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.
Pork marinated with concho de chicha (corn beer sediment) and spices, apples and bananaa cooked in a pot.
Aguadito de mariscos
Rice stew with vegetables with shellfish added also some shrimp.
Ají de gallina
A chicken stew made with cream, cheese, aji (hot pepper), and peanuts.
Aji de langostinos
Prawns in a bread crumb and aji amarillo (hot pepper) sauce, green pepper too.
Grilled brochettes of beef heart, macerated in vinegar and aji panca (hot pepper).
Apanado de alpaca
Breaded alpaca meat, served with rice, potatoes, and salad.
Arroz con pato a la Limeña
Like Arroz con pato a la Chiclayana but the salad contains mashed avocado, carrot, mayonnaise, and other ingredients.
Arroz con pato a la Chiclayana
Tender duck meat cooked in black beer and cilantro.
Asado de picuro
Roasted meat of tasty Amazonian rodent.
Asado de venado
Roast deer meat with rice and green banana.
Asado de zamaño, cutpe and sakino
Roasted pork, Guinea pig, and peccary.
Chopped pork, mixed with garlic and spices, bound with egg and flour; this is boiled and wrapped in achira leaves like a tamale.
Cabrito con frijoles
Stew of tender baby goat meat marinated in chicha de jora (fermented corn liquor whose origins date back to a time before the Incas) and vinegar accompanied with beans served with fried onions and garlic.
Caldo de bolas
Stuffed banana balls
Caldo de cabeza
Ram head soup prepared with mint and aji peppers.
Caldo de carachama
Thick soup made of carachama fish, with bananas and cilantro (coriander).
Made with fresh corn, it can be either salty or sweet with raisins.
Wheat soup with beans, bacon, beef, and mint.
Fire roasted fish wrapped in banana leaves.
Patasca moqueguana o caldo de mondongo
Soup made with cow innards, corn, and mint.
A soup made with beef, pigs feet, wheat, yellow potato, squash, starch, and garlic.
Soup with lamb, beef, and ram jerky.
Ram head soup, cooked with mint and the feet and stomach or innards of the ram; it is served with boiled potato and/or hominy.
Pepian de Cuy
Stew made with Guinea pig meat, peanuts, and spices.
Pepián de pava
Turkey stew with rice, tender blended corn, cilantro (coriander), and chilli pepper.
Pescado a la chorrillana
Fried fish in a tomato, onion, and white wine salsa.
Pescado a la trujillana
Steamed fish with an egg and onion sauce.
Pescado a lo macho
Fried fish in a shellfish sauce with aji (hot pepper) and garlic.
Pesque de quinoa
Mashed quinoa seasoned with milk and cheese.
Picadillo de paiche
Strips of dried and salted paiche fish meat served with onions, tomatoes, and aji (hot pepper).
Picante a la tacneña
A stew made with cow stomach, cows feet, beef jerky, onions, and oregano.
Picante de cuy Huanuqueño
Guinea pig stew cooked in a peanut and an aji panca (hot pepper) sauce.
Picante de cuy
Barbecued guinea pig stew, seasoned with aji Colorado or amarillo (hot peppers). There is an old variation called jaka cashqui or guinea pig broth.
Picante de mariscos
A stew made with mashed potatoes and aji Colorado (hot pepper), pieces of shellfish (limpets, surf clams) and sea weed (cochayuyo).
Picante de Pallares
Spicy butter beans with milk, eggs and fresh cheese.
Picante de papa con cuy frito
Cooked Guinea pig stew in a peanut and aji panca (hot pepper) sauce accompanied with potatoes.
Potato stew with peanuts, blended and toasted, seasoned with aji panca (hot pepper) and fried pork rinds. It is served with rice and salad.
Made with cabbage, fruit, chickpeas, sweet potatoes and yucca. It is usually prepared at Carnival.
Boiled beans with mote sancochado (individual grains of corn boiled with cilantro).
Toasted and blended barley soup with aromatic herbs, potatoes, peas, eggs, and milk.
An appetizer made with cachipa or fresh cheese, crumbled and mixed with aji (a hot pepper), rocoto (a hot pepper), milk, oil and diced onions. It is served on a bed of potatoes.
Rocoto (hot pepper) without veins stuffed with chopped beef, eggs, peas, carrots, cheese, milk, and potatoes.
Beef stew with beans, potatoes, rice, and cabbage.
Boiled beef with corn, sweet potato, carrots, cabbage, yucca, and potatoes.
Sango de plátano verde
Made from black scallops and green bananas.
Mashed corn and peanut filled with pork, wrapped in banana leaves.
Soup of fresh corn, lima beans, dry aji Amarillo (yellow hot pepper), and huacatay (native herb).
Seco de cabrito con frijoles
Stew made of tender baby goat meat marinated in chicha de jora (a fermented corn liquor whose origin dates back to the time before the Incas) and served with beans seasoned with fried onions and garlic.
Seco de chabelo
Beef jerky or dried beef stew with sweetened bananas.
Soup made with wheat, pork rinds, smoked ham, assorted beans, and green onions. It is served with toasted corn (cancha) and is made only on Mondays.
A salad of fresh cheese, lima beans, onions, olives, tomatoes, and rocoto.
Turkey and/or chicken soup with moistened bread, potato, milk, and cheese.
Sudado de machas
Stew made with onions, tomato, aji (hot pepper), surf clam, white wine and vinegar. It is served with boiled potatoes.
Tacacho con cecina
Crushed bananas mixed with lard then baked or fried. It is served with dry meat.
A dish of mashed and kneaded green, roasted bananas with fried pork rinds. Generally, it is combined with cecina.
Mixture of beans and rice, fried, and topped with breaded and pan-fried steak and an onion salsa.
Homemade noodles served with a stew (chicken, beef, or lamb) and kapchi of chuño (dehydrated potatoes).
Mashed corn filled with beef wrapped in banana leaves.
Mashed corn filled with beef, wrapped in banana leaves, and steamed..
Stew with a base of peas, pumpkin, quinua, lima beans, and dehydrated potato, seasoned with aji (hot pepper), garlic, fresh cheese, milk and eggs.
Concentrated broth made from fish and cilantro (coriander).
Tortilla de raya
Egg tortilla made with dehydrated and re-hydrated ray meat.
Ram head soup, rice, potatoes and dehydrated potatoes. It is garnished with mint and aji (hot pepper).
Yaku chupe or sopa verde
Soup made with potatoes, cheese, eggs, and aromatic herbs.
Alfajor de Penco
Arroz con leche
Churros con manjarblanco
Dulce de Mamey
Dulce de papaya
Dulce o compota de Camote
King Kong Lambayecano
Machacado de Membrillo
Mazamorra de Cochino (tambien conocida como Mazamorra de maiz)
Picarones is a Peruvian dessert that originated in the colonial period. Its principal ingredients are squash and sweet potato. It is served in a doughnut form and covered with syrup, made from chancaca (solidified molasses).
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.
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.
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.
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