’re unsure about the freshness of the fish, ask your fishmonger for the best options for ceviche.

Additionally, adjust the level of heat by varying the amount of chili peppers, and feel free to customize the recipe by adding avocado or mango for a unique twist. Enjoy your ceviche chilled, as it enhances the invigorating qualities of the dish.

Aji De Gallina

Aji De Gallina is a classic Peruvian dish that’s beloved for its rich and creamy flavor. This dish features shredded chicken enveloped in a luscious sauce made from Aji Amarillo peppers, which gives it a distinctive yellow hue and a gentle heat. Traditionally served over a bed of rice with boiled potatoes and garnished with olives and hard-boiled eggs, Aji De Gallina is a comforting meal that showcases the vibrant flavors of Peruvian cuisine.

The combination of chicken, nuts, and spices creates a unique taste profile that’s both savory and slightly sweet. This dish isn’t only a family favorite but also a popular choice in Peruvian restaurants around the world. Whether you’re looking to impress guests or simply enjoy a hearty meal at home, Aji De Gallina is sure to satisfy.

Ingredients (Serves 4-6)

• 2 cups cooked and shredded chicken breasts
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup evaporated milk
• 1 cup chicken broth
• 2 tablespoons Aji Amarillo paste
• 1/2 cup walnuts, finely chopped
• 4 slices of bread (preferably white or French), crusts removed
• 2 tablespoons vegetable oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 medium potatoes, boiled and sliced for serving
• 4 hard-boiled eggs, quarters for garnish
• Black olives for garnish
• Fresh parsley for garnish (optional)

Cooking Instructions

1. Prepare the Ingredients: Begin by cooking the chicken breasts in salted water until fully cooked. Once cooled, shred the chicken and set aside. Prepare the other ingredients by chopping the onion, mincing the garlic, and removing the crusts from the bread.
2. Sauté the Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant, about 5-7 minutes. This step builds the foundation of flavor in your sauce.
3. Make the Sauce Base: Stir in the Aji Amarillo paste and cumin, cooking for an additional 2 minutes. This allows the spices to bloom and enhances the sauce’s flavor.
4. Blend the Bread: In a blender, combine the evaporated milk, chicken broth, and the crustless bread pieces. Blend until smooth. This mixture will serve as the creamy base of the Aji De Gallina sauce.
5. Combine Everything: Pour the bread mixture into the skillet with the sautéed onions and garlic. Stir well to combine, and let it simmer for about 10 minutes. Add the finely chopped walnuts, shredded chicken, salt, and pepper. Mix thoroughly and allow it to simmer for another 5 minutes, ensuring the chicken absorbs the flavors of the sauce.
6. Serve: To plate, place slices of boiled potatoes on each plate, then ladle the Aji De Gallina over the potatoes. Garnish with quarters of hard-boiled eggs, black olives, and fresh parsley if desired. Serve with a side of rice for a complete meal.

Extra Tips

When preparing Aji De Gallina, be mindful of the Aji Amarillo paste’s spice level; adjust the quantity according to your heat preference. If you can’t find Aji Amarillo, you can substitute it with other chili pastes, but the flavor will vary.

Additionally, allowing the dish to sit for a while before serving can enhance the flavors as they meld together. Serve with a chilled Peruvian drink, such as Chicha Morada, for a delightful meal experience!

Lomo Saltado

Lomo Saltado is a quintessential Peruvian dish that beautifully marries the flavors of traditional Peruvian cuisine with Chinese influences. This stir-fry dish features tender strips of beef, sautéed with a colorful mix of onions, tomatoes, and a hint of spice, all served over a bed of fluffy rice and crispy French fries. The combination of soy sauce, vinegar, and spices creates a savory sauce that ties the dish together, making it a favorite among locals and visitors alike.

Whether you’re hosting a family dinner or simply craving a taste of Peru, Lomo Saltado is guaranteed to impress with its vibrant flavors and satisfying textures. This dish embodies the spirit of fusion cuisine, showcasing how different culinary traditions can come together to create something truly special.

The simplicity of the ingredients allows for a quick preparation, while the heartiness of the beef and the freshness of the vegetables make it a well-rounded meal. Serve it hot, and enjoy the delightful mix of flavors and aromas that will transport you straight to the heart of Peru.

Ingredients (Serves 4-6 people):

• 1.5 lbs beef sirloin, cut into strips
• 2 tablespoons vegetable oil
• 1 large red onion, sliced
• 2 medium tomatoes, sliced into wedges
• 1-2 jalapeño peppers, sliced (to taste)
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 cup fresh cilantro, chopped
• Salt to taste
• 4-6 servings of cooked white rice
• 4-6 servings of French fries (homemade or frozen)

Cooking Instructions:

1. Prepare the Ingredients: Begin by cutting the beef sirloin into thin strips. Slice the red onion and tomatoes, and chop the jalapeño peppers and garlic. Having everything prepped and ready to go will streamline your cooking process since stir-frying is quick.
2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Confirm the oil is hot before adding the beef, as this will help to sear the meat and lock in its juices.
3. Cook the Beef: Add the beef strips to the hot skillet in a single layer. Sear the beef for about 2-3 minutes without stirring to develop a nice crust. Once browned, stir the beef and cook for an additional 2 minutes until it’s cooked through but still tender. Remove the beef from the skillet and set aside.
4. Sauté the Vegetables: In the same skillet, add the sliced onions and jalapeño peppers. Sauté for about 2 minutes until they begin to soften. Then, add the minced garlic and cook for another 30 seconds, confirming it doesn’t burn.
5. Add Tomatoes and Seasonings: Toss in the tomato wedges, soy sauce, red wine vinegar, ground cumin, and black pepper. Stir everything together and allow it to cook for 2-3 minutes, letting the tomatoes soften and the flavors meld.
6. Combine Everything: Return the beef to the skillet and mix it with the vegetables. Allow it to cook for an additional 2-3 minutes, stirring occasionally, to confirm that the beef is well-coated in the sauce and heated through. Taste and add salt if necessary.
7. Serve: To serve, place a generous scoop of cooked rice on a plate and top it with the Lomo Saltado mixture. Garnish with fresh cilantro and serve alongside crispy French fries.

Extra Tips:

When making Lomo Saltado, feel free to adjust the level of spice according to your preference by adding more or fewer jalapeños. For an authentic touch, use Peruvian yellow chili peppers if you can find them.

Additionally, consider using leftover beef or even chicken for a quicker meal. The key to a successful Lomo Saltado is to keep the ingredients fresh and to cook it quickly at high heat, so everything retains its texture and flavor. Enjoy your culinary journey to Peru!

Pollo a La Brasa

Pollo a La Brasa, or Peruvian grilled chicken, is a mouth-watering dish that has captured the hearts of many food lovers around the world. This dish is characterized by its marinated chicken, which is then roasted to perfection, resulting in a juicy, flavorful meal with crispy skin. The marinade typically includes a mix of spices, herbs, and sauces that give the chicken its unique and delicious taste.

Often served with sides like French fries and a tangy green sauce, Pollo a La Brasa is a staple in Peruvian cuisine and brings a taste of Peru right to your dining table.

Making Pollo a La Brasa at home might seem intimidating, but with the right recipe, anyone can achieve that authentic flavor. The key is in the marinade, which not only tenderizes the chicken but also infuses it with a delightful blend of spices.

Whether you’re hosting a family gathering or simply looking to try something new, this dish is sure to impress your guests and leave them craving more. Let’s plunge into the ingredients and cooking instructions to create this Peruvian classic.

Ingredients (Serves 4-6)

• 1 whole chicken (about 4-5 pounds)
• 1/4 cup soy sauce
• 1/4 cup vinegar (red wine or white)
• 1/4 cup vegetable oil
• 1 tablespoon garlic, minced
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 teaspoon oregano
• 1 teaspoon chili powder (optional, for heat)
• 1 lime, juiced
• Fresh cilantro for garnish (optional)
• French fries (for serving)
• Green sauce (for serving)

Cooking Instructions

1. Prepare the Marinade: In a large bowl, combine the soy sauce, vinegar, vegetable oil, minced garlic, paprika, cumin, black pepper, salt, oregano, chili powder (if using), and lime juice. Mix well to create a smooth marinade.
2. Marinate the Chicken: Pat the chicken dry with paper towels, then place it in a large resealable plastic bag or a deep dish. Pour the marinade over the chicken, making sure it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to penetrate the meat.
3. Preheat the Oven: Preheat your oven to 425°F (220°C). If you have a rotisserie attachment for your grill or oven, you can use that for an authentic cooking method.
4. Prepare for Cooking: Remove the chicken from the marinade and let excess marinade drip off. You can tie the legs together with kitchen twine for a better presentation and even cooking. Place the chicken breast-side up in a roasting pan or on a rotisserie spit.
5. Cook the Chicken: Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown. If using a rotisserie, follow the manufacturer’s instructions for cooking time.
6. Rest the Chicken: Once cooked, take the chicken out of the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute within the meat, making it more tender and juicy.
7. Serve: Carve the chicken and serve it with French fries and green sauce on the side. Garnish with fresh cilantro for a burst of color and added flavor.

Extra Tips

When making Pollo a La Brasa, the quality of the chicken is vital; opting for free-range or organic chicken can enhance the flavor greatly.

Additionally, if you want to achieve that signature smoky flavor, consider using a charcoal grill or adding some wood chips to your oven to mimic grilling.

Always let the chicken rest before carving to make sure the juices remain intact, and experiment with the marinade by adding your favorite spices or herbs to personalize the dish!

Anticuchos

Anticuchos are a beloved street food in Peru, traditionally made with marinated beef heart skewers that are grilled to perfection. The dish carries a rich history, originating from the time of the Inca Empire, where it was a popular way to utilize every part of the animal.

Today, anticuchos aren’t just limited to beef heart; variations may include chicken, pork, and even vegetables, making them a versatile and delicious option for any gathering. The key to authentic anticuchos lies in the marinade, which infuses the meat with vibrant flavors that are both spicy and savory.

To prepare anticuchos, you’ll want to start by marinating your choice of meat alongside a mix of traditional Peruvian spices. The skewers are typically served with a side of potatoes or corn and aji sauce, adding a delightful contrast to the smoky, charred flavors of the grilled meat. This dish is perfect for barbecues, family dinners, or any occasion where you want to impress your guests with a taste of Peru.

Ingredients (Servings: 4-6)

• 2 lbs beef heart (or your choice of meat)
• 1/2 cup red wine vinegar
• 1/4 cup vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon aji panca paste (or substitute with mild chili paste)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon fresh oregano, chopped
• Skewers (soaked in water if using wooden ones)
• Potatoes, for serving (optional)
• Aji sauce, for dipping (optional)

Cooking Instructions

1. Prepare the Meat: If using beef heart, clean it thoroughly by removing any excess fat and connective tissue. Cut the meat into bite-sized cubes, approximately 1-2 inches in size. This will guarantee even cooking and easy threading onto skewers.
2. Make the Marinade: In a bowl, combine red wine vinegar, vegetable oil, minced garlic, aji panca paste, cumin, paprika, salt, pepper, and chopped oregano. Whisk the ingredients together until well blended, creating a flavorful marinade.
3. Marinate the Meat: Place the cubed meat in a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, guaranteeing all pieces are well coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 2 hours, but preferably overnight for maximum flavor.
4. Prepare for Grilling: Preheat your grill to medium-high heat. If using wooden skewers, make sure they’ve been soaked in water for at least 30 minutes to prevent burning. Thread the marinated meat onto the skewers, leaving a little space between each piece for even cooking.
5. Grill the Anticuchos: Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally until the meat is cooked to your desired level of doneness and has developed a nice char. For added flavor, you can baste the meat with leftover marinade during grilling.
6. Serve: Remove the skewers from the grill and let them rest for a few minutes. Serve the anticuchos hot, accompanied by boiled potatoes and aji sauce for dipping.

Extra Tips

When preparing anticuchos, feel free to experiment with different types of meat or even vegetables for a vegetarian option. Make sure to adjust the marinating time accordingly based on the type of meat you choose, as some may require less time to absorb flavors.

If you want an extra kick, consider adding more aji panca paste to the marinade or incorporating different spices. Finally, always grill over charcoal if possible, as it imparts a unique smoky flavor that pairs beautifully with the marinated meat. Enjoy your culinary journey to Peru!

Causa Rellena

Causa Rellena is a vibrant and flavorful Peruvian dish that showcases the culinary prowess of this beautiful South American country. Traditionally, this dish features a base of creamy mashed yellow potatoes seasoned with lime juice and aji amarillo, a Peruvian chili pepper that adds a delightful kick. The layers of filling can vary, but they often include a mixture of shredded chicken, tuna, or avocado, making it a versatile recipe that can cater to different dietary preferences.

Causa Rellena is typically served cold, making it a perfect dish for warm weather or festive gatherings. Preparing Causa Rellena is an exciting culinary adventure that combines textures and flavors in every bite. The bright yellow of the potatoes, complemented by the colorful fillings, creates an appealing presentation that’s sure to impress your family and friends.

This dish not only delights the palate but also offers a unique glimpse into the rich culinary traditions of Peru. Whether you’re celebrating a special occasion or simply looking to expand your cooking repertoire, Causa Rellena is a must-try recipe that brings a taste of Peru to your table.

Ingredients (serving size: 4-6 people)

• 2 pounds yellow potatoes
• 1/4 cup lime juice
• 2 tablespoons aji amarillo paste
• 3 tablespoons vegetable oil
• Salt to taste
• 2 cups cooked shredded chicken (or tuna)
• 1/2 cup mayonnaise
• 1/2 cup diced avocado
• 1/4 cup chopped cilantro
• 2 hard-boiled eggs, sliced (for garnish)
• Black olives (for garnish)

Cooking Instructions

1. Prepare the Potatoes: Begin by boiling the yellow potatoes in salted water until they’re fork-tender, about 20-25 minutes. Once cooked, drain the potatoes and let them cool slightly. Once they’re cool enough to handle, peel the potatoes and mash them in a large mixing bowl until smooth.
2. Season the Mash: Add the lime juice, aji amarillo paste, vegetable oil, and salt to the mashed potatoes. Mix everything together until the ingredients are fully combined and the mash is creamy. Taste and adjust seasoning as necessary, making sure the flavor is vibrant and tangy.
3. Make the Filling: In a separate bowl, combine the cooked shredded chicken (or tuna) with mayonnaise, diced avocado, and chopped cilantro. Mix well until all ingredients are evenly distributed. This filling adds richness and flavor to the dish.
4. Assemble the Causa: Take a portion of the seasoned potato mash and press it into the bottom of a serving dish or individual molds to form a base layer, about 1 inch thick. Next, spread the filling mixture evenly over the potato layer. Finally, top with another layer of the remaining mashed potatoes, smoothing it out to cover the filling completely.
5. Chill and Serve: Cover the assembled dish with plastic wrap and refrigerate for at least 1-2 hours to allow the flavors to meld together and the dish to firm up. When ready to serve, carefully invert the causa onto a serving platter (if using molds) or simply slice portions from the dish. Garnish with sliced hard-boiled eggs and black olives for an elegant touch.

Extra Tips

When preparing Causa Rellena, the key to success lies in the quality of the ingredients. Choose fresh, ripe avocados and well-cooked chicken or tuna for the filling. If you can find it, using fresh aji amarillo gives the dish its authentic flavor; however, if it’s not available, you can substitute with another type of chili paste, but keep in mind that the taste will differ.

For an extra touch, consider adding diced vegetables or olives into the filling for added texture and flavor. Enjoy this dish with a side of Peruvian hot sauce for an extra kick!

Arroz Con Pollo

Arroz Con Pollo, which translates to “Rice with Chicken,” is a beloved dish that showcases the rich culinary heritage of Peru. This dish combines tender chicken pieces with fragrant rice, seasoned vegetables, and an array of spices that give it a vibrant yellow hue, thanks to saffron or turmeric.

Traditionally served during family gatherings and celebrations, Arroz Con Pollo isn’t only hearty and satisfying but also a true comfort food that brings warmth to the dining table.

The beauty of Arroz Con Pollo lies in its versatility. You can customize the recipe by adding your favorite vegetables or adjusting the spices to suit your taste. The key is to allow the rice to absorb all the flavors from the chicken and spices, resulting in a deliciously aromatic dish that’s perfect for any occasion.

This recipe serves 4-6 people, making it an ideal choice for a family meal or a gathering with friends.

Ingredients:

• 4-6 pieces of chicken (thighs and drumsticks preferred)
• 2 cups of long-grain rice
• 4 cups of chicken broth
• 1 medium onion, finely chopped
• 3 cloves of garlic, minced
• 1 cup of frozen peas
• 1 red bell pepper, diced
• 1 carrot, diced
• 1/4 cup of cilantro, chopped
• 1 teaspoon of cumin
• 1/2 teaspoon of turmeric (or saffron for authentic color)
• Salt and pepper, to taste
• 2 tablespoons of vegetable oil
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Chicken: Begin by seasoning the chicken pieces with salt, pepper, and cumin. Heat the vegetable oil in a large pot or deep skillet over medium-high heat. Once hot, add the chicken pieces and brown them on all sides for about 5-7 minutes. This step not only locks in the flavors but also gives the chicken a nice color.
2. Sauté the Vegetables: After the chicken is browned, remove it from the pot and set aside. In the same pot, add the chopped onion, garlic, diced bell pepper, and carrot. Sauté the vegetables for about 5 minutes or until they become soft and the onion is translucent. This will create a flavorful base for the dish.
3. Add Rice and Spices: Stir in the rice, turmeric (or saffron), and a pinch of salt. Cook for an additional 2-3 minutes, stirring frequently to guarantee the rice is coated with the oil and spices. This step is essential as it allows the rice to absorb the flavors before the liquid is added.
4. Combine Chicken and Broth: Return the browned chicken to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid. Avoid stirring during this time to prevent the rice from becoming mushy.
5. Add Peas and Finish: Once the rice is fully cooked, gently fold in the frozen peas and chopped cilantro. Cover the pot again and let it sit for another 5 minutes to allow the peas to heat through. This adds a pop of color and sweetness to the dish.
6. Serve: Fluff the rice with a fork and serve the Arroz Con Pollo hot, garnished with lime wedges for an added burst of flavor.

Extra Tips:

For an even richer flavor, you can marinate the chicken in the spices and a bit of lime juice for a few hours before cooking.

Additionally, feel free to add other vegetables such as corn or green beans, or even substitute the chicken with shrimp or tofu for a different twist. Always taste and adjust the seasoning to your liking before serving! Enjoy your delicious Arroz Con Pollo with family and friends.

Papa a La Huancaína

Papa a La Huancaína is a classic Peruvian dish that embodies the rich culinary heritage of the Andes. This delightful preparation features boiled potatoes topped with a creamy and spicy cheese sauce made from aji amarillo, a signature Peruvian chili pepper. Originating from the Huancayo region, this dish is often served as an appetizer or a side, celebrated for its vibrant flavors and striking yellow color.

The combination of the smooth, tangy sauce and the tender potatoes creates a mouthwatering experience that highlights the simplicity and quality of Peruvian ingredients. This dish isn’t only delicious but also easy to prepare, making it a favorite among families and guests alike. The sauce can be adjusted for spice levels, allowing you to cater to various palates.

Serve it chilled or at room temperature for a revitalizing yet hearty dish that pairs beautifully with a variety of main courses, such as grilled meats and seafood. Whether you’re hosting a special occasion or simply indulging in a comforting home-cooked meal, Papa a La Huancaína will surely impress and satisfy all who partake.

Ingredients (Serves 4-6 people)

• 4 medium-sized yellow potatoes (or any waxy potatoes)
• 1 cup of queso fresco (or feta cheese as a substitute)
• 1/2 cup of evaporated milk
• 2-3 aji amarillo peppers (fresh or canned, adjusted to taste)
• 1 clove of garlic, minced
• 1/4 cup of vegetable oil
• Salt to taste
• Black olives (for garnish)
• Fresh parsley or cilantro (for garnish, optional)
• Hard-boiled eggs (for garnish, optional)

Cooking Instructions

1. Prepare the Potatoes: Start by washing the yellow potatoes thoroughly to remove any dirt. Place them in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook the potatoes for about 20-25 minutes or until they’re fork-tender.

Once cooked, drain the water and let the potatoes cool slightly before peeling them. Cut the potatoes into thick slices and set aside.

2. Make the Huancaína Sauce: While the potatoes are cooking, prepare the Huancaína sauce. In a blender, combine the queso fresco, evaporated milk, aji amarillo peppers, minced garlic, and vegetable oil. Blend on high until you achieve a smooth and creamy consistency.

Taste the sauce and add salt as needed. If the sauce is too thick, you can add a little more evaporated milk to achieve your desired consistency.

3. Assemble the Dish: Arrange the sliced potatoes on a serving platter, overlapping them slightly for an appealing presentation. Pour the Huancaína sauce generously over the potatoes, making sure they’re well-coated.

You can reserve some sauce for drizzling on individual servings if desired.

4. Garnish and Serve: To finish, garnish the dish with black olives, chopped fresh parsley or cilantro, and slices of hard-boiled eggs. For added flavor, you can drizzle a little extra Huancaína sauce on top.

Serve the dish at room temperature or chilled, allowing the flavors to meld beautifully.

Extra Tips

When preparing Papa a La Huancaína, consider using fresh aji amarillo peppers for a more authentic flavor, but if you can’t find them, canned versions are a great alternative. Adjust the amount of aji to suit your spice preference.

Additionally, this dish can be made ahead of time and stored in the refrigerator, making it perfect for meal prepping or entertaining. Just be sure to let it sit at room temperature for a bit before serving to enhance the flavors. Enjoy your culinary journey into Peruvian cuisine!

Tacu Tacu

Tacu Tacu is a beloved Peruvian dish that showcases the country’s rich culinary heritage, often enjoyed as a comforting staple. The dish originated from Afro-Peruvian culture and is typically made from leftover rice and beans that are fried together to form a delicious, crispy cake.

Tacu Tacu is often served with a variety of accompaniments, such as a fried egg, steak, or a savory sauce, making it a versatile and satisfying meal that can be enjoyed any time of the day. This delicious dish not only highlights the resourcefulness of using leftovers but also offers a fantastic way to blend flavors and textures for a delightful dining experience.

When prepared correctly, Tacu Tacu has a beautifully crispy exterior with a soft and flavorful interior, making it a crowd-pleaser for family gatherings or casual dinners. Let’s plunge into this delightful recipe and learn how to make Tacu Tacu at home.

Ingredients (Serves 4-6):

• 2 cups cooked white rice
• 2 cups cooked canary beans (or any variety of beans)
• 1 medium red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• Fresh cilantro, chopped (for garnish)
• Optional: Fried eggs or grilled meats for serving

Cooking Instructions:

1. Prepare the Bean Mixture: In a large bowl, combine the cooked white rice and canary beans. Using a fork or potato masher, mash the mixture together until it’s well combined but still slightly chunky. This will help the Tacu Tacu hold together when frying.
2. Sauté the Aromatics: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped red onion and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic, ground cumin, and paprika, stirring for an additional minute until fragrant.
3. Combine and Season: Add the rice and bean mixture to the skillet with the sautéed aromatics. Season with salt and pepper to taste. Stir everything together to evenly distribute the flavors, and let it cook for about 2-3 minutes, allowing it to heat through.
4. Form the Tacu Tacu: Using a spatula, flatten the mixture in the skillet to form a large, even cake. Cook for about 5-7 minutes until the bottom is golden brown and crispy. Carefully flip the Tacu Tacu using the spatula or a large plate, and cook the other side for an additional 5-7 minutes until it’s also golden and crispy.
5. Serve the Tacu Tacu: Once both sides are cooked, transfer the Tacu Tacu to a serving platter. Garnish with chopped cilantro and serve hot, optionally topped with fried eggs or alongside grilled meats for a complete meal.

Extra Tips:

When making Tacu Tacu, the key to achieving the perfect texture is to ascertain that the rice and beans are adequately cooled before mixing and frying; this helps them hold their shape better during cooking.

Additionally, feel free to experiment with different types of beans or spices to suit your taste preferences. For a more flavorful experience, consider adding diced bell peppers or jalapeños to the sautéed onions and garlic, or serve it with a side of spicy salsa for an extra kick!

Seco De Cordero

Seco De Cordero, a succulent and aromatic lamb stew, is a beloved dish in Peruvian cuisine that showcases the rich flavors and vibrant ingredients of the region. This dish features tender lamb cooked in a flavorful sauce made from cilantro, beer, and a variety of spices, making it a hearty and satisfying meal perfect for family gatherings or special occasions.

The origins of Seco De Cordero can be traced back to the northern regions of Peru, where it’s traditionally served with rice and beans, offering a delightful combination of flavors and textures.

Cooking Seco De Cordero is a rewarding experience that involves marinating the lamb to infuse it with flavor, then slow-cooking it to achieve the perfect tenderness. The use of fresh herbs, particularly cilantro, is crucial to this dish, contributing to its vibrant green color and aromatic profile.

This recipe serves 4-6 people and is sure to impress both family and friends with its authentic Peruvian taste.

Ingredients:

• 2 pounds lamb shoulder, cut into chunks
• 1 cup fresh cilantro leaves, packed
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 cup beer (preferably a light lager)
• 2 cups beef or lamb broth
• 2 tablespoons vegetable oil
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 2 bay leaves
• 1-2 green chilies, chopped (optional)
• Cooked rice, for serving
• Cooked beans, for serving

Cooking Instructions:

1. Marinate the Lamb: In a large bowl, combine the lamb chunks with cilantro leaves, minced garlic, ground cumin, paprika, black pepper, and salt. Mix well to confirm the lamb is evenly coated. Cover and let it marinate in the refrigerator for at least 2 hours, or ideally overnight, to deepen the flavors.
2. Sear the Lamb: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Remove the lamb from the marinade, shaking off any excess, and add it to the pot in batches. Sear the lamb until browned on all sides, about 5-7 minutes. This step locks in the juices and adds depth of flavor.
3. Sauté the Onion: Once the lamb is browned, remove it from the pot and set aside. In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Stir frequently to prevent burning and confirm even cooking.
4. Deglaze with Beer: Pour in the beer, scraping the bottom of the pot to release any browned bits. Allow it to simmer for a couple of minutes, letting the alcohol evaporate and the flavors meld together.
5. Combine and Simmer: Return the seared lamb to the pot, along with the beef or lamb broth, bay leaves, and chopped green chilies (if using). Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have developed.
6. Serve: Once the lamb is cooked, taste and adjust seasoning if necessary. Serve the Seco De Cordero hot over a bed of cooked rice, with a side of beans. Garnish with additional cilantro if desired.

Extra Tips: When making Seco De Cordero, the longer you marinate the lamb, the more flavorful the dish will be. If you prefer a thicker sauce, you can remove the lid in the last 30 minutes of cooking to allow some of the liquid to evaporate.

Additionally, feel free to experiment with the spices or add vegetables such as carrots and potatoes for a heartier stew. Enjoy this authentic taste of Peru!

Juanes

Juanes is a traditional Peruvian dish that combines the rich flavors of rice, chicken, and a variety of spices, all wrapped in a banana leaf and steamed to perfection. Originating from the Amazon region of Peru, this dish showcases the cultural diversity of the country and is often enjoyed during special occasions or festive gatherings. The name “Juanes” is derived from the celebration of San Juan, where this dish is often prepared as part of the festivities.

The preparation of Juanes involves marinating the chicken in a blend of herbs and spices, mixing it with rice and other ingredients, and then wrapping it in a banana leaf for steaming. The result is a deliciously aromatic meal that’s both comforting and unique to the Peruvian culinary landscape. When cooked properly, the flavors meld beautifully, creating a dish that’s sure to impress family and friends.

Ingredients (Serves 4-6):

• 2 cups long-grain white rice
• 1.5 lbs chicken thighs, skinless and boneless
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 cup cilantro leaves, packed
• 1 cup green peas (fresh or frozen)
• 1/4 cup vegetable oil
• 1 tablespoon aji amarillo paste (or substitute with another chili paste)
• 1 teaspoon cumin
• 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper
• 4-6 banana leaves (or aluminum foil as a substitute)
• 2 cups chicken broth

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken thighs, minced garlic, chopped onion, cilantro, aji amarillo paste, cumin, salt, and black pepper. Mix well and let the chicken marinate for at least 30 minutes to infuse the flavors.
2. Prepare the Rice: Rinse the long-grain rice under cold water until the water runs clear. In a large saucepan, heat the vegetable oil over medium heat. Add the rinsed rice and toast it for about 2-3 minutes, stirring frequently until it’s slightly golden.
3. Combine Ingredients: Add the marinated chicken to the saucepan with the toasted rice. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes until the rice is cooked and has absorbed the liquid.
4. Add Peas: After 15 minutes, remove the saucepan from heat and gently fold in the green peas. Allow the mixture to sit covered for an additional 10 minutes to allow the peas to heat through and the flavors to meld.
5. Prepare the Banana Leaves: If using banana leaves, pass them over an open flame or hot water to soften them. Cut them into large squares, about 12 inches wide. This will make it easier to wrap the mixture.
6. Assemble the Juanes: Place a portion of the rice and chicken mixture in the center of each banana leaf square. Fold the edges over to create a package, confirming it’s tightly sealed. Use kitchen twine or toothpicks to secure the packets if needed.
7. Steam the Juanes: Place the wrapped packets in a steamer basket or a large pot with a steamer insert. Steam over boiling water for about 45 minutes. Make sure to check periodically to verify there’s enough water in the pot.
8. Serve: Once steamed, carefully unwrap the Juanes and serve them warm. They can be enjoyed as is or accompanied by a spicy salsa or salad for added flavor.

Extra Tips:

When cooking Juanes, it’s crucial to confirm the banana leaves are properly softened to avoid tearing and to help them seal the flavors inside. If banana leaves are unavailable, aluminum foil can be used as an alternative, but the flavor will differ slightly.

Additionally, you can customize the filling by adding other ingredients like olives or hard-boiled eggs, making this dish versatile and perfect for using up leftovers. Finally, don’t rush the marination process; letting the chicken sit longer will enhance the depth of flavor in your Juanes.

Picarones

Picarones are a traditional Peruvian dessert, often enjoyed as a sweet treat during festivals and special occasions. These delicious doughnuts are made from a unique blend of sweet potato and pumpkin, resulting in a soft, airy texture with a slightly crispy exterior.

They’re typically served drizzled with a warm syrup made from chancaca, a raw cane sugar, which adds a rich, caramel-like sweetness that perfectly complements the flavors of the doughnuts.

Making picarones at home can be a fun and rewarding experience. While the process may seem a bit intricate, the end result is well worth the effort. Gather your ingredients and get ready to impress your family and friends with this delightful Peruvian dessert that’s sure to leave everyone asking for seconds!

Ingredients (serving size: 4-6 people)

• 1 cup of cooked and mashed sweet potato
• 1 cup of cooked and mashed pumpkin
• 2 teaspoons of active dry yeast
• 1/4 cup of warm water (about 110°F)
• 1/4 cup of sugar
• 1 teaspoon of ground cinnamon
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 1 1/2 cups of all-purpose flour (plus extra for dusting)
• Oil for frying

Cooking Instructions

1. Prepare the Yeast Mixture: In a small bowl, combine the warm water and active dry yeast. Allow it to sit for approximately 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to use.
2. Mix the Dough Ingredients: In a large mixing bowl, combine the mashed sweet potato, mashed pumpkin, sugar, ground cinnamon, vanilla extract, and salt. Mix well until all ingredients are thoroughly combined.
3. Incorporate the Yeast: Once the yeast mixture is bubbly, add it to the sweet potato and pumpkin mixture. Stir everything together until well incorporated.
4. Add Flour Slowly: Gradually add the all-purpose flour to the mixture, stirring continuously until a soft dough begins to form. You may need to adjust the amount of flour slightly based on the moisture content of the sweet potato and pumpkin.
5. Knead the Dough: Transfer the dough to a lightly floured surface and knead it gently for about 5 minutes until it becomes smooth and elastic. Avoid adding too much flour, as the dough should remain slightly sticky.
6. Let the Dough Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm area for about 1-2 hours, or until it doubles in size.
7. Shape the Picarones: Once the dough has risen, punch it down gently to release the air. With floured hands, take a portion of the dough and shape it into a ring (similar to a doughnut). Repeat this process until all the dough is shaped.
8. Heat the Oil: In a large pot or deep frying pan, heat oil over medium heat until it reaches about 350°F. You can test if the oil is hot enough by dropping a small piece of dough into it; if it sizzles and rises to the top, the oil is ready.
9. Fry the Picarones: Carefully place a few of the shaped picarones into the hot oil, making sure not to overcrowd the pan. Fry them for about 2-3 minutes on each side, or until they turn a golden brown. Remove them with a slotted spoon and drain on paper towels.
10. Serve with Syrup: To serve, drizzle the warm picarones with a syrup made from dissolved chancaca (or brown sugar) in water, flavored with a bit of cinnamon and clove if desired.

Extra Tips

For the best results, make sure your sweet potato and pumpkin are well-cooked and mashed until smooth. This will help create a uniform dough that fries evenly.

If you want to enhance the flavor, consider adding a pinch of nutmeg or anise to the dough mix. Additionally, if you’re unable to find chancaca for the syrup, brown sugar can be an excellent substitute; just adjust the sweetness to your taste.

Enjoy your homemade picarones with family and friends for a true taste of Peru!

Alfajores

Alfajores are delightful Peruvian cookies that have become a beloved treat not just in Peru, but throughout Latin America. These sweet, crumbly cookies are traditionally filled with a luscious layer of dulce de leche, a rich caramel-like sauce made from sweetened condensed milk.

Often dusted with powdered sugar, alfajores are perfect for enjoying with a cup of coffee or sharing at festive gatherings. Their melt-in-your-mouth texture and delightful flavor make them a favorite for both children and adults.

Making alfajores at home may seem intimidating, but with the right ingredients and a few simple steps, you can recreate these delicious treats in your own kitchen. The key to achieving the perfect alfajor lies in the dough, which should be soft and slightly crumbly, allowing it to melt in your mouth.

Once assembled, these cookies can be kept for several days, making them an ideal treat for meal prep or special occasions.

Ingredients (Serves 4-6 people)

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup cornstarch
• 1 teaspoon baking powder
• 1 cup dulce de leche
• Powdered sugar for dusting

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This will take about 3-5 minutes.

Once combined, add the egg yolks one at a time, mixing well after each addition, and then stir in the vanilla extract.

2. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Be careful not to overmix; the dough should be soft and slightly crumbly.

3. Chill the Dough: Divide the dough into two equal parts and form each into a disk. Wrap them in plastic wrap and refrigerate for at least 30 minutes.

Chilling the dough helps to firm it up, making it easier to roll out.

4. Roll and Cut the Cookies: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disk of dough to about 1/8 inch thickness.

Use a round cookie cutter to cut out circles, and place them on a baking sheet lined with parchment paper. Repeat with the remaining dough.

5. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

6. Assemble the Alfajores: Once the cookies are completely cooled, spread a generous layer of dulce de leche on the flat side of one cookie and top it with another cookie, flat side down.

Gently press them together to adhere.

7. Dust with Powdered Sugar: Finish the alfajores by dusting the assembled cookies with powdered sugar. Serve them on a platter and enjoy!

Extra Tips

When preparing alfajores, consider using a high-quality dulce de leche for the best flavor.

You can also experiment by adding a touch of cocoa powder to the dough for chocolate alfajores or incorporating coconut flakes into the filling.

If you find the dough too sticky while rolling, lightly flour your work surface and rolling pin. It’s also helpful to keep the cookies in an airtight container to maintain their freshness for several days.

Enjoy your homemade alfajores with family and friends!