Peru

Turron de Doña Pepa is an anise flavored confection from Peru, best described as a bar made from thick cookie layers. The cookie dough which contains anise seeds is rolled out or shaped into sticks then baked. The layers are stacked and held together by chancaca honey. The top is also covered with honey, then …

Papa Rellena is a Peruvian dish that is prepared by mixing mashed potatoes with ground beef. A seasoned ground beef stuffing, bearing resemblance to empanada stuffing, is covered in a layer of mashed potatoes, which is later shaped into an oblong oval shape and then deep-fried until it’s golden brown and crunchy. Country kids in …

Papa a la Huancaína is a Peruvian dish made from boiled potatoes topped with a spicy creamy sauce, boiled eggs and olives. Its name translates to ‘Huancayo style potatoes’. It is usually served cold as an appetizer over a bed of lettuce leaves, or as a side dish.  The Huancaína sauce is made from ají …

Causa Rellena is a unique Peruvian appetizer consisting of potatoes, protein and avocados presented as a small layered cake. First, yellow potatoes are boiled, flavored and mashed and then the protein, which is usually tuna or chicken, is mixed with mayonnaise, herbs and spices. The avocado is sliced thinly and the mashed potatoes are pressed …

Stinking Toe Fruit, also known as locust fruit or jatobá, is the fruit of the West Indian Locust, the largest tree in the Caribbean. A popular fruit throughout Latin America, it is known as Stinking Toe Fruit as its shape is similar to a big toe and its pungent smell is like a sweaty foot. …

Alpaca stew is a traditional Peruvian dish consisting of the meat of alpacas. This high protein, low-calorie healthy meat tastes quite like beef but leaves no fatty aftertaste. It is a red meat that is fairly tender and almost sweet in taste. Of all meats, Alpaca is believed to consist of one of the lowest …

Ceviche De Conchas Negras is a Peruvian dish which is a variation of the famous ceviche but made using large black clams (the Conchas Negras). It is rich in nutritional value and said to have aphrodisiac properties. Although conchas negras (also known as black scallops) are generally harvested in the region of Tumbes in Peru, …

Tamalitos is the Peruvian form of the famous Tamales. Both tamalitos and tamales are similar in appearance and prepared in the same manner. The only difference being that tamalitos does not contain meat in it while a tamale does. Tamalitos are also generally smaller in size and drier as compared to the normal tamales. Tamalitos …

Salchipapas is a Peruvian street food dish made of deep-fried potatoes (papas) and stir-fried beef sausages (salchichas). It has become one of Peru’s most popular street foods and a real staple quick dinner for the locals. This dish is simple to make with just deep-fried potatoes mixed with stir-fried beef sausages, cut into small pieces …

Anticuchos (cow heart) skewers are an absolute staple of Peruvian cuisine. Not only can you find them all over Peru served from street food carts, but they’re also cooked at home and eaten as a typical Peruvian meal. The aji panca sauce is the hero of cow heart anticuchos skewers, also eaten throughout the rest …

Guinea pig (Cuy) is a delicacy that is very typically associated with typical Peruvian cuisine but it is also eaten throughout other countries of South America such as Ecuador, Colombia and Bolivia. The Peruvian guinea pig dish, cuy, is mostly served on special occasions rather than as a meal eaten regularly but is readily available for adventurous tourists …

Peruvian food (or comida Peruana) is one of the most underrated cuisines in the world. Rich in history and culture, authentic Peruvian dishes all have amazingly interesting backgrounds that make them what they are. Throughout the 20th century, various different cultures brought over their cooking styles, which made Peruvian food the melting pot that it is today. From …