Ceviche is Peru's culinary ambassador, a refreshing dish that showcases the country's high-quality seafood. To prepare a classic ceviche, you'll need:

Ingredients:

• 500g fresh white fish, cut into cubes.

• 1 cup fresh lime juice.

• 1 red onion, thinly sliced.

• 1 rocoto (Peruvian chili), finely chopped.

• 1 sprig of cilantro, chopped.

• 1 sweet potato and boiled corn to accompany.

Instructions:

• In a bowl, mix the fish with lime juice and let it marinate in the refrigerator for 30 minutes.

• Add onion, rocoto, and cilantro to the fish and mix well.

• Serve the ceviche accompanied by slices of sweet potato and corn.

Lomo saltado is a dish that reflects Chinese influence on Peruvian cuisine—a perfect blend of beef, vegetables, and spices. Here's the recipe:

Ingredients:

• 500g beef, sliced into strips.

• 1 red onion, julienned.

• 1 tomato, sliced.

• 1 yellow chili, chopped.

• 3 tablespoons soy sauce.

• 2 tablespoons vinegar.

• 1 teaspoon minced garlic.

• French fries to accompany.

Instructions:

• Sauté the beef in a wok until browned. Set aside.

• In the same wok, sauté onion, tomato, chili, and garlic.

• Add the reserved beef and mix with soy sauce and vinegar.

• Serve lomo saltado with French fries.

Aji de gallina is a creamy stew that combines shredded chicken with a sauce made from yellow chili and nuts. Here's the recipe:

Ingredients:

• 1 kg chicken breasts.

• 4 yellow chilies, deveined and deseeded.

• 4 slices of bread soaked in milk.

• 1 onion, chopped.

• 3 garlic cloves, minced.

• 1 cup grated Parmesan cheese.

• 1 cup walnuts.

• 2 cups chicken broth.

• 1 cup evaporated milk.

• Black olives and hard-boiled eggs for garnish.

Instructions:

• Cook the chicken and shred it into fibers.

• Blend chilies, bread, onion, garlic, Parmesan cheese, and walnuts with chicken broth.

• In a pan, cook the blended mixture until it forms a thick sauce.

• Add shredded chicken and evaporated milk, mix, and cook until the sauce reaches the desired consistency.

• Serve with rice, garnishing with olives and hard-boiled eggs.

Cuy chactado is a traditional dish from Arequipa that features guinea pig, a delicacy in Peruvian cuisine. The guinea pig is flattened and fried to perfection. Here's the recipe:

Ingredients:

• 2 guinea pigs, cleaned and split in half.

• 1 cup aji panca paste (Peruvian red chili paste).

• 4 cloves garlic, minced.

• 1 tablespoon ground cumin.

• Salt and pepper to taste.

• Vegetable oil for frying.

• Potatoes, peeled and sliced, for serving.

Instructions:

• Rub the guinea pig halves with aji panca paste, minced garlic, cumin, salt, and pepper. Let it marinate for at least 2 hours.

• Heat vegetable oil in a pan over medium-high heat.

• Fry the guinea pig halves until crispy and golden brown on both sides.

• Serve cuy chactado with sliced potatoes.

Rocoto relleno is a classic Arequipa dish where spicy rocoto peppers are stuffed with a flavorful mixture. Here's the recipe:

Ingredients:

• 8 rocoto peppers, boiled and deseeded.

• 500g ground beef.

• 1 cup chopped onions.

• 1 cup chopped tomatoes.

• 1/2 cup chopped black olives.

• 1/2 cup raisins.

• 2 hard-boiled eggs, sliced.

• 1 cup grated Parmesan cheese.

• 2 tablespoons vegetable oil.

• Salt and pepper to taste.

Instructions:

• In a pan, heat vegetable oil and sauté onions until golden brown.

• Add ground beef and cook until browned.

• Stir in tomatoes, olives, raisins, and cook until the mixture thickens.

• Season with salt and pepper to taste.

• Stuff the rocoto peppers with the meat mixture.

• Top each stuffed pepper with slices of hard-boiled eggs and Parmesan cheese.

• Bake until the cheese is melted and golden brown.

Juane is a traditional Amazonian dish, especially popular in Pucallpa, Peru. It is a flavorful rice tamale wrapped in bijao leaves. Here's the recipe:

Ingredients:

• 2 cups rice.

• 1 cup cooked shredded chicken.

• 1 cup diced hard-boiled eggs.

• 1/2 cup sliced olives.

• 1/2 cup raisins.

• 1/2 cup chopped cilantro.

• 1/2 cup achiote oil (annatto-infused oil).

• 6 bijao leaves (banana leaves can be used as a substitute).

• Salt and pepper to taste.

Instructions:

• Cook the rice following package instructions.

• In a large bowl, mix the cooked rice, shredded chicken, diced eggs, olives, raisins, cilantro, achiote oil, salt, and pepper.

• Cut bijao leaves into square sheets and warm them over an open flame to make them flexible.

• Place a portion of the rice mixture in the center of each leaf and fold into a rectangular package.

• Tie the packages securely with kitchen twine.

• Steam the juanes for about 1 to 1.5 hours or until the rice is fully cooked.

Tacacho con cecina is a hearty dish from the Amazonian regions of Peru, consisting of mashed plantains and salted, cured pork. Here's how to make it:

Ingredients:

• 4 green plantains, peeled and sliced.

• 200g cecina (salted and cured pork).

• 1 cup lard or oil.

• Salt to taste.

Instructions:

• Boil the plantains until they are soft.

• Drain and mash the plantains in a large bowl.

• Shape the mashed plantains into round balls or cylinders (tacachos).

• In a pan, heat lard or oil over medium heat.

• Fry the tacachos until they are golden brown on all sides.

• Serve tacacho con cecina with slices of cecina on top.

Inchicapi is a traditional Peruvian Amazonian soup known for its rich and nutty flavor. Here's how to prepare this delicious soup:

Ingredients:

• 1 kg chicken pieces (preferably legs and thighs).

• 1 cup roasted peanuts, ground.

• 1 cup yuca (cassava), peeled and diced.

• 1 cup chopped cilantro.

• 1 cup chopped red onion.

• 4 cloves garlic, minced.

• 1 cup yuca or corn starch for thickening.

• 2 tablespoons achiote oil.

• Salt and pepper to taste.

Instructions:

• In a large pot, cook chicken pieces with yuca until tender.

• Remove the chicken and shred it.

• Blend roasted peanuts with water to create a smooth paste.

• In the pot, combine the peanut paste, shredded chicken, cilantro, red onion, garlic, and achiote oil.

• Dissolve yuca or corn starch in water and add it to the soup for thickening.

• Season with salt and pepper to taste.

• Simmer until the soup reaches your desired consistency.

Puka Picante is a traditional and spicy dish from the Ayacucho region of Peru. It features a flavorful combination of meat, potatoes, and aji panca (Peruvian red chili pepper). Here's how to prepare Puka Picante Ayacuchano:

Ingredients:

• 500g beef or lamb, diced.

• 4 medium-sized yellow potatoes, peeled and diced.

• 1 cup aji panca paste (Peruvian red chili paste).

• 1 red onion, finely chopped.

• 4 cloves garlic, minced.

• 2 tomatoes, diced.

• 2 tablespoons vegetable oil.

• 1 cup beef or vegetable broth.

• 1/2 cup peas.

• 1/2 cup carrots, diced.

• 1/4 cup chopped fresh mint.

• Salt and pepper to taste.

Instructions:

• In a large pot, heat vegetable oil over medium heat.

• Add diced meat and brown on all sides.

• Add chopped onion and minced garlic, sauté until onions are translucent.

• Stir in aji panca paste and cook for a few minutes to release its flavors.

• Add diced tomatoes, peas, carrots, and potatoes to the pot.

• Pour in the broth and bring the mixture to a simmer.

• Season with salt and pepper to taste.

• Cover the pot and let it simmer until the meat and vegetables are tender.

• Stir in chopped fresh mint just before serving.

• Adjust seasoning if necessary and serve hot.

Puka Picante Ayacuchano is typically enjoyed with rice or accompanied by Andean grains. The aji panca provides a delightful smoky flavor and the combination of spices creates a hearty and satisfying dish. This recipe allows you to experience the bold and authentic taste of Ayacucho's culinary heritage. Enjoy the rich flavors of Puka Picante!

Causa Limeña is a classic and vibrant dish from the coastal region of Peru, particularly Lima. It showcases layers of seasoned mashed potatoes filled with various savory ingredients. Here's how to prepare Causa Limeña:

Ingredients:

Potato Mixture:

• 2 lbs yellow potatoes, peeled and boiled.

• 1/4 cup ají amarillo paste (Peruvian yellow chili pepper paste).

• 1/4 cup vegetable oil.

• Juice of 2 key limes (or 1 regular lime).

• Salt to taste.

Filling:

• 2 cans of tuna, drained.

• 1 cup mayonnaise.

• 1 red onion, finely chopped.

• 2 tablespoons chopped fresh cilantro.

• Salt and pepper to taste.

Garnish:

• Avocado slices.

• Hard-boiled eggs, sliced.

• Black olives.

Instructions:

1. Prepare the Potato Mixture:

• Boil the peeled potatoes until tender. Mash them while still warm.

• Add ají amarillo paste, vegetable oil, lime juice, and salt to the mashed potatoes. Mix thoroughly until you achieve a smooth consistency. Let it cool.

2. Prepare the Filling:

• In a bowl, mix tuna, mayonnaise, chopped red onion, cilantro, salt, and pepper. Adjust the seasoning according to your taste.

3. Assemble the Causa:

• Take half of the potato mixture and spread it evenly on the bottom of a serving dish or mold.

• Add the tuna filling on top of the potato layer and spread it evenly.

• Cover the filling with the remaining potato mixture, ensuring an even and smooth surface.

4. Garnish and Serve:

• Decorate the top with avocado slices, hard-boiled egg slices, and black olives.

• Refrigerate the causa for at least an hour before serving to enhance flavors.

• Slice and serve chilled, allowing the layers to showcase the vibrant colors and flavors.

Causa Limeña is a delightful and visually appealing dish that combines the creaminess of mashed potatoes with the zesty flavors of lime and ají amarillo, all complemented by the savory tuna filling. Enjoy this iconic Peruvian dish that beautifully represents the rich culinary heritage of Lima!

Pisco Sour is Peru's national drink, a refreshing and tangy cocktail that beautifully showcases Pisco, a grape brandy. Here's a traditional recipe for the iconic Peruvian Pisco Sour:

Ingredients:

• 2 oz (60 ml) Pisco.

• 3/4 oz (22 ml) fresh lime juice.

• 1/2 oz (15 ml) simple syrup (adjust to taste).

• 1 egg white.

• Ice cubes.

• Angostura bitters for garnish.

Instructions:

1. Prepare Simple Syrup:

• In a small saucepan, combine equal parts water and sugar.

• Heat over low heat, stirring until the sugar dissolves.

• Allow it to cool, and you have simple syrup.

2. Prepare the Pisco Sour:

• In a cocktail shaker, combine Pisco, fresh lime juice, simple syrup, and egg white.

• Dry shake (shake without ice) vigorously for about 15-20 seconds. This helps emulsify the egg white.

• Add ice to the shaker and shake again for another 15-20 seconds to chill the mixture.

3. Strain and Garnish:

• Strain the cocktail into a chilled Old Fashioned glass or a Pisco Sour glass without ice.

• Garnish the foam on top with a few drops of Angostura bitters, creating a decorative pattern.

4. Serve and Enjoy:

• Serve immediately while the Pisco Sour is cold and frothy.

• Sip and savor the unique combination of Pisco's grape flavors, lime's acidity, and the silky texture from the egg white.

Tips:

• Use a high-quality Pisco, preferably a Peruvian Pisco like Quebranta or Italia.

• Freshly squeezed lime juice is crucial for an authentic flavor.

• Adjust the simple syrup to achieve your preferred level of sweetness.

• Be cautious with raw eggs, and if you have concerns about consuming them, consider using pasteurized egg whites or an egg substitute.

The Peruvian Pisco Sour is not just a cocktail; it's a cultural experience that embodies the essence of Peru. Share this delightful drink with friends and celebrate the spirit of Peruvian mixology!

Queso Helado, or "Cheese Ice Cream," is a traditional frozen dessert hailing from the city of Arequipa in Peru. Despite its name, it doesn't actually contain cheese; instead, it is known for its rich, creamy texture and delightful cinnamon flavor. Here's how to make Queso Helado Arequipeño:

Ingredients:

• 1 cup evaporated milk.

• 1 cup sweetened condensed milk.

• 1 cup whole milk.

• 1 cup coconut milk.

• 1 cup sugar.

• 1 cinnamon stick.

• 1 teaspoon vanilla extract.

• Ground cinnamon for sprinkling (optional).

Instructions:

1. Prepare the Milk Mixture:

• In a saucepan, combine evaporated milk, sweetened condensed milk, whole milk, and coconut milk.

• Add the sugar and cinnamon stick to the mixture.

• Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly to dissolve the sugar.

2. Infuse with Flavor:

• Allow the mixture to simmer for about 10-15 minutes, ensuring it doesn't come to a boil.

• Remove the saucepan from heat and let it cool to room temperature.

• Once cooled, remove the cinnamon stick and stir in the vanilla extract.

3. Freeze the Mixture:

• Pour the mixture into a shallow dish to speed up the freezing process.

• Place the dish in the freezer and let it set for around 1-2 hours.

4. Blend and Refreeze:

• After the initial freezing, transfer the semi-frozen mixture to a blender.

• Blend until smooth and creamy.

• Pour the blended mixture back into the dish and return it to the freezer.

5. Final Freeze and Serve:

• Let the Queso Helado freeze for an additional 4-6 hours or overnight until it reaches a firm consistency.

• Scoop and serve the Queso Helado in bowls or cones.

• Optionally, sprinkle ground cinnamon on top for an extra burst of flavor.

6. Enjoy the Authentic Queso Helado Experience:

• Relish the creamy texture and the sweet, cinnamon-infused taste of this iconic Arequipa dessert.

• Share the delight of Queso Helado with friends and family, especially on warm days.

Queso Helado Arequipeño is not just a frozen treat; it's a cherished part of Arequipa's culinary heritage. Take a sweet journey to Peru by enjoying this delightful dessert that captures the essence of the region.

Pollo a la Brasa, or Peruvian Grilled Chicken, is a beloved dish famous for its unique marinade and smoky flavor. Here's a recipe to recreate this iconic dish at home:

Ingredients:

Marinade:

• 1 whole chicken (about 3-4 pounds), spatchcocked (backbone removed).

• 4 cloves garlic, minced.

• 2 tablespoons soy sauce.

• 2 tablespoons vegetable oil.

• 1 tablespoon paprika.

• 1 tablespoon cumin.

• 1 tablespoon dried oregano.

• 1 teaspoon black pepper.

• 1 teaspoon smoked paprika (optional for added smokiness).

• Juice of 2 limes.

• Salt to taste.

Sauce (optional):

• 1/2 cup mayonnaise.

• 2 tablespoons aji amarillo paste (Peruvian yellow chili paste).

• 1 tablespoon chopped fresh cilantro.

• 1 tablespoon lime juice.

• Salt to taste.

Instructions:

1. Prepare the Marinade:

• In a bowl, mix together minced garlic, soy sauce, vegetable oil, paprika, cumin, dried oregano, black pepper, smoked paprika (if using), lime juice, and salt.

• Coat the spatchcocked chicken thoroughly with the marinade, ensuring it gets under the skin and into all the crevices.

• Allow the chicken to marinate for at least 4 hours or, preferably, overnight in the refrigerator.

2. Grill the Chicken:

• Preheat your grill to medium-high heat.

• Place the marinated chicken on the grill, skin side down.

• Grill for about 30-40 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C).

3. Prepare the Sauce (Optional):

• In a small bowl, mix mayonnaise, aji amarillo paste, chopped cilantro, lime juice, and salt.

• Serve the sauce on the side as a delicious accompaniment.

4. Serve and Enjoy:

• Once the chicken is cooked through and has a beautifully charred exterior, remove it from the grill.

• Allow the chicken to rest for a few minutes before carving.

• Serve the Pollo a la Brasa with your favorite side dishes, such as Peruvian-style fries, rice, or salad.

5. Savor the Authentic Peruvian Flavors:

• Enjoy the succulent, flavorful Pollo a la Brasa with the smoky essence from the grill and the aromatic spices from the marinade.

• Dip each bite into the optional aji amarillo sauce for an extra kick.

Now, you can savor the taste of Peru with this homemade Pollo a la Brasa, bringing the essence of Peruvian cuisine to your own backyard. ¡Buen provecho!

Tacu Tacu is a classic Peruvian dish that creatively repurposes leftover rice and beans into a flavorful, hearty cake. It's often served as a side dish accompanied by various proteins. Here's a traditional Tacu Tacu recipe:

Ingredients:

• 2 cups cooked white rice (preferably leftover and cold).

• 1 cup cooked canary beans or any other beans (mashed).

• 1/2 cup diced onions.

• 1/4 cup diced bell peppers (red or green).

• 2 cloves garlic, minced.

• 2 tablespoons vegetable oil.

• 1 teaspoon ground cumin.

• Salt and pepper to taste.

• Optional: Aji amarillo paste for a spicy kick.

• Vegetable oil for frying.

Instructions:

1. Prepare the Rice and Beans:

• Ensure that both the rice and beans are cold. Leftover rice works best for achieving the right texture.

• In a bowl, combine the cold rice and mashed beans. Mix them together until well incorporated.

2. Sauté Vegetables:

• In a pan, heat 2 tablespoons of vegetable oil over medium heat.

• Sauté diced onions, minced garlic, and diced bell peppers until they are softened.

3. Add Flavor and Spice:

• Season the sautéed vegetables with ground cumin, salt, and pepper.

• If you like a bit of heat, add aji amarillo paste to the mixture.

4. Combine Ingredients:

• Add the seasoned sautéed vegetables to the rice and bean mixture. Mix everything thoroughly to ensure an even distribution of flavors.

5. Form Tacu Tacu Cakes:

• Take a portion of the mixture and shape it into a round or oval-shaped cake using your hands. The size can vary based on your preference.

• Repeat the process with the remaining mixture.

6. Fry Tacu Tacu:

• Heat vegetable oil in a pan over medium heat.

• Carefully place the Tacu Tacu cakes in the hot oil and fry until they form a golden crust on both sides.

7. Serve and Enjoy:

• Once the Tacu Tacu cakes are crispy on the outside, transfer them to a serving plate.

• Serve Tacu Tacu hot with a side of salsa criolla (Peruvian onion salsa) or topped with a fried egg.

8. Savor the Homemade Tacu Tacu:

• Enjoy the delightful combination of crispy exteriors and soft interiors, with the savory flavors of beans, rice, and aromatic spices.

Tacu Tacu is a versatile dish that complements various meats and seafood. Whether enjoyed as a side dish or a main course, Tacu Tacu is a delicious way to experience the creative and resourceful nature of Peruvian cuisine. ¡Buen provecho!

Suspiro a la Limeña is a delectable Peruvian dessert known for its rich caramel flavor and smooth texture. The name translates to "sigh of the woman from Lima," possibly referring to the dessert's heavenly taste. Here's a recipe to create this sweet delight:

Ingredients:

Dulce de Leche Layer:

• 2 cups sweetened condensed milk.

• 1 cup evaporated milk.

• 1 tablespoon unsalted butter.

Meringue Layer:

• 4 egg whites.

• 1 cup granulated sugar.

• 1 teaspoon vanilla extract.

Decoration:

• Ground cinnamon for sprinkling.

Instructions:

1. Prepare the Dulce de Leche Layer:

• In a saucepan, combine sweetened condensed milk, evaporated milk, and butter.

• Cook the mixture over medium-low heat, stirring constantly to prevent sticking, until it thickens into a caramel-like consistency (about 30-40 minutes).

• Once the mixture has thickened, remove it from heat and let it cool.

2. Prepare the Meringue Layer:

• In a clean, dry bowl, whip the egg whites until soft peaks form.

• Gradually add the granulated sugar while continuing to whip until stiff peaks form.

• Gently fold in the vanilla extract.

3. Assemble Suspiro a la Limeña:

• Spoon the cooled dulce de leche into individual serving glasses or a large dish, creating an even layer at the bottom.

• Carefully spread the meringue mixture on top of the dulce de leche layer.

4. Decorate and Chill:

• Sprinkle ground cinnamon over the meringue layer for decoration.

• Refrigerate the Suspiro a la Limeña for at least 4 hours or overnight to allow the flavors to meld and the dessert to set.

5. Serve and Enjoy:

• Serve chilled and enjoy the contrasting textures of the creamy dulce de leche and the fluffy meringue.

6. Savor the Sweet Symphony:

• Delight in the heavenly combination of sweet dulce de leche and airy meringue, capturing the essence of traditional Peruvian dessert.

Suspiro a la Limeña is a luscious and indulgent treat, often enjoyed during special occasions and celebrations. The contrasting layers of caramel and meringue create a dessert that truly sings with sweetness. ¡Buen provecho!

Mazamorra Morada is a delightful and colorful Peruvian dessert made from purple corn and sweetened with fruit. It is often enjoyed with arroz con leche (rice pudding) or alone as a comforting treat. Here's a recipe to prepare this traditional Peruvian dish:

Ingredients:

Mazamorra:

• 2 cups dried purple corn (maíz morado).

• 10 cups water.

• 2 cinnamon sticks.

• 4 cloves.

• 1 cup dried pineapple peel (optional for added flavor and color).

• 1 cup sugar (adjust to taste).

• 1 cup dried prunes, apricots, or other dried fruits.

Chicha Morada (Purple Corn Drink):

• The purple corn used for Mazamorra can also be used to make Chicha Morada. If desired, set aside some corn for this drink.

For Chicha Morada:

• The husks and cobs from the purple corn.

• 4 liters water.

• 1 cup sugar (adjust to taste).

• Juice of 3 limes.

Decoration (optional):

• Ground cinnamon for sprinkling.

Instructions:

1. Prepare Mazamorra:

• Rinse the dried purple corn under cold water.

• In a large pot, combine the purple corn, water, cinnamon sticks, cloves, and dried pineapple peel.

• Bring the mixture to a boil, then reduce the heat and simmer for about 1.5 to 2 hours until the liquid has reduced by half.

• Strain the liquid, discarding the corn husks, cinnamon sticks, and cloves.

• Return the liquid to the pot, add sugar, and stir until the sugar dissolves.

• Bring the mixture to a boil again, then add the dried prunes or other dried fruits.

• Simmer for an additional 15-20 minutes until the mazamorra thickens. Adjust sugar to taste.

• Remove from heat and let it cool.

2. Prepare Chicha Morada (Optional):

• In a separate pot, combine the purple corn husks and cobs with water.

• Bring to a boil and simmer for about 45 minutes.

• Strain the liquid, discarding the corn husks and cobs.

• Add sugar to the strained liquid, stir until dissolved, and let it cool.

• Once cooled, add lime juice and refrigerate.

3. Serve and Enjoy:

• Serve the Mazamorra Morada chilled.

• Optionally, sprinkle ground cinnamon on top for decoration.

• Enjoy this sweet and comforting dessert on its own or paired with arroz con leche.

Mazamorra Morada is a beloved Peruvian dessert, capturing the essence of traditional flavors and showcasing the vibrant hues of purple corn. ¡Buen provecho!