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Volume Eating

Recipes in this category

Carapulcra Seasoning Base

Carapulcra Seasoning Base

Deep smoky flavor, garnet color and the patience of slow cooking define this masterful base. It is the soul of carapulcra, the secret that turns simple ingredients into a feast with history. The first step toward a table full of true Chincha-style flavor.

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.

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40 min

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.

Peruvian Caigua Ajiaco

Peruvian Caigua Ajiaco

A homestyle, economical Peruvian stew where caigua shares the spotlight with potato, lightly mashed to thicken the sauce. Yellow chili builds the savory base, while fresh cheese and a touch of evaporated milk finish it with a warm, creamy texture.

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.

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.

Peruvian Honey Alfajores

Peruvian Honey Alfajores

Peruvian alfajores with delicate pastry rounds made from flour, vegetable shortening, milk and a small touch of pisco, joined with thick chancaca syrup scented with cinnamon and clove. Crumbly at first bite, sticky in the center and made for coffee or an afternoon snack.

Quinoa Alfajor

Quinoa Alfajor

A crumbly, tender alfajor made with a blend of quinoa flour, wheat flour, and cornstarch—delicate but not dusty. It is filled with manjar blanco and finished with a coconut edge for contrast. Classic comfort with an Andean twist.

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.

Candied Almonds

Candied Almonds

Addictive crunch defined by the contrast between toasted almonds and amber caramel sweetness. It is the taste of street fairs and shared cravings, a snack that sparks instant smiles. A simple, glossy, and perfectly balanced classic.

Antecoco Coconut Custard

Antecoco Coconut Custard

Creamy sweetness defined by coconut freshness and the deep aroma of cinnamon. This is a northern Peruvian treasure from Tumbes, a velvety sweet that carries you to warm coastal sunsets. Mellow, smooth, and full of the comfort only an old-fashioned dessert can give.

Purple Corn Api

Purple Corn Api

The soul of the Andes in a cup. This thick hot drink carries deep spice aroma and the vibrant color of purple corn. A warm embrace that reconnects with its roots and comforts with every sip. Tradition, energy, and sweetness in perfect balance.

Precooked Corn Arepa

Precooked Corn Arepa

A classic, uncomplicated arepa made for filling. Precooked corn flour, water, and salt become a soft dough with a golden crust and moist center on the griddle. Cheap, quick, and versatile: an everyday corn bread for breakfast, dinner, or whatever filling is around.

Arepas with Shredded Chicken

Arepas with Shredded Chicken

Golden, tender arepas filled with juicy shredded chicken. Onion, bell pepper, and tomato build the classic Venezuelan-style filling, while a little yellow ají adds a subtle Peruvian touch without changing its identity. Hearty, practical, and best eaten hot.

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 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.

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.

Chocolate Rice Pudding

Chocolate Rice Pudding

A Peruvian-style rice pudding taken firmly into chocolate territory. Creamy and spoonable with the rice grains still distinct, it keeps the familiar cinnamon-and-orange aroma while cocoa adds depth without turning it into a heavy custard. Comforting like the classic, with enough chocolate to make another spoonful inevitable.

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.

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.

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 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.

Oat Drink with Milk

Oat Drink with Milk

A warm, everyday Peruvian breakfast drink made for busy mornings. The oats stay creamy yet drinkable, scented with cinnamon and clove and finished with evaporated milk. Cheap, quick, and comforting: the kind of cup that gets breakfast sorted with almost no fuss.

Stir-Fried Bitter Melon with Beef and Black Beans

Stir-Fried Bitter Melon with Beef and Black Beans

A Peruvian-Chinese stir-fry of bitter melon, beef, and fermented black beans in a deeply savory dark sauce. The beef stays juicy, the bitter melon keeps some bite, and potato starch lightly coats everything without turning the dish heavy.

Strawberry Milkshake

Strawberry Milkshake

Absolute creaminess defined by the natural freshness of the fruit and the silky texture of ice cream. It is the classic craving that takes us to the perfect snack, a vibrant balance between sweetness and acidity. Direct, ice-cold, and carrying that fruity energy only a good milkshake can deliver.

Banana Shake

Banana Shake

A homestyle classic built on banana and milk. Creamy, cold, and naturally sweet, it lets ripe banana do all the work without unnecessary extras. Cheap, quick, and exactly the kind of shake that solves breakfast or an afternoon snack in minutes.

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 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.

Chancay Sweet Bread

Chancay Sweet Bread

A sweet bread born in Chancay, with a soft, lightly elastic crumb and the unmistakable aroma of anise and sesame. Sweet without being heavy and made for breakfast or afternoon tea, it has that simple Peruvian bakery character that makes one piece turn into two.

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.

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.

Chocolate Brownies

Chocolate Brownies

Intensely chocolatey brownies with a moist, fudgy center and a thin crackly top. Cocoa delivers all the chocolate flavor without requiring baking chocolate, while butter, sugar, and eggs build the dense texture; simple, economical, and dangerously repeatable.

Flourless Chocolate Brownie

Flourless Chocolate Brownie

A flourless brownie with a tight crumb and a fudgy center: a straight emulsion of butter, sugar, eggs, and cocoa for dense, deep chocolate. Baked just enough to set the edges while keeping the middle moist. Dark, sticky, and serious.

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.

Piura-Style Fried Cachema with Onions

Piura-Style Fried Cachema with Onions

A Piura classic of whole fried cachema finished with a juicy onion topping of tomato, yellow chili, ají panca and chicha de jora. The key is keeping the fish crisp while the onions arrive hot, glossy and still pleasantly firm.

Peruvian Stuffed Caigua

Peruvian Stuffed Caigua

A Peruvian home-style classic of tender caigua filled with a savory Creole mixture. Beef cooks with onion, peppers, and tomato before being combined with bread, egg, olives, and raisins; each stuffed caigua then finishes gently in its own sauce. Soft, savory, and distinctly sweet-salty, with white rice alongside.

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.

Caldo Verde

Caldo Verde

Green and deeply herbal, with tender yellow potato and a base of paico, parsley, and mint that stays aromatic without turning bitter. Soft ribbons of egg run through the broth while Cajamarca quesillo gently warms in each bowl.

Crispy Sweet Potato Strings

Crispy Sweet Potato Strings

Paper-thin sweet potato strings fried until golden and brittle, with their natural sweetness intact. Even cutting, rinsing away surface starch and thorough drying make them properly crisp. An inexpensive Peruvian crunch for ceviches, sandwiches, bowls or snacking.

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