36 results
An Arequipa icon that turns heat into pure craving. The rocoto stays tender yet intact, packed with a juicy, meaty filling with a gentle touch of sweetness against golden cheese and creamy baked potatoes. It has just the right balance of fire and picantería depth—the kind of dish that makes turning on the oven feel completely worth it.
70 min
A celebration from Moche served by the spoonful. Turkey broth thickens with bread and milk, gains character from yellow chili and saffron, and meets chickpeas, fresh cheese, egg, and olives in a soup built for important occasions. Once it reaches the table steaming and the first spoonful catches bread, meat, and broth together, saving it only for Palm Sunday becomes difficult to justify.
75 min
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.
55 min
Yellow, herb-scented rice bound with egg surrounds a piece of chicken, hard-boiled egg, and black olive, all cooked inside bijao leaves. The wrapper concentrates the cilantro and turmeric aromas as the parcel sets; opening one and releasing that Amazonian steam makes cooking four at once seem entirely reasonable.
115 min
A classic Peruvian breakfast wrapped in banana leaf. Soft, richly seasoned corn dough surrounds a savory pork filling. Hearty and aromatic, with the unmistakable character of a traditional criollo tamal; unwrapping it is already part of the anticipation.
110 min
Firm, still-fiery rocoto peppers are filled with beef and pork, peanuts, raisins, black olives, and egg, topped with cheese, and baked alongside their traditional potato casserole. Sweet-savory filling arrives first and the rocoto heat follows; once the cheese begins browning over the tray, waiting for it to leave the oven feels like the longest part of the recipe.
80 min
A Peruvian criollo classic of golden fish under vinegar-bright onions and native chiles. Bonito stays firm beneath a red, tangy, aromatic escabeche, while sweet potato and egg round out each bite. Bold and juicy, it is the kind of dish that keeps everyone reaching back to the platter.
40 min
A Peruvian criollo classic of golden chicken covered with onion, yellow chili, and a red ají panca vinegar sauce. Acidity leads the dish, balanced by sweet potato, egg, and olives while the onions keep some bite. Delicious freshly made and even better after a short rest.
55 min
A coastal take on Peruvian escabeche that puts giant squid at the center of the plate. A light coating gives it a tender bite beneath onion, chilies, and vinegar, while sweet potato, egg, and rice round everything out. A short rest deepens the sauce enough to make the second bite feel almost automatic.
45 min