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Recipes in this category

Lima-Style Pork Adobo

Lima-Style Pork Adobo

A Lima-style pork stew built on red wine vinegar and ají panca, dark red and properly saucy. The pork turns tender beneath a tangy, spiced, deeply savory coating, while white rice and sweet potato catch every bit of the thick adobo. Bold, homey, and made for digging in with a spoon.

Aeropuerto

Aeropuerto

A chifa classic where fried rice and noodles land in the same wok. Loose rice, noodles, chicken, egg, and bean sprouts come out steaming, deeply savory, and properly stir-fried without turning heavy or clumpy. Hearty, streetwise, and dangerously easy to keep eating.

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30 min

Peruvian Seafood Aguadito

Peruvian Seafood Aguadito

A hearty Peruvian green soup with deep seafood flavor. Cilantro perfumes a broth filled with rice, potato, vegetables, and generous seafood cooked just at the end. Hot, comforting, and lightly thickened, every ladle feels like a complete meal.

Peruvian Duck Aguadito

Peruvian Duck Aguadito

A deeply comforting northern Peruvian green soup. Duck is browned and slowly cooked with cilantro, chilies and dark beer, then rice, yellow potatoes and peas join the pot for a hearty, fragrant broth built for generous spoonfuls.

Peruvian Fish Aguadito

Peruvian Fish Aguadito

A steaming, green coastal aguadito with plenty of body. Cilantro leads a broth filled with rice, potato, corn, and peas, while the fish goes in at the end so it stays tender and intact. Comforting like a soup and filling like a main course, this is the kind of lunch that calls for a big spoon.

Peruvian Chicken Aguadito

Peruvian Chicken Aguadito

A green Peruvian criollo soup defined by cilantro and rice. The broth is aromatic and full-bodied, with tender chicken, potatoes, and vegetables in that distinctive space between a soup and a stew.

Ají de Gallina

Ají de Gallina

A Peruvian criollo classic built around ají amarillo and shredded chicken. The sauce is creamy and silky with gentle heat, served over yellow potatoes with egg, black olives and white rice.

Peruvian Potato Ajiaco

Peruvian Potato Ajiaco

A Peruvian potato stew that turns humble ingredients into pure comfort. Yellow chile, mirasol chile, and huacatay build a thick sauce where some of the potato melts into the broth while the rest keeps its shape, with broad beans, fresh cheese, and milk rounding everything out. Hot, creamy, and generous—the kind of lunch that makes any pot look too small.

Traditional Shortening Alfajores

Traditional Shortening Alfajores

A delicate, crumbly texture that melts at first touch, letting rich manjar blanco take the lead. A nostalgic Peruvian tea-time classic where shortening creates a tender, dry, perfectly delicate cookie. Simple, elegant, and deeply traditional.

Beef Heart Anticuchos

Beef Heart Anticuchos

A street-food classic built on beef heart and live fire. Juicy inside and charred at the edges, the skewers carry the deep red punch of ají panca and vinegar, with grilled potato and corn as an inseparable part of the plate.

Onion Rings

Onion Rings

Golden crunch on the outside with tender onion inside, built with a batter that clings and a breadcrumb coat that snaps when you bite. Straight into the oil and eaten right away: this one is all about crispness.

Peruvian Arroz a la Cubana

Peruvian Arroz a la Cubana

A Peruvian home-style lunch of fluffy rice, fried eggs, and deeply golden plantain. The runny yolks mingle with garlicky rice while the plantain brings the caramelized sweetness that makes every bite unmistakable. Affordable, filling, and tomato-sauce-free, few meals solve hunger this well.

Peruvian Garden Rice

Peruvian Garden Rice

A homestyle Peruvian lunch built around golden, fluffy rice and vegetables. Savory, generous, and deeply comforting, it pairs a fragrant criollo base with separate grains and tender bites; the kind of rice dish that lands in the middle of the table and solves lunch.

Peruvian-Style Arabic Rice

Peruvian-Style Arabic Rice

A festive Peruvian side of fluffy rice, toasted vermicelli, and a sweet-savory balance. Dark, aromatic, and punctuated by crunchy pecans, it carries the unmistakable Christmas and New Year character that makes it far more than “just rice.”

Peruvian Tuna Rice

Peruvian Tuna Rice

A practical Peruvian staple of fluffy rice and tuna. Ají panca, carrot, and peas add color and savory depth without turning it into a heavy stew, while the tuna goes in at the end so it stays moist. Simple, filling, and exactly the kind of lunch that makes pantry basics work surprisingly hard.

Peruvian Beef Rice

Peruvian Beef Rice

A home-style Peruvian one-pot rice dish with tender pieces of beef and an onion, tomato, and yellow chili seasoning base that flavors every grain. Carrot and peas round out a simple, filling, deeply savory meal made entirely in one pot.

Peruvian Pork Rice

Peruvian Pork Rice

Northern Peruvian rice cooked in a base of browned pork, chiles, cilantro, and chicha de jora, with vegetables scattered through separate grains. The pork juices soak into the pot and leave the kind of festive depth that makes a restrained serving surprisingly difficult.

Peruvian Rice with Corn

Peruvian Rice with Corn

Perfectly fluffy rice grains wrapped around tender Peruvian corn. This side dish is the ideal companion at the table, carrying that sautéed garlic aroma that instantly feels like home. Honest, bright, and full of tradition. The partner every Peruvian plate deserves.

Black Clam Rice

Black Clam Rice

A Tumbes-style rice dish driven by the deep flavor of black clams. The grains are folded through a yellow-chile, onion, and cilantro seasoning base while the clam's dark liquor concentrates the salty, mineral character of the mangroves. Juicy, intense, and unmistakably marine—the black clam should always lead.

Traditional Peruvian Arroz con Leche

Traditional Peruvian Arroz con Leche

A Peruvian classic where the rice still holds its shape inside a fragrant, creamy milk base. Cinnamon and orange bring that unmistakable homemade aroma, with soft raisins and enough sweetness to indulge without burying the grain. Warm or chilled, it has a way of keeping the spoon in your hand after the first bite.

Lima-Style Seafood Rice

Lima-Style Seafood Rice

A juicy Lima-style seafood rice built on the bold flavor of Peruvian chiles. Seafood broth soaks into every grain while the shellfish stays tender, with corn, peas, and a fresh finish of cilantro and lime.

Northern-Style Peruvian Seafood Rice

Northern-Style Peruvian Seafood Rice

A northern Peruvian seafood rice, moist and deeply aromatic, where cilantro meets the gentle sweetness of loche squash and the fermented character of chicha de jora. The seafood keeps its bite and briny flavor while a cool salsa criolla brightens every spoonful. Its aroma has a habit of gathering people around the pot before the plates are even ready.

Chiclayo-Style Duck and Rice

Chiclayo-Style Duck and Rice

A Chiclayo classic of green rice and tender duck. Cilantro, loche squash, and chicha de jora build a deep northern Peruvian base that seasons every grain without making the dish heavy.

Peruvian Arroz con Pollo

Peruvian Arroz con Pollo

A Peruvian criollo classic of cilantro-green rice and deeply browned chicken. The rice stays loose and savory, with tender vegetables and a juicy piece of chicken that carries the flavor of the pot. It is the kind of lunch that smells like home the moment you lift the lid.

San Ignacio Wedding Rice with Hen

San Ignacio Wedding Rice with Hen

A festive dish from San Ignacio, Cajamarca: seasoned hen with rice cooked in its own broth, garlic, cumin, and annatto. Traditionally made for weddings and large celebrations, it is fragrant, hearty, and deeply savory.

Asian-Style Fried Rice

Asian-Style Fried Rice

A skillet fried rice that turns yesterday's cold rice into separate, lightly toasted grains. Soft egg, browned ham and crisp-tender vegetables meet soy and sesame without weighing the rice down. It comes together fast, eats like a full meal and has a habit of disappearing straight from the pan.

Arroz Tapado (Peruvian Stuffed Rice)

Arroz Tapado (Peruvian Stuffed Rice)

A home-style Peruvian classic built around fluffy rice and a savory criollo filling. The molded layers hold juicy beef, olives, raisins, and egg, giving every cut the sweet-savory contrast that makes arroz tapado instantly recognizable.

Arroz Zambito

Arroz Zambito

A dark, creamy Peruvian rice pudding shaped by the deep sweetness of chancaca. The rice stays tender without losing its grain, with raisins, coconut, and pecans running through notes of cinnamon, clove, and anise. Rich and deeply comforting, it tastes like an old-school dessert counter and begs for one more spoonful.

Piuran-Style Atamalado

Piuran-Style Atamalado

Piuran-style atamalado combines rice and beans in a thick, juicy northern Peruvian stew. Tomato, ají panca and annatto build depth without hiding the legumes. An inexpensive, generous pot born from turning everyday staples into deeply comforting food.

Bandeja Paisa

Bandeja Paisa

Antioquia's iconic platter in all its abundance: creamy beans, rice, ground beef, chicharrón, chorizo, ripe plantain, egg, avocado, and arepa. Many components, each with a clear purpose, come together in one hearty and unmistakably Colombian meal.

Peruvian Sweet Potato Bienmesabe

Peruvian Sweet Potato Bienmesabe

An old Lima convent sweet built around silky sweet potato. Dense, smooth, and deeply sweet, it brings cinnamon, clove, egg yolks, and sweet wine together in the glossy richness that makes historic Peruvian desserts linger in memory.

Peruvian Bistec a lo Pobre

Peruvian Bistec a lo Pobre

A Peruvian criollo classic that turns “a lo pobre” into a generously loaded plate. Browned, juicy steak, crisp fries, caramelized plantain, and fried egg meet hot rice in a hearty mix of savory flavor, sweetness, and creamy yolk.

Golden Orb

Golden Orb

Colonial elegance defined by silky maná paste and the shine of royal icing. A layered architecture where sponge cake meets rich manjar and bright fruit. A majestic treasure of Peruvian fine pastry, refined and truly celebratory.

Peruvian Chancay Bread Pudding

Peruvian Chancay Bread Pudding

A Peruvian thrift dessert that turns Chancay bread into something far more indulgent. Moist, soft, and caramel-coated, it keeps tender pieces of bread among raisins, vanilla, and cinnamon. Affordable, homey, and generous—the kind of sweet that gets even better once it reaches the table.

Arequipa-Style Buñuelos

Arequipa-Style Buñuelos

An Arequipa classic of fermented dough, anise, and dark syrup. Golden and crisp outside, the rings stay airy and tender within before being finished with spiced chancaca syrup—a Tingo favorite that is at its best while still warm.

Northern Peruvian Cabrito Combinado

Northern Peruvian Cabrito Combinado

A grand northern Peruvian plate where the cabrito arrives with the full treatment. Chicha de jora, cilantro, and loche build a deep sauce around tender goat, while beans, rice, and yuca complete the combination. Once that sauce starts soaking into the rice, pretending you will not go back for more becomes pointless.

Peruvian Cachanga

Peruvian Cachanga

A humble Peruvian fry that wins you over with texture before anything else. The thin dough blisters in the oil, turns golden at the edges, and carries a gentle anise aroma beneath a light drizzle of honey. It is hard to lift one from the pan without someone already claiming the next.

Sunday Arequipa White Broth

Sunday Arequipa White Broth

A traditional Sunday broth from Arequipa. Tender lamb, potato, cassava, rice, and chickpeas form a generous clear soup finished with mint, oregano, and green onion. Proper picantería food: piping hot, comforting, and substantial enough to carry the whole lunch.

Tumbes-Style Stuffed Green Plantain Ball Soup

Tumbes-Style Stuffed Green Plantain Ball Soup

A borderland classic from Tumbes, with large green plantain balls stuffed with beef, olives, raisins, and egg in a mint-scented beef broth. Festive, hearty, and deeply northern Peruvian, it is substantial enough to stand as a full meal.

Ram's Head Broth

Ram's Head Broth

A deep, comforting Andean broth made by slowly simmering ram's head until richly flavorful. Potato and hominy make it substantial, while oregano, parsley and scallions brighten the finish. A traditional pot meant to be served piping hot.

Amazonian Carachama Fish Broth

Amazonian Carachama Fish Broth

An emblematic broth from the Peruvian Amazon, clear, hot, and deeply flavored by river fish. Carachama cooks with garlic, sweet chili, and Amazonian cilantro, while green plantain gives the meal substance. Rustic, comforting, and meant to be served steaming.

Carachi Fish Broth

Carachi Fish Broth

A clean, deeply savory Altiplano broth of carachi fish scented with muña, garlic and cumin. Native potatoes and black chuño complete this traditional Lake Titicaca dish. It is served piping hot, with the whole fish and its distinctive lake flavor at the center.

Peruvian Hen Broth

Peruvian Hen Broth

A deep, clear Peruvian hen broth built for early mornings and late nights, with tender hen, yellow potato, noodles, and egg. Ginger and scallions brighten the rich broth, finished with a touch of lime.

Peruvian Beef Foot Broth

Peruvian Beef Foot Broth

An Andean beef-foot broth, concentrated and naturally gelatinous, with tender hominy and white potatoes in a clean, full-bodied stock. Mint and scallions cut through the richness at the end, leaving each spoonful with a strong argument for taking the next one before it cools.

Peruvian Glazed Sweet Potatoes

Peruvian Glazed Sweet Potatoes

Yellow sweet potato slices gently cooked with orange, brown sugar, cinnamon and clove until tender and glossy. Butter finishes a light glaze that coats each piece without becoming cloying. A warm, sweet Peruvian side particularly at home beside seafood dishes.

Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni

Baked cannelloni filled with spinach and ricotta, layered with smooth béchamel, tomato sauce, mozzarella, and Parmesan. The filling stays creamy yet structured, the pasta turns tender, and the top bakes golden. A generous family-style dish made for bringing straight to the table.

Huanchaco-Style Reventado Crab

Huanchaco-Style Reventado Crab

A Huanchaco classic where cracked crab releases its flavor into an ají amarillo, chicha de jora, and seaweed aderezo. Egg binds the juices without drying them out, while cassava completes the plate. Briny, messy, and gloriously northern Peruvian.

Cau Cau with Tripe

Cau Cau with Tripe

A yellow Peruvian criollo stew where tripe, potatoes and hierbabuena take center stage. It is saucy and cohesive, with properly cooked ají amarillo, tender potato cubes and the fresh herbal aroma that makes cau cau unmistakable.

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