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…

Chicken version of the Peruvian Adobo de cerdo "Pork adobo"

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…

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

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.

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.

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.

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.

Jamon del Pais is a type of spiced ham originated when Peru was still a Spanish colony. This ham is used mostly to make sandwiches called butifarras.

Seasoned rice and chicken or hen cooked in banana leaf

Beef tongue stew

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.

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 …

Ossobuco is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese.

There are two types of ossobuco: a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery and onions. Gremolata is optional.

Lima beans stew

Peruvian version of soy sauce chicken

Octopus on a olive based mayonnaise

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.

http://www.limaeasy.com/peruvia…

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!

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 …

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.

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 …

Concentrated fish broth made with fish head, yellow peppers, parsley and lots of lemon.

Peruvian version of minestrone

sopa de frijoles is a hearty beans soup from Peru

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…

Minute Soup is a delicious hearty soup made instantly (minuta = minute)

Beef version of the chicken soup

Peruvian version of the comforting chicken noodle soup. Potatoes and eggs are commonly added

A hearty Peruvian soup originally from the Peruvian Andes made of wheat.

Sancochado is a Peruvian nurturing and comforting dish. Sancocho is basically a meat and vegetables soup that is served dis-constructed.

Peruvian dessert made from purple corn and fruit. It's thickened into a pudding-like texture with potato flour or corn starch, and spiced with cinnamon and cloves. It tastes a bit like blackberry pie filling, but more exotic. Mazamorra has a beautiful deep purple (morada) color, and is usually served cold.

Chicha morada is a popular Peruvian beverage that is also made from purple corn. The two dishes can be made from one pot of corn - the first boiling is …

Traditional rice pudding made with milk, sugar, orange peel, raisins, cloves, sweetened condensed milk, cinnamon, and vanilla and sometimes shredded coconut and (more rarely) brazil nuts can be added. It is commonly consumed with mazamorra morada (purple corn pudding). When served with it is known as "clasico".

Quinua is a common street food hot breakfast beverage drunk in Peru.

Champus is a drink popular in Peru, Ecuador and southwest Colombia made with maize, fruits such as lulo (also known as naranjilla), pineapple, quince or guanábana, sweetened with panela and seasoned with cinnamon, cloves and orange tree leaves.