Baku Kitchen! An independent reference of traditional food

Peru

Peru’s food is built around fusion powerhouse: ají-laced criollo classics, citrus-cured ceviche, Chinese chifa and Japanese Nikkei traditions atop Andean staples. Look for Ceviche (fresh fish cured in lime leche de tigre with ají, onion, sweet potato), Lomo saltado (wok-seared beef, onions and tomatoes over fries and rice) and Ají de gallina (shredded chicken in creamy ají amarillo-walnut sauce over potatoes). Fish cured in lime and aji; named cultural heritage of Peru in 2004, given a national day on 28 June, and inscribed by UNESCO in 2023. This atlas has 55 Peru dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

55 dishes.

Papa a la huancaínaPapa a la huancaínaBoiled potatoes under creamy ají amarillo and cheese saucePapa rellenaPapa rellenaMashed potato shell stuffed with beef, olives and egg, then friedPatarashcaPatarashcaRiver fish seasoned with sacha culantro and grilled in bijao leavesPicaronesPicaronesSquash and sweet-potato doughnut rings drenched in chancaca syrupPiscoPiscoClear grape brandy distilled to strength, with no water or wood addedPisco sourPisco sourPisco shaken with lime, syrup, egg white and bittersPollo a la brasaPollo a la brasaCharcoal rotisserie chicken with fries and ají dipping saucesQueso heladoQueso heladoFrozen spiced milk scraped into cups, containing no cheese at allQueso pariaQueso pariaSemi-hard cow's cheese from the altiplano, fried or sliced onto potatoesRocoto rellenoRocoto rellenoArequipa's hot rocoto pepper stuffed with beef, baked with cheeseSalchipapaSalchipapaSliced fried sausage over chips, drenched in mayonnaise and ketchupSeco de corderoSeco de corderoLamb braised in coriander-chicha sauce with beans and riceSuriSuriPalm weevil larvae grilled on skewers, or eaten raw in the jungleSuspiro a la limeñaSuspiro a la limeñaManjar blanco custard under port-scented meringueTacacho con cecinaTacacho con cecinaBalls of mashed grilled plantain served with salted smoked porkTacu tacuTacu tacuGriddled cake of leftover rice and beans, often topped with steakTejasTejasFondant-wrapped sweets filled with pecans, dried fruit and manjar blancoTiraditoTiraditoSashimi-cut fish sauced with ají amarillo and lime, Nikkei styleTurrón de Doña PepaTurrón de Doña PepaAnise shortbread bars glazed with fruit syrup, October procession sweet

  • Capitán

    Pisco and sweet vermouth stirred with ice and served up. Ready in 3 min prep and none cooking. 1 drink.…

  • Cau cau

    Tripe cubes stewed with potato, turmeric and mint, served with rice. Ready in 1 hour prep and 2 hours cooking.…

  • Causa

    Layered lime-and-ají potato terrine filled with tuna or chicken. Ready in 40 min prep and 30 min cooking. 8 servings.…

  • Chanfainita

    Diced beef lung stewed with potato and aji panca, eaten with rice. Ready in 40 minutes prep and 1 hour…

  • Chicha morada

    Purple corn simmered with pineapple, spices and lime; everyday refresher. Ready in 15 min prep and 1 hr cooking. 3…

  • Chicha de jora

    Cloudy maize beer served in large glasses at rural chicherias. A wine & spirit recipe from Peru.

  • Chilcano

    Pisco lengthened with ginger ale, lime and bitters over ice. Ready in 3 minutes prep and none cooking. 1 drink.…

  • Choncholí

    Grilled beef intestine skewers, charred crisp, eaten with potato. Ready in 1 hour prep and 20 minutes cooking. Serves 6.…

  • Chupe de camarones

    Arequipa river-shrimp chowder with milk, corn and egg. Ready in 40 min prep and 50 min cooking. 6 servings. A…

  • Cuy chactado

    Guinea pig flattened under stone and fried crisp, Arequipa specialty. Ready in 1 hour prep and 30 minutes cooking. Serves…