A FOOD TRADITION
Peruvian Cuisine
A diverse national cooking tradition combining Indigenous Andean, coastal, Amazonian, African, European, and Asian influences.
Dishes linked to this cuisine
13–24 of 42
Chicharron de Cerdo
A Bolivian pork dish in which seasoned pork is fried until crisp and commonly served with hominy and potatoes or other accompaniments.
Chicharrón de Pescado
Peruvian fried fish made from seasoned fish pieces coated in flour and fried until crisp.
Chupe de Camarones
A substantial Peruvian shrimp chowder combining shrimp with potatoes, corn, rice, milk, cheese, egg, and aromatics in a richly seasoned broth.
Cuy Chactado
A Peruvian dish of whole guinea pig pressed and fried until crisp, usually served with potatoes and Andean corn.
Humitas
A Chilean preparation of seasoned ground fresh corn and onion with basil, traditionally wrapped in corn husks and steamed.
Inchicapi
A thick Peruvian Amazonian soup made with chicken, peanuts, cassava, corn, and aromatic vegetables and herbs.
Jalea
A Peruvian platter of battered and fried seafood, commonly served with onion and other accompaniments.
Juane
Juane is a Peruvian Amazonian parcel of seasoned rice with chicken and egg wrapped in a leaf and boiled or steamed.
Lomo Saltado
A Peruvian-Chinese stir-fry of beef, onion, tomato, and soy-seasoned juices served hot with fried potatoes and rice.
Mazamorra Morada
A thick Peruvian purple-corn pudding simmered with fruit, spices, sugar, and a starch thickener, typically served chilled or at room temperature.
Ocopa
Boiled potatoes are covered with a blended sauce of huacatay, peanuts, fresh cheese, evaporated milk, ají amarillo, crackers, and aromatics.
Olluquito con Charqui
A Peruvian savory stew of sliced olluco and shredded dried beef simmered with onion, garlic, ají panca, oil, and salt.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.