Peru recipes
Recipes from Peru: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Ají de Gallina: Peruvian Chicken in Yellow Chili Sauce
Ají de gallina, the Peruvian home-style dish of shredded chicken in a sauce of ají amarillo, bread and milk. Substitutes that keep the fruity chili aroma, the order for thickening with bread, broth strength, serving with potatoes, rice, egg and olives, storage and reheating.
Arroz Tapado: Peruvian Rice-Covered Beef Filling
Arroz tapado is a Peruvian home dish in which white rice covers a spiced beef filling. How to use ají panca and ají amarillo, cooking the filling so it holds together, regional differences, substitutes, molding, and storage, linking the local table to kitchen decisions, with tips for judging the firmness of the rice and the moisture of the filling.
Carapulcra Recipe: Peruvian Stew of Dried Potatoes, Pork, and Aji Panca
Carapulcra is a Peruvian stew of dried potatoes (papa seca) simmered with pork, aji panca, and peanuts. From an Andean preserved food to a festive dish of Chincha: how to rehydrate, heat control, regional differences, substitutes, storage, and reheating, in a recipe for 4. Includes how to serve with white rice and yuca.
Pachamanca: Peru's Earth-Oven Feast, Recreated at Home
Peruvian pachamanca from the Andes, recreated for home cooks in a heavy lidded pot and the oven. Pork, chicken and beef marinated in herbs and aji, layered with potatoes, sweet potatoes, corn and fava beans, and steam-roasted. Covers regional differences, substitutes, doneness, storage and the local table, with clear notes on how it differs from the earth oven.
Ají Amarillo Substitute Sauce: A Yellow Pepper and Chile Stand-In for Peruvian Cooking
How to make an ají amarillo substitute with yellow bell pepper, chile, turmeric, and lime to recreate the yellow heat of Peruvian cooking. Covers using it in ceviche, lomo saltado, huancaína-style sauce, and chicken marinade, plus storage, failures, how it differs from the real thing, and adjusting the heat.
Causa Limeña: Peru's Chilled Yellow Potato Terrine with Chicken and Avocado
A recipe for causa limeña, the chilled potato dish of Lima: a yellow potato dough flavored with ají amarillo and lime, layered with chicken or tuna and avocado. Covers dough firmness, shaping, chilling so it doesn't collapse, substitutes, storage, and food safety for potlucks.
Ceviche: Peru's National Dish, Understood Through the Lens of Sashimi
A recipe for Peru's UNESCO-listed ceviche using widely available ingredients, from how leche de tigre (tiger's milk) works to choosing fish safely. Covers the sea-food traditions of ancient Peru and how Japanese immigrants shaped ceviche's history.
Chupe de Camarones: Arequipa's Rich Peruvian Shrimp Soup
Chupe de camarones is a rich shrimp soup from Arequipa, Peru. Sorts out a stock from head-on shrimp, potato, corn, ají amarillo, the order for layering milk and cheese, substitutes, adjusting heat, how to cook the shrimp, storage, fixing mistakes and how to use sourness at the table.
Lomo Saltado: Peru's Chinese-Style Stir-Fried Beef
A full recipe for lomo saltado, Peru's chifa classic: beef, tomatoes and red onion tossed in a roaring-hot wok, finished with soy sauce and vinegar and served over fries and rice. Covers wok heat, aji amarillo, how to fry the potatoes and the history of chifa cooking.
Papa a la Huancaína: Peruvian Cold Potatoes in Yellow Cheese Sauce
A Peruvian cold potato dish, papa a la huancaína, in a home kitchen. A yellow sauce of ají amarillo, white cheese and crackers, what to do about unsweetened evaporated milk and cheese choices, substitutes, adjusting thickness, storage, and a menu that leads on to ceviche and lomo saltado.
An Introduction to Peruvian Cuisine: The Food of the Andes and the Coast
A guide to Peruvian cuisine built around ceviche, lomo saltado, and causa: the key ingredients and substitutes, safety notes for raw fish, Nikkei and chifa backgrounds, a weekend menu, and common mistakes, all before you shop.
Tacu Tacu: Peruvian Pan-Fried Beans and Rice with a Crisp Crust
A recipe for Peruvian tacu tacu, day-old rice and beans pan-fried until fragrant. Covers substituting ají amarillo, managing bean moisture, shaping so it holds together, when to flip, serving with eggs and salsa criolla, and storage.
Anticuchos: Peruvian Grilled Beef Heart Skewers
How to make Peruvian anticuchos, the street-food beef heart skewers, at home: an ají panca–style marinade, trimming beef heart, substitute cuts, grill pan and broiler methods, internal temperatures, storage, troubleshooting, and serving with potatoes and corn.