Peruvian Recipes & Cookbooks

How to Cook dishes from Peru

• Aji de gallina - Thin strips of chicken in a spicy yellow sauce made from yellow chilis with bread, cheese, milk and walnuts.
  
  
• Anticuchos - Meat marinated in vinegar and spices, skewered and then grilled. A boiled potato is often placed on the end of the skewer. Anticuchos are a popular street food, and are often made from beef heart (anticuchos de corazon).
  
  
• Arroz con pollo - Rice with chicken.
  
  
• Arroz tapado - Seasoned ground beef with onions, chopped boiled-egg, raisins and olives. The beef is packed into a bowl with rice, and the bowl placed upside on a plate and then removed, leaving a tightly packed combination of the rice and meat.
  
  
• Carapulcra - A stew made from chicken and pork, dried potatoes, red chilis, peanuts and chumin.
  
  
• Cau cau - A tripe stew with rice. THere are several different varieties.
  
  
• Causa - A dumpling made from mashed yellow potato. Other ingredients such as avocado, chicken, shellfish or tuna may be added when making the dumpling.
  
  
• Ceviche - A citrus-marinated seafood salad made from raw fish with sliced onions, with lemon juice, lime or bitter orange (naranja agria).
  
  
• Chicharrones - Deep-fried salted pork.
  
  
• Chupe de camarones - A soup made from shrimp, potatoes, milk and chili pepper.
  
  
• Copus - Fried ripe bananas and sweet potatoes with chicken, goat meat, mutton or turkey. It is cooked in an oven in the ground which is covered with blankets.
  
  
• Empanadas Peruanas - Pies with beef, cheese, chicken or vegetablers, often also containing hard-boiled eggs and raisins.
  
  
• Escabeche criollo - Pickled fish.
  
  
• Guinea pig - Guinea pigs have been domesticated and eaten by in the Andes for several thousand years. They can be prepared many different ways including in casseroles, broiled (asado), fried (chactado or frito), roasted (al horno), or as a soup (sopa or locro de cuy).
  
  
• Lomo saltado - Marinated steak, vegetables and fried potatoes, served over white rice.
  
  
• Lima bean salad - Boiled butter beans (pallares) with onions, tomatoes and green chili (cji) with lime juice, vinegar, oil and salt.
  
  
• Papa rellena - Mashed potatoes stuffed with ground meat and spices, and then deep-fried.
  
  
• Papas a la Huancaína - Sliced potatoes on a bed of lettuce with olives and spicy cheese sauce.
  
  
• Pachamanca - Pachamanca is one of the most famous dishes from Peru. Meat (chicken, guinea pig, lamb, mutton or pork) is marinated in spices, with vegetables (cassava, corn, lima beans, potatoes, sweet potatoes, etc.), and then baked with hot stones in an earthen oven (huatia).
  
  
• Rocoto relleno - Rocotos are very hot spicy chilis that are native to Peru. This dish is made by stuffing them with spiced beef or pork, onions, egg white, olives and onions, covering them with cheese and milk, and then cooking in an oven.
  
  
• Sancochado - A stew made from beef, cassava, sweet potatoes and other vegetables.
  
  
• Shambar - A soup made from several meats (beef, chicken, ham, and pork skin) with chickpeas, fava beans, green peas, and wheat grains, seasoned with a variety of spices.
  
  
• Tamales - Boiled corn with meat or cheese, wrapped in a banana leaf.

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