Peru has amazing cuisine, one that has evolved from both local and immigrant traditions. Foods that were prepared by ancient civilizations are still enjoyed today, while typical Peruvian dishes also benefit from European, African, and Asian influences. Peruvian cuisine is recognized around the world as one of the best in South America. Try it and see for yourself. Here is a list of Peruvian food for you!
Though other countries may claim their own variations with shrimp, octopus, scallops, tomatoes, and even tostada chips, Peru started this cold-“cooked” fish craze with only five simple ingredients: sea bass (Corvina) marinated for just minutes in lime juice, onion, salt and, of course, hot chiles. The tenderness of super-fresh fish is heightened by crisp onion, and sides of starchy boiled corn and creamy sweet potato (camote) to balance out the texture of the dish.
Lomo Saltado (Stir Fried Beef)
Juicy strips of soy-marinated beef (or alpaca), onions, tomatoes, aji chilies, and other spices are stir-fried until the beef is just cooked and the tomatoes and onions start to form a robust, meaty gravy. It’s then served with two starches, a happy mix of East and West: a mound of rice and french fries (often tossed with the meat). The crowd-pleasing dish is found nearly everywhere across Peru and is equally popular in Peruvian restaurants abroad.
Aji de Gallina (Creamy Chicken)
Shredded chicken bathes in a thick sauce made with cream, ground walnuts, cheese, and aji Amarillo. The sauce is mild but piquant, the aji’s fruity, moderately hot bite softened by the nutty, creamy sauce to a comfortable warmth. The dish reflects Peru’s love of sauces thickened with chilies, cheese, cream, or even bread, drenched over and often cooked with meats and vegetables.
Papas a la Huancaina (Potatoes in Spicy Cheese Sauce)
A yellow sauce over yellow potatoes topped with yellow-yolked hard-boiled eggs. This homely sauce packs a complex, slow-building burn, at once brightened by the queso fresco, lime, and salty cracker, and tamed by the earthy potato and cooling egg. Usually served as a side dish to a meal, it’s also a common appetizer, with tiny round purple potatoes boiled whole, enveloped by the sauce and garnished with olives, eggs, and crackers.
Causa (Potato Casserole)
It starts with meaty mashed yellow Peruvian potatoes blended with lime, oil, and spicy aji Amarillo sauce. Shredded tuna, salmon, or chicken are mixed with mayo, followed by layers of avocado, hardboiled eggs, and olives. That surface is topped again with more potato mix, and so on, making as many lasagna-like layers as one dares. This bright, barely-spicy dish is served cold as a salad course or side dish.
Rocoto Relleno (Stuffed Spicy Peppers)
Red aji rocoto chilies are stuffed with a cooked mix of ground beef, onions, garlic, olives, raisins, herbs, and spices, then topped with queso fresco and baked in an egg-and-milk sauce. The chili’s initial burn is quickly tempered by the sweet and savory filling inside, and the melted queso fresco and eggy cream sauce in which it all cooks.
It’s hard to say exactly what makes Peru’s cuisine so sought after and revered. It could be the diversity of ingredients from various regions – from coast to mountain to jungle. Just pick one dish to make for today’s dinner or lunch. Even you can’t go to Peru, you can make special Peru food for your meal.