Peruvian Cuisine - Recipes, Ingredients and Traditions of Peruvian gastronomy for the world

There's one very particular dish in Peruvian cuisine that stands out for it's ingredientes and cooking process, and that is  Cau Cau . It is a stew commonly prepared with chopped potatoes, yellow pepper and chicken or tripe (cow stomach). The origin of this dish, as well as that of its name, has several theories and not everyone agrees. In the first place, the creation of the cau cau is associated with the time of the Spanish colony, where Indian slaves and non-white people had limited access to ingredients and only had the frequently discarded parts. Hence the use of liver, intestines and stomach of the cow. Is it a coincidence that the pronunciation of the name Cau Cau sounds very similar to "Cow Cow"? Perhaps, but it also leads to amusing speculation about the origin of the recipe. Cau Cau Ingredients: 1.6 pounds tripe (mondongo) 2 tablespoons butter 2 sprigs spearmint Oil1 chopped onion 1 teaspoon garlic 1 cup diced carrots and peas 3 tablespoons yellow pepper ¼

This traditional dish originated in the andean city of Arequipa, but is now popular all over the country. Some say it's been prepared since the age of the Inca's empire. Messengers back then use to travel by running from city to city, carrying around a bag called " Ocopa ", with chili, pleanuts and herbs. The star ingredient is the Peruvian Black Mint herb, known as "Huacatay" in the Andean country. The presentation resembles the also famous Huancaína Potatoes, but with a lot of green color in it. Ingredients 2 pounds white potato 1 pound onion 1 pound white cheese (peruvian Queso Fresco) 7 ounces roasted peanut 6 green peppers (seeds or veins removed) 1 cup evaporated milk 4 mirasol peppers (seeds or veins removed) 1 cup black mint (peruvian huacatay) Olives (to decorate) 4 boiled eggs Lettuce leaves Oil and salt Preparation First boil, peel and cut potatoes into slices. In a frying pan, fry the green peppers, mirasol and the chopped onion. Put the fr

Some traditional dishes in Peru have a strong influence from African immigrants that arrived in the XVIII century. One of those are the anticuchos, which are small pieces of grilled skewered meat, usually beef heart. The meat acquires a strong taste when marinated in vinegar and spices (such as cumin, aji pepper and garlic) and often come with a boiled potato, salad and corn. Ingredients: • 1 Beef heart or 500 grams / 2 lb of beef rump steak • Salt • 3 to 4 cloves of smashed garlic • ½ cup of red wine vinegar • 2 tablespoons of olive oil • 1 tablespoon of ground cumin • 1 large chili peppers, finely chopped without seeds Preparation: Work on the beef heart in order to get rid of veins and fat. Cut the heart or rump steak in small 3 to 4cm (1 to 1½ in) cubes. In a large bowl mix the vinegar, oil, salt, pepper, crushed garlic, chili pepper and ground cumin. Add the heart cubes and let the heart marinate for several hours or overnight. If you are using rump steak you do no

Hot, delicious and unique. One of the most well known rocoto dishes in Peru is the rocoto relleno . This is a traditional entree from the Andean city of Arequipa , made with rocoto (chili pepper). Besides the meat, it can be stuffed with many another ingredients. As for the ideal stuffing, this beef mix contains beef, pork, onion, garlics, margarine (or butter), cream, peacans and it will be a heaven meal. Ingredients: • 7 rocotos with a wide base • 3/4 cup of red vinegar • 200 g (1/2 lb) of ground beef • 100 g (1/4 lb) of ground pork • 3 tablespoons of olive oil • 3 tablespoons of tomato sauce • 1/2 glass of dry white wine • 2 tablespoons of cream • 1/4 cup of ground peacans • 1/2 cup of beef stock • 1 tablespoon of aji panca paste • 6 small potatoes, cooked and peeled • 1 red onion, chopped • 2 cloves of garlic, ground • 1/4 cup or margarine or butter • 1/2 tablespoon of flour • 3/4 cup of mozzarella cheese • 1/2 cup of grated parmesan cheese • 2 tablespoo

A soup from the coast of Peru, made with chicken and noodles. It has a strong taste and people usually eat it in the morning, specially after a party night. Ingredients for Caldo de Gallina: 1 5–6-lb. stewing chicken or hen 2 leeks, trimmed, roughly chopped, and washed well 2 ibs celery, roughly chopped 2 carrots, roughly chopped 1 1" piece ginger, peeled and smashed 1 head garlic, halved crosswise 6 medium yukon gold potatoes, peeled and left whole 6 oz. dried egg noodles Kosher salt, to taste 6 hard-boiled eggs, peeled and halved 2 tbsp. chopped cilantro 4 scallions, thinly sliced 2 limes, quartered 1 fresh red chile (such as fresno), stemmed, seeded, and finely chopped Preparation: We must start by rinsing the chicken under cold water and remove and discard giblets (or set aside for another use). Put chicken, leeks, celery, carrots, ginger, garlic, and 5 quarts cold water into an 8-quart stockpot. Bring to a boil over high heat; reduce heat to mediu

The delicious Chicha morada is a traditional beverage of the Peruvian Coast. It is made from a curious type of cereal calle purple corn, which is exactly the same as the regular corn, but in a very dark purple color. It is a very refreshing drink, and mixed with a little ice, it's perfect for summer. Ingredients: • 1 ½ lb (¾ k) purple corn • Peelings from 2 lb (1 k) cooking apples • Peelings from 1 large pineapple • 4 key limes • 1 cup sugar, or to taste • 4 whole cloves Preparation: To prepare it, bring to a boil the well washed apple and pineapple peelings, the corn and cloves with 3 quarts water. Simmer for half an hour, and then strain. Repeat simmering process with same ingredients and 3 quarts clean water. We have to strain and mix both liquids. Finally, add sugar and lemon juice. Serve chilled. Note: Add sugar and key lime to the Chicha only when ready to use. In fact, before adding sugar and key it can be kept in the refrigerator for a few days.

The popular "arroz con leche" is one of the most traditional dessert in Peruvian culture. Part of the gastronomy in the coast of the country, this dessert in made with rice, milk, sugar, cinnamon and a secret orange tip. Pay attention: Ingredients: * 1/2 cup of rice * 3 cups of water * 2 1/2 cups of sweetened condensed milk (2 cans) * 1 3/4 cups of evaporated milk * 1/4 cup of port wine * 1 stick cinnamon * Skin of 1/2 orange * Powdered cinnamon Preparation: First Boil the rice with the orange skin and the stick cinnamon for 15 minutes; the rice must be well cooked. Remove from the fire and take out the cinnamon and the skin. Later, you must add the two types of milk. Boil on a low flame for 5 minutes, stiring all the time with a wooden spoon. We should add the port wine and continue boiling for 3 minutes more. Then let it cool down. As we know, some people like to eat the "arroz con leche" warm; others, cold. Serve in a glass and sprinkle with the pow

The Peruvian Causa is one of the most popular dishes all along Peru's coast. Besides being delicious, the traditional causa is fairly economic and easy to prepare, making it accessible to the rich and the poor, great chefs and terrible cooks. Moreover, it's a versatile dish that allows for many variations, both in the purée and in the fillings. That's why we want to provide you with the classic recipe, a potatoes and ají amarillo mash filled with tuna and avocado. Ingredients: • 1kg potatoes (yellow, if available) • 4 tbsp ají amarillo paste • ½ cup vegetable oil (olive oil not recommended) • Juice 1 key lime • 1 can of tuna-fish packed in oil • ½ onion, finely chopped • 1 cup mayonnaise • 1 avocado • Salt Preparation: First of all, boil the potatoes in salted water. Peel and mash while still hot (enough to handle). Let cool and mix thoroughly with the ají amarillo paste, vegetable oil, and lime juice. Salt to taste. Mix the tuna with the chopped onions and mayonnaise.