10 Irresistible Peruvian Recipes That Bring Real Home Style Flavor

When it comes to heartwarming, home-cooked meals, Peruvian cuisine is always a favorite. Each dish is a flavorful story, reflecting the rich heritage of Peru. From zesty ceviche to hearty lomo saltado, there’s truly something for everyone. Curious about bringing these vibrant flavors into your kitchen? Let’s explore ten irresistible recipes that will add a taste of Peru to your dining table.

Ceviche: The Fresh Taste of Peru

Ceviche is a traditional Peruvian dish that highlights the country’s rich culinary heritage and the abundance of fresh seafood found along its coastline. This vibrant dish features raw fish marinated in citrus juices, primarily lime, which “cooks” the fish through a process known as denaturation. The combination of fresh ingredients such as cilantro, onion, and chili peppers creates a invigorating and zesty flavor that captures the essence of Peru’s coastal culture.

In addition to being a beloved dish in Peru, ceviche has gained international recognition for its unique preparation and delightful taste. Each region in Peru has its own twist on ceviche, incorporating local ingredients and variations that showcase the diversity of its cuisine. Whether enjoyed as an appetizer or a main dish, ceviche is sure to impress with its bright flavors and beautiful presentation.

Ingredients (Serves 4-6)

• 1 pound fresh white fish fillets (such as tilapia or snapper), skinless and boneless
• 1 cup freshly squeezed lime juice (about 8-10 limes)
• 1 red onion, thinly sliced
• 1-2 jalapeño peppers, finely chopped (adjust to taste)
• 1 cup fresh cilantro, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup sweet potato, boiled and sliced (for serving)
• 1 cup corn on the cob, boiled and cut into rounds (for serving)
• Lettuce leaves (for serving)

Cooking Instructions

1. Prepare the Fish: Begin by cutting the fresh fish fillets into small, bite-sized pieces, about ½-inch cubes. This size allows for even marination and guarantees that every piece is infused with the citrus flavors of the marinade.
2. Marinate the Fish: Place the fish pieces in a large mixing bowl and pour the freshly squeezed lime juice over them. Make sure the fish is fully submerged in the juice as this is what’ll “cook” the fish. Cover the bowl with plastic wrap and refrigerate for 15-30 minutes, depending on how cooked you prefer your fish. The fish will turn opaque when it’s ready.
3. Add Aromatics: After the marination time, add the thinly sliced red onion, chopped jalapeño peppers, and chopped cilantro to the fish. Sprinkle in the salt and black pepper, and gently toss everything together to combine. Be careful not to break apart the fish pieces while mixing.
4. Serve the Ceviche: To serve, arrange the lettuce leaves on individual plates or a large serving platter. Spoon the ceviche mixture over the lettuce. Accompany the dish with slices of boiled sweet potato and rounds of corn on the cob for a beautiful presentation and added flavor.
5. Garnish and Enjoy: For an extra touch, you can garnish your ceviche with additional cilantro or lime wedges. Serve immediately to enjoy the freshest taste of this classic Peruvian dish.

Extra Tips

When preparing ceviche, it’s crucial to use the freshest fish possible to maintain both flavor and safety. If you’re unsure about the freshness of your fish, consider asking your fishmonger for recommendations.

Additionally, you can customize the heat level of your ceviche by adjusting the amount of jalapeño or adding other types of chili peppers. Finally, for an authentic touch, serve your ceviche with a side of crispy tortilla chips or plantain chips for added texture.

Lomo Saltado: A Stir-Fry Sensation

Lomo Saltado is a classic Peruvian dish that beautifully marries the flavors of Chinese stir-fry with traditional Peruvian ingredients. It’s a vibrant and hearty dish featuring marinated beef, tomatoes, onions, and French fries, all sautéed together to create a symphony of textures and flavors.

This dish reflects the culinary fusion that arose from the immigration of Chinese laborers to Peru in the 19th century, leading to a delightful blend of ingredients and cooking techniques that has become a staple in Peruvian cuisine.

The beauty of Lomo Saltado lies not only in its taste but also in its versatility. It can be served with rice, which helps soak up the savory juices, or with crispy French fries for an added crunch. This dish is perfect for family gatherings or a dinner party, as it’s sure to impress your guests with its colorful presentation and robust flavors.

Let’s explore the savory world of Lomo Saltado and learn how to prepare this delicious meal for 4-6 people.

Ingredients

• 1.5 pounds of sirloin steak, cut into strips
• 3 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 medium red onion, sliced
• 2 medium tomatoes, sliced
• 1-2 jalapeño peppers, sliced (optional for heat)
• 4 cups cooked French fries (or frozen, prepared according to package instructions)
• Fresh cilantro, chopped for garnish
• Cooked white rice, for serving (optional)

Cooking Instructions

1. Marinate the Beef: In a large bowl, combine the strips of sirloin steak with soy sauce, red wine vinegar, minced garlic, ground cumin, salt, and pepper. Mix well to guarantee all the beef is coated with the marinade. Cover and let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for a deeper flavor.
2. Cook the French Fries: If using frozen French fries, prepare them according to package instructions until golden and crispy. If making them from scratch, cut potatoes into fries, soak in water for 30 minutes, drain, pat dry, and then fry them in hot oil until crispy. Set aside.
3. Sear the Beef: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, add the marinated beef in a single layer. Sear for about 2-3 minutes, without stirring, until browned. Then, stir-fry for another 2-3 minutes until the beef is 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 red onion and sauté for 2-3 minutes until the onion starts to soften. Then add the sliced tomatoes and jalapeño peppers (if using) and continue to cook for another 2 minutes, allowing them to become slightly tender but still maintain their shape.
5. Combine and Finish Cooking: Return the seared beef back to the skillet with the sautéed vegetables. Gently toss everything together and cook for an additional 1-2 minutes to heat through and let the flavors meld. Adjust seasoning with additional salt and pepper if needed.
6. Serve: On a large serving platter or individual plates, arrange the cooked French fries. Spoon the Lomo Saltado mixture over the fries or serve it alongside. Garnish with fresh chopped cilantro and serve with cooked white rice if desired.

Extra Tips

When preparing Lomo Saltado, the key is to cook the beef quickly over high heat to guarantee it remains tender. Avoid overcrowding the pan, as this can cause the beef to steam rather than sear.

You can also customize the dish by adding more vegetables like bell peppers or zucchini according to your preference. For a richer flavor, consider adding a splash of beef broth or a drizzle of sesame oil towards the end of cooking.

Enjoy this tantalizing blend of flavors that captures the essence of Peruvian cuisine!

Aji De Gallina: Creamy Chicken Delight

Aji de Gallina is a traditional Peruvian dish that offers a rich and flavorful experience, combining tender shredded chicken with a creamy, nutty sauce made from aji amarillo peppers, walnuts, and cheese. This dish is often served over rice and garnished with hard-boiled eggs and olives, making it a complete and satisfying meal. It’s perfect for family gatherings or any occasion where you want to impress your guests with a taste of Peru.

The history of Aji de Gallina dates back to colonial times and reflects the blending of indigenous and Spanish culinary traditions. The dish’s vibrant yellow color comes from the aji amarillo pepper, which adds a mild heat and distinct flavor.

Preparing Aji de Gallina may take some time, but the result is a comforting, creamy chicken delight that’s sure to become a favorite in your household.

Ingredients (Serves 4-6):

• 2 cups cooked chicken, shredded
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 aji amarillo peppers, deseeded and chopped
• 1 cup walnuts, toasted
• 1 cup evaporated milk
• 1 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4-6 boiled eggs, for garnish
• Black olives, for garnish
• Cooked white rice, for serving

Cooking Instructions:

1. Prepare the Aji Amarillo Paste: Start by blending the aji amarillo peppers, toasted walnuts, and a bit of chicken broth in a blender until you achieve a smooth paste. This will be the base of your creamy sauce, adding depth and flavor to the dish.
2. Sauté the Aromatics: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
3. Combine Ingredients: Once the onions and garlic are aromatic, add the aji amarillo paste to the saucepan, mixing well with the onion and garlic. Cook this mixture for about 5 minutes, stirring occasionally, to allow the flavors to meld and the raw taste of the peppers to cook out.
4. Add Chicken and Liquids: Stir in the shredded chicken, followed by the evaporated milk and remaining chicken broth. Mix everything together well and bring it to a gentle simmer. Allow it to cook for about 10-15 minutes, stirring occasionally, so that the chicken absorbs the sauce.
5. Incorporate Cheese: After the mixture has thickened slightly, add the grated Parmesan cheese. Stir until the cheese is fully melted and incorporated into the sauce. Season with salt and pepper to taste.
6. Serve the Dish: To serve, place a generous portion of cooked white rice on each plate. Spoon the Aji de Gallina over the rice, and garnish with sliced boiled eggs and black olives. Enjoy warm!

Extra Tips:

When making Aji de Gallina, feel free to adjust the creaminess by adding more or less evaporated milk, depending on your preference.

The dish can also be made ahead of time and reheated, which allows the flavors to deepen even more. If you can’t find aji amarillo peppers, you can substitute with yellow bell peppers mixed with a splash of hot sauce for some heat, though the flavor won’t be exactly the same.

Enjoy experimenting with this delicious Peruvian classic!

Anticuchos: Grilled Skewers of Flavor

Anticuchos are a classic Peruvian street food that tantalizes the taste buds with their rich flavors and smoky aroma. Traditionally made from marinated beef heart, these skewers are grilled to perfection and often served with a spicy dipping sauce known as salsa de ají.

While beef heart is the traditional choice, you can substitute it with other meats such as chicken or beef if you prefer. The marinade, which typically includes ingredients like vinegar, garlic, and spices, infuses the meat with a depth of flavor that’s simply irresistible.

These skewers aren’t only delicious but also quite versatile. You can customize the vegetables and accompaniments to suit your preferences, making them a great option for gatherings or casual dinners. Serve them with boiled potatoes or corn on the side, and you have a complete meal that embodies the essence of Peruvian cuisine.

Let’s explore the ingredients and the steps to create your own batch of mouthwatering anticuchos!

Ingredients (Serves 4-6)

• 1 pound beef heart (or beef/chicken)
• 1/2 cup red wine vinegar
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 2 tablespoons vegetable oil
• 1 red bell pepper, cut into squares (for skewering)
• 1 red onion, cut into squares (for skewering)
• Skewers (soaked in water if wooden)

Cooking Instructions

1. Prepare the Marinade: In a bowl, combine the red wine vinegar, minced garlic, ground cumin, paprika, black pepper, salt, cayenne pepper, and vegetable oil. Whisk until well blended. This marinade will provide the anticuchos with a vibrant and zesty flavor.

2. Marinate the Meat: Cut the beef heart (or your chosen meat) into bite-sized cubes. Place the meat in the marinade, making sure each piece is well coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, preferably overnight.

This step is essential as it enhances the flavor and tenderizes the meat.

3. Prepare the Skewers: After marinating, thread the meat onto the skewers, alternating with pieces of red bell pepper and red onion. This not only adds flavor but also makes for a colorful presentation. Make sure there’s enough space between the pieces for even cooking.

4. Preheat the Grill: Preheat your grill to medium-high heat. If using charcoal, allow the coals to burn down until they’re covered with white ash. For a gas grill, simply ignite and set to the appropriate temperature.

5. Grill the Anticuchos: Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally. The meat should be charred on the outside and cooked to your desired doneness. If using beef heart, aim for medium-rare for the best texture.

6. Serve: Once cooked, remove the skewers from the grill and let them rest for a couple of minutes. Serve hot with salsa de ají and your choice of sides, such as boiled potatoes or corn.

Extra Tips

For an extra kick, consider adding a dash of lime juice to the marinade or serving the anticuchos with fresh lime wedges on the side.

If you’re using wooden skewers, soaking them in water for at least 30 minutes before grilling will prevent them from burning. Additionally, feel free to experiment with different vegetables such as zucchini or mushrooms to customize your skewers further.

Enjoy the vibrant flavors of Peru right in your own kitchen!

Papa a La Huancaina: a Cheesy Potato Classic

Papa a La Huancaina is a beloved dish hailing from Peru that showcases the country’s rich culinary heritage. This creamy, cheesy potato dish is often served as an appetizer or a side dish and is perfect for any gathering. The star ingredient, the yellow potato, is complemented by a tangy, spicy sauce made from queso fresco, yellow chili peppers, and a touch of garlic. This dish not only tantalizes the taste buds but also brings a vibrant splash of color to your table.

The origins of Papa a La Huancaina can be traced back to the Huancayo region of Peru, where it was traditionally prepared for celebratory occasions. With its simple yet flavorful components, this dish is easy to make at home and is sure to impress your family and friends. Whether you’re hosting a Peruvian-themed dinner or simply want to enjoy a taste of Peru, Papa a La Huancaina is a dish that transports you straight to the heart of the Andes.

Ingredients (serves 4-6 people):

• 6 medium yellow potatoes
• 1 cup queso fresco, crumbled
• 2 yellow chili peppers (aji amarillo)
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 clove garlic, minced
• Salt to taste
• Lettuce leaves (for serving)
• Black olives (for garnish)
• Hard-boiled eggs (for garnish, optional)

Cooking Instructions:

1. Prepare the Potatoes: Begin by washing the yellow potatoes thoroughly to remove any dirt. Place them in a large pot, cover them with water, and add a pinch of salt. Bring the water to a boil over medium heat, then reduce to a simmer. Cook the potatoes until they’re tender when pierced with a fork, about 20-25 minutes. Once cooked, drain the potatoes and let them cool slightly before peeling.
2. Make the Huancaina Sauce: While the potatoes are cooking, prepare the Huancaina sauce. In a blender, combine the crumbled queso fresco, yellow chili peppers (sliced and seeds removed), milk, vegetable oil, minced garlic, and a pinch of salt. Blend until smooth and creamy. If the sauce is too thick, you can add a little more milk to reach your desired consistency.
3. Assemble the Dish: Once the potatoes have cooled and been peeled, slice them into thick rounds. Arrange the potato slices on a platter or individual serving plates. Pour the Huancaina sauce generously over the potato slices, ensuring they’re well-coated.
4. Garnish and Serve: For presentation, place a few lettuce leaves on the side of the potatoes. Garnish the dish with black olives and slices of hard-boiled eggs if desired. Serve immediately, either warm or at room temperature.

Extra Tips:

When preparing Papa a La Huancaina, feel free to adjust the level of spiciness by adding more or fewer yellow chili peppers according to your taste preference. Additionally, using fresh queso fresco will enhance the flavor and texture of the sauce, but if you can’t find it, you can substitute it with feta cheese.

For a little extra kick, consider adding a dash of lime juice to the sauce or sprinkle some paprika on top before serving. Enjoy this delightful Peruvian classic with friends and family!

Pollo a La Brasa: Peruvian Roast Chicken

Pollo a La Brasa is a beloved Peruvian dish renowned for its juicy, flavorful chicken that’s marinated and then roasted to perfection. The secret behind its delicious taste lies in the marinade, which combines a variety of spices and ingredients that infuse the chicken with a rich depth of flavor.

Traditionally cooked over charcoal, this dish captures the essence of Peruvian culinary pride and is often served with sides like French fries and a tangy green sauce known as salsa verde.

This dish isn’t just a staple in Peruvian households but also a popular choice in restaurants around the world. It can be enjoyed at any time of the year, making it perfect for gatherings or family dinners.

The key to achieving that signature crispy skin and tender meat is in the marination process and the cooking method, which allows the flavors to meld beautifully. Here’s how to create your very own Pollo a La Brasa at home.

Ingredients (Serves 4-6)

• 1 whole chicken (about 3-4 pounds)
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 4 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 teaspoon oregano
• 1 teaspoon chili powder
• 1 teaspoon ground cinnamon
• 1 lime, juiced
• Fresh cilantro for garnish (optional)
• French fries (for serving)

Cooking Instructions

1. Prepare the Marinade: In a large bowl, combine soy sauce, olive oil, red wine vinegar, minced garlic, paprika, cumin, black pepper, salt, oregano, chili powder, ground cinnamon, and lime juice. Whisk until all ingredients are well blended.

2. Marinate the Chicken: Rinse the whole chicken under cold water and pat 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 it’s thoroughly coated.

Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.

3. Preheat the Oven: Preheat your oven to 425°F (220°C). If you have a convection oven, use that setting for even cooking and crispiness.

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

Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning.

5. Roast the Chicken: Transfer the chicken to the preheated oven. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).

If the skin begins to brown too quickly, tent the chicken with aluminum foil.

6. Let it Rest: Once cooked, remove the chicken from the oven and Let it Rest for about 10-15 minutes before carving.

This resting period helps the juices redistribute within the meat, ensuring it remains moist.

7. Serve: Carve the chicken and Serve it with French fries and garnish with fresh cilantro if desired.

Drizzle some of the leftover juices from the roasting pan over the chicken for extra flavor.

Extra Tips

For an authentic taste, consider using a charcoal grill for roasting the chicken, as it adds a smoky flavor that’s characteristic of traditional Pollo a La Brasa.

If grilling, you can use indirect heat to cook the chicken evenly while achieving that crispy skin. Additionally, adjust the spice levels in the marinade to suit your taste preferences and don’t hesitate to experiment with different herbs for a unique twist.

Enjoy your culinary journey through Peru!

Arroz Con Pollo: a Comforting Rice Dish

Arroz con Pollo, which translates to “rice with chicken,” is a beloved dish in Peruvian cuisine, celebrated for its rich flavors and comforting qualities. This one-pot meal combines tender chicken with fragrant rice, vegetables, and a blend of spices that make it a favorite among families. The dish isn’t only hearty but also visually appealing, with its vibrant yellow hue from saffron or turmeric, making it an excellent choice for gatherings and special occasions.

Making Arroz con Pollo is an enjoyable experience, as it allows you to create a flavorful meal with minimal effort. The chicken is marinated to enhance its taste and then cooked alongside the rice, allowing all the ingredients to meld together beautifully. Whether you’re serving it for a family dinner or a festive celebration, this dish is sure to satisfy and impress your guests.

Ingredients (serving size: 4-6 people):

• 4 chicken thighs, bone-in and skin-on
• 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 green peas (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon saffron threads (or 1 teaspoon turmeric)
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• ¼ cup fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Marinate the Chicken: Season the chicken thighs with salt, pepper, cumin, and paprika. You can also add a squeeze of lime for extra flavor. Allow the chicken to marinate for at least 30 minutes; this step guarantees that the meat is flavorful and tender.
2. Sear the Chicken: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the marinated chicken thighs, skin side down. Sear the chicken for about 5-7 minutes on each side until golden brown. This step develops a rich flavor and locks in the juices.
3. Sauté the Vegetables: After the chicken is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion, garlic, and diced red bell pepper. Sauté for about 5 minutes or until the vegetables are softened and the onion is translucent.
4. Add Rice and Spices: Add the rice to the pot and stir it well with the sautéed vegetables. Toast the rice for about 2 minutes, allowing it to absorb the flavors. Then, add the saffron (or turmeric), and stir to combine.
5. Combine Chicken and Broth: Return the seared chicken to the pot, placing it on top of the rice. 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 20-25 minutes. This allows the rice to cook and the chicken to become tender.
6. Add Peas and Finish Cooking: After 20-25 minutes, check the rice for doneness. If the rice is almost cooked, stir in the green peas. Cover the pot again and let it simmer for an additional 5 minutes. This step guarantees that the peas are heated through without becoming mushy.
7. Rest and Serve: Once the rice and chicken are fully cooked, remove the pot from the heat and let it sit, covered, for 5-10 minutes. This resting period allows the flavors to meld together. Fluff the rice with a fork before serving and garnish with fresh cilantro. Serve with lime wedges on the side.

Extra Tips: For an even richer flavor, consider adding a splash of white wine to the vegetable sauté before adding the rice. You can also customize the dish by incorporating other vegetables such as carrots or corn, depending on your preference. If you prefer a spicier kick, feel free to add some diced jalapeño or a pinch of cayenne pepper during the cooking process. Remember to adjust the seasoning to your liking as flavors can vary with the ingredients used. Enjoy your Arroz con Pollo with a revitalizing salad or avocado slices for a complete meal!

Tacu Tacu: A Hearty Bean and Rice Medley

Tacu Tacu is a traditional Peruvian dish that beautifully combines rice and beans into a deliciously hearty meal. This recipe originated from Afro-Peruvian culinary traditions and is a wonderful way to use leftover rice and beans. The dish is typically served with a protein, such as fried eggs, grilled steak, or chicken, and is often accompanied by a tangy salsa or aji sauce. The result is a comforting and satisfying meal that’s both nutritious and flavorful.

Making Tacu Tacu is a simple process that involves cooking the beans and rice together, forming them into a patty, and then frying until golden and crispy. The unique texture and flavor of this dish come from the caramelization that occurs while frying, giving it a delightful crunch on the outside and a soft, flavorful inside. Tacu Tacu isn’t only a fantastic way to enjoy the staples of rice and beans but also a versatile dish that can be customized with various toppings and side dishes.

Ingredients (Serves 4-6)

• 2 cups cooked rice (preferably day-old)
• 2 cups cooked canary beans (or any white beans)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)
• Aji sauce or salsa for serving (optional)

Cooking Instructions

1. Prepare the Bean Mixture: In a large skillet, heat one tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 4-5 minutes. Stir in the minced garlic and sauté for another minute, until fragrant.
2. Combine Beans and Rice: In a large mixing bowl, combine the cooked rice and canary beans. Add the sautéed onion and garlic mixture, cumin, paprika, salt, and pepper. Mix well until all ingredients are thoroughly combined.
3. Form the Tacu Tacu: Using your hands, form the mixture into patties or a single large cake, depending on your preference. If you choose to make individual patties, verify they’re about 1 inch thick for even cooking.
4. Fry the Tacu Tacu: In the same skillet, add the remaining tablespoon of vegetable oil and heat over medium-high heat. Once the oil is hot, carefully place the patties in the skillet. Fry for about 4-5 minutes on each side, or until they’re golden brown and crispy. If you made a large cake, you may need to cook it longer on each side.
5. Serve: Once cooked, remove the Tacu Tacu from the skillet and let it drain on paper towels. Serve hot, garnished with fresh cilantro or parsley, and alongside aji sauce or salsa for a flavorful kick.

Extra Tips

For an added depth of flavor, consider mixing in some cooked chorizo or diced ham to the bean and rice mixture before forming the patties.

Additionally, if you have leftover Tacu Tacu, it can be stored in the refrigerator and reheated the next day – it tastes even better!

Experiment with different spices or herbs to personalize the flavor to your liking, and don’t hesitate to serve it with a fried egg on top for a delightful brunch option.

Seco De Cordero: Savory Lamb Stew

Seco De Cordero is a traditional Peruvian dish that showcases the rich flavors and vibrant ingredients of the region. This savory lamb stew is often infused with various herbs, spices, and a touch of beer or chicha, a fermented corn beverage, giving it a unique depth of flavor.

The dish is typically served with rice or potatoes, making it a hearty and satisfying meal that brings families together over a delicious shared experience. Whether you’re exploring Peruvian cuisine for the first time or you wish to recreate a beloved favorite, Seco De Cordero is sure to impress.

To create this delightful dish, you’ll need to gather aromatic ingredients that are staples in Peruvian cooking. The combination of cilantro, garlic, and spices works harmoniously with the tender lamb, creating a stew that’s both comforting and flavorful.

With patience and attention to detail, you can prepare this dish for 4-6 people, making it perfect for a family dinner or a gathering with friends.

Ingredients (Serves 4-6):

• 2 lbs lamb, cut into chunks
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 cups fresh cilantro, chopped
• 1 cup beer or chicha
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 red bell pepper, chopped
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp black pepper
• Salt to taste
• 3 tablespoons vegetable oil
• 2 cups beef or vegetable broth
• Optional: lime wedges for serving

Cooking Instructions:

1. Marinate the Lamb: In a large bowl, combine the lamb chunks with half of the chopped cilantro, minced garlic, cumin, paprika, black pepper, and a pinch of salt. Let it marinate for at least 30 minutes to allow the flavors to meld.
2. Brown the Lamb: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the marinated lamb in batches to avoid overcrowding. Sear the meat until it’s browned on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
3. Sauté the Aromatics: In the same pot, add the chopped onion and red bell pepper. Sauté for about 5 minutes or until the onions are translucent. Stir in the remaining minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Deglaze with Beer: Pour in the beer or chicha, scraping the bottom of the pot to release any browned bits. Allow the mixture to simmer for about 2-3 minutes to reduce slightly.
5. Add the Lamb and Broth: Return the browned lamb to the pot. Add the beef or vegetable broth, diced potatoes, and sliced carrots. Stir to combine everything well.
6. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together. Stir occasionally and check for seasoning, adding salt as needed.
7. Finish with Cilantro: About 10 minutes before serving, stir in the remaining chopped cilantro for freshness and flavor.
8. Serve: Once cooked, serve the Seco De Cordero hot, accompanied by rice or boiled potatoes. You can also provide lime wedges for an added burst of flavor.

Extra Tips:

For an even richer flavor, consider adding a touch of aji amarillo paste or fresh aji peppers to the stew for a mild heat and a beautiful color.

If you want to make the dish ahead of time, Seco De Cordero actually tastes even better the next day, as the flavors continue to develop. Just reheat gently before serving.

Additionally, feel free to experiment with the vegetables; adding peas or corn can enhance the stew’s texture and nutrition. Enjoy your culinary journey into Peruvian cuisine!

Picarones: Sweet Potato and Pumpkin Fritters

Picarones are a traditional Peruvian dessert that captures the essence of Latin American street food. These delightful fritters are made from a mix of sweet potatoes and pumpkin, giving them a unique flavor and a soft, fluffy texture. They’re usually served drizzled with a sweet syrup made from chancaca (unrefined cane sugar) or honey, making them a delightful treat that can be enjoyed by everyone. The combination of the warm fritters and the sweet syrup creates a perfect balance that’s hard to resist.

Making picarones at home is a fun and rewarding process. The ingredients are simple and can be found in most grocery stores. The preparation involves boiling the sweet potatoes and pumpkin, mashing them, and then mixing them with flour and spices to create a batter. Once fried, they puff up beautifully and are ready to be served. Whether you’re enjoying them as a dessert or a snack, picarones are sure to impress your family and friends.

Ingredients (Serves 4-6)

• 1 cup sweet potato, peeled and chopped
• 1 cup pumpkin, peeled and chopped
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 tablespoon brown sugar
• 1/2 cup warm water (or as needed)
• Vegetable oil (for frying)

Cooking Instructions

1. Boil the Sweet Potato and Pumpkin: In a large pot, bring water to a boil and add the chopped sweet potato and pumpkin. Cook for about 15-20 minutes or until both are tender. Drain and let them cool slightly.
2. Mash the Vegetables: In a large mixing bowl, mash the cooked sweet potato and pumpkin together until smooth. Make sure there are no lumps for a better texture in the fritters.
3. Prepare the Batter: Add the all-purpose flour, baking powder, cinnamon, nutmeg, salt, and brown sugar to the mashed mixture. Gradually add warm water to the mixture, stirring until a thick but pourable batter forms. The consistency should be similar to pancake batter.
4. Heat the Oil: In a deep frying pan or pot, heat about 2 inches of vegetable oil over medium heat. You can test if the oil is hot enough by dropping a small amount of batter into it; if it bubbles and rises to the surface, the oil is ready.
5. Fry the Picarones: Using a spoon or your hands, scoop a portion of the batter and carefully drop it into the hot oil. Fry the fritters in batches, making sure not to overcrowd the pan. Cook each side for about 3-4 minutes or until golden brown.
6. Drain and Serve: Once cooked, remove the picarones from the oil and place them on a plate lined with paper towels to absorb excess oil. Serve warm with a drizzle of syrup or honey on top.

Extra Tips

When making picarones, verify that your sweet potato and pumpkin are well-cooked for the best texture. If the batter is too thick, add a little more warm water to achieve the desired consistency.

For a twist, you can try adding a splash of vanilla extract to the batter for extra flavor. Finally, serve them immediately after frying for the best taste, as they’re most enjoyable when they’re warm and fresh. Enjoy your homemade picarones with family and friends!