Though typical of Peruvian cuisine, Arequipa’s adobo de chancho is quite different from the other adobos in the world. The arequipeño dish is a soupy pork stew, slow-simmered with chicha de jora, chilli, garlic, onions, oregano, and cumin.
Peruvian Cuisine and Recipes
Peruvian cuisine reflects local practices and ingredients—including influences from indigenous peoples and cuisines brought in with immigrants such as Spanish cuisine, Chinese cuisine, Italian cuisine, West African cuisine, and Japanese cuisine. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The three traditional staples of Peruvian cuisine are corn, potatoes, and chilli peppers. Staples brought by the Spanish include rice, wheat and meats (beef, pork and chicken). Many traditional foods—such as quinoa, kaniwa, some varieties of chilli peppers, and several roots and tubers have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques.
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Chaufa rice is one of the main Chifa dishes, the delicious result of mixing Peruvian and Chinese cuisine. There are many combinations for chaufa rice and this recipe is for one of the more traditional dishes.
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The basic ingredients for caldo verde are potatoes, onions and kale (some recipes call for collard greens instead). Common additional ingredients are garlic, salt, and olive oil. Some recipes add meat, such as ham hock, making it similar to Italo-American wedding soup. The soup is often accompanied by slices of chouriço or linguiça, or with Portuguese broa cornbread for dipping.
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Chorípan is the clever hybrid name for one of the most popular South American sandwiches. It’s a sandwich of chorizo sausage on a crusty bread roll (chor for chorizo y pan for bread). Choripan is a popular street food that is best straight off the barbecue.
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Humitas are an early, pre-Hispanic food that is still popular today. They are similar to Mexican tamales. Fresh corn is ground and mixed with salt and lard (and seasoning and cheese in this case), and the mixture is wrapped in corn husks and steamed. Serve them with salsa criolla.
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Lomo Saltado is a popular Peruvian dish and symbolises like no other the fusion of Peruvian ingredients with Asian techniques of preparing food. Mixed with French fries and served with rice. Lomo Saltado can be found in simple restaurants and up-scale places alike.
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Papa a la Huancaína is dish of sliced potatoes covered in a spicy cheese sauce that is typically served cold, as a first course or luncheon dish. If you prefer a spicier sauce, add a chilli pepper. Because it is served cold Papa a la Huancaina is a favourite food of Peruvians to take on picnics and trips.
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Served with a garden salad and fries this delightfully tender marinated chicken is a winner in summer or winter. Make sure to allow it to marinate overnight to get full benefit of the flavours.
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Salsa a la Huancaína (Huancaína sauce) is typically served over cold sliced potatoes in the well-known Peruvian dish Papas a la Huancaína. Made with aji amarillo peppers, it is a versatile sauce that goes with many dishes and flavours. Serve it as a dipping sauce for bite-size boiled potatoes or raw vegetables. You can adjust the spiciness by using fewer or more yellow chilli peppers.
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It’s up to you how hot this salsa will be: you can follow the recipe word for word, or make it milder, by substituting the Aji Amarillo with capsicums. Make it colourful so it is visually appealing and keep the onion crunchy to fully enjoy its texture and awaken all your senses
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Originated in southern Peru in the Arequipa province, Salsa Ocopa is similar in texture to Salsa Huancaina and traditionally as well served with boiled potatoes. But its flavour is very different. The main ingredient of Salsa Ocopa is the herb Huacatay (Peruvian black mint) which gives the sauce a really unique delicious taste. Other ingredients include fresh white cheese (queso fresco), onions, aji amarillo (Peruvian yellow chilli) and milk.
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The dessert is based around manjar blanco, the Peruvian name for what is known as dulce de leche elsewhere in South America, itself coming from blancmange, a dish from the Middle Ages. Blancmange came to Peru from Spain.
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