Rocoto relleno is a Peruvian dish which originated from the city of Arequipa, a city in the Andes mountains located in the southern parts of Peru. This dish is made by stuffing fried minced beef-mix or hard-boiled egg inside the rocotos and is then topped with melted cheese, baked and served whole. The rocotos are basically capsicum pubescens which are at least ten times spicier than jalapeño when raw. This is considered one of the most famous dishes of Peru …

It is one of the most well known dishes from Arequipa in Peru.

Solterito is a Peruvian vegetable salad, traditionally prepared with lima beans, large kernel corn (choclo) and cheese.
Solterito comes from the word soltero that means single originated in Arequipa by single people who wanted not to gain wait.

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 …

Guinea pig fried, grilled or roasted. There is little meat and a lot of bones.

Adobo De Cerdo is a traditional dish from Arequipa, Peru. Cooked overnight, adobo arequipeño is a popular hangover cure and Sunday brunch dish at Arequipa’s local picanterías, or “spicy shops.”

The arequipeño dish is a soupy pork stew, slow-simmered with chicha de jora, spicy rocoto pepper, aji panca, garlic, onions, oregano, cumin, and other herbs and spices.

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Trio Arequipeño is a dish from Arequipa, Peru made from the combination of three dishes: Chicharron, rocoto relleno and pastel de papa.

In Peru, chicharrón is meat that has been boiled until the liquid evaporates and most of the fat renders out, at which point the meat fries in its own fat (basically a confit). Because of the fat content, the meat is almost always pork; but it can be made with beef, chicken or even fish (with some cooking modifications). The pork is usually boneless picnic shoulder or pork butt, cut into large chunks; but sometimes (in pricier eateries) chicharrones are …

Tomatada is a traditional dish from Arequipa in Peru. It is a stew made of mainly tomato. A steak is cooked with the stew and is served with potatoes and white rice. It is similar to "Estofado de Carne".

Pastel de papas is a traditional dish from Arequipa, Peru made of layers of sliced potatoes mixed with cream, cheese, eggs and butter.

Sarsa de patita is a Pig's Feet salad traditional dish from Arequipa Peru.

La malaya frita is a traditional dish from Peruvian gastronomy, specially from the Arequipa region where is served in the Picanterias (Traditinal restaurant for spicy food). The Malaya or Skirt is first cooked in a variety of vegetables like celery, onion, and garlic. After the meat is tender it is marinade with special chili pastes and spices to be pan fried to obtain a crispy finish. It is served with white rice, potatoes and sarza criolla.

Queso Helado, translation "cold cheese", is an artisanal shaved ice cream from Arequipa in Peru. Although the name suggests that it is made from cheese, in fact it has no cheese at all. The dessert is mostly sold by street vendors and It's often coconut flavor.