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
25–36 of 42
Pachamanca
A traditional Peruvian Andean earth-oven feast in which seasoned meats, tubers, corn, beans, and herbs are cooked over heated stones.
Pan con Chicharrón
A Peruvian sandwich of fried pork served in a bread roll with sweet potato and onion.
Papa a la Huancaína
Boiled potatoes are served with a creamy sauce of fresh cheese, evaporated milk, ají amarillo, crackers, oil, and seasonings, commonly garnished with egg.
Parihuela
A Peruvian seafood soup made from fish and assorted shellfish simmered with tomato, onion, garlic, chile, herbs, and a savory seafood broth.
Patarashca
A Peruvian Amazonian dish of seasoned fish wrapped in a leaf and grilled or roasted until cooked.
Peruvian ceviche
Explore the dish and its connections.
Picarones
Chilean fried rings made from a pumpkin-and-sweet-potato dough and typically served with a sweet syrup.
Rocoto Relleno
Large rocoto peppers are stuffed with seasoned minced beef and aromatics, topped with cheese and an egg-and-milk mixture, and baked.
Seco de Cabrito
A Peruvian goat stew marinated and braised with coriander, aromatics, chile, and a traditional acidic or fermented liquid.
Seco de Res
A Peruvian beef stew braised with coriander, aromatics, chile, and stock until tender and richly flavored.
Sopa Criolla
A Peruvian beef soup typically made with noodles, milk, egg, onion, garlic, oregano, and ají panca.
Stuffed Peppers
Bell peppers are filled with a seasoned rice mixture, commonly with onion and tomato, and baked until tender.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.