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
1–12 of 42
Adobo Arequipeño
A traditional Arequipa-style pork stew marinated and slowly braised with vinegar, onion, garlic, cumin, and regional chile, often served with bread or potatoes.
Aguadito de Pollo
A Peruvian chicken soup made with rice, cilantro, vegetables, aromatics, and a seasoned chicken broth.
Ají de Gallina
A creamy Peruvian shredded-chicken stew seasoned with ají and commonly served hot with rice and potatoes.
Anticuchos de Corazón
Peruvian skewers of marinated beef heart grilled over high heat and typically served hot.
Arroz a la Jardinera
A Peruvian seasoned rice dish cooked with a medley of garden vegetables, aromatics, and cooking stock or water.
Arroz con Mariscos
A Peruvian seasoned rice dish cooked with mixed seafood, onion, garlic, tomato, coriander, and chilli.
Arroz con Pollo
A Cuban one-pot dish of rice cooked with chicken, sofrito, tomato, stock, and warm spices until tender and savory.
Butifarra
A Peruvian sandwich made with seasoned pork ham in a bread roll and commonly finished with onion and lettuce.
Carapulcra
A Peruvian stew of dried potato simmered with pork, peanuts, chile, aromatics, and stock into a thick, savory preparation.
Cau Cau
A Peruvian tripe stew featuring diced beef tripe, potato, onion, garlic, mint, ají amarillo, and turmeric.
Causa Limeña
Seasoned mashed yellow potato is layered or molded with lime, ají amarillo, and a variable filling such as chicken, tuna, or avocado.
Ceviche
Raw fish is cured in citrus juice and combined with onion, chili, cilantro, and salt before being served chilled.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.