With colonial roots and adapted with local ingredients, papa rellena is a flavorful and portable expression of Peruvian identity, present both on family tables and at street corners in local markets.

If you’ve ever wondered how to make fluffy, aromatic, and flavorful rice, this recipe is for you!

Present on almost every Peruvian table, Salsa Criolla is a classic born from the culinary fusion of Indigenous, African, and Spanish cultures.

This fresh mix of red onion, lemon, chili, and herbs offers the perfect contrast of acidity, spice, and freshness. Ideal for pairing with meats, tamales, or rice, its simplicity hides centuries of tradition and Creole flavor.

Causa Limeña is one of the most iconic dishes of Peru, with roots dating back to pre-Columbian times, when potatoes were already considered a sacred food.

Its name became popular during the independence era, when it was sold “for the cause” to support the soldiers. Fresh, colorful, and full of history, causa is a proud symbol of Lima’s and Peru’s cuisine.

Its name, “leche de tigre” (tiger’s milk), evokes strength, virility, and energy, reflecting its place in popular imagination as a powerful, almost mythical drink.

Originally, it was the by product of ceviche that coastal fishermen used to avoid waste, but over time it gained its own identity, being served alone in glasses or cups, decorated with pieces of fish, seafood, and corn.

Papa a la Huancaína is a traditional dish from the Peruvian highlands, originating in the Huancayo region.

This dish has its roots in the cuisine of the Huancaíno peasants and has become a classic of Peruvian gastronomy, often served as a starter at many celebrations.

Arroz Chaufa is one of the most popular dishes in Peru and a symbol of the gastronomic fusion between Chinese and Peruvian cuisine.

It originated in the mid-19th century with the arrival of Chinese immigrants, who adapted their traditional recipes to local ingredients.

Arroz con Mariscos is a representative dish of the Peruvian coast, born from the meeting of Creole cuisine and Spanish influences, especially paella. Adapted to local tastes with chilies, cilantro, and fresh Pacific seafood, this dish reflects Peru’s marine abundance and the culinary fusion that characterizes its gastronomy.

Carapulcra is one of the oldest stews in Peru, with roots in pre-Incan cuisine.

Originally prepared by Andean peoples using dried potatoes (chuño), chili peppers, and meat, it evolved with the arrival of the Spanish, incorporating ingredients such as peanuts and pork. This thick, aromatic, and flavorful dish represents a fusion of indigenous tradition and colonial influence.

Cau Cau is a traditional Creole dish that is an essential part of Peruvian popular cuisine. It is believed to have originated from the fusion of local ingredients and African and Chinese influences during the colonial period.

Cau Cau is an example of culinary ingenuity, transforming simple ingredients into a flavorful and comforting meal. It is highly appreciated for its unique taste and its cultural value in Peruvian gastronomy.

Chicharrón de Pescado is a popular coastal dish throughout Peru, especially in regions like Lima and the northern part of the country. Its origin is linked to the Peruvian fishing tradition and the influence of Creole cuisine.

This abundant and comforting dish was originally prepared during the fishing season and on special occasions, such as Sundays or religious festivities. Over time, it became an expression of regional identity, representing the cultural and culinary mestizaje of Peru. The chupe de camarones symbolizes the generosity of Creole cuisine from the south: intense, warm, and deeply rooted in the collective memory.

Canary beans are a cornerstone of Peruvian Creole cuisine, valued for their creamy texture and mild flavor. Their origin dates back to the colonial era, when legumes brought by the Spanish were combined with local ingredients and Afro-Peruvian culinary traditions. Over time, the bean stew became an essential dish in Lima and coastal households, associated with home-cooked, nutritious, and hearty meals. Traditionally served with rice, criolla sauce, and a protein, canary beans are a symbol of simplicity, flavor, and cultural heritage.

Lomo saltado is one of the most representative dishes of Peruvian cuisine and a clear example of the culinary fusion between East and West. Born in the 19th century due to the influence of Chinese immigration, it combines wok stir-frying techniques with Creole ingredients such as yellow chili, onion, and tomato. Originally called lomito de vaca, it evolved in flavor and form to become the lomo saltado we know today. It is a symbol of Chifa-Peruvian cuisine, where local tradition and immigrant creativity merge, reflecting the diversity and cultural richness of Peru.

Sudado de pescado is an iconic dish from the Peruvian coast, deeply tied to the tradition of fishermen. Of ancestral origin, it was created as a simple and effective way to cook fresh fish in its own juices, using local ingredients like chili, tomato, and chicha de jora. Its name comes from the steaming method of cooking in a covered pot, which helps concentrate the flavors. Over time, sudado became established as a homemade and nutritious dish, representing the direct connection between the sea, the land, and the Peruvian table.

Tacu tacu is a traditional Peruvian dish born from popular ingenuity to reuse food. It originated during the colonial period, especially among Afro-descendant communities, who mixed leftover rice and beans from the previous day to create a new and flavorful preparation. Over time, tacu tacu was enriched with garlic, chili peppers, and various side dishes, becoming a symbol of Creole cuisine. More than just a simple accompaniment, it is an expression of creativity, resilience, and flavor that reflects the living history of Peru’s culinary mestizaje.

A classic of Lima’s cuisine, Pescado a la Chorrillana stands out for its simplicity and homemade flavor.

Born in the historic district of Chorrillos, it combines fried fish with a juicy Creole sauce made with onions, tomatoes, and yellow chili, evoking the spirit of the neighborhood and the sea.

Originating from the Peruvian coast, Pescado a lo Macho is a traditional dish that reflects the fusion between artisanal fishing and Creole culinary creativity.

It emerged as a way to honor the fishermen, combining fish fillets with a spicy seafood sauce, symbolizing the rich marine flavors of Peru.

Pollo a la Brasa is one of the most popular dishes in Peru.

It originated in Lima in the 1950s and quickly became a national icon. Its unique flavor comes from a special marinade and the cooking method in a rotisserie oven, which makes it juicy on the inside and crispy on the outside.

Arroz con Leche is a traditional dessert in Peru with colonial roots, inherited from Spanish cuisine and enriched with local ingredients such as cinnamon and cloves. Adopted by Creole and popular kitchens, it became one of the country’s most cherished sweets, present at patron festivals, family gatherings, and markets. Its simplicity and warmth have made it an essential part of Peru’s culinary memory, evoking childhood, home, and tradition.

Suspiro a la Limeña is a classic Peruvian dessert that dates back to the 19th century, originating in Lima. It is said to have been created by the Spanish chef Josefa Marmanillo, who named it in honor of a young Lima woman who sighed in pleasure after tasting it. This sweet treat symbolizes the sweetness and sophistication of Lima’s cuisine, blending flavors like condensed milk, cinnamon, and meringue. Its history reflects the influence of Spanish culture on Peruvian cooking, making it an emblem of Lima’s tradition.

The Algarrobina cocktail is a traditional Peruvian drink that combines flavor, history, and sweetness in a single sip. Emerging in the mid-20th century, this drink uses algarrobina as its base, a thick syrup extracted from the fruit of the algarrobo tree, native to northern Peru, with deep roots in pre-Columbian culture.

The Pisco Sour is the flagship cocktail of Peru and a symbol of its national identity. Born in Lima at the beginning of the 20th century, it is credited to the American bartender Victor Morris, who adapted the traditional whisky sour using pisco, the Peruvian grape distillate with centuries of history. Over time, the recipe evolved to incorporate lime juice, simple syrup, egg white, and Angostura bitters, resulting in an elegant, balanced, and refreshing drink.

The Pisco Sour not only represents the versatility of pisco but also the creative spirit of Peruvian mixology. Today, it is a central figure in celebrations, toasts, and gatherings, solidifying itself as a cultural emblem that has transcended borders.