YOUR LOCAL TRAVEL GUIDE

THE BEST RECIPES OF

PERU GASTRONOMY
THE MOST TRADITIONAL RECIPES OF THE WONDERFUL
PERUVIAN CUISINE
TRADITIONAL PERUVIAN
RECIPES

At the World Travel Awards, Peru has been chosen as the

leading culinary destination in the world for five
consecutive years. A magnificent feat when you consider
that it was just a little over 10 years ago that the
Peruvian food movement gained momentum. With the
gastronomic boom, the reinvention of how food is
prepared is due to a group of chefs with a vision of the
future Gaston Acurio, and Pedro Miguel Schiaffino among
others.

They have brought Peruvian cuisine to the world stage

with a mix of traditional Peruvian food and a mix of
different food cultures to what we see in the best
restaurants in Peru today. For this reason, together with
our colleagues from Machu Travel Peru, we have
prepared a small article about the best traditional Peru
dishes. Learn a little more about these ancestral
delicacies!
 CONTENTS

CEVICHE
1 (PERUVIAN SUSHI)

AJÍ DE GALLINA
2 (CREAMY CHICKEN)

ANTICUCHOS
3 (GRILLED BEEF HEART)

PAPA A LA HUANCAINA
4 (POTATOES IN SPICY CHEESE SAUCE)

CHUPE DE CAMARONES
5 (SHRIMP CHOWDER)

ARROZ CON POLLO

6 (RICE WITH CHICKEN)

PACHAMANCA
7 (STEAMED FOOD UNDERGROUND)

LOMO SALTADO
8 (STIR-FRIED BEEF)

CAUSA RELLENA
9 (POTATO CASSEROLE)

SECO DE RES
10 (CILANTRO BEEF STEW)
 1 CEVICHE
(PERUVIAN
SUSHI)
1 pinch of pepper
1 kilogram of fish of your choice
1 onion, julienned
¼ cup chopped cilantro leaves
1 yellow chili bell pepper,
chopped
1 chopped aji limo bell pepper
(for garnish)
12 lemons
1 pinch of salt and pepper
1 cup fish broth
PREPARATION
To accompany
Peruvian ceviche is prepared
differently from the rest of South
1 parboiled baby corn
America. The fish is marinated in
1 parboiled sweet potato (yam
lemon juice, chopped hot pepper,
or sweet potato)
yellow chili, salt, and pepper (by
1 bunch of lettuce leaves
5 - 10 minutes).

And then served immediately

with lettuce salad with fresh
onion slices, cilantro leaves,
toasted corn kernels, Cochayuyo
(red algae that grow in cold water
shores along the Peruvian coast),
and sweet potato. Although, due to
its great influence throughout the
country, there are numerous
presentations with unique
ingredients.
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2 AJÍ DE
GALLINA
(CREAMY
CHICKEN)
1 Chicken Breast
1 can of cream
8 Slices of Bread
2 Eggs
2 Cups of Cooked Rice
2 Boiled White Potatoes
1 Red Onion
1 teaspoon of Minced Garlic
4 tablespoons of Ground Yellow
Chili Pepper The women Peruvian slave
4 Black Olives created the dish, having as the
1 teaspoon of toothpick base, discarded chicken rest from
1/4 cup Pecans Spanish tables. However, nowadays,
2 tablespoons vegetable oil it is one of the most wonderful
flavors of Peru.

PREPARATION

Aji de Gallina is a dish of a delicious

mixture of shredded chicken, dry
bread crumbs, milk cream, olives,
yellow pepper, seasoning
toothpick, pecans, and finely
chopped onions cooked for
approximately 45 minutes. The
resulting creamy past is served over
potato slices (boiled separately) and
accompanied by white rice and soft-
boiled egg slices.

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 3 ANTICUCHOS
(GRILLED BEEF
HEART)
250g beef heart
500ml liquefied red chili
3 tablespoons vinegar
1 tablespoon oregano powder
1/2 tablespoon cumin powder
1 teaspoon salt
1 teaspoon ground black pepper
5 tablespoons cooking oil
Accompaniments: fried yellow
potato, onion slices

This delicious typical food of

Peru had its origin in the regions
of the Andes during the colonial
times (16th century) when the
Spanish conquerors took advantage
of the best pieces of beef for their
consumption and leftovers for their
servitude. Years later, the form of
preparation of the heart passed to
the Peruvian coast region where the
recipe found its final style.

PREPARATION

It is usually made with hearts

cut into cubes. These are
marinated in vinegar, cumin, chili,
oregano, red pepper, ground black
pepper, and garlic and then put on
sticks to be roasted on charcoal
grills. These are served on skewers www.machutravelperu.com | 3
and have potato or onion slices.
4 PAPA A LA
HUANCAINA
(POTATOES IN
SPICY CHEESE
SAUCE)
4 large Canchan potatoes (you can
use the potato of your choice)
3 yellow chili peppers (without
veins or seeds)
1 medium red onion
3 whole garlic cloves
3/4 cup vegetable oil
200 grams of fresh cheese
6 crackers, crushed It is one of the few traditional dishes
3/4 cup evaporated milk of Peru that could be considered
Lettuce, egg and olive (optional for vegetarian, and it’s a tribute to the
garnish) Peruvian potato and the yellow
pepper that always give a touch of
itching to all Peruvian foods.

PREPARATION

This dish consists of boiled yellow

potatoes (Among 3000 potato
varieties that Peru has) served with
a spicy, creamy yellow sauce
made from cheese, milk, crushed
onion, garlic, vegetable oil,
crushed soda crackers, and
yellow peppers, previously
blended. The boiled potatoes are
served bathed in this sauce and
served on top of fresh lettuce.

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 5 CHUPE DE
CAMARONES
(SHRIMP
CHOWDER)
1 kilogram of cleaned shrimps
½ cup of oil
1 cup of chopped onion
4 cloves of garlic, chopped
1 chopped tomato, skin and seeds
removed
2 liters of fish broth
½ cup of rice
½ kilogram of peeled and halved
white potato
Chupe de Camarones is the most
1 sliced corn
representative soup of Arequipa
1 cup of green beans
cuisine.
1 cup of cabbage in pieces
1 cup of pumpkin in two-
PREPARATION
centimeter cubes
The Shrimps are the kings here 5 eggs
and its preparation consists of 1 cup evaporated milk
Shrimps (obviously), cream of ½ kilogram of fresh cheese,
milk, common milk, tomatoes, and crumbled
cheese, with a base of fish broth,
onions, eggs, garlic, pumpkin, and
yellow potatoes. This soup has to
boil for a few minutes. After that,
white rice, beans, carrots, and
peas are included. A cook of 45
minutes more and well done! You
have a succulent Chupe de
Camarones. Even, many consider
that this dish is equal in flavor to
Peru's national dish, Ceviche.
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6 ARROZ CON
POLLO (RICE
& CHICKEN)
4 Chicken Legs
2 Cups of White Rice
3 cups of water
1/4 chicken broth
3 Red Onions
1 Tomato
1 Carrot
1/2 Cup of Peas
1/2 Cup of Shelled Corn
1 cup of Culantro (cilantro,
husked)
1 pinch of salt This is an important dish that forms the
2 lemons Peruvian daily diet, and its preparation
1 teaspoon of Ground Garlic is a tribute to the variety of spices
4 tablespoons of Ground Yellow that Peru has. On an additional note, the
Chili Pepper Arroz con Pollo shares the style of
4 tablespoons of vegetable oil preparation with Spanish Paella but uses
local and tasty ingredients.

PREPARATION

The rice chicken dams are cooked with

diced carrot, yellow bell pepper, capers,
celery, shelled corn, green beans, onion,
olives, and peas. All of them are mixed
over a rice bed (Previously, the rice had
to be seasoned with chicken broth, lemon
juice, a little bit of tomato paste,
coriander, garlic, thyme, and bay leaf).
The preparation is cooked for 30 minutes
and, it is done!

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 7 PACHAMANCA
(STEAMED FOOD
UNDERGROUND)
One and a half cups of whole
Chincho
One and a half cups of whole
Huacatay (a kind of guinea pig)
1 kilo of pork meat
1 kilo of Huairo potato
1/2 kilo of yellow or purple sweet
potato
2 corn
10 spoons of Mirasol chili bell
pepper
PREPARATION 10 spoons of Aji Panca
3/4 cup of Chicha de Jora
Huacatay, Chinco, chili Mirasol and 1 spoonful of salt
Panca peppers, Chicha de Jora, salt, 1/2 teaspoon pepper
pepper, and cumin, potatoes, sweet 1/2 teaspoon cumin
potatoes, beef, pork, chicken, and Vegetable oil
guinea pigs are previously seasoned
to give a unique flavor. After these
are put inside a hole dug in the
ground, stones (previously heated
with firewood) go in the hole bottom,
following the ingredients and the
preparation that has to be well
wrapped by leaves.

Finally, all the preparation is covered

with dust. The preparation has to
be cooked from 3 to 4 hours and
done! You will have the best
representation of biodiversity in
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Peru, the Pachamanca.
8 LOMO
SALTADO
(STIR-FRIED
BEEF)
1lb. Beef tenderloin, cut into thin
strips
2 cloves garlic, finely chopped
Salt* (salt and pepper to taste)
Pepper to taste
3 tablespoons vegetable oil
1 small purple (red) onion, thickly
sliced
The history of this dish goes back to
2 Perita tomatoes, cut into thick
the time when Chinese cuisine began
slices
to have a great influence in Peru.
1 yellow chili, seeded and
deveined, cut into thin strips
PREPARATION
2 tablespoons soy sauce
3 tablespoons red wine vinegar This consists of sliced ​steak,
1/3 cup beef broth (beef stock) onions, tomatoes, French fries,
1/2 fresh cilantro, coarsely and yellow pepper, all sautéed
chopped over a skillet with a base of oil,
2 cups french fries vinegar, beef broth, soybean
White rice as a side dish sauce (Sillao), and finely chopped
garlic. The secret technique is the
saute all these ingredients, even,
some cooks let the fire of a kitchen
burner invade the skillet, all a
spectacle. The dish is served
seasoned with coriander and pepper
and an accompaniment of white rice,
even some restaurants include a fried
egg. Amazing!

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 9 CAUSA RELLENA
(POTATO
CASSEROLE)
250 grams of yellow chili
Water
500 grams of yellow potato
2 tablespoons olive oil
1 tablespoon lime juice
90 grams of yellow chili paste
250 grams chicken breast
6 tablespoons light mayonnaise
2 avocados
Salt and pepper to taste

Its name origin has many

theories. One indicates that
Peruvian women, as a form of
collaboration to the Cause of Peru's
independence, prepared this dish for
the independencee troops of General
San Martin. The last theory indicates
that, again, the Peruvian women, fed
to Peruvian soldiers, in the middle of
the Pacific battle against Chile, with
this dish, to stand by the Peruvian
Cause.

PREPARATION

This is prepared with mashed

potatoes, seasoned with lemon
juice, yellow chili, salt and pepper.
The mashed goes, in the form of
thick sheets, between thick
fillings with ingredients such as
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mayonnaise, tuna, avocado, celery,
olives, or chicken.
10 SECO DE RES
(CILANTRO
BEEF STEW)
1 kg. leg of lamb
5 cloves of chopped garlic
1 cup red vinegar
1/4 tsp. cumin
1/2 cup vegetable oil
2 cups of chopped red onions
1 tablespoon of ground aji panca
bell pepper
1 tbsp. ground aji amarillo chili
bell pepper
PREPARATION
2 tablespoons chopped
coriander This recipe uses cumin, chopped
salt and pepper garlic and red onions, peppercorn,
yellow peppers, red vinegar, ground
Aji Panca pepper, salt, pepper, and
the well-known Chicha de Jora (one
of the most traditionnal Peruvian
drinks), and coriander, two key
ingredients in this dish. All of them,
with the beef, are cooked in a
pressure cooker, to simmer. The
idea is to reduce the liquid
quantity of the mix, obtaining a
green, thick stew. The Andean
culture has used Chicha de Jora for
hundreds of years. Used similarly to
wine in certain stews, it gives it a
characteristically acidic and
pleasant flavor. This delicious stew
can be served with beans and white
rice.
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“ONE CAN NOT THINK
WELL, LOVE WELL, SLEEP
WELL IF ONE HAS NOT
DINED WELL”