Welcome to a vibrant culinary journey through Peru! From the coastal ceviches to the hearty Andean stews, these 25 exquisite recipes bring authentic flavors right to your kitchen. Whether you’re craving a quick, zesty dinner or a comforting weekend feast, you’ll find inspiration here. Let’s explore these delicious dishes together—your next favorite meal awaits in this roundup!
Lomo Saltado
You know those nights when you want something hearty and exciting but don’t want to spend hours in the kitchen? Lomo saltado is your answer—a sizzling Peruvian stir-fry that’s packed with flavor and comes together in a flash.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– For the stir-fry:
– 1.5 lbs beef sirloin, cut into 1-inch strips
– 2 tbsp vegetable oil
– 1 large red onion, sliced into ½-inch wedges
– 2 large tomatoes, cut into ½-inch wedges
– 1 tbsp minced garlic
– ¼ cup chopped cilantro
– For the sauce:
– 3 tbsp soy sauce
– 2 tbsp red wine vinegar
– 1 tsp ground cumin
– ½ tsp black pepper
– For serving:
– 4 cups cooked white rice
– 1 lb French fries (frozen or homemade)
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering, about 2 minutes.
2. Add beef strips in a single layer and cook undisturbed for 2 minutes to develop a sear.
3. Flip beef and cook for another 2 minutes until browned but still pink inside, then transfer to a plate. Tip: Don’t overcrowd the pan—cook in batches if needed for the best sear.
4. Add remaining 1 tbsp oil to the same skillet over high heat.
5. Add onion wedges and cook for 3 minutes, stirring once, until slightly charred at the edges.
6. Add tomato wedges and minced garlic, cooking for 2 minutes until tomatoes soften.
7. In a small bowl, whisk together soy sauce, red wine vinegar, cumin, and black pepper.
8. Return beef to the skillet and pour the sauce over everything.
9. Toss vigorously for 1 minute until the sauce coats the ingredients and thickens slightly. Tip: High heat is key here to create a caramelized glaze.
10. Remove from heat and stir in chopped cilantro.
11. While cooking, prepare French fries according to package instructions or fry homemade fries until golden and crisp.
12. Serve the lomo saltado immediately over cooked white rice with French fries on the side or mixed in. Tip: For extra flavor, toss the hot fries into the stir-fry just before serving to soak up the sauce.
Dive into this dish and you’ll love the juicy beef strips mingling with charred onions and tangy tomatoes, all coated in that savory soy-vinegar sauce. The fries add a fun, crispy contrast—try piling everything into a warm tortilla for a quick fusion taco!
Ceviche de Pescado
Let’s be real—you’ve probably seen ceviche on menus and wondered what the fuss is about. Ceviche de Pescado is a bright, zesty Latin American dish where fresh fish ‘cooks’ in citrus juice, and it’s surprisingly easy to make at home. You’ll love how refreshing and light it feels, perfect for a summer appetizer or light meal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
For the fish:
– 1 lb fresh white fish fillets (like tilapia or snapper), cut into 1/2-inch cubes
– 1 cup freshly squeezed lime juice (from about 8-10 limes)
For the marinade and vegetables:
– 1/2 cup red onion, finely diced
– 1 jalapeño pepper, seeds removed and finely chopped
– 1/2 cup fresh cilantro, chopped
– 1/2 tsp salt
For serving:
– 1 avocado, sliced
– Tortilla chips or tostadas
Instructions
1. Place the cubed fish in a non-reactive glass or ceramic bowl.
2. Pour the lime juice over the fish, ensuring all pieces are fully submerged.
3. Cover the bowl and refrigerate for 15 minutes—the fish will turn opaque as it ‘cooks’ in the acid.
4. While the fish marinates, dice the red onion and jalapeño, and chop the cilantro.
5. After 15 minutes, drain and discard the lime juice from the fish using a colander.
6. Return the fish to the bowl and add the red onion, jalapeño, cilantro, and salt.
7. Gently toss everything together until evenly combined.
8. Slice the avocado and arrange it on a serving platter with the ceviche.
9. Serve immediately with tortilla chips or tostadas on the side.
Unbelievably fresh and tangy, this ceviche has a firm yet tender texture from the citrus ‘cook.’ The jalapeño adds a subtle kick that balances the lime’s acidity beautifully. Try scooping it onto crispy tostadas with a slice of creamy avocado for a perfect bite—it’s a vibrant, no-cook dish that always impresses.
Aji de Gallina
Brace yourself for a Peruvian comfort food that’s creamy, spicy, and totally crave-worthy. Aji de Gallina is a shredded chicken stew in a rich, nutty sauce that’s surprisingly easy to make at home. You’ll love how the flavors come together for a cozy weeknight dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts
– 4 cups water
– 1 tsp salt
For the sauce:
– 2 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 2 tbsp aji amarillo paste
– 1/2 cup walnuts
– 1/2 cup evaporated milk
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 1/4 tsp ground turmeric
– Salt to taste
For serving:
– 4 cups cooked white rice
– 4 hard-boiled eggs, sliced
– 8 black olives
Instructions
1. Place 1 lb chicken breasts and 1 tsp salt in a pot with 4 cups water. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes until the chicken is fully cooked through. Tip: Save the chicken broth for later—it adds great flavor to the sauce.
2. Remove the chicken from the pot, let it cool slightly, and shred it into bite-sized pieces using two forks. Set aside.
3. In a blender, combine 1/2 cup walnuts, 1/2 cup evaporated milk, 1/2 cup Parmesan cheese, 1/4 cup breadcrumbs, and 1/4 tsp turmeric. Blend on high speed for 1-2 minutes until completely smooth. Tip: Soak the walnuts in hot water for 10 minutes before blending for an extra-creamy texture.
4. Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
5. Add 2 minced garlic cloves and 2 tbsp aji amarillo paste to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
6. Pour the blended walnut mixture into the skillet. Stir well to combine with the onions and garlic.
7. Add the shredded chicken to the skillet. Pour in 1 cup of the reserved chicken broth. Stir everything together.
8. Reduce the heat to low and simmer the mixture for 10 minutes, stirring occasionally, until the sauce thickens to a creamy consistency. Tip: If the sauce gets too thick, add more chicken broth a tablespoon at a time until it reaches your desired texture.
9. Season with salt to taste, then remove from heat.
10. Serve the Aji de Gallina hot over 1 cup cooked white rice per person. Top each serving with sliced hard-boiled eggs and 2 black olives.
Creamy and comforting, this dish has a velvety sauce that clings to the tender chicken. The aji amarillo paste gives it a gentle heat that’s balanced by the nutty richness from the walnuts. Try serving it with a side of boiled potatoes or scooping it up with crusty bread for a heartier meal.
Papas a la Huancaina
Ooh, have you ever tried a dish that’s creamy, spicy, and totally comforting? Papas a la Huancaina is a Peruvian classic that’s surprisingly easy to make at home. It’s basically boiled potatoes smothered in a zesty cheese sauce—perfect for a cozy dinner or a fun appetizer.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– For the potatoes:
– 2 lbs Yukon Gold potatoes
– 1 tbsp salt
– For the sauce:
– 1 cup queso fresco, crumbled
– 1/4 cup vegetable oil
– 2 tbsp aji amarillo paste
– 1/4 cup evaporated milk
– 4 saltine crackers
– 1 clove garlic
– For serving:
– 4 hard-boiled eggs, sliced
– 8 black olives
– 4 lettuce leaves
Instructions
1. Place the potatoes in a large pot and cover them with cold water.
2. Add 1 tbsp salt to the pot and bring the water to a boil over high heat.
3. Reduce the heat to medium and simmer the potatoes for 20 minutes, or until they’re fork-tender.
4. Drain the potatoes in a colander and let them cool for 10 minutes—this makes them easier to handle.
5. Peel the potatoes and slice them into 1/2-inch thick rounds.
6. In a blender, combine the queso fresco, vegetable oil, aji amarillo paste, evaporated milk, saltine crackers, and garlic.
7. Blend the mixture on high speed for 2 minutes, or until it’s completely smooth and creamy.
8. Arrange the lettuce leaves on a serving platter and place the potato slices on top.
9. Pour the sauce over the potatoes, covering them evenly.
10. Garnish with sliced hard-boiled eggs and black olives.
11. Serve immediately at room temperature for the best flavor.
Buttery and rich, this dish has a velvety sauce that clings to the tender potatoes, with a subtle kick from the aji amarillo. Try it over rice for a heartier meal, or as a dip with tortilla chips—it’s versatile and always a crowd-pleaser!
Anticuchos de Corazon
Fancy trying something bold and delicious? Anticuchos de Corazon are Peruvian-style beef heart skewers that pack incredible flavor. You’ll love how tender and smoky they turn out on the grill.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– For the marinade:
– 1 lb beef heart, trimmed and cut into 1-inch cubes
– 1/4 cup red wine vinegar
– 2 tbsp aji panca paste
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/2 tsp salt
– For grilling:
– 2 tbsp vegetable oil
– Wooden or metal skewers (soaked in water for 30 minutes if wooden)
Instructions
1. In a large bowl, combine the red wine vinegar, aji panca paste, minced garlic, ground cumin, dried oregano, and 1/2 tsp salt to make the marinade.
2. Add the 1 lb of trimmed beef heart cubes to the bowl, tossing to coat them evenly in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight for deeper flavor.
4. Preheat your grill to medium-high heat, aiming for a surface temperature of 400°F.
5. Thread the marinated beef heart cubes onto the soaked wooden or metal skewers, leaving a small space between each piece.
6. Brush the skewers lightly with 2 tbsp of vegetable oil to prevent sticking.
7. Place the skewers on the preheated grill and cook for 4-5 minutes.
8. Flip the skewers using tongs and cook for another 4-5 minutes, until the beef heart is charred on the edges and reaches an internal temperature of 145°F.
9. Remove the skewers from the grill and let them rest for 3 minutes before serving.
Here’s how these skewers turn out: the beef heart is surprisingly tender with a slight chew, infused with smoky, tangy flavors from the marinade. Serve them hot off the grill with a squeeze of lime or alongside a simple potato salad for a complete meal.
Rocoto Relleno
Rocoto relleno is one of those dishes that looks intimidating but is actually super approachable once you break it down. Think of it as a spicy, stuffed pepper with a rich, savory filling that’s perfect for a cozy dinner. You’ll love how the flavors come together to create something truly special.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
For the peppers:
– 4 large rocoto peppers (or substitute with poblano peppers if unavailable)
– 1 tbsp olive oil
For the filling:
– 1 lb ground beef (80/20 blend)
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/2 cup raisins
– 1/4 cup sliced black olives
– 1/4 cup chopped walnuts
– Salt to taste
For the topping:
– 1 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Carefully slice the tops off the rocoto peppers and remove the seeds and membranes to reduce heat. Tip: Wear gloves while handling the peppers to avoid skin irritation.
3. In a large skillet, heat 1 tbsp olive oil over medium-high heat until shimmering, about 1 minute.
4. Add the chopped onion and cook, stirring frequently, until translucent and soft, about 5 minutes.
5. Add the minced garlic and cook for 1 more minute until fragrant.
6. Add the ground beef to the skillet, breaking it up with a spoon, and cook until no longer pink, about 8-10 minutes. Tip: Drain any excess fat for a less greasy filling.
7. Stir in the ground cumin, dried oregano, raisins, black olives, and chopped walnuts, cooking for another 2 minutes to combine. Season with salt to taste.
8. Remove the skillet from heat and let the filling cool slightly, about 5 minutes.
9. Spoon the beef mixture evenly into the prepared rocoto peppers, packing it gently.
10. Top each stuffed pepper with 1/4 cup shredded mozzarella cheese.
11. Place the peppers on the prepared baking sheet and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the peppers are tender. Tip: Check at 20 minutes to prevent overcooking—the peppers should be soft but not mushy.
12. Remove from the oven and let cool for 5 minutes before serving.
What makes this dish stand out is the wonderful contrast between the slightly spicy, tender pepper and the sweet-savory filling with pops of texture from the walnuts and olives. Serve it over a bed of rice to soak up any juices, or pair it with a simple green salad for a complete meal that’s sure to impress.
Pollo a la Brasa
Nothing beats the smoky, juicy goodness of a perfectly roasted chicken, and Pollo a la Brasa delivers just that. You’ll love how the crispy skin and tender meat come together with bold Peruvian flavors—it’s easier to make at home than you might think, and absolutely worth the effort.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– For the marinade:
– 1 whole chicken (about 4 lbs)
– 1/4 cup soy sauce
– 1/4 cup white vinegar
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1 tsp dried oregano
– 1/2 tsp black pepper
– For serving:
– 1 lime, cut into wedges
– Fresh cilantro, chopped
Instructions
1. Pat the chicken dry with paper towels to help the skin crisp up later.
2. In a large bowl, whisk together soy sauce, white vinegar, olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, and black pepper.
3. Place the chicken in a resealable plastic bag or shallow dish, and pour the marinade over it, rubbing it evenly over and under the skin.
4. Seal the bag or cover the dish, and refrigerate for at least 2 hours or overnight for deeper flavor—marinating longer makes a big difference!
5. Preheat your oven to 425°F and place a wire rack on a baking sheet to allow air circulation for even cooking.
6. Remove the chicken from the marinade, letting excess drip off, and place it breast-side up on the wire rack.
7. Roast the chicken in the preheated oven for 50-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
8. Let the chicken rest for 10 minutes before carving to keep the juices locked in—this step is key for moist meat.
9. Carve the chicken into pieces, garnish with lime wedges and chopped cilantro, and serve immediately.
Just imagine that first bite: the skin is irresistibly crispy with a hint of smokiness, while the meat stays juicy and infused with garlic and cumin. Serve it with a squeeze of lime and a sprinkle of cilantro for a bright finish, or shred leftovers into tacos for a delicious next-day meal.
Seco de Cabrito
Craving something hearty and full of flavor? Let’s dive into Seco de Cabrito, a traditional Peruvian goat stew that’s surprisingly easy to make at home. You’ll love how the tender meat soaks up all the delicious spices.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
For the goat and marinade:
– 3 lbs goat meat, cut into 2-inch cubes
– 1/4 cup white vinegar
– 4 garlic cloves, minced
– 1 tbsp ground cumin
– 1 tsp salt
For the stew base:
– 2 tbsp vegetable oil
– 1 large yellow onion, chopped
– 1 red bell pepper, chopped
– 2 tbsp aji amarillo paste
– 1 cup beer (lager style)
– 2 cups chicken broth
– 1 cup frozen peas
– 1/4 cup chopped cilantro
For serving:
– Cooked white rice
Instructions
1. In a large bowl, combine the goat meat, white vinegar, minced garlic, ground cumin, and salt. Toss until the meat is evenly coated and let it marinate for 15 minutes at room temperature.
2. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers, about 2 minutes.
3. Add the marinated goat meat to the pot in a single layer, working in batches if needed to avoid overcrowding. Brown the meat for 4-5 minutes per side until it develops a golden crust.
4. Transfer the browned meat to a plate and set aside. Tip: Don’t skip the browning step—it builds a deep flavor foundation for your stew.
5. In the same pot, add the chopped yellow onion and red bell pepper. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
6. Stir in the aji amarillo paste and cook for 1 minute until fragrant.
7. Pour in the beer, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
8. Return the browned goat meat and any accumulated juices to the pot. Add the chicken broth and bring to a boil.
9. Once boiling, reduce the heat to low, cover the pot, and simmer for 2 hours. Tip: Check after 90 minutes—the meat should be fork-tender and easily pull apart.
10. Stir in the frozen peas and chopped cilantro. Cook uncovered for 5 more minutes until the peas are heated through. Tip: Adding the peas at the end keeps them bright green and perfectly tender.
11. Remove the pot from the heat. Taste and adjust seasoning with additional salt if needed.
This stew transforms into something magical—the goat becomes incredibly tender, practically falling off the bone, while the sauce thickens into a rich, slightly spicy gravy. Try serving it over a bed of fluffy white rice to soak up every last drop, or with some crusty bread on the side for dipping.
Causa Rellena de Atun
Unexpectedly delicious and surprisingly simple to make, this Peruvian-inspired layered potato dish is perfect for a light lunch or impressive appetizer. You’ll love how the creamy mashed potatoes cradle a zesty tuna filling, all topped with a vibrant avocado layer. It’s a no-cook wonder that comes together in minutes but looks like you spent hours in the kitchen.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
For the potato base:
– 2 lbs yellow potatoes, peeled and quartered
– 1/4 cup vegetable oil
– 3 tbsp fresh lime juice
– 1 tsp salt
For the tuna filling:
– 2 (5 oz) cans solid white tuna in water, drained
– 1/4 cup mayonnaise
– 1/4 cup finely chopped red onion
– 2 tbsp finely chopped cilantro
– 1 tbsp aji amarillo paste (or 1 tsp chili powder)
For the avocado topping:
– 2 ripe avocados, pitted and peeled
– 1 tbsp fresh lime juice
– 1/4 tsp salt
Instructions
1. Place the peeled and quartered yellow potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes until the potatoes are fork-tender.
3. Drain the potatoes thoroughly in a colander and return them to the warm pot to evaporate excess moisture for 2 minutes.
4. Mash the potatoes with a potato ricer or masher until completely smooth with no lumps.
5. While the potatoes are still warm, mix in the 1/4 cup vegetable oil, 3 tbsp lime juice, and 1 tsp salt until fully incorporated and the mixture is smooth and pliable.
6. In a separate medium bowl, combine the drained tuna, 1/4 cup mayonnaise, 1/4 cup chopped red onion, 2 tbsp chopped cilantro, and 1 tbsp aji amarillo paste.
7. Mix the tuna filling with a fork until evenly combined, breaking up any large chunks of tuna.
8. In another small bowl, mash the 2 avocados with 1 tbsp lime juice and 1/4 tsp salt until mostly smooth with some small chunks remaining.
9. Line an 8×8 inch baking dish with plastic wrap, leaving overhang on all sides.
10. Press half of the potato mixture evenly into the bottom of the dish to form a 1/2-inch thick layer.
11. Spread all of the tuna filling evenly over the potato layer, pressing gently with a spatula.
12. Spread the remaining potato mixture over the tuna layer to create another 1/2-inch thick layer.
13. Carefully spread the avocado mixture over the top potato layer, smoothing it to the edges.
14. Cover the dish with plastic wrap and refrigerate for at least 30 minutes to set.
15. Lift the causa from the dish using the plastic wrap overhang and transfer to a cutting board.
16. Cut into 6 equal squares with a sharp knife, wiping the blade clean between cuts for neat edges.
17. Serve immediately or keep refrigerated until ready to serve.
Outstanding in both presentation and flavor, this dish offers a delightful contrast of textures—the smooth, cool potato layers against the chunky tuna filling. The bright lime and aji amarillo give it a refreshing kick that makes it perfect for warm weather. Try serving it on a bed of lettuce with extra lime wedges for squeezing, or cut it into smaller pieces for elegant party appetizers.
Arroz con Pollo Peruano
Grab your favorite pot and get ready for a cozy, flavor-packed meal. You’re about to make a one-pot wonder that’s perfect for a family dinner or meal prep. It’s hearty, comforting, and way easier than you might think.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
For the Chicken & Base:
– 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp vegetable oil
– 1 large yellow onion, finely chopped
– 4 cloves garlic, minced
– 1 red bell pepper, finely chopped
For the Rice & Seasoning:
– 2 cups long-grain white rice, rinsed
– 1 tbsp ground cumin
– 1 tbsp paprika
– 1 tsp dried oregano
– 4 cups low-sodium chicken broth
– 1 cup frozen peas
– 1/4 cup chopped fresh cilantro
– Salt
Instructions
1. Pat the chicken pieces dry with paper towels to help them brown better.
2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken pieces in a single layer and cook without moving for 5 minutes to develop a golden-brown crust.
4. Flip the chicken pieces and cook for another 4 minutes until browned on all sides, then transfer to a plate.
5. In the same pot, add the chopped onion and cook for 4 minutes, stirring occasionally, until softened.
6. Add the minced garlic and chopped red bell pepper, cooking for 2 more minutes until fragrant.
7. Stir in the rinsed rice, ground cumin, paprika, and dried oregano, toasting for 1 minute to bloom the spices.
8. Pour in the chicken broth and add 1 teaspoon of salt, scraping up any browned bits from the bottom of the pot.
9. Return the browned chicken and any accumulated juices to the pot, nestling the pieces into the rice mixture.
10. Bring the liquid to a boil, then immediately reduce the heat to low and cover the pot tightly.
11. Simmer for 20 minutes without lifting the lid to allow the rice to steam properly.
12. Remove the pot from the heat and let it sit, covered, for 10 minutes to finish cooking the rice.
13. Gently fluff the rice with a fork, then fold in the frozen peas and chopped cilantro until evenly distributed.
14. Taste and adjust with more salt if needed, then serve immediately.
Every bite delivers tender chicken and fluffy, aromatic rice infused with warm spices. The peas add a pop of sweetness and color, making it a complete, vibrant dish. Try serving it with a squeeze of lime and a side of avocado slices for a fresh contrast.
Chupe de Camarones
Diving into a bowl of Chupe de Camarones is like wrapping yourself in a warm, comforting hug from the sea. This Peruvian shrimp chowder is packed with flavor, and I’m excited to share how you can bring this cozy dish to your own table. It’s surprisingly straightforward to make, and the results are absolutely worth it.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the base:
– 1 tbsp olive oil
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tbsp aji amarillo paste
– 4 cups chicken broth
– 1 cup evaporated milk
– 1 lb large shrimp, peeled and deveined
– 1 cup fresh or frozen corn kernels
– 1 cup fresh or frozen peas
– 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
– 1/2 cup white rice
For finishing:
– 2 large eggs
– 1/4 cup chopped fresh cilantro
– Salt to taste
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add the finely chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and 1 tbsp aji amarillo paste, cooking for 1 minute until fragrant.
4. Pour in 4 cups chicken broth and bring the mixture to a gentle boil.
5. Add the diced potatoes and 1/2 cup white rice to the pot.
6. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes. (Tip: The potatoes should be fork-tender and the rice cooked through.)
7. Stir in 1 cup evaporated milk, 1 cup corn kernels, and 1 cup peas.
8. Add the peeled shrimp to the pot.
9. Cook for 3-4 minutes, just until the shrimp turn pink and opaque. (Tip: Do not overcook the shrimp, or they will become tough.)
10. Crack 2 large eggs directly into the simmering soup.
11. Let the eggs cook undisturbed for 2-3 minutes until the whites are set but the yolks are still slightly runny. (Tip: For firmer eggs, cook for an additional minute.)
12. Remove the pot from the heat and stir in 1/4 cup chopped cilantro.
13. Season the soup with salt to taste.
Mmm, the final texture is wonderfully creamy and hearty, with tender shrimp, soft potatoes, and fluffy rice in every spoonful. The aji amarillo paste gives it a subtle, fruity heat that’s just perfect. For a fun twist, serve it with a side of crusty bread to soak up all that delicious broth.
Tacu Tacu con Lomo
Kicking off your weeknight dinner with something hearty and flavorful? Let me introduce you to Tacu Tacu con Lomo, a Peruvian classic that combines creamy refried beans and rice with a juicy steak—it’s a complete, satisfying meal in one skillet. You’ll love how the crispy edges of the tacu tacu contrast with the tender lomo, all brought together with a zesty onion salsa. It’s comfort food with a delicious twist that’s easier to make than you might think.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the Tacu Tacu:
– 2 cups cooked white rice
– 1 (15-ounce) can canary beans, drained and rinsed
– 1/4 cup vegetable oil
– 1/2 teaspoon salt
– For the Lomo (Steak) and Salsa:
– 1 pound sirloin steak, cut into 4 pieces
– 1 tablespoon olive oil
– 1/2 teaspoon black pepper
– 1 red onion, thinly sliced
– 1/4 cup white vinegar
– 1 tablespoon chopped cilantro
Instructions
1. In a medium bowl, mash the canary beans with a fork until mostly smooth, leaving some texture.
2. Add the cooked white rice and 1/2 teaspoon salt to the mashed beans, mixing thoroughly to combine.
3. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Divide the bean-rice mixture into 4 portions and shape each into a 1/2-inch-thick patty with your hands.
5. Place the patties in the hot oil and cook for 4-5 minutes per side, until golden brown and crispy on the edges.
6. Transfer the cooked tacu tacu patties to a plate and cover loosely with foil to keep warm.
7. In the same skillet, add 1 tablespoon olive oil and heat over medium-high heat for 1 minute.
8. Season the sirloin steak pieces with 1/2 teaspoon black pepper and place them in the skillet.
9. Cook the steak for 3-4 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F on a meat thermometer.
10. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before slicing thinly against the grain.
11. While the steak rests, combine the thinly sliced red onion, 1/4 cup white vinegar, and 1 tablespoon chopped cilantro in a small bowl to make the salsa, stirring well.
12. Serve each tacu tacu patty topped with sliced steak and a spoonful of the onion salsa.
Unbelievably satisfying, this dish offers a delightful mix of textures: the tacu tacu gets irresistibly crispy on the outside while staying soft inside, paired with the juicy, peppery steak. The quick-pickled onion salsa adds a bright, tangy crunch that cuts through the richness perfectly. For a fun twist, try serving it with a fried egg on top or alongside a simple avocado salad for extra freshness.
Picarones
Zesty and sweet, picarones are Peru’s answer to doughnuts—but with a fun twist. You’ll love these crispy, syrup-drenched pumpkin and sweet potato fritters, especially since they’re surprisingly easy to make at home.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the fritters:
– 1 cup mashed cooked sweet potato
– 1 cup mashed cooked pumpkin
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 teaspoon active dry yeast
– 1/4 teaspoon ground anise
– 1/4 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1/2 cup warm water (about 110°F)
– Vegetable oil for frying (about 4 cups)
For the syrup:
– 1 cup dark brown sugar
– 1/2 cup water
– 2 whole cloves
– 1 cinnamon stick
– 1 strip orange peel (about 2 inches long)
Instructions
1. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
2. In a large bowl, mix the mashed sweet potato, mashed pumpkin, flour, anise, cinnamon, and salt.
3. Pour the yeast mixture into the large bowl and stir until a sticky dough forms. Tip: The dough should be soft but manageable; if too wet, add a tablespoon of flour.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour until doubled in size.
5. While the dough rises, make the syrup: In a saucepan, combine brown sugar, water, cloves, cinnamon stick, and orange peel.
6. Bring the syrup to a boil over medium heat, then reduce to a simmer for 10 minutes until slightly thickened. Remove from heat and discard the solids.
7. Heat vegetable oil in a deep pot to 350°F, using a thermometer for accuracy.
8. With oiled hands, scoop about 2 tablespoons of dough and shape it into a ring with a hole in the center. Tip: Work in batches to keep the dough from drying out.
9. Carefully drop 2-3 rings into the hot oil and fry for 2-3 minutes per side until golden brown and crispy.
10. Remove the fritters with a slotted spoon and drain on paper towels. Tip: Let them cool slightly before dipping to avoid sogginess.
11. Dip each warm picaron into the syrup, coating it evenly, and serve immediately.
12. Enjoy these treats fresh for the best texture—crispy on the outside, soft and fluffy inside.
Every bite of picarones offers a delightful crunch that gives way to a tender, spiced interior, soaked in that rich, aromatic syrup. For a fun twist, try serving them with a scoop of vanilla ice cream or a sprinkle of powdered sugar to balance the sweetness.
Conclusion
Brimming with vibrant flavors, this collection offers a delicious journey through Peru’s culinary wonders. We hope these 25 exquisite recipes inspire your next kitchen adventure! Give them a try, leave a comment sharing your favorite, and don’t forget to pin this article to your Pinterest boards to save these treasures for later. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
