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.

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

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 …

Canchita is a very common snack food made by toasting corn kernels served mostly as a center table snack in Peruvian restaurants.

Peruvian version of Olivier salad. Cold boiled vegetables salad with mayonnaise. The beets gives the salad a rich distinctive pinkish color.

Lima beans stew

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.

Choclo Con Queso is a very simple and common street food from the Peruvian Andes. Boiled Peruvian corn accompanied of Peruvian fresh cheese

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.

Triple is a traditional Peruvian sandwich where 3 or 4 slices of plain white bread thinly spread with mayonnaise and filled with layers of fresh avocados, tomatoes and slices of hard-boiled egg.