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

Green and unique. Everybody loves " Arroz con Pollo " in Peru. Sure, the obvious combination of chicken and rice is not tied exclusively to this country. Actually it has mediterranean roots. But this version is quite different and certainly delicious. People in Lima prepare this dish really often every week, because it's simple, tastes really good and the ingredients are easy to get anywhere in the country. Adding corn or even dress the rice with the popular "huancaina" sauce are even greater variations. Ingredients: 1 chicken in pieces 1 onion diced in really small parts 1 smashed garlic 1 spoon of aji amarillo 1 diced carrot 1 cup of coriander 3 cups of rice 1 portion of beans 1 sliced pepper Preparation: Remove the skin and marinate the chicken with salt, garlic and aji amarillo for 50 minutes. Brown the chicken with oil for three minutes, using a pot. Put the chicken aside for a while, and use the same pot to cook the onion, carrot, aj...

Ah, chicken. It actually is the number 1 consumed protein in many countries around the world. Peruvian culinary traditions have found many ways to cook it, so we have created a ranking for you to inspire: 14. Coca-Cola Chicken Creative meal with a super-secret ingredient that contributes a sweet flavor (we're talking about Coke). Easy to cook and always served with white rice. 13. Salpicón Peruvian Salpicon is inspired in the European dish but with a local twist. Uses a lot of vegetables and shredded chicken. Makes a great entry for lunch time. 12. Peanut Sauce Chicken This dish has a tasteful mixture of spicy and sweet flavors. Peanut and other ingredients are easy to find at any supermarket around the world. Goes great with yellow potatoes and rice. 11. Chicken Diet A popular soup in Peru, this light meal has no spicy condiments. It contains mostly noodles, chicken and vegetables. 10. Aguadito with a slightly thick consistency, Aguadito is maybe the m...

Peruvian dishes and drinks are mostly result of unlikely fusions that turned out to be delicious. Chicha Sour is an uncanny drink that combines two of the most iconic products in Peru: purple corn and pisco. This is the sweet sister of the widely known "Pisco Sour" and a must in fancy bars of every city in the peruvian coast. The unique taste of this Pisco Sour Chicha and it's cold preparation - which includes ice and lemon - makes it the perfect cocktail for the summer. Ingredients for an amazing Chicha Sour: 6 ounces Pisco 2 ounces chicha syrup 1 ounce lemon juice 7 ice cubes 4 drops Angostura bitters 3 spoons egg white Chicha Sour Preparation: To prepare chicha syrup, boil chicha morada and add sugar until it gets syrup texture. When its ready and cold, put the syrup in a cocktail shaker, alongside the ice, pisco, lemon and egg white. Shake it for 30 seconds and serve. Add two drops of Angostura bitters on each cup. And enjoy! ...

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...

The famous Pisco sour, invented in Peru around 1900, is made with Pisco (a very classy grape brandy from the Andean country) and has a bit of bite of secret ingredients to create the balance in this creamy, frothy, limey drink. Ingredients: 3 cups of pisco 1 ½ cup of sugar 2 cups of lemon juice 1 egg's white Ice flakes Add drops of Amargo Angostura Preparation: First, prepare the PISCO SOUR only in a blender. Place the egg white and blend for a few seconds. Add the ice only until it reaches the middle of glass (this is the secret to get that the drink has a very heavy texture) move it and add all the ingredients but the Angostura. Mix it all. It might be necessary to add some ice water and rectify the quality of a great PISCO SOUR. Enjoy.

The tiradito is the brother of ceviche. However, we could say that this dish has a japanese greatgrandfather. Indeed, the influence of the many Japanese immigrants who came to South America in the nineteenth century is apparent in the way the fish is sliced rather than chopped, and ginger, soy, and other Japanese ingredients often find their way into the delicious Tiradito. Ingredients 1 1/4 lb flounder fillet (almost any fresh fish or shellfish will do) 4 tbsp of aji amarillo paste 2 aji limo, seeded, deveined cut into brunoise 2 tbsp cilantro in chiffonade 1 tsp minced garlic 2 tbsp of vegetable oil 4 tbsp key lime juice salt and white pepper Garnish: Cooked kernels from one fresh ear of peruvian choclo (corn) Fresh parsley chiffonade Preparation Use a clean big bowl to whisk together the key lime juice, salt, pepper, crushed garlic, aji limo, chopped culantro, aji amarillo paste, and vegetable oil. Keep chilled. Now cut the fish meat fillet into thin slices on the diagonal ...