PERUVIAN FOOD | 12 Foods You Must Try in Peru - ( Comida Peruana | Gastronomia Peruana )
Recipes in this Video
Ceviche is a traditional Peruvian dish that showcases the country's rich marine resources. It is often served as an appetizer and is popular in coastal regions. The dish is celebrated for its fresh flavors and is a staple in Peruvian cuisine, often enjoyed during festive occasions and gatherings. Ceviche's preparation involves marinating raw fish in citrus juices, which 'cooks' the fish through acidity, making it a refreshing choice in warm climates.
Ingredients
- ●fresh fish
- ●lime juice
- ●onion
- ●cilantro
- ●chili peppers
- ●salt
- ●pepper
Instructions
- 1Cut the fresh fish into small cubes.
- 2Marinate the fish in lime juice for about 15 minutes.
- 3Add thinly sliced onion and chopped cilantro to the fish.
- 4Incorporate diced chili peppers for heat.
- 5Season with salt and pepper to taste.
- 6Serve chilled, garnished with additional cilantro.
Ingredient Alternatives
fresh fish
Healthier: sustainable seafood
Cheaper: canned fish
Canned fish can be more affordable and still nutritious.
lime juice
Cheaper: lemon juice
Lemon juice is a budget-friendly alternative.
Techniques
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Also Known As
Lomo Saltado is a classic Peruvian dish that reflects the country's Chinese influence, known as Chifa. This stir-fry combines marinated beef with fresh vegetables, showcasing the fusion of flavors and techniques. It's often served with rice and fries, making it a hearty meal enjoyed by families and at celebrations. Today, Lomo Saltado is a beloved dish not only in Peru but also in various Latin American countries.
Ingredients
- ●beef sirloin
- ●onion
- ●tomato
- ●garlic
- ●soy sauce
- ●vinegar
- ●cilantro
- ●potatoes
- ●olive oil
- ●black pepper
- ●salt
- ●rice
- ●red pepper
- ●green beans
Instructions
- 1Slice beef sirloin into strips and season with salt and black pepper.
- 2Heat olive oil in a large skillet over medium-high heat until shimmering.
- 3Add the beef strips to the skillet and cook until browned, about 3-4 minutes.
- 4Remove the beef from the skillet and set aside.
- 5In the same skillet, add sliced onion and cook until translucent, about 2-3 minutes.
- 6Add minced garlic and cook for an additional minute until fragrant.
- 7Stir in chopped tomatoes and cook until they begin to soften, about 2-3 minutes.
- 8Return the beef to the skillet and add soy sauce and vinegar, stirring to combine.
- 9Add sliced red pepper and green beans, cooking for another 2-3 minutes until tender.
- 10Chop cilantro and stir it into the mixture just before serving.
- 11Meanwhile, fry or bake the potatoes until golden and crispy.
- 12Serve the lomo saltado over rice with the crispy potatoes on the side.
Originating from Peru, anticuchos are skewered and grilled meat, traditionally made with beef heart. This dish has deep roots in Peruvian street food culture, often enjoyed at festivals and gatherings. Today, anticuchos have gained popularity beyond Peru, with variations appearing in various Latin American cuisines.
Ingredients
- ●beef heart
- ●red wine vinegar
- ●garlic
- ●cumin
- ●paprika
- ●black pepper
- ●salt
- ●olive oil
- ●aji panca paste
- ●bay leaves
- ●skewers
- ●potatoes
- ●parsley
- ●lime
Instructions
- 1Soak skewers in water for 30 minutes to prevent burning.
- 2Cut beef heart into 1-inch cubes.
- 3In a bowl, combine red wine vinegar, garlic, cumin, paprika, black pepper, salt, and olive oil to create a marinade.
- 4Add aji panca paste and bay leaves to the marinade, mixing well.
- 5Add beef heart cubes to the marinade and refrigerate for at least 2 hours, preferably overnight.
- 6Preheat grill to medium-high heat.
- 7Thread marinated beef heart onto soaked skewers.
- 8Grill skewers for 10-12 minutes, turning occasionally, until charred and cooked to desired doneness.
- 9Boil potatoes in salted water until tender, about 15-20 minutes.
- 10Drain potatoes and let cool slightly, then cut into halves or quarters.
- 11Serve anticuchos with boiled potatoes, chopped parsley, and lime wedges.
- 12Garnish with additional parsley if desired.
Originating from Peru, Pollo a la Brasa is a beloved dish that showcases the country's rich culinary heritage. Traditionally cooked over charcoal, this rotisserie chicken is known for its smoky flavor and crispy skin, often served with aji sauce and sides like fries. It holds a special place in Peruvian culture, often enjoyed during family gatherings and celebrations. Today, Pollo a la Brasa has gained international popularity, inspiring variations and adaptations in many countries.
Ingredients
- ●whole chicken
- ●garlic
- ●cumin
- ●paprika
- ●black pepper
- ●soy sauce
- ●vinegar
- ●olive oil
- ●lime juice
- ●salt
- ●rosemary
- ●oregano
- ●bay leaves
- ●mustard
- ●honey
- ●chili powder
Instructions
- 1Marinate the chicken with garlic, cumin, paprika, black pepper, soy sauce, vinegar, olive oil, lime juice, salt, rosemary, oregano, bay leaves, mustard, honey, and chili powder.
- 2Cover and refrigerate for at least 4 hours, preferably overnight.
- 3Preheat the grill to medium-high heat.
- 4Remove the chicken from the marinade and let excess marinade drip off.
- 5Place the chicken on the grill, breast side down, for 10-15 minutes.
- 6Flip the chicken and grill for another 30-40 minutes, until internal temperature reaches 165°F.
- 7Baste occasionally with leftover marinade for added flavor.
- 8Let the chicken rest for 10 minutes before carving.
- 9Serve with sides like fries or salad.
Ingredient Alternatives
whole chicken
Healthier: skinless chicken
Cheaper: chicken thighs
Skinless chicken reduces fat while thighs are often less expensive.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil is healthier with a higher smoke point.
soy sauce
Healthier: coconut aminos
Cheaper: tamari
Coconut aminos are lower in sodium, tamari is gluten-free.
vinegar
Healthier: apple cider vinegar
Cheaper: white vinegar
Apple cider vinegar offers health benefits, white vinegar is more economical.
Techniques
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Also Known As
Originating from the Huancayo region of Peru, Papa a la Huancaina is a beloved dish that showcases the country's rich agricultural heritage. Traditionally served as a starter or side dish, it features simple ingredients transformed into a creamy, spicy sauce that elevates boiled potatoes. Today, this dish is enjoyed across Peru and has found its way into international cuisine, celebrated for its unique flavor and vibrant presentation.
Ingredients
- ●potatoes
- ●queso fresco
- ●yellow chili peppers
- ●garlic
- ●evaporated milk
- ●vegetable oil
- ●salt
- ●black olives
- ●hard-boiled eggs
- ●parsley
Instructions
- 1Boil potatoes in salted water until tender, about 20 minutes.
- 2Drain potatoes and let cool before peeling.
- 3Blend queso fresco, yellow chili peppers, garlic, evaporated milk, and vegetable oil until smooth.
- 4Season sauce with salt to taste and blend again if necessary.
- 5Slice cooled potatoes into rounds and arrange on a serving platter.
- 6Pour Huancaina sauce over the potato slices generously.
- 7Garnish with sliced hard-boiled eggs and black olives.
- 8Sprinkle with chopped parsley for color and flavor.
- 9Serve chilled or at room temperature.
Ingredient Alternatives
queso fresco
Healthier: ricotta cheese
Cheaper: cottage cheese
Ricotta provides a similar texture and flavor at a lower cost.
yellow chili peppers
Healthier: jalapeños
Cheaper: bell peppers
Jalapeños add heat while bell peppers are more accessible.
evaporated milk
Healthier: coconut milk
Cheaper: regular milk
Coconut milk offers a creamy texture with fewer calories.
hard-boiled eggs
Healthier: tofu
Cheaper: chickpeas
Tofu is a plant-based alternative, while chickpeas add protein.
Techniques
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Also Known As
Seco de Cordero hails from the northern regions of Peru, where it is a cherished dish often served during festive occasions. Traditionally made with lamb, this hearty stew showcases the rich flavors of local ingredients like cilantro and beer, reflecting the region's agricultural bounty. Today, it has found its way into homes across Peru and beyond, with variations using different meats and spices, making it a versatile favorite for gatherings and celebrations.
Ingredients
- ●lamb
- ●onions
- ●garlic
- ●cilantro
- ●beer
- ●tomatoes
- ●green peppers
- ●cumin
- ●oregano
- ●bay leaves
- ●salt
- ●black pepper
- ●olive oil
- ●carrots
- ●potatoes
- ●peas
Instructions
- 1Marinate lamb with garlic, cumin, oregano, and salt for at least 1 hour.
- 2Heat olive oil in a large pot over medium heat until shimmering.
- 3Sear the marinated lamb until browned on all sides, about 5-7 minutes.
- 4Remove lamb and set aside; add chopped onions and green peppers to the pot.
- 5Sauté until onions are translucent, about 3-4 minutes.
- 6Add chopped tomatoes and cook until they break down, about 5 minutes.
- 7Return the lamb to the pot; pour in beer and bring to a simmer.
- 8Add bay leaves, carrots, and potatoes; cover and cook on low heat for 1.5-2 hours until lamb is tender.
- 9Stir in peas during the last 10 minutes of cooking.
- 10Adjust seasoning with salt and black pepper as needed.
- 11Garnish with chopped cilantro before serving.
Ingredient Alternatives
lamb
Healthier: chicken
Cheaper: pork
Chicken is leaner and more affordable than lamb.
beer
Healthier: non-alcoholic beer
Cheaper: vegetable broth
Non-alcoholic beer maintains flavor without alcohol.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is less expensive while still good for cooking.
cilantro
Healthier: parsley
Cheaper: spinach
Parsley offers a similar flavor profile at a lower cost.
Techniques
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Also Known As
Tacu Tacu is a traditional dish from Peru, often made with leftover rice and beans, showcasing the resourcefulness of Peruvian cuisine.
Ingredients
- ●1 cup cooked rice
- ●1 cup cooked beans (black or pinto)
- ●1/2 cup diced onion
- ●2 cloves garlic, minced
- ●1/2 tsp cumin
- ●1/2 tsp paprika
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp vegetable oil
- ●2 eggs (optional)
Instructions
- 1In a large bowl, combine the cooked rice and cooked beans. Mash them together until well mixed but still slightly chunky.
- 2In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the diced onion and garlic, sauté until the onion is translucent.
- 3Add the cumin, paprika, salt, and black pepper to the skillet. Stir to combine and cook for another minute.
- 4Add the rice and bean mixture to the skillet. Press it down with a spatula to form a compact cake.
- 5Cook for about 5-7 minutes until the bottom is golden brown. Carefully flip the tacu tacu over and add the remaining oil around the edges.
- 6Cook for another 5-7 minutes until the other side is golden brown and crispy.
- 7If using eggs, in a separate pan, fry the eggs to your liking.
- 8Serve the tacu tacu hot, topped with the fried eggs if desired.
Equipment
Chicha Morada is a traditional Peruvian beverage made from purple corn, which has been cultivated in the Andes for centuries. This vibrant drink is often enjoyed during festivals and family gatherings, symbolizing hospitality and celebration. Its sweet, fruity flavor and striking color make it a popular choice both in Peru and among those seeking authentic South American cuisine.
Ingredients
- ●purple corn
- ●water
- ●pineapple
- ●lime
- ●cloves
- ●cinnamon
- ●sugar
- ●apple
- ●lemon
Instructions
- 1Boil water in a large pot over medium heat.
- 2Add purple corn and cook for 30-40 minutes until the corn is tender.
- 3Remove from heat and let cool slightly.
- 4Strain the mixture to separate the liquid from the corn.
- 5In a blender, combine the strained liquid with pineapple, apple, and lime juice.
- 6Add cloves and cinnamon, then blend until smooth.
- 7Sweeten with sugar to taste and blend again.
- 8Chill the mixture in the refrigerator for at least 2 hours before serving.
- 9Serve over ice and garnish with additional fruit if desired.
Ingredient Alternatives
purple corn
Healthier: blue corn
Cheaper: white corn
Blue corn offers similar flavor and color, while white corn is more accessible.
sugar
Healthier: honey
Cheaper: agave syrup
Honey adds sweetness with a unique flavor profile.
pineapple
Healthier: mango
Cheaper: canned pineapple
Mango provides a tropical taste, while canned pineapple is budget-friendly.
lime
Healthier: lemon
Cheaper: vinegar
Lemon adds acidity, while vinegar is a cost-effective alternative.
Techniques
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Also Known As
Picarones are a traditional Peruvian dessert, originating from the fusion of Spanish and indigenous culinary practices. These sweet potato doughnuts are often enjoyed during festivals and celebrations, symbolizing the rich agricultural heritage of Peru. Today, they are a popular street food, served with a sweet syrup made from chancaca (raw sugar), and are loved for their unique flavor and texture.
Ingredients
- ●sweet potatoes
- ●flour
- ●yeast
- ●sugar
- ●cinnamon
- ●nutmeg
- ●water
- ●salt
- ●honey
- ●anise
- ●vanilla extract
- ●lemon zest
- ●oil for frying
Instructions
- 1Boil sweet potatoes until tender, about 20-25 minutes.
- 2Drain and mash sweet potatoes until smooth.
- 3Combine flour, yeast, sugar, cinnamon, nutmeg, and salt in a bowl.
- 4Mix in the mashed sweet potatoes and enough water to form a dough.
- 5Knead the dough until smooth and elastic, about 5 minutes.
- 6Cover the dough and let it rise in a warm place until doubled, about 1 hour.
- 7Heat oil in a deep pan over medium heat until hot.
- 8Shape the dough into rings and carefully drop them into the hot oil.
- 9Fry until golden brown, about 3-4 minutes per side.
- 10Remove from oil and drain on paper towels.
- 11Drizzle with honey or syrup before serving.
Ingredient Alternatives
sweet potatoes
Healthier: butternut squash
Cheaper: pumpkin
butternut squash and pumpkin provide similar sweetness and texture.
honey
Healthier: agave syrup
Cheaper: corn syrup
agave syrup is lower in calories, while corn syrup is more affordable.
Techniques
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