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Recipes in this category

Mediterranean Marinated Olives

Mediterranean Marinated Olives

A simple, elegant Mediterranean snack: green and black olives coated with olive oil, garlic, rosemary, and orange. Vinegar adds brightness while a touch of chili gently wakes everything up. Almost no work is required, yet a short rest makes a remarkable difference.

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.

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100 min

Tacna-Style Pork Adobo

Tacna-Style Pork Adobo

An emblematic dish from Tacna, dark, tangy, and deeply spiced. Pork marinates for hours with chilies, vinegar, garlic, and turmeric before slowly braising until tender in an intense sauce. Hearty picantería cooking that rewards patience.

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.

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.

Amazonian Creamy Doncella Fish Stew

Amazonian Creamy Doncella Fish Stew

A deeply home-style Amazonian fish stew. Browned doncella finishes in a creamy bread, milk and sweet-chili sauce scented with sacha cilantro and regional spices. Fried bellaco plantain completes this hearty, distinctly Amazonian dish.

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.

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.

Coffee Alfajor

Coffee Alfajor

The fragility of a cookie that melts in your mouth, joined by the intensity of a coffee-kissed manjar blanco. This alfajor balances traditional sweetness with the refined character of roasted coffee. A crumbly indulgence made to lift an afternoon with flavor and elegance. Pure artisanal sophistication.

Traditional Peruvian Flour Alfajores

Traditional Peruvian Flour Alfajores

A traditional Peruvian alfajor with a delicate, crumbly shell and generous manjar blanco. The flour-based cookies bake pale and tender, then give way to the creamy filling. A classic afternoon sweet made for coffee, visitors, and disappearing from the plate.

Cornstarch Alfajor

Cornstarch Alfajor

A beloved classic of Peruvian afternoons. Two pale, delicate cornstarch cookies melt around a generous center of manjar blanco, finished with powdered sugar. Tender, fragile, and deeply familiar: the kind of sweet that disappears before the coffee has time to cool.

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.

Pisco Alfajores

Pisco Alfajores

Delicate, pale and crumbly alfajor cookies made with a high ratio of cornstarch so they melt into fine crumbs. They are sandwiched with milk jam perfumed with pisco, then finished with a veil of powdered sugar. Light, tender, and unmistakably Peruvian.

Peruvian Volador Alfajor

Peruvian Volador Alfajor

A traditional Peruvian sweet built from paper-thin layers that seem ready to take flight. Crisp yolk-rich pastry alternates with creamy manjar blanco and pineapple preserves, giving every bite a delicate crunch and a bright, deeply nostalgic sweetness.

Peruvian Black Olive Rice

Peruvian Black Olive Rice

Festive Peruvian rice colored with black olives, ají amarillo, and browned bacon. Raisins and pecans add contrast while the grains stay loose and glossy. A savory, gently sweet coastal side dish made for roasted meats and celebratory tables.

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.”

Special Arroz Chaufa

Special Arroz Chaufa

The celebration chaufa of the Peruvian chifa table: loose, toasted rice with juicy chicken, roast pork, shrimp, and tender egg. Soy sauce, ginger, scallions, and a restrained touch of oyster sauce support all three proteins without turning the rice into a dark, soggy mass. Loaded, steaming, and generous, yet still tasting first and foremost of the wok.

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.

Rice Pudding With Pisco

Rice Pudding With Pisco

A creamy Peruvian rice pudding simmered with cinnamon, cloves, and orange peel for a warm, fragrant base. A blend of evaporated and condensed milk brings a thick, luscious body, and pisco is added at the end so its aroma stays present. Classic, cozy, and deeply aromatic.

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.

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.

Rice Pilaf

Rice Pilaf

A classic side dish of long-grain rice cooked with onion and butter. The rice is toasted before hot water is added, then cooked covered and undisturbed for separate, aromatic, lightly buttery grains.

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.

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.

Peruvian Pot Roast with Mashed Potatoes

Peruvian Pot Roast with Mashed Potatoes

A Peruvian Sunday pot roast made for serving with plenty of gravy. The beef stays tender yet sliceable, surrounded by a dark tomato, ají panca, and wine sauce that runs straight into silky yellow-potato mash. Generous home cooking built for second helpings.

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.

Avispa Juane

Avispa Juane

A festive Alto Mayo juane, compact, aromatic and deeply satisfying. Rice is mixed with ground pork, beaten egg and mishkina-style seasoning, wrapped around a piece of hen, then cooked inside bijao leaves. An Amazonian parcel built to be opened hungry.

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.

Cherimoya Bavarois

Cherimoya Bavarois

A chilled cherimoya classic transformed into an airy cream that slices softly and barely trembles on the plate. The fruit stays front and center, fresh and floral, while a thin chocolate sauce adds just enough bittersweet contrast. Delicate without being timid, it is the kind of dessert that makes the serving platter worth bringing out.

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.

Besos de Moza

Besos de Moza

A soft meringue dome tucked between crisp chocolate and a cookie base. Sweet and airy inside, snappy outside, and packed with Peruvian nostalgia, it is the kind of childhood treat that quietly disappears from the tray.

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.

Vanilla Butter Cake

Vanilla Butter Cake

A vanilla and butter cake made with the creaming method for an even, tender crumb. It comes out moist, sturdy in the good way, and cleanly scented with vanilla. A classic that works on its own or as a reliable base for fillings.

Orange Sponge Cake

Orange Sponge Cake

Citrusy lightness that melts on the palate, defined by an airy crumb and the vibrant aroma of fresh orange. It is the heart of family afternoons, a classic celebrating the simplicity of Peruvian baking. Spongy, aromatic, and simply unforgettable.

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.

Aguaymanto Chocolate Bonbons

Aguaymanto Chocolate Bonbons

A citrusy burst wrapped in deep cocoa elegance. These bonbons balance the vibrant acidity of fresh aguaymanto with the crisp shell of dark chocolate. A minimalist Peruvian confection, perfect for gifting or enjoying in one intense bite. Direct, fresh, and sophisticated.

Coffee Manjar Bonbons

Coffee Manjar Bonbons

A bite of sophistication where the intensity of coffee melts into a mellow caramel heart. Its crisp dark chocolate shell hides a soft center that awakens the senses. An elegant dessert, perfect for crowning a special dinner.

Passion Fruit Chocolate Bonbons

Passion Fruit Chocolate Bonbons

Dark chocolate bonbons with a creamy white chocolate and passion fruit center. The fruit keeps a lively acidity that cuts through the sweetness, while the coating provides a delicate snap. Small, intense and perfect with coffee or after a meal.

Pisco Bonbon

Pisco Bonbon

Cacao intensity and citrus freshness in one elegant bite. It is the spirit of Pisco Sour transformed into Peruvian chocolate craft: dark chocolate outside, a creamy pisco-lime center inside, and a bright finish that wakes up the senses.

Peruvian Griddled Fish Skewers

Peruvian Griddled Fish Skewers

Peruvian coastal fish skewers with onion and bell pepper, seasoned with ají amarillo, lime, garlic, and cilantro. A very hot griddle creates browned edges while keeping the center juicy. Fresh, light, and direct, with the fish firmly in the spotlight.

Coconut Pudding

Coconut Pudding

A coconut custard pudding, flan-style: eggs and condensed milk with shredded coconut, gently baked in a water bath over amber caramel. Dense and creamy with a soft coconut chew, and it gets even better after an overnight chill. Unmold it and let the caramel sauce do its job.

Fresh Catalan Butifarra

Fresh Catalan Butifarra

A fresh Catalan pork sausage with a clean, juicy character. Its restrained seasoning lets the pork lead, with a browned casing and tender center. Traditional grilling flavor made at home without unnecessary spices getting in the way.

Northern Peruvian Goat Stew with Rice

Northern Peruvian Goat Stew with Rice

A northern Peruvian stew where tender goat arrives coated in a dark green, fragrant, velvety sauce. Chicha de jora, culantro, and loche build the deep flavor that makes the dish unmistakably northern from the first bite. Once the rice starts soaking up the sauce, saving a portion for tomorrow becomes a surprisingly difficult promise to keep.

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.

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.

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