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Recipes in this category

Aguaymanto Sour

Aguaymanto Sour

A fruit-forward Peruvian sour: pisco with aguaymanto, lemon juice and gum syrup, topped with a firm egg white foam. Bright, bittersweet and refreshing, with that golden color that promises pure freshness.

Algarrobina Alfajor

Algarrobina Alfajor

A sandy, melt-in-your-mouth cookie wrapped around a deep caramel-like filling. This alfajor carries the soul of northern Peru, turning algarrobina's earthy sweetness into an elegant bite. A northern-inspired treat with real character.

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Cotton Candy

Cotton Candy

Ethereal sweetness defined by microscopic sugar threads that melt on contact. It is the very essence of fairs and childhood memories, a cloud of fantasy captured in an instant. A light, magical, and absolutely irresistible bite.

Peruvian Ceviche-Style Wings

Peruvian Ceviche-Style Wings

A crispy wing snack with the bright punch of Peruvian ceviche. Hot and juicy inside, the wings are coated at the last moment with a creamy lime, ají limo, and cilantro sauce that cuts through the frying without killing the crunch. The kind that makes the bowl migrate back toward you.

Buffalo Chicken Wings

Buffalo Chicken Wings

Golden, crisp chicken wings tossed at the last moment in the classic combination of cayenne hot sauce and butter. Baking keeps them practical without losing true Buffalo-wing character: spicy, tangy, glossy, and made to be eaten with your hands.

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-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.”

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.

Roast Leg of Lamb

Roast Leg of Lamb

Oven-roasted leg of lamb, deeply browned outside and juicy within, scented with garlic and rosemary. A classic formula that lets the meat lead: few ingredients, well-managed heat, and a proper rest before carving.

Grilled Beef Short Ribs

Grilled Beef Short Ribs

Cross-cut beef short ribs, steady coals, and salt—little else is needed. Slow cooking over the bone renders the fat while the meaty side finishes browned and juicy. Straightforward, substantial grilling made to arrive smoking at the center of the table.

Prune Bavarois

Prune Bavarois

Deep sweetness and a cloud-like texture that melts on the palate. Prune bavarois is a treasure of the Peruvian festive table, an elegant dessert that balances dried fruit intensity with the softness of baked meringue. A classic gem to crown any celebration. Serve it well chilled.

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.

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.

Camu Camu Sour

Camu Camu Sour

Vibrant Amazonian acidity shaped by the sharp freshness of camu camu and the noble strength of pisco. A rainforest-spirited take on the Peruvian sour: citrusy, cold, and finished with a fine foam. Refreshing, energetic, and uniquely bright.

Ayaviri-Style Roast Lamb

Ayaviri-Style Roast Lamb

Ayaviri's emblematic roast: lamb marinated with ají panca, dark beer, garlic and spices, then baked until succulent inside and deeply browned outside. Huayro potatoes absorb the roasting juices, completing a Puno classic made for celebrations and generous tables.

Peruvian Causa Limeña

Peruvian Causa Limeña

A Lima classic built on silky yellow potato, lively ají amarillo, and bright citrus. Creamy chicken and avocado sit between soft layers that hold their shape without feeling heavy. Served cool, it brings a little celebration to the table even when made at home.

Peruvian Tuna Causa

Peruvian Tuna Causa

A Lima classic built on yellow potato with a tuna and avocado center. Cool, citrusy, and creamy inside, it keeps the clean, tender layers that make causa one of Peru's most beloved starters.

Peruvian Chicken Causa

Peruvian Chicken Causa

A Lima classic built in cool, clean layers. Yellow potato stays soft and shapeable, with ají amarillo and lime giving the base its signature lift over a creamy chicken and avocado filling.

Classic Peruvian Fish Ceviche

Classic Peruvian Fish Ceviche

Peru’s emblem. Vibrant and full of character, it arrives at the table with that bright, spicy kick that awakens the palate and makes every bite worth it.

Peruvian Chicha Morada

Peruvian Chicha Morada

An Andean purple-corn drink that became a staple of the Peruvian table. Fruit and warm spices give it depth, while lime leaves the finish bright and clean. Served ice-cold, it makes a second glass far too easy to justify.

Chilcano

Chilcano

A Peruvian pisco classic made to be served ice-cold with lively bubbles. Pisco stays front and center, lifted by lime, ginger ale, and just enough bitters to lengthen the finish without hiding the grape. Light, citrusy, and dangerously easy to refill.

Passion Fruit Chilcano

Passion Fruit Chilcano

Cold, bubbly, and tropical: a chilcano built straight in the glass with Pisco Quebranta and passion fruit. Ginger ale brings the fizz, and gum syrup rounds the acidity. Fast, bright, and seriously refreshing.

Peruvian Christmas Hot Chocolate

Peruvian Christmas Hot Chocolate

The liquid heart of Peruvian Christmas, where table chocolate melts into warm spices and creamy milk. A ritual of togetherness and sweetness, wrapped in a velvety texture and that unmistakable homey heat. The very essence of sharing.

Almond Chocoteja

Almond Chocoteja

A crisp chocolate shell filled with creamy manjar blanco and a crunchy almond at the center. A coastal Peruvian classic: small, neat, and dangerously snackable. The key is thin layers and smooth, glossy chocolate.

Coconut Chocoteja

Coconut Chocoteja

Coconut chocoteja is a molded treat with a crisp shell of couverture chocolate and a creamy center of manjar blanco mixed with shredded coconut. It is filled, sealed with chocolate, then chilled until it snaps clean. Bitter cocoa up front, sweet tropical core inside.

Lúcuma Chocoteja

Lúcuma Chocoteja

A chocoteja with a bitter chocolate shell that snaps and a lúcuma filling that is deeply creamy. The manjar is cooked with condensed milk and evaporated milk, turning dense, glossy, and unmistakably Andean. Molded, chilled, and finished as a serious bonbon: crisp outside, rich inside.

Peanut Chocoteja

Peanut Chocoteja

A crisp dark chocolate shell hiding a mellow heart of milk jam and the savory touch of toasted peanuts. It is the traditional bite that turns any moment into a small celebration. A classic, direct, and addictive contrast of textures.

Passion Fruit Chocoteja

Passion Fruit Chocoteja

A tropical burst wrapped in dark cacao. These chocotejas hold a silky ganache heart, where reduced passion fruit brings the bright acidity that wakes up the senses. A jewel of Peruvian confectionery: elegant, deeply local, and built on a masterful contrast of textures and flavors.

Pisco-Soaked Raisin Chocotejas

Pisco-Soaked Raisin Chocotejas

Dark snap and Ica-style soul defined by mellow manjar blanco and the vibrant scent of pisco. An artisanal treasure from Peru’s southern coast, this sweet celebrates patient maceration and the nobility of chocolate. An elegant, powerful, and deeply traditional bite.

Pecan Chocoteja

Pecan Chocoteja

Intense sweetness shaped by silky manjar blanco and the noble crunch of pecans, wrapped in a dark chocolate shell. This Ica-born bonbon carries the warmth of sunlit valleys in every bite. Elegant, handmade, and deeply Peruvian.

Argentine Choripán

Argentine Choripán

An Argentine grill classic: juicy parrilla sausage inside toasted French bread, finished with parsley, garlic, oregano, chili and vinegar chimichurri. Few elements, plenty of character: roasted richness, crisp bread and a bright herbal sauce balancing every bite.

Peruvian Choritos a la Chalaca

Peruvian Choritos a la Chalaca

A Callao-born appetizer where every shell carries a burst of sea and freshness. Tender mussels are topped with a crisp mix of red onion, tomato, corn, ají limo, and lime, bright enough to wake up each bite without hiding the shellfish. Make the full platter—it usually disappears before anyone admits how many they ate.

Coca Sour

Coca Sour

Herbal and elegant, this sour transforms the essence of the Andes into a citrus silk. Its dense foam and botanical character are a tribute to our sacred leaf, masterfully balanced with the strength of pisco. A sophisticated, vibrant experience with its own identity.

Cocona Sour

Cocona Sour

Vibrant Amazonian freshness defined by the exotic acidity of cocona and the elegant strength of pisco. It is the jungle in a glass: citrusy, cold, and finished with silky foam. A Peruvian sour with its own identity: direct, bright, and alive.

Algarrobina Cocktail

Algarrobina Cocktail

A classic pisco cocktail from northern Peru, creamy and dark with the character of toasted caramel. Algarrobina brings deep sweetness while Quebranta pisco keeps the drink lively beneath a silky foam of milk and egg yolk. Served very cold with cinnamon on top, it tastes like a celebration from the first sip.

Machu Picchu Cocktail

Machu Picchu Cocktail

A Peruvian cocktail icon defined by its vibrant layers and citrus freshness. It carries a sense of historical pride through three colorful bands that nod to the legacy of the Tahuantinsuyo. A visually striking, balanced, and refreshing drink.

Parmesan Scallops

Parmesan Scallops

Juicy scallops sit beneath bubbling butter and browned Parmesan, with just enough lime and Worcestershire sauce to sharpen their ocean flavor. The oven does its work in minutes, and that first golden tray makes getting every shell to the table untouched surprisingly difficult.

Piura Copús

Piura Copús

A ceremonial baked dish from Lower Piura. Goat and pork seasoned with ají panca and vinegar cook slowly in a sealed pot over sweet potato and ripe plantain, whose juices mingle throughout. A fresh criolla onion relish cuts through the richness.

Grilled Southern Lamb

Grilled Southern Lamb

Deep meat flavor defined by juicy Candarave-style lamb and the smoky aroma of wood embers. A proud Tacna celebration dish that honors the ingredient and the heat of the grill. Simple, honest, and deeply comforting.

Barbecue Pork Ribs

Barbecue Pork Ribs

Pork ribs slow-baked until tender, seasoned with a smoky dry rub and finished with homemade barbecue sauce built from ketchup, vinegar, honey, mustard, and Worcestershire. A final high-heat glaze concentrates the sweet, tangy, smoky flavors into a glossy, sticky coating.

Sweet and Sour Pork Ribs

Sweet and Sour Pork Ribs

Tender pork ribs lacquered in a sweet-and-sour glaze of soy sauce, sugar, and vinegar, inspired by chifa-style ribs. A gentle braise softens the meat before the cooking liquid reduces into a dark, glossy coating without ketchup or starch thickeners.

Bacon-Wrapped Stuffed Dates

Bacon-Wrapped Stuffed Dates

A supreme contrast shaped by the honeyed sweetness of dates and the smoky crunch of bacon. Each bite balances textures with a creamy center and a walnut tucked inside. An elegant, addictive appetizer that belongs at the best celebrations.

Moquegua Carnival Empanadas

Moquegua Carnival Empanadas

Traditional sweet empanadas from Moquegua, made with a delicate dough scented with egg yolks, shortening, Port wine, cinnamon and cloves. They are filled with quince paste, baked until golden and finished with confectioners' sugar. Small, fragrant and deeply festive.

Peruvian Wedding Cookies

Peruvian Wedding Cookies

A small celebration cookie made from a short dough of flour, shortening, and powdered sugar, dry outside and sandy when bitten. Each piece is pressed in the center, brushed with egg, and topped with sesame seeds before baking. Small, crumbly, and built to vanish from the table quietly.

Peruvian Christmas White Salad

Peruvian Christmas White Salad

A Peruvian Christmas side of creamy cubes with a sweet-savory contrast. Tender, colorful, and made for a generous family table, it pairs with roast turkey or pork in the kind of festive mix that always calls for one more spoonful.

Tricolor Rice Salad

Tricolor Rice Salad

Comforting creaminess and an explosion of colors that bring freshness to every bite. It is a dependable classic of Peruvian gatherings, where simple rice meets the character of tuna and the sweetness of garden vegetables. A vibrant, light, and deeply familiar dish.

Peruvian Pasta Salad

Peruvian Pasta Salad

A Peruvian family-table pasta salad. Creamy and generous, with firm pasta, tender vegetables, ham, and cheese. It has the easygoing flavor of gatherings, lunchboxes, and big serving bowls that somehow make it back to the kitchen nearly empty.

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