20 (Peruvian)

List by: itisclaudio, created: 02 Jan 2020, updated: 07 Jun 2020 Public: Users can add dishes

List of most common Peruvian lunch dishes and beverages. Dishes in a typical lunch in Peru.

1. Lomo Saltado

(Peruvian)

Lomo saltado is a popular, traditional peruvian dish, a stir fry that typically combines marinated strips of sirloin, or other beef steak, with onions, tomatoes, and other ingredients, served with fried potato slices (french fries) and rice. the dish originated as part of the chifa tradition, the chinese cuisine of peru, though its popularity has made it part of the mainstream culture. the dish is normally prepared by marinating sirloin strips in vinegar, soy sauce and spices, and stir frying these with red onions, parsley, tomatoes, and possibly other ingredients. the use of both potatoes (which originated in peru) and …

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2. Aji De Gallina

Aji de pollo (Peruvian)

Aji de Gallina, a spicy chicken stew, is a popular Peruvian dish especially on Lima's "cold" winter days. Aji de Gallina consists of thin chicken strips served in a savory creamy yellow sauce made of milk, bread, parmesan cheese, yellow Peruvian chilies (aji amarillo), garlic, pecans or walnuts. http://www.limaeasy.com/peruvian-food-guide…

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3. Cebiche De Pescado

Ceviche De Pescado, seviche de pescado, sebiche de pescado (Peruvian)

Cebiche De Pescado is a cold Peruvian dish. While there are hundreds of variations, the traditional Ceviche actually just needs 5 simple ingredients: fresh, raw, white fish filet cut into bite-size pieces, marinated and "cooked" in lime juice and seasoned with Peruvian chili peppers, onions and salt. Ceviche is the Peruvian national dish like no other one reflecting the coastal cuisine and its influences. Ceviche is the most popular dish in Peru and the pride of all Peruvians. http://www.limaeasy.com/peruvian-food-guide…

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4. Arroz Con Pollo

(Peruvian)

Arroz Con Pollo is a popular Peruvian Chicken and Rice dish. The rice has a rich green color because is cooked in cilantro. Ingredients and cooking techniques are very similar to the Spanish paella; the richly flavored rice combined with chicken and cilantro give this dish a flavorful finish.

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5. Seco Con Frejoles

Seco Con Frejoles (Peruvian)

Stewed beef in cilantro sauce, with peas, carrots and potatoes. It's a Peruvian specialty that is also made with beef (seco de res) and duck (seco de pato). Served with South American-style rice, seco de pollo is a one dish meal. It's perfect for entertaining, as it's easy to make ahead, then reheat and serve when ready. Seco is one of the most popular recipes of Peruvian cuisine, and one of the main elements of traditional “comida criolla”, which is the name we give to typical food from the coastal region of the country. The roots of this dish in …

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6. Inca Kola

Golden Kola, Inka Kola (Peruvian)

Inca kola is the national soda of Peru. It looks yelow and it is sweet, fruity flavor that somewhat resembles its main ingredient, lemon verbena, locally known as hierba luisa. Americans compare its flavor to bubblegum or cream soda

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7. Chicha Morada

(Peruvian)

Chicha morada is a sweet Peruvian beverage made from purple corn, a variant of Zea mays native to the Peruvian Andes, and spices. Non-alcoholic, it is a type of chicha usually made by boiling the corn with pineapple, cinnamon, clove, and sugar. Its use and consumption date back to the pre-colonial era of Peru, even prior to the creation of the Inca empire. The traditional preparation of the drink involves boiling the corn in water with pineapple and, after the juices have gotten into the water, letting it cool. Sugar, cinnamon, and clove are often added for extra spice and …

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8. Arroz Chaufa

Fried Rice (Peruvian) (Peruvian-chinese)

Arroz chaufa, also known as Arroz de chaufa (Chinese rice), is a Peruvian fried rice dish. Arroz Chaufa is a chifa style dish, which is a mix of Peruvian and Chinese cuisine. It consists of a mix of fried rice with vegetables, usually including Chinese onions, eggs, and meat, quickly cooked at a high flame, often in a wok with soy sauce and oil. It is highly influenced by Chinese cuisine due to the influx of Chinese immigrants to Peru. In Ecuador, a similar dish is known as Chaulafan. One who is specialized in the art of making chaufa is …

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9. Chupe De Camarones

(Peruvian)

This hearty chowder is a favorite in Peru, where it is often made with crayfish. The typical preparation is to boil the crayfish, process the cooked crayfish in a blender with some of the caldo (broth), and then to add the puréed crayfish back to the stew to thicken it. Other traditional ingredients include yellow potatoes, aji chile peppers, corn, milk and queso fresco cheese. Chupe de camarones is usually served with a poached egg and garnished with several whole crayfish. This "quick and easy" version of chupe de camarones is less complicated to prepare, but still rich and full …

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10. Escabeche De Pescado

(Peruvian)

With origins in the Arab world, the Escabeche de Pescado, or Peruvian Pickled Fish, is a colorful dish that combines fresh seafood and local hot peppers in a sweet and sour sauce that is spicy and refreshing. This method of preserving food with vinegar is centuries old, and introduced to Peru by the Spanish, it is used for seafood, meats, poultry, and vegetables. Since Winter in San Francisco has been warmer than usual, this Escabeche de Pescado was perfect for lunch on a sunny day. http://www.piscotrail.com/2012/02/10/recipe…

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11. Estofado De Pollo

Chicken Stew (Peruvian)

This dish is from French gastronomy, adopted in Peru. Estofado De Pollo is a mixture of vegetables and meat (either chicken or beef), which in a process of slow cooking allows ingredients contribute their substances and juices. --Spanish-- Este plato es proveniente de la gastronomía francesa, adoptado en el Peru. Es una mezcla de verduras y carne (sea de pollo o de res), que en un proceso de cocción lento, permite que sus ingredientes aporten sus sustancias y jugos, consta de: pollo, pasta de tomate, arverjas, zanahorias, pimiento, papas, sal, pimienta, cebolla.

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12. Locro De Zapallo

(Peruvian)

Peruvian squash stew with potatoes. The name comes from the Quechua word "rocro" and it is an old dish from the Peruvian Andes. The stew is cooked with milk, peas, potatoes, and cheese, and is served with rice.

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13. Cau Cau

cao cao (Peruvian)

This traditional Creole Cau Cau is a tripe stew served with rice. Strips of pre-cooked tripe are cooked together with onions, yellow Peruvian chilies (aji amarillo), garlic and chunks of potatoes. Before serving the stew, it's sprinkled with chopped mint or hierbabuena. There are numerous variations of Cau Cau: mussel cau cau, fish cau cau, chicken cau cau. http://www.limaeasy.com/peruvian-food-guide…

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14. Parihuela

Seafood Soup (Peruvian)

Fragrant, spicy and loaded with seafood, parihuela is Peru’s answer to bouillabaisse. Don’t be tempted to omit the Peruvian chillies and paste from the recipe, as they lend unique and extremely fruity notes to the base of the soup. http://www.sbs.com.au/food/recipes/seafood-…

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15. Pescado Frito

(Peruvian)

Very common lunch dish in Peru. Fried fish filet or whole fish accompanied by white rice, roasted potatoes and salad

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16. Tacu Tacu

Pan-Fried Rice And Beans Flat Cake (Peruvian)

Tacu Tacu was invented by African slaves that worked on the haciendas during Colonial times using leftovers to make a hearty and substantial meal. A mixture of rice, beans, bacon, onions and spices is formed to a thick pancake and stir-fried. It's either served as a meal for itself or with a steak, fried banana and topped with a fried egg. http://www.limaeasy.com/peruvian-food-guide…

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17. Tallarines Rojos

(Peruvian)

Homestyle peruvian spaghetti in red meat sauce

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18. Tallarines Verdes

(Peruvian)

Tallarines verdes is a green noodles pesto-like sauce made from spinach and basil. The sauce also has lots of queso fresco cheese, and is creamier than traditional pesto sauce. Mostly accompanied by breaded steak or chicken.

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19. Tallarines Verdes Con Bistec Apan…

(Peruvian)

Tallarines verdes is a green noodles pesto-like sauce made from spinach and basil. The sauce also has lots of queso fresco cheese, and is creamier than traditional pesto sauce in this case accompanied by a breaded steak

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20. Aguadito

(Peruvian)

Aguadito de Pollo, a delicious, hearty and spicy chicken soup, can probably be named Peru's national soup. Served around the country, this traditional soup contains large pieces of chicken, yellow potatoes (papas amarillas), aji amarillo (yellow pepper), onions, peas, corn and rice. The main ingredient surely is cilantro giving the soup its distinctive green color and taste. Aguadito de Pollo is believed to raise the dead and therefore quite often consumed after long and boozy nights or when having a bad flu.

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