20 (Peruvian) (Peruvian-chinese)

List by: itisclaudio, created: 16 Dec 2016, updated: 26 May 2020 Public: Users can add dishes

List of Peruvian dishes for the non adventurous or picky eaters. This dishes are not too spicy, are not exotic and on the "safe" side. Very easy to eat and popular with the tourist or first timers visiting of 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 …

You can find this dish in most Peruvian restaurants. It is basically a Chinese beef and vegetables sty fry with french fries

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2. Pollo A La Brasa

Peruvian Chicken, Rotisserie Chicken (Peruvian)

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. http://www.limaeasy.com/peruvian-food-guide…

You can find this dish in most Peruvian restaurants or Pollerias (Rotisserie chicken specialized restaurants)

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3. 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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4. 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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5. 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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6. 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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7. Arroz Con Pato

(Peruvian)

Arroz Con Pato is a rice-style dish that gets its green color from cilantro, and the broth is flavored with beer. The Peruvian touch includes using aji amarillo and a cilantro purée, which makes it similar in preparation to the lamb stew Seco de Cordero. Cooked with chicken stock and dark beer, this rice and chicken dish is moist, colorful, and a little spicy, making it one of Peru’s most traditional dishes.

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8. Asado

asado de res (Peruvian)

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.

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9. Causa Rellena

(Peruvian)

Causa Rellena is a Peruvian appetizer made of cold mashed potato seasoned with yellow chili and lime. Normally stuffed with chicken or tuna salad.

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10. Chicharron

(Peruvian)

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 made with pork ribs. Frequently, chicharrones are made the previous night, then enjoyed for breakfast. Chicharrones can also be eaten …

(Added by: itisclaudio)



11. Chancho Al Palo

(Peruvian)

Smoked and roasted pork

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12. 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 …

(Added by: itisclaudio)



13. Tamal

Tamale (Peruvian)

Tamal is a traditional dish where banana leaf-wrapped corn dough is filed with chicken, peppers, cheese or a variety of other fillings. One of the most traditional dishes of Peruvian cuisine, people enjoy them for Sunday breakfast served with salsa criolla and crispy french bread rolls. Moist, slightly spicy, and with an exotic flavor provided by the banana leave wrapping; stuffed traditionally with pork or chicken. Try them you will love them!

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14. Papa A La Huancaina

(Peruvian)

Papa a la Huancaína is a Peruvian appetizer of boiled yellow potatoes in a spicy, creamy sauce called Huancaína sauce

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15. Picarones

Buñuelos (Peruvian)

Imagine the lovechild of a spice cake, a pumpkin pie, and a beignet, and you'll get an idea of Peru's picarones, which date back to Peru's colonial days. Potatoes are everywhere in Peru—more than 3,800 varieties are grown there—so even the desserts are papa-packed. In this case, camote, a type of sweet potato, is mixed with macre, a type of squash, to form a silky purée. It's combined with flour, sugar, yeast, and anise, formed into a round doughnut shape and deep fried. The light and airy sweets are then drizzled in chancaca (chopped raw sugar dissolved in hot water …

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16. 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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17. Pisco Sour Cocktail

(Peruvian)

Pisco Sour is a cocktail typical of South American cuisine. The drink's name comes from pisco, which is its base liquor, and the cocktail term sour, in reference to sour citrus juice and sweetener components. The Peruvian Pisco Sour uses Peruvian pisco as the base liquor and adds Key lime (or lemon) juice, syrup, ice, egg white, and Angostura bitters. http://en.wikipedia.org/wiki/Pisco_Sour

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18. Chilcano Cocktail

Chilcano de pisco (Peruvian)

Chilcano is one of the most consumed Peruvian cocktails made of two basic ingredients: Pisco and ginger ale soda. It takes the name of "Chilcano" a Peruvian fish soup.

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19. Algarrobina Cocktail

coctel de algarrobina (Peruvian)

Algarrobina is the name of a creamy, sweet and smooth Peruvian cocktail slightly similar to eggnog. Pisco gives the alcoholic content to this cocktail. Its name comes from the thick syrup -similar to molasses-, that is extracted from the algarrobo tree abundant in the northern part of the country, and according to Peruvians this syrup is very good for health, used in natural medicine to heal anemia and to have beautiful, glowing skin. Algarrobina is the secret ingredient that gives this cocktail its lovely caramel flavor.

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20. 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…

(Added by: itisclaudio)