11 (Peruvian)

List by: itisclaudio, created: 08 Jul 2020, updated: 08 Jul 2020 Public: Users can add dishes

Comida criolla which is the name we give to typical food from the coastal region of the country. The roots of many dishes in Peruvian gastronomy are very old, a product of the international influence that the Spanish brought with them during colonial times.

1. Seco

(Peruvian)

Seco is a beloved Peruvian dish that is basically a cilantro based meat stew with peas, carrots and potatoes. The meats used can be lamb, beef, goat or chicken. Seco means “dry,” which is ironic since the dish is has a lot of sauce. The dish is almost always accompanied by beans and white rice.

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2. 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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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. 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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5. Papa Rellena

Stuffed Potatoes (Bolivian) (Peruvian)

Papa Rellena is a traditional croquette filled with a spicy ground beef mixture. Ground beef is stir-fried with onions, tomatoes, garlic, cumin, garlic and paprika. Hard boiled eggs and black olives are added. Mashed potatoes are molded around a center of the meat mixture and formed like a potatoes. http://www.limaeasy.com/peruvian-food-guide…

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6. Rocoto Relleno

Stuffed Hot Pepper (Peruvian)

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 and it is also served as one of the top Peruvian cuisines all over the world. http://en.wikipedia.org/wiki/Rocoto_relleno

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7. 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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8. 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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9. 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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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. 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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