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.

Adobo de Chancho Arequipeño – Peruvian Pork Adobo Arequipa style

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.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/meat/pork/adobo-de-chancho-arequipeno-peruvian-pork-adobo-arequipa-style/

Amazonian Cuisine

Amazonian cuisine includes the foods and preparation methods of various peoples in the Amazon jungle of South America, including the dishes they have popularised among neighbours.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/cuisine-of-the-americas/south-american-cuisine/peruvian-cuisine/amazonian-cuisine/

Arroz de Chaufa – Cantonese-Peruvian Style Fried Rice

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.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/rice-and-grains/arroz-de-chaufa-cantonese-peruvian-style-fried-rice/

Caldo Verde – Green Soup

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.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/vegetables/potato/caldo-verde-portuguese-green-soup/

Chifa

Chifa is a term used in Peru to refer to Chinese cooking, in which Peruvian and Chinese ingredients are fused to Cantonese culinary tradition.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/cuisine-of-the-americas/south-american-cuisine/peruvian-cuisine/chifa/

Choripán – Grilled Chorizo Sandwich

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.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/sandwiches-and-wraps/choripan-grilled-chorizo-sandwich/

Ensalada de Pallares – Lima Bean Salad

This lima bean salad is like a Peruvian version of succotash. Lima bean salad is often served with ceviche, and it makes a wonderful picnic salad. As the flavours tend to intensify and improve overnight, it’s perfect for making ahead.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/legume-dishes/ensalada-de-pallares-lima-bean-salad/

Humitas

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.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/snacks/humitas/

Lomo Saltado – Peruvian Beef Stir Fry

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.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/meat/beef/lomo-saltado-peruvian-beef-stir-fry/

Papas a la Huancaina – Peruvian Potatoes with Spicy Cream Sauce

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.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/vegetables/potato/papas-a-la-huancaina-peruvian-potatoes-with-spicy-cream-sauce/

Papas Rellenas – Stuffed Potatoes

Papa rellenas are delicious comfort or street food, similar to mashed potato pancakes, but with a surprise of spiced beef mince in the centre. Papa rellenas are also an excellent recipe for using up leftover mashed potatoes.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/vegetables/potato/papas-rellenas-stuffed-potatoes/

Parihuela – Peruvian Seafood Soup

Spicy, fragrant and loaded with seafood, Parihuela is Peru’s version of bouillabaisse. Don’t be tempted to omit the Peruvian chillies and paste from the recipe as they lend unique and extremely fruity flavours to the base of the soup.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/seafood/mussels/parihuela-peruvian-seafood-soup/

Peruvian Cuisine

Many traditional foods—such as quinoa, kiwicha, 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.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/cuisine-of-the-americas/south-american-cuisine/peruvian-cuisine/about-peruvian-cuisine/

Peruvian Dishes

This is a list of notable dishes found in Peruvian cuisine with images, brief excerpts, and links to the recipes

Continue reading »

Permanent link to this article: http://aussietaste.recipes/lists/list-of-peruvian-dishes/

Pollo a la Braza Peruano – Peruvian-style Roast Chicken

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.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/chicken/pollo-a-la-braza-peruano-peruvian-style-roast-chicken/

Salsa a la Huancaína – Spicy Cheese Sauce

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.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/condiment/sauce-2/salsa-a-la-huancaina-spicy-cheese-sauce/

Salsa Criolla – Peruvian Onion Pepper and Lime Salsa

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

Continue reading »

Permanent link to this article: http://aussietaste.recipes/cuisine-of-the-americas/south-american-cuisine/peruvian-cuisine/salsa-criolla-peruvian-onion-pepper-and-lime-salsa/

Salsa de Ocopa – Ocopa Sauce

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.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/condiment/sauce-2/salsa-de-ocopa-ocopa-sauce/

Suspiro de Limeña – Peruvian Caramel and Liqueur Meringue

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.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/dessert/suspiro-de-limena-peruvian-caramel-and-liqueur-meringue/

Tortas Fritas – Fry Bread

Tortas fritas are quick to make and a great treat for weekend mornings as well. In Argentina and Uruguay, tortas fritas are often served with dulce de leche or jam. They are normally fried in lard, but you can substitute vegetable shortening.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/bread/tortas-fritas-argentinian-and-uruguayan-fry-bread/