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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.
Arroz con pollo
Arroz con Pollo is a traditional Peruvian dish that reflects the fusion of Creole cuisine. Derived from the Spanish influence of arroz con pato and adapted with local ingredients such as cilantro, yellow chili, and beer, this dish became popular in Peruvian homes for being flavorful, filling, and affordable. With its characteristic green color and intense aroma, arroz con pollo is synonymous with homemade and festive food, present at family lunches, gatherings, and celebrations throughout the country.
Arroz tapado
Its origin dates back to the colonial era, when Lima families took advantage of available ingredients to create practical and tasty meals.
It is called “tapado” because the rice covers the filling, forming a sort of pie. It is a homemade, nutritious dish and a very representative example of the creativity of Peruvian cuisine.
Carapulcra
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
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.
cocktail de camarones
Inspired by European and North American preparations, it was adopted and adapted by Peruvian chefs into an elegant and refreshing format. It became popular in banquets, restaurants, and celebrations as a symbol of sophistication, especially during the 1950s and 1960s. Although simple, the shrimp cocktail represents a stage of culinary modernization in Peru, where marine flavors were blended with creamy international-style sauces, while still maintaining local identity.