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TREKKING IN PERU: Classic Inca Trail / Short Inca Trail / Salkantay / Ausangate / Lares / Choquequirao / Vilcabamba / Huaraz 

DESTINATION GUIDE: Lima / Cusco / Machu Picchu / Sacred Valley  / Arequipa / Puno / Huaraz / Nazca / Iquitos / Manu / Tambopata

RECOMMENDED HOTELS: Lima / Cusco / Machu Picchu / Sacred Valley / Arequipa / Puno / Huaraz / Nazca / Iquitos / Jungle Lodges

Peruvian Cuisine

Introduction

Typical Peruvian Dishes

Peruvian Drinks

Restaurant Guide

Restaurants in Lima

Restaurants in Cusco

Restaurants in Arequipa

Lima & Central Coast
Ceviche
Tiradito
Chupe de Camarones
Anticuchos de Corazon
Tamales
Papa a la Huancaína
Papa Rellena
Ají de Gallina
Lomo Saltado
Lechón
Sancochado
Causa
Carapulcra
Chicharrones
Cau Cau
Tacu Tacu

Escabeche

Sopa a la Criolla

Milanesa de Pollo
 
Northern Coast
Seco de Cabrito

Seco de Cordero
 
Andes
Cuy (guinea pig)

Choclo con Queso
Recotto Relleno
Pachamanca
Alpaca
Chairo
Ocopa a la Arequipena
Adobo
Locro de Zapallo

Soltero de Queso
 
Jungle
Juanes

Desserts / Postres
Mazamorra morada

Picarrones

Arroz con Leche

Suspiro de Limena

Crema Volteada

Pastel de Choclo

Pye de Limon

Typical Peruvian Dishes...

Lima & Central Coast

Ceviche: raw fish filet cut into pieces and marinated in lemon juice, onions, and aji limo. Served with sweet potato, corn & lettuce

Chupe de Camarones: Shrimp soup made with milk, eggs, and oregano.

Anticuchos de Corazon: grilled brochettes of beef heart, macerated in vinegar and aji panca (hot pepper).

Tamales/Humitas: Mashed corn filled with seasoned beef, wrapped in banana leaves, and steamed.
 
Ají de Gallina: a chicken stew made with cream, cheese, aji (hot pepper), and peanuts. Served with boiled potatoes, olives and lettuce.
 
Lomo Saltado: beef tenderloin slices, sautéed with onions, tomatoes, aji (hot peppers), and other spices. It is served with French fries and rice.

Sancochado: boiled beef with corn, sweet potato, carrots, cabbage, yucca, and potatoes.

Causa: mashed yellow potatoes seasoned with lime and aji (hot pepper), and filled with tuna or chicken.
 

Carapulcra: Dehydrated potatoes, boiled and cooked with pork and chicken, aji panca and mirasol (chili peppers), garlic, and other spices.

Chicharrones: pork rinds fried in their own fat and accompanied with corn, roast potatoes, onions and mint

Cau-cau: cow stomach (tripe) stew with potatoes, turmeric, and parsley. Sometimes served with peas.

Tacu-tacu: Mixture of beans and rice, fried, and topped with breaded and pan-fried steak and an onion sauce.
 

Escabeche: pieces of fish or chicken marinated in vinegar and steamed with plenty of onions and often other vegetables

North Coast

Seco de cabrito con frijoles: stew made of tender baby goat meat marinated in chicha de jora (a fermented corn liquor whose origin dates back to the time before the Incas) and served with beans seasoned with fried onions and garlic.

Arroz con pato a la Chiclayana: tender duck meat cooked in black beer and cilantro.

Andes

Cuy con papas: Seasoned, cooked, and fried Guinea pig served with a potato stew, toasted peanuts, chopped onions and hot peppers.

Picante de cuy: barbecued guinea pig stew, seasoned with aji colorado or amarillo (hot peppers). There is an old variation called jaka cashqui or guinea pig broth.

Cuy relleno: Guinea pig stuffed with parsley, black mint, mint, oregano, green onions, cleaned and boiled innards, and crushed toasted peanuts.
Pepian de Cuy: stew made with Guinea pig meat, peanuts, and spices.

Cuy chactado: Guinea pig, breaded with corn flour and fried and served with golden potatoes and salad.

Picante de cuy: Guinea pig stew cooked in a peanut and aji panca (hot pepper) sauce.

Choclo con queso: Boiled tender corn accompanies by fresh cheese.

Rocoto Relleno: rocoto (hot pepper) without veins stuffed with chopped beef, eggs, peas, carrots, cheese, milk, and potatoes.

Pachamanca: different meats, potatoes, corn, lima beans and humitas (sweet tamales) cooked in a pit lined with heated stones in a pre-Hispanic style.

Chairo: Beef and lamb soup with potatoes, lima beans, squash, cabbage, chuño or dehydrated potatoes, wheat, and chalona or dried lamb.

Ocopa: boiled potatoes covered with a fresh cheese sauce, lima beans, onions, olives, and rocoto.
 

Adobo: pork marinated in chicha (corn beer) and spices, cooked in a clay pot.

Locro de Zapallo: mashed squash with corn, cheese, yellow potatoes and huacatay.

Soltero de Queso: a salad of fresh cheese, lima beans, onions, olives, tomatoes, and rocoto.

Jungle

Juanes: rice seasoned with paprika mixed with chicken or beef, wrapped in a banana leaf and steamed.