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.

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  • Inca Kola

    Bright yellow soda flavoured with lemon verbena, drunk with every meal. Ready in 15 min prep and 12 hr infusing…

  • Lomo saltado

    Wok-seared beef, onions and tomatoes over fries and rice. Ready in 20 min prep and 15 min cooking. 4 servings.…

  • Pisco

    Clear grape brandy distilled to strength, with no water or wood added. Ready in harvest and press, same day prep…

  • Pisco sour

    Pisco shaken with lime, syrup, egg white and bitters. Ready in 5 min prep and 5 min shaking and settling…

  • Ceviche

    Sea bass cured in lime with coriander and onion. Ready in 20 min prep and 10 min curing cooking. 4…