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 …

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/peruvia…

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.

Seco is a cilantro based meat stew and one of the most popular dishes in Peruvian cuisine. The dish is always served with frijoles (beans) and a side of white rice.

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. …

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 …

Combines chicken 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.

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 …

Dish adopted from French gastronomy. It is a mixture of vegetables like tomatoes, onions, potatoes and beef, which in a process of slow cooking allows ingredients contribute their substances and juices.

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.

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

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.
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Homestyle peruvian spaghetti in red meat sauce

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.

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

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 …

Milk based fish soup

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.

http://ephemerratic.com/adobo-a…

Aeropuerto is a Chifa (Peruvian Chinese) dish made of basically Arroz Chaufa (Peruvian fried rice) where a small portion of noodles are added and mixed at the end of the cooking process resulting in a fried rice dish with some noodles.

Arroz a la chiclayana is a rice dish from Chiclayo (City in the north of Peru) where cilantro givea the rice its green color. It is similar to the traditional Arroz con Pollo with some differences like the addition of loche pumpkin and aji panca.

Peruvian seafood paella or rice with seafood and aji amarillo (yellow chili). It usually has fish, mussels, squid and scallops.

Arroz Tapado is a popular rice dish in Peru. Layers of cooked rice are filled with a mixture of ground beef fried together with tomatoes, onions, garlic, black olives and hardboiled eggs.
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Like in the United States, roast beef – or asado de res – is a very common and popular dish in Peruvian kitchens. It’s usually flavored with a variety of herbs and spices, and then slow cooked in a roasting pan. It’s done in a way that leaves lots of juices to pour over your puré de papas or rice.

Caigua stuffed with a pre cooked mix of ground beef, spices, onions, raisins and bread

Carapulca is one of the oldest Peruvian dishes. This stew is made of pork or chicken meat, dried potatoes, onions, different Peruvian chilies (aji), cumin, cilantro, cloves and peanuts.

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Chicken stew with lime flavor served with rice. Do not get confuse with the traditional Peruvian seafood ceviche, this is different.

Spongy dark iron-rich cuts of meat with small hollow airways couldn’t be anything other than beef lung, prepared in a comforting stew with tender potatoes and giant kernels of Peruvian mote (corn).
It could be accompanied by white rice or spaghetti.

Here, white fish is marinated in a flavorful blend of lemon, garlic and Peruvian yellow hot pepper paste. Then, the fish is coated in flour and dipped in eggs before being fried to crunchy perfection. Enjoy with a squeeze of lime and a fresh salad. In restaurants that serve ceviche all around Peru, you will find this easy, delicious fried fish recipe, which gets its name, Chicharrón de Pescado, for resembling little pieces of fried pork skin. http://www.goya.com/english/rec…

Peru’s style of fettuccini alfredo replacing the Alfredo sauce with Huancaina sause from the "Papa a la Huancina" dish.

Peru has almost 500 national dishes but Jalea de Mariscos is the most popular dish made with fish filets, squid, shrimps, salt, pepper, rice flour, vegetable oil, green plantains, garlic cloves, onions, cilantro leaves, orange bell pepper, limes, mayonnaise, ají amarillo sauce

Fried battered fish pieces topped with a onions salad.
Traditional Peruvian seafood dish originated in northern Peru

Seasoned rice and chicken or hen cooked in banana leaf

Kam Lu Wantan is one of the most solicited dishes of the Peruvian Chinese (Chifa) cuisine. Fried wontons are topped with a sweet ginger and tamarind sauce mixed with chicken, vegetables and pineapple.

Beef tongue stew

Peruvian stile lentil stew. The lentils are cooked with garlic and spices

The dish "locro de zapallo" (squash stew with potatoes) is normally accompanied by milanesa

The milanesa is a South American variation of an Italian dish where generic types of breaded meat fillet preparations are known as a milanesa. Wikipedia

Beef tripes stew cooked with french fries, onions, carrots, peas in a tomato past sauce and grated parmesan cheese on top served with rice. http://silvestregustolatino.com…

Olluco with Charqui (dried meat) is a traditional food. Olluco, also known as Ullucus, is a cross between a jicama and potato.

Despite containing highly nutritious ingredients such as olluco, jerky and rice, Mrs. Rosa, who is a volunteer mother in Cachi Alta community, adds other ingredients harvested on her farm such as potatoes, beans and peas. This makes the recipe even richer in protein and vitamins. Many families in this area are learning to add ingredients to traditional recipes …

This traditional Peruvian dish (actually more a cooking method) dating back to pre-Hispanic times comes from the Andean provinces, but meanwhile conquered Lima and is found in many rustic restaurants. Hot rocks that had been heated in a fire are put into a hole in the ground creating a natural oven.
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Pallares "Lima beans stew" are normally accompanied by rice and a meat like in this case Milanesa

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/reci…

This soups is traditionally cooked with tripe and cow’s feet which give the soup a rich, meaty flavor – but you can replace these with extra lean beef if you’re not used to cooking with these ingredients. It won’t be quite the same, although you’ll still have the delicious, meaty mote, mint and parsley flavors coming through.

Patita Con Mani is a stew made with cow feet, peanuts, potatoes and spices.

This Corn, Chili Pepper, And Cilantro Stew is like a tamale-like corn stew, which can only be differentiated from a tamalito verde in that it’s slightly creamier (but hardly so). This is accompanied by rice, as is every other Peruvian dish, and the usual way to eat it is with a large piece of meat -either chicken, or pork, or guinea pig, or whatever you may feel like- on top.

Pan fried white fish fillet topped with a saute of onions, tomatoes and Peruvian yellow chili. It is often accompanied by white rice and/or pan fried potatos

Pescado saltado is the fish version of the popular, traditional peruvian dish "Lomo saltado". It is a stir fry that typically combines fried fish, with onions, tomatoes, soy sauce and other ingredients, served with fried potato slices (french fries) and rice.

Picante De Carne is a comforting Peruvian dish. It is similar to a stew.

Pollo a la Brasa, also known as Peruvian chicken, is one of the most consumed dishes in the country. Originally only seasoned with salt and cooked in charcoal today the chicken is marinated in a "secret" mixture mainly consisting of vinegar, dark beer or soy sauce, salt, pepper, chili, rosemary or cumin and paprika and then grilled in especially fabricated Pollo a la brasa ovens.
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Roasted chicken

Peruvian version of soy sauce chicken

Peruvian version of fried chicken.
Bone in chicken pieces floured or battered and then pan-fried, deep fried, or pressure fried.

Pollo Chi Jau Kay is a favorite Peruvian-Chinese "Chifa" dish made of boneless chicken morsels battered, fried and topped with a special oyster sauce or Chu-Hou sauce

Boneless chicken morsels battered, fried and topped with Sweet and Sour sauce

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 …

Shambar is a soup that blends many ingredients, tastes, and seasonings from Spanish, Criollo and Andean cultures, considered the most traditional meal in Trujillo's gastronomy in Perú . From Otuzco Peru. It is made of wheat grains, fava beans, green peas, chickpeas and dry beans. It must have three kinds of meat, including chicken, ham, beef, and pork skin, ears or tail. The seasoning is done with a blend of garlic, black pepper, cumin, purple chilli pepper (aji panca), yellow …

Sudado De Pescado is a fish stew from Peru. The dish is seasoned with tomato, garlic, onions, and chiles, represents a typical way of preparing fish throughout northern Peru. The name of the dish Sudado means sweat.

Probably the most well known dish from the jungle region of Peru. Tacacho (fried Plantain) with Cecina (smoked dried pork meat) sometimes it is accompanied with chorizo (sausage)

Peruvian-Style Linguine with Stir-Fried vegetables and Beef Tenderloin or Chicken. A perfect example of culinary fusion. The pasta is any Italian-style ribbon or round long noodle, the beef is stir-fried and lightly salted with soy sauce in Chinese fashion, and the rest of the seasonings, including the fresh Andean pepper, are typical of Peru's criollo cooking. The result is substantial and rich—serve it as a full meal or an appetizer. If you can't find ají amarillo, use 2 jalapeños, any …