Aguadito
Chicken or duck cooked in broth, thickened and seasoned with green herbs.

Aji de Gallina
Prepared with shredded chicken, previously boiled with vegetables, and combined with a sauce of milk, cheese, nuts and chili.

Anticuchos
Pieces of beef heart marinated in a vinegar, garlic, chili and spice sauce, and cooked on skewers over a grill.

Arroz con Pato (Duck and Rice)
A whole duck is roasted in a casserole with sauce of yellow and red chili, parsley, onion, tomato and spices. Once the duck is cooked, the rice is added to the broth in the pot.

Carapulcra
Dried potato cooked with pork and/or chicken, oil, roasted peanuts mixed with sweet wine, chili, and spices.

Cau Cau
A stew made with tripe and diced potato.

Causa
Yellow potato, mashed and well kneaded with a little oil. Served with slices of avocado, or tomato and mayonnaise. Also with fish or shrimp, or an onion sauce.

Cebiche
Cebiche can be made with fish or shellfish (scallops, octopus, squid, shrimp, razor clams, mussels), or a combination of both. The raw fish is cut into slices and marinated in lemon juice seasoned with salt and chili. Usually served with baked sweet potato and corn.

Chupe (Chowder)
A typical coastal dish made with shrimp or fish. This thick soup includes potato, rice, green peas and a poached egg.

Escabeche
Escabeche is usually prepared with fried fish  (sometimes it may be prepared with duck or chicken). The sauce is made with tomato and onion cooked in vinegar.

Olluquito con Charqui
The olluco, a yellow tuber native to the Andes, is cooked with dried llama or cow meat.

Lomo Saltado
Steak cut into small slices and fried with tomato, onion, spices and French fries.

Pachamanca
A variety of meats (chicken, lamb, pork) are wrapped in banana leafed with potatoes, broad beans, sweet potatoes, and yuccas and is cooked under earth.

Parihuela
A tomato based shellfish broth with spices.

Papa a la Huancaina
Peruvian potatoes have a particular flavor. This dish is prepared with a sauce of cottage, cheese, milk, oil, chili and spices, garnisheed with hard-boiled egg and olives.

Rocoto Relleno
Typical  from Arequipa. Rocoto (a variety of hot pepper) stuffed with beef, cheese and chili.

Sancochado
Beef and vegetables (yucca, potato, cabbage, etc) broth. Similar to the Spanish "cocido", to the Italian "bolito" and the Central American "olla de carne)

Sudado
Steamed fish with vegetables (tomato, onion, etc)

Tacu Tacu
Refried beans, rice and egg

Tiradito
It is a Nisei (Japanese-Peruvian) variation of cebiche. The cebiche is cut into longer strips and served with grains of corn and without onion.

Anticuchos








Cebiche








Escabeche








Rocoto Relleno








Ocopa








Pachamanca