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GASTRONNOMIC JOURNEY THROUGH PERU!
Discover the flavor and history of Peruvian cuisine with Peru Food Cards. Our exclusive recipe cards allow you to easily prepare 40 of Peru’s most iconic dishes, desserts, and cocktails.
Whether you’re a foodie or a beginner in the kitchen, our cards will guide you step-by-step to delicious results.
Each card includes a QR code that will take you to our digital platform, where you can access the step-by-step recipe, along with videos and expert tips.
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PERUVIAN GASTRONOMY !
RECIPES
Papa rellena
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.
White Rice
If you’ve ever wondered how to make fluffy, aromatic, and flavorful rice, this recipe is for you!
In just a few steps and with simple ingredients, you’ll learn how to prepare classic Peruvian white rice, an essential side dish for your favorite meals.
Crema de Aji Amarillo (Aji amarillo sauce)
Are you looking for a creamy, vibrant sauce with authentic Peruvian flavor? The Yellow Aji Cream is the perfect choice.
With its smooth texture and spicy kick, this delight enhances any dish: from potatoes to meats and rice. Learn how to make it with simple ingredients and impress with the unmistakable taste of yellow aji.
rocoto chilli pepper sauce (crema de rocoto)
With roots in Andean cuisine, rocoto has been used since pre-Inca times for its spicy flavor and vibrant color.
The Rocoto Cream is a delicious fusion of tradition and flavor: creamy, intense, and with just the right amount of heat to enhance any dish. Perfect for pairing with meats, potatoes, or rice, this sauce preserves the essence of one of Peru’s most iconic chilies.
Criolla sauce (Salsa criolla)
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
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.
Ceviche
Ceviche is the most emblematic dish of Peru, with roots dating back over 2,000 years, when ancient cultures like the Moche already marinated fish with fermented juices and chilies.
With the arrival of the Spanish, lemon was incorporated, giving rise to the modern version. Today, ceviche is a symbol of national identity and gastronomic pride, internationally recognized as an icon of Peruvian cuisine.
Parmesan scallops (Conchas a la parmesana)
Conchitas a la parmesana is an iconic dish of Peruvian cuisine that reflects the fusion of European influences with local marine ingredients. Originating in the cosmopolitan Lima of the mid-20th century, this dish became popular in Creole restaurants and cevicherías as an elegant and sophisticated appetizer.
leche de tigre (tiger´s milk)
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 huancaina
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.
Ají de gallina
Ají de Gallina (chicken chili) is another one of Peru’s most iconic dishes. Its origin is uncertain, but it is believed to have been created in Lima during the colonial period, when native ingredients were combined with Spanish influences.
With its mild yet intense flavor, ají de gallina is a comforting dish that reflects the richness of Creole cuisine.
Anticuchos (Beef Heart Anticucho Skewers)
Anticuchos are one of the oldest and most iconic dishes of Peru, with deep pre-Hispanic roots. Their origin dates back to the Inca Empire, where pieces of meat were cooked on cane sticks and roasted over fire. With the arrival of the Spanish in the 16th century, the preparation changed.
Arroz chaufa
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
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.
BLOG
Nutritional Treasures of the Andes and the Amazon
Tesoros Nutricionales de los Andes y la Amazonía El Perú es un país privilegiado por su biodiversidad, albergando superalimentos que han sido parte de la
Influences on Peruvian food: China, Africa, Spain, and more
Peruvian cuisine is one of the most diverse and rich in the world, thanks to the fusion of cultures that have influenced its ingredients and
Where can you buy Peruvian supplies in your country?
Peruvian cuisine has taken the world by storm, and more and more people are looking for authentic ingredients to prepare their favorite dishes at home.
