12 Vibrant Authentic Peruvian Recipes That Celebrate True Tradition

Exploring the culinary gems of Peru always brings a sense of joy and connection to its rich traditions. Each dish, from the vibrant ceviche to the comforting aji de gallina, offers a taste of history and culture. As I share these 12 authentic recipes, I hope you find inspiration in the flavors that celebrate this incredible country. Let’s discover the heart of Peruvian cooking together. You might just find a new favorite dish to cherish.

Ceviche

Ceviche is a quintessential Peruvian dish that showcases the country’s rich culinary heritage. This revitalizing seafood delicacy is made with fresh fish marinated in citrus juices, typically lime or lemon, which “cooks” the fish without heat. The dish is often enhanced with aromatic ingredients such as onions, cilantro, and chili peppers, creating a vibrant and zesty flavor profile that’s both invigorating and satisfying.

Ceviche isn’t just a dish; it’s a cultural experience that embodies the spirit of Peru. This dish is traditionally served with sides like sweet potatoes, corn, or avocado, making it a complete meal. Perfect for warm weather or as an appetizer for gatherings, ceviche is celebrated for its simplicity and freshness. Whether you’re enjoying it at a seaside restaurant in Peru or preparing it at home, each bite transports you to coastal shores, making it a favorite among seafood lovers.

Ingredients (Serves 4-6)

• 1 pound of fresh white fish (such as tilapia or sea bass), diced into small cubes
• 1 cup of freshly squeezed lime juice
• 1 small red onion, thinly sliced
• 1-2 fresh chili peppers (like ají amarillo or jalapeño), finely chopped
• 1 cup of fresh cilantro, chopped
• Salt to taste
• 1-2 sweet potatoes, boiled and sliced (for serving)
• 1 cup of corn kernels (for serving)
• Optional: avocado slices (for serving)

Cooking Instructions

1. Prepare the Fish: Start by selecting the freshest fish available. Rinse the fish under cold water and pat it dry with paper towels. Dice the fish into small cubes, about 1/2-inch in size, to guarantee even marination. Place the diced fish into a glass or ceramic bowl—it’s important to avoid metal as it can react with the lime juice.
2. Marinate the Fish: Pour the freshly squeezed lime juice over the diced fish, guaranteeing that all pieces are well-coated. The acidity of the lime juice will “cook” the fish, so let it marinate in the refrigerator for about 15-20 minutes. You’ll know the fish is ready when it turns opaque and firm to the touch.
3. Add Aromatics: After the fish has marinated, gently mix in the thinly sliced red onion, chopped chili peppers, and fresh cilantro. Stir carefully to combine all ingredients without breaking the fish pieces. Season with salt to taste, adjusting according to your preference.
4. Serve the Ceviche: Prepare your serving plates by adding slices of boiled sweet potatoes and a scoop of corn kernels on the side. Spoon the ceviche mixture onto the plates, ensuring a good distribution of fish and vegetables. For an extra touch, you can add some slices of avocado on top.
5. Garnish and Enjoy: Optionally, garnish the ceviche with a few extra cilantro leaves or additional chili for heat. Serve immediately while everything is fresh to enjoy the best flavors and textures.

Extra Tips

When making ceviche, the quality of the fish is paramount—opt for sushi-grade fish if possible, as it guarantees freshness and safety. Additionally, adjusting the marination time can change the texture; shorter marination yields a more tender fish, while longer marination results in a firmer texture.

Experiment with different types of fish and add-ins like mango or cucumber for a unique twist. Always serve ceviche immediately to enjoy its vibrant flavors at their peak!

Lomo Saltado

Lomo Saltado is a classic Peruvian dish that beautifully blends the culinary traditions of Peru with Asian influences, particularly from Chinese immigrants who brought stir-frying techniques to the country. This savory and satisfying dish combines marinated strips of beef with onions, tomatoes, and a hint of spice, all served over a bed of fluffy rice and crispy French fries.

The vibrant flavors and colorful presentation make Lomo Saltado a favorite among locals and visitors alike, embodying the essence of Peru’s diverse cuisine.

The origins of Lomo Saltado can be traced back to the late 19th century, where it emerged as a result of the fusion of Chinese and Peruvian culinary practices. The dish isn’t only delicious but also a reflection of the rich cultural heritage of Peru.

Whether served at a family gathering or a fine dining establishment, Lomo Saltado is sure to impress with its unique combination of flavors and textures. Now let’s explore how to prepare this delightful dish at home.

Ingredients (Serves 4-6):

• 1.5 lbs (700g) of beef sirloin, thinly sliced
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon vegetable oil
• 1 medium onion, sliced
• 2 medium tomatoes, cut into wedges
• 1-2 jalapeño peppers, sliced (optional)
• 2 cloves garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• Fresh cilantro, chopped (for garnish)
• 4 cups cooked white rice
• 3 cups French fries (cooked)

Cooking Instructions:

1. Marinate the Beef: In a mixing bowl, combine the sliced beef with soy sauce, red wine vinegar, cumin, salt, and black pepper. Mix well and let it marinate for at least 15-30 minutes. This step enhances the flavor of the beef and tenderizes it.
2. Cook the Beef: Heat the vegetable oil in a large skillet or wok over high heat. Once hot, add the marinated beef in a single layer, allowing it to sear for about 2-3 minutes without stirring. This creates a nice crust on the meat.
3. Add Aromatics: After the beef has seared, add the minced garlic, sliced onions, and jalapeño peppers (if using) to the skillet. Stir-fry everything together for about 2-3 minutes until the onions become translucent.
4. Incorporate Tomatoes: Gently fold in the tomato wedges and cook for another 2 minutes. The tomatoes should soften slightly while still retaining their shape, adding freshness to the dish.
5. Combine and Serve: Remove the skillet from heat and serve the stir-fried beef and vegetables over a bed of cooked rice. Top with crispy French fries and garnish with fresh cilantro.
6. Final Touch: Drizzle a touch of additional soy sauce or vinegar over the top if desired for extra flavor.

Extra Tips:

For a truly authentic Lomo Saltado experience, consider using fresh, high-quality ingredients, particularly for the beef. If you prefer a little more heat, feel free to adjust the amount of jalapeño or add a dash of hot sauce to the dish.

Additionally, you can experiment with different types of potatoes for the fries; sweet potatoes add a delicious twist. Finally, serving the dish immediately after cooking guarantees the best texture and flavor, as the beef remains tender and the fries stay crispy. Enjoy your culinary adventure into Peru!

Aji De Gallina

Aji De Gallina is a classic Peruvian dish that showcases the country’s rich culinary heritage. This comforting chicken stew is characterized by its creamy, spicy sauce made from aji amarillo peppers, which lend both flavor and a vibrant golden color. Traditionally served with rice and boiled potatoes, Aji De Gallina is a dish that brings warmth and satisfaction to the table, making it a favorite among families and gatherings.

The dish’s history dates back to colonial times, reflecting the fusion of indigenous and Spanish influences. The combination of shredded chicken, nuts, olives, and spices results in a delightful mix of textures and flavors. Whether you’re preparing it for a special occasion or a cozy dinner at home, Aji De Gallina is sure to impress your guests and satisfy your taste buds.

Ingredients (Serves 4-6):

• 2 cups cooked, shredded chicken
• 3 cups chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2-3 aji amarillo peppers, seeds removed and chopped
• 1 cup evaporated milk
• 1/2 cup walnuts, ground
• 1/4 cup grated Parmesan cheese
• 2-3 tablespoons vegetable oil
• 3 medium potatoes, boiled and sliced
• 1/2 cup black olives, for garnish
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Prepare the Aji Amarillo Paste: In a blender, combine the chopped aji amarillo peppers with a little bit of chicken broth (about 1/2 cup) to create a smooth paste. This will be the base of your sauce, so blend it well until there are no lumps.
2. Sauté the Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Combine the Ingredients: Once the onions and garlic are well-cooked, add the aji amarillo paste to the skillet. Stir everything together and cook for about 5 minutes, allowing the flavors to meld.
4. Create the Creamy Sauce: Gradually add the evaporated milk to the skillet, stirring constantly to combine. Then, add the ground walnuts and grated Parmesan cheese. Continue cooking for another 5-10 minutes, until the sauce thickens. Season with salt and pepper to taste.
5. Add the Chicken: Gently fold in the shredded chicken into the sauce, ensuring that it’s well-coated. Let it simmer for about 5 minutes to allow the chicken to absorb the flavors.
6. Serve: On a serving platter, place slices of boiled potatoes. Spoon the Aji De Gallina mixture over the potatoes. Garnish with black olives and chopped parsley. Serve hot with rice on the side.

Extra Tips:

When preparing Aji De Gallina, it’s essential to balance the spice level according to your taste. If you prefer it milder, you can reduce the amount of aji amarillo peppers or use a blend of other milder peppers.

Additionally, for a more authentic flavor, consider using leftover rotisserie chicken; this adds depth and saves time. Ultimately, remember to serve the dish immediately after cooking, as the creaminess tends to thicken as it cools. Enjoy your culinary journey into Peruvian cuisine!

Anticuchos

Anticuchos are a beloved Peruvian street food that showcase the rich culinary traditions of the country. Traditionally made with beef heart, these skewers are marinated in a variety of spices and vinegar, giving them a bold flavor that’s both savory and slightly tangy. While beef heart is the classic choice, you can also use chicken, pork, or even vegetables if you prefer. The skewering and grilling method makes them perfect for outdoor gatherings or quick weeknight dinners.

Served with a side of boiled potatoes and a spicy sauce called “aji,” anticuchos are more than just a meal; they’re a cultural experience that brings people together. Whether enjoyed at a bustling market or in the comfort of your home, these skewers are sure to impress with their unique flavors and enticing aroma. Follow this recipe to create authentic anticuchos that will transport you straight to the streets of Peru.

Ingredients (Serves 4-6)

• 1 pound beef heart (or substitute with chicken, pork, or vegetables)
• 1/2 cup red wine vinegar
• 3 tablespoons aji panca paste (or substitute with chili paste)
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• Skewers (soaked in water if using wooden ones)
• Boiled potatoes (for serving)
• Aji sauce (for serving)

Cooking Instructions

1. Prepare the Beef Heart: Begin by cleaning the beef heart thoroughly. Remove any excess fat and membranes, then cut it into bite-sized pieces (about 1-inch cubes). If you’re using chicken or pork, cut them into similar-sized pieces. This guarantees even cooking.
2. Make the Marinade: In a large bowl, combine the red wine vinegar, aji panca paste, minced garlic, cumin, oregano, black pepper, salt, and vegetable oil. Mix well until all ingredients are fully incorporated. This marinade will infuse the meat with rich flavors.
3. Marinate the Meat: Add the cubed beef heart (or your chosen protein) to the marinade and mix until all pieces are well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or ideally overnight. This allows the meat to absorb the flavors deeply.
4. Prepare the Skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning. This step is crucial for achieving the perfect grill marks without the skewers catching fire.
5. Skewer the Meat: Once the marinating time is up, take the pieces of meat and thread them onto the skewers. Alternate with pieces of onion or bell pepper if desired for added flavor and color.
6. Grill the Anticuchos: Preheat your grill or grill pan over medium-high heat. Place the skewers on the grill, cooking for about 4-5 minutes on each side or until the meat is cooked through and has a nice char. Baste with any remaining marinade for extra flavor while grilling.
7. Serve: Once cooked, remove the skewers from the grill and let them rest for a few minutes. Serve the anticuchos hot with boiled potatoes and aji sauce on the side for dipping.

Extra Tips

When preparing anticuchos, feel free to get creative with your marinades or the accompanying sauces. Adding a touch of lime juice or fresh herbs can elevate the flavors even further.

If you’re looking for a more traditional experience, consider serving the anticuchos with a side of corn on the cob or a revitalizing salad. Finally, don’t hesitate to adjust the level of spice in your marinade depending on your preferences; the beauty of anticuchos is their versatility in flavor!

Causa Rellena

Causa Rellena is a celebrated Peruvian dish that showcases the vibrant flavors and colorful ingredients of the region. This dish consists of layers of mashed yellow potatoes seasoned with lime and aji amarillo, a Peruvian yellow chili pepper, which adds a unique flavor profile. The filling is typically made with shredded chicken or tuna, mixed with mayonnaise, avocado, and sometimes hard-boiled eggs, creating a delightful contrast of textures.

Causa Rellena is often served cold, making it a perfect appetizer or a light meal, especially in warmer climates. The origins of Causa Rellena trace back to the indigenous peoples of Peru, who cultivated potatoes for centuries. Today, this dish has evolved into a culinary staple, often enjoyed during celebrations or family gatherings.

The bright colors and layers make it not only delicious but also visually appealing, making it a favorite at parties and special occasions. Whether you’re exploring the flavors of Peru or simply want to impress your guests with an exotic dish, Causa Rellena is bound to be a hit.

Ingredients (Serves 4-6):

• 1 kg yellow potatoes
• 1/2 cup lime juice
• 2 tablespoons aji amarillo paste
• Salt to taste
• 1 cup cooked shredded chicken (or tuna)
• 1/2 cup mayonnaise
• 1 avocado, sliced
• 2 hard-boiled eggs, sliced (optional)
• Black olives, for garnish (optional)

Cooking Instructions:

1. Prepare the Potatoes: Begin by boiling the yellow potatoes in salted water until they’re tender, about 20-25 minutes. Once cooked, drain and let them cool slightly before peeling. This step is essential as it guarantees the base of your causa is smooth and flavorful.
2. Mash the Potatoes: In a large mixing bowl, mash the peeled potatoes until smooth. Add the lime juice, aji amarillo paste, and salt to taste. Mix thoroughly until the ingredients are well combined. The key here is to achieve a creamy texture while infusing the potatoes with the zesty flavors of lime and aji.
3. Prepare the Filling: In another bowl, combine the cooked shredded chicken (or tuna) with mayonnaise. Mix well until the chicken is evenly coated. You can also add diced avocado or chopped hard-boiled eggs for added richness and flavor. This filling is what gives the causa its delicious heartiness.
4. Assemble the Causa: Take half of the potato mixture and spread it evenly on a serving platter or into a mold to form the base layer. Gently press it down to create a solid foundation. Then, spread the chicken (or tuna) filling over the potato layer, followed by a layer of sliced avocado and hard-boiled eggs if using.
5. Top with Remaining Potatoes: Use the remaining potato mixture to cover the filling layer. Smooth it out to make it even and press it down lightly to hold everything together. You can use a spatula or the back of a spoon for this step.
6. Chill and Serve: Refrigerate the assembled causa for at least 1-2 hours to allow the flavors to meld and the dish to firm up. Before serving, garnish with black olives and additional slices of avocado if desired. Slice into portions and serve cold.

Extra Tips:

When making Causa Rellena, feel free to customize the filling according to your preferences. You can use different proteins such as shrimp or even make a vegetarian version with roasted vegetables.

For a spicier kick, consider adding more aji amarillo paste to the potato mixture or the filling. Additionally, letting the causa chill for longer enhances the flavors, so preparing it a day in advance can yield even better results. Enjoy your culinary journey into Peruvian cuisine!

Pollo a La Brasa

Pollo a La Brasa, or Peruvian grilled chicken, is a beloved dish that showcases the unique flavors of Peru. This dish is known for its marinated chicken, which is cooked over charcoal, imparting a smoky flavor that’s simply irresistible. The marinade typically includes a blend of spices, herbs, and citrus, which tenderizes the chicken and infuses it with a vibrant taste.

Often served with a side of tangy green sauce and crispy fries, Pollo a La Brasa has become a staple in Peruvian cuisine, enjoyed by locals and visitors alike.

Creating the perfect Pollo a La Brasa at home can be a delightful culinary adventure. The key lies in the marinade and the cooking technique. While traditionally cooked in a specialized rotisserie oven, you can achieve a similar flavor by using a grill or even a conventional oven. Whether you’re preparing for a family gathering or simply craving a taste of Peru, this recipe will guide you through the process of making this iconic dish.

Ingredients (Serves 4-6)

• 1 whole chicken (about 4-5 pounds)
• 1/4 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup vegetable oil
• 2 tablespoons garlic, minced
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon black pepper
• 1 tablespoon oregano
• 1 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• Juice of 2 limes
• Fresh cilantro for garnish (optional)
• Peruvian green sauce (aji verde) for serving

Cooking Instructions

1. Prepare the Marinade: In a large mixing bowl, combine the soy sauce, white vinegar, vegetable oil, minced garlic, cumin, paprika, black pepper, oregano, cayenne pepper, salt, and lime juice. Whisk together until well blended. This marinade will serve to flavor and tenderize the chicken.

2. Marinate the Chicken: Place the whole chicken in a large resealable plastic bag or a deep dish. Pour the marinade over the chicken, ensuring it’s well coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, but ideally overnight. This will allow the flavors to penetrate the meat deeply.

3. Preheat the Grill/Oven: If using a grill, preheat it to medium-high heat. If using an oven, preheat it to 425°F (220°C). This high temperature will help achieve that crispy, charred skin that Pollo a La Brasa is known for.

4. Cook the Chicken: For grilling, place the marinated chicken on the grill, breast side down, and cook for about 20-25 minutes. Flip the chicken and continue cooking for another 20-25 minutes, or until the internal temperature reaches 165°F (75°C).

For the oven, place the chicken on a roasting rack in a baking dish and roast for 1 to 1.5 hours, basting occasionally with the marinade until the chicken is golden brown and cooked through.

5. Rest and Serve: Once the chicken is cooked, remove it from the grill or oven and let it rest for about 10 minutes. This resting period helps keep the juices in the meat. Carve the chicken and serve it garnished with fresh cilantro, alongside Peruvian green sauce and crispy fries.

Extra Tips

To enhance the flavor of your Pollo a La Brasa, consider adding additional spices like coriander or even a touch of honey for sweetness in the marinade.

If grilling, using charcoal will give you the most authentic smoky flavor, but if you’re using a gas grill, adding wood chips can also help achieve that. Remember, the longer you marinate the chicken, the better the flavor will be!

Don’t forget to serve it with invigorating sides such as a simple salad or coleslaw to balance the richness of the chicken. Enjoy your culinary journey into Peru!

Quinotto

Quinotto is a delightful Peruvian dish that combines the creaminess of traditional risotto with the nutty flavor and nutritional benefits of quinoa. This dish isn’t only a fantastic way to enjoy quinoa, but it also highlights the rich culinary traditions of Peru.

The use of fresh vegetables, aromatic herbs, and a touch of cheese makes Quinotto a wholesome and satisfying meal that can be served as a main course or a side dish. This versatile recipe allows you to experiment with different vegetables or proteins based on what you have available, making it a perfect choice for a family meal or a dinner party.

Whether you’re a quinoa enthusiast or trying it for the first time, Quinotto promises to deliver a unique and flavorful dining experience that will impress your guests.

Ingredients (Serves 4-6):

• 1 cup quinoa, rinsed
• 4 cups vegetable or chicken broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Quinoa: Rinse the quinoa thoroughly under cold water in a fine-mesh strainer. This step is essential as it removes the natural coating called saponin, which can make the quinoa taste bitter.

2. Heat the Broth: In a saucepan, bring the vegetable or chicken broth to a gentle simmer. Keeping the broth warm will help the quinoa cook evenly and absorb the flavors during the cooking process.

3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 2-3 minutes until they become translucent and fragrant.

Then, add the diced carrot and red bell pepper, cooking for another 5 minutes until the vegetables are tender.

4. Add Quinoa and Broth: Stir in the rinsed quinoa and dried oregano into the skillet, allowing it to toast slightly for about 1 minute.

Then, gradually pour in the warm broth, ensuring the quinoa is fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Let it simmer for about 15-20 minutes, or until the quinoa is cooked and has absorbed most of the liquid.

5. Incorporate Remaining Vegetables: Once the quinoa is fluffy, stir in the diced zucchini and chopped spinach. Cook for an additional 5 minutes until the zucchini is tender and the spinach has wilted.

6. Finish with Cheese: Remove the skillet from heat and stir in the grated Parmesan cheese. Mix until the cheese has melted and evenly distributed throughout the quinoa. Season with salt and pepper to taste.

7. Serve and Garnish: Spoon the Quinotto into bowls and garnish with freshly chopped parsley. Enjoy your warm and delicious dish!

Extra Tips:

For an added layer of flavor, consider toasting the quinoa in the skillet for a few minutes before adding the broth. This will enhance its natural nuttiness.

Additionally, feel free to customize your Quinotto by incorporating seasonal vegetables or adding cooked chicken or shrimp for extra protein. If you prefer a creamier texture, you can also stir in a splash of cream or use a bit more cheese to achieve your desired consistency. Enjoy exploring the versatility of Quinotto!

Seco De Cordero

Seco De Cordero is a traditional Peruvian dish that embodies the rich flavors and vibrant culinary heritage of the country. This slow-cooked lamb stew is infused with a variety of aromatic herbs, spices, and the distinctive taste of cilantro, giving it a unique character that’s both hearty and comforting.

The dish is often served with rice or potatoes, making it a perfect meal for family gatherings or special occasions. With a combination of tender meat and a flavorful sauce, Seco De Cordero is bound to impress anyone who tries it.

To prepare this delightful dish, you’ll need to marinate the lamb to enhance its flavor and tenderness. The slow cooking process allows the meat to become incredibly tender while absorbing the essence of the accompanying ingredients.

It’s a dish that not only fills the belly but also warms the heart, making it a staple in many Peruvian households. Whether you’re familiar with Peruvian cuisine or trying it for the first time, Seco De Cordero is an excellent choice for a delicious and memorable meal.

Ingredients (serving size: 4-6 people)

• 2 to 3 pounds lamb shoulder or leg, cut into chunks
• 1 cup cilantro, chopped
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 large carrot, diced
• 1 bell pepper (red or green), diced
• 2 tablespoons vegetable oil
• 1 cup beef or chicken broth
• 1 cup chicha de jora (or beer as a substitute)
• 2 teaspoons cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 bay leaves
• 1 tablespoon vinegar
• 2 medium potatoes, peeled and diced (optional, for serving)

Cooking Instructions

1. Marinate the Lamb: In a bowl, combine the chunks of lamb with salt, pepper, cumin, paprika, half of the chopped cilantro, and vinegar. Mix well to guarantee the meat is evenly coated. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant, about 5 minutes. This step builds a flavor base for the stew.
3. Brown the Lamb: Add the marinated lamb to the pot, searing it on all sides until it’s browned. This step locks in the juices and enhances the meat’s flavor. Once all sides are browned, remove the lamb and set it aside.
4. Cook the Vegetables: In the same pot, add the diced carrots and bell pepper, cooking for about 3-4 minutes until they soften. Scrape up any browned bits from the bottom of the pot to incorporate the flavors into the stew.
5. Combine Ingredients: Return the browned lamb to the pot. Pour in the chicha de jora (or beer) and broth, stirring well to combine. Add the bay leaves and remaining cilantro, and bring the mixture to a gentle simmer.
6. Slow Cook the Stew: Cover the pot and reduce the heat to low. Allow the stew to simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the flavors meld together. If using potatoes, add them during the final 30 minutes of cooking.
7. Adjust Seasoning: Taste the stew and adjust the seasoning with additional salt and pepper as needed. Remove the bay leaves before serving.
8. Serve: Serve the Seco De Cordero hot, accompanied by steamed rice or boiled potatoes, and garnish with additional cilantro if desired.

Extra Tips

When preparing Seco De Cordero, consider using a good quality lamb as it greatly influences the final flavor of the stew.

If you prefer a thicker sauce, you can let it simmer uncovered for the last 20-30 minutes to allow some of the liquid to evaporate. Additionally, feel free to customize the vegetables according to your preference; adding peas or corn can enhance the dish’s texture and flavor.

Finally, for an authentic touch, serve it with a side of spicy Peruvian salsa to elevate the meal.

Tiradito

Tiradito is a traditional Peruvian dish that showcases the vibrant flavors of the country’s coastal cuisine. It’s often compared to ceviche, but while ceviche is typically marinated with onions and served with a side of sweet potatoes or corn, tiradito is distinguished by its simplicity and elegance. The fish is sliced into thin strips and dressed with a zesty marinade of lime juice and ají, a type of Peruvian chili pepper. This dish is a perfect representation of Peru’s rich culinary heritage, combining fresh seafood with bold, spicy flavors.

This dish isn’t just a meal; it’s an experience that encapsulates the essence of Peru’s coastal culture. The freshness of the fish, paired with the piquant marinade, creates a delicate balance that’s both invigorating and satisfying. Tiradito is often served as an appetizer or a light main course, making it an ideal dish for gatherings or special occasions. Whether you’re sharing it with friends or enjoying it as a personal treat, tiradito is sure to impress with its vibrant colors and exquisite taste.

Ingredients (Serves 4-6)

• 1 pound of fresh white fish fillets (such as flounder or tilapia)
• 1/2 cup of freshly squeezed lime juice
• 2-3 ají amarillo peppers (or yellow chili peppers), deseeded and chopped
• 1 tablespoon of ginger, finely grated
• 1 tablespoon of garlic, minced
• 1 tablespoon of soy sauce
• 1/4 cup of cilantro, finely chopped
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon of olive oil
• 1 cup of thinly sliced red onions
• 1 avocado, sliced (for garnish)
• Sweet potato or corn (for serving, optional)

Cooking Instructions

1. Prepare the Fish: Start by selecting the freshest fish available. Rinse the fish fillets under cold water and pat them dry with paper towels. Using a sharp knife, slice the fish into thin strips, approximately 1/4 inch thick. Arrange the strips on a serving platter.
2. Make the Marinade: In a mixing bowl, combine the freshly squeezed lime juice, chopped ají amarillo peppers, grated ginger, minced garlic, soy sauce, and a pinch of salt and black pepper. Whisk the ingredients together until well blended, creating a vibrant marinade that will enhance the flavors of the fish.
3. Marinate the Fish: Pour the marinade evenly over the sliced fish on the platter. Verify that all pieces are well-coated. Allow the fish to marinate in the refrigerator for about 10-15 minutes. This will allow the lime juice to “cook” the fish and infuse it with flavors from the ají and ginger.
4. Prepare the Onions: While the fish is marinating, take the thinly sliced red onions and soak them in cold water for about 5 minutes. This will help to mellow their sharpness. Drain the onions and set them aside.
5. Serve the Tiradito: Once the fish has marinated, remove it from the refrigerator. Arrange the marinated fish on a plate, and sprinkle the soaked red onions over the top. Drizzle with olive oil and garnish with fresh cilantro and avocado slices. Serve immediately, accompanied by sweet potatoes or corn if desired.

Extra Tips

When making tiradito, it’s essential to use the freshest fish possible, as it’s the star of the dish. If ají amarillo peppers are unavailable, you can substitute with another type of fresh chili or even red pepper flakes for heat, though the flavor will differ.

Additionally, adjusting the lime juice can help you control the acidity to your liking. Finally, don’t hesitate to experiment with garnishes like microgreens or edible flowers for an elegant presentation. Enjoy your culinary journey through Peru!

Arroz Con Pollo

Arroz Con Pollo, which translates to “rice with chicken,” is a beloved dish throughout Latin America, particularly in Peru. This hearty and flavorful one-pot meal combines tender pieces of chicken with rice, vegetables, and a variety of spices, creating a comforting and satisfying dish perfect for family gatherings or special occasions.

The vibrant yellow color of the rice, often achieved by using saffron or turmeric, adds an appealing visual element that makes it a feast for the eyes as well as the palate. This dish isn’t only delicious but also versatile, as you can customize it with different vegetables and spices according to your taste preferences.

Traditionally, Arroz Con Pollo is cooked in a single pot, allowing the chicken to infuse its flavor into the rice while ensuring that every bite is bursting with savory goodness. Whether served alongside a fresh salad or enjoyed on its own, this dish is sure to impress your guests and become a staple in your home.

Ingredients (Serves 4-6)

• 4-6 chicken thighs and drumsticks (bone-in, skin-on)
• 2 cups long-grain rice
• 4 cups chicken broth
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup frozen peas
• 2 medium carrots, diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric (for color)
• Salt and pepper to taste
• Lemon wedges (for serving)

Cooking Instructions

1. Prepare the Chicken: Start by seasoning the chicken pieces with salt, pepper, cumin, and paprika. Make sure to coat them evenly. Allow the chicken to marinate for about 20 minutes to absorb the flavors.

2. Sear the Chicken: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken pieces skin side down and sear them for about 5-7 minutes per side until they’re golden brown. This step is essential as it locks in the juices and adds depth to the flavor.

Once browned, remove the chicken from the pot and set aside.

3. Sauté the Vegetables: In the same pot, add the chopped onions, garlic, red bell pepper, and carrots. Sauté for 5-6 minutes until the vegetables are softened and the onions are translucent. Stir frequently to prevent burning.

4. Add the Rice: Stir in the long-grain rice, ensuring that it gets coated with the oil and mixes well with the sautéed vegetables. Toast the rice for about 2-3 minutes, stirring continuously, until it becomes slightly opaque.

5. Combine the Ingredients: Pour in the chicken broth and return the seared chicken to the pot. Add the turmeric and frozen peas, then stir everything to combine. Bring the mixture to a boil.

6. Simmer: Once boiling, reduce the heat to low, cover the pot with a lid, and let it Simmer for about 25-30 minutes. During this time, the rice will absorb the broth and flavors while the chicken cooks through.

7. Check for Doneness: After 30 minutes, carefully lift the lid and check if the rice is tender and has absorbed most of the liquid. If necessary, you can add a bit more broth or water and cook for an additional 5-10 minutes.

8. Garnish and Serve: Once cooked, remove the pot from heat. Let it sit covered for about 5 minutes before fluffing the rice with a fork. Garnish with fresh cilantro and serve with lemon wedges on the side for an extra burst of flavor.

Extra Tips

For an extra layer of flavor, consider adding a bay leaf or a few olives while the rice is cooking. You can also customize the dish by including other vegetables like corn or green beans, depending on your preference.

To make the dish spicier, add a pinch of cayenne pepper or a chopped jalapeño. Finally, Arroz Con Pollo is often even tastier the next day, so don’t hesitate to make a larger batch for leftovers!

Papa a La Huancaina

Papa a La Huancaina is a classic Peruvian dish that showcases the rich flavors of the Andes. This traditional appetizer consists of boiled potatoes drizzled with a creamy, spicy cheese sauce made from fresh ingredients. Originating from the Huancayo region, this dish often reflects the vibrant culinary heritage of Peru, combining the earthiness of potatoes with the zesty kick of aji amarillo peppers.

Perfect as a starter or a light meal, Papa a La Huancaina is both delicious and easy to prepare, making it a favorite among locals and visitors alike. The dish isn’t only celebrated for its taste but also for its versatility. It can be served on a bed of lettuce and garnished with hard-boiled eggs and olives, adding color and texture to the plate.

Whether you’re hosting a gathering or simply craving a taste of Peru, this dish will surely impress. The combination of flavors and the simple preparation make it an excellent choice for those looking to explore the diverse world of Peruvian cuisine.

Ingredients (for 4-6 servings):

• 6 medium-sized yellow potatoes
• 1 cup queso fresco (or feta cheese)
• 1/2 cup evaporated milk
• 2-3 aji amarillo peppers (or substitute with yellow bell peppers for less heat)
• 2 tablespoons vegetable oil
• 1 garlic clove
• 1 teaspoon lime juice
• Salt to taste
• Lettuce leaves (for serving)
• Hard-boiled eggs (for garnish)
• Black olives (for garnish)

Cooking Instructions:

1. Boil the Potatoes: Start by washing the yellow potatoes thoroughly to remove any dirt. Place them in a large pot of salted water and bring it to a boil. Cook the potatoes for about 20-25 minutes, or until they’re tender when pierced with a fork. Once cooked, drain the water and let the potatoes cool before peeling them.
2. Prepare the Huancaina Sauce: While the potatoes are cooling, it’s time to make the sauce. In a blender, combine the queso fresco, evaporated milk, aji amarillo peppers (seeded and chopped), vegetable oil, garlic, lime juice, and a pinch of salt. Blend the mixture until smooth and creamy. Adjust the seasoning to taste, adding more salt or lime juice if necessary.
3. Assemble the Dish: Once the potatoes are peeled and cooled, slice them into rounds or halves, depending on your preference. Arrange the potato slices on a platter or individual serving plates.
4. Serve with Sauce and Garnish: Generously pour the Huancaina sauce over the potatoes. For an attractive presentation, serve on a bed of lettuce leaves. Garnish the dish with slices of hard-boiled eggs and black olives for added color and flavor.
5. Enjoy: Serve the Papa a La Huancaina immediately, allowing guests to enjoy the dish warm or at room temperature.

Extra Tips: To enhance the flavor of the Huancaina sauce, consider adding a bit of fresh cilantro or parsley for a herbal note. If aji amarillo peppers are hard to find, using yellow bell peppers can be a milder alternative. Additionally, if you prefer a creamier sauce, feel free to add more evaporated milk until you reach your desired consistency.

Adjust the spice level according to your taste, and enjoy this delightful dish as part of a Peruvian feast!

Turrón De Doña Pepa

Turrón De Doña Pepa is a traditional Peruvian dessert that’s especially popular during the festivities of October, particularly with the celebration of the Lord of Miracles. This delightful treat is characterized by its soft, crumbly texture and rich flavors, making it a favorite for many.

Originating from the Chancay region, Turrón De Doña Pepa is made with a combination of simple ingredients that come together to create a unique dessert, often garnished with colorful sprinkles and served with a sweet syrup.

The preparation of Turrón De Doña Pepa can be a fun and engaging experience, especially when shared with family and friends. The process involves making a sweet dough, layering it into a cake, and then drenching it in a sweet syrup. With its vibrant presentation and delectable taste, this dish is sure to impress your guests and bring a touch of Peruvian culture to your table.

Ingredients (Serves 4-6)

• 300g all-purpose flour
• 250g butter, softened
• 200g sugar
• 4 large eggs
• 1 teaspoon baking powder
• 1 teaspoon anise extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 200g honey
• 100g powdered sugar (for dusting)
• Colorful sprinkles (for decoration)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This process is essential as it incorporates air into the mixture, which will help to create a tender texture in the final product.
2. Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition. This guarantees that each egg is fully incorporated before adding the next, leading to a smoother batter.
3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the creamed butter and sugar mixture, mixing just until combined. Be careful not to over-mix, as this can result in a denser texture.
4. Season the Mixture: Stir in the anise and vanilla extracts. These flavors are characteristic of Turrón De Doña Pepa and contribute to its unique taste.
5. Bake the Layers: Preheat your oven to 180°C (350°F). Grease a baking dish and pour in the batter, spreading it evenly. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely.
6. Prepare the Syrup: In a small saucepan, warm the honey over low heat until it becomes liquid. This syrup will be drizzled over the cake, adding sweetness and moisture.
7. Assemble the Turrón: Once the cake layers have cooled, cut them into rectangular pieces. Stack the layers on a serving platter, drenching each layer with honey syrup as you go. This helps to bind the layers together and infuse them with flavor.
8. Finish and Serve: Dust the assembled Turrón De Doña Pepa with powdered sugar and sprinkle colorful decorations on top. Allow it to sit for a few minutes before serving to let the flavors meld.

Extra Tips

When making Turrón De Doña Pepa, feel free to customize the flavor by adding chopped nuts or dried fruits to the batter for added texture and taste.

Additionally, allowing the dessert to sit for a few hours or overnight can enhance the flavors, making it a perfect make-ahead treat for gatherings. Make sure to use high-quality honey for the syrup, as it greatly impacts the final flavor of the dish.

Enjoy your cooking adventure with this delightful Peruvian dessert!