Peruvian Cuisine - Recipes, Ingredients and Traditions of Peruvian gastronomy for the world

Some traditional dishes in Peru have a strong influence from African immigrants that arrived in the XVIII century. One of those are the anticuchos, which are small pieces of grilled skewered meat, usually beef heart. The meat acquires a strong taste when marinated in vinegar and spices (such as cumin, aji pepper and garlic) and often come with a boiled potato, salad and corn. Ingredients: • 1 Beef heart or 500 grams / 2 lb of beef rump steak • Salt • 3 to 4 cloves of smashed garlic • ½ cup of red wine vinegar • 2 tablespoons of olive oil • 1 tablespoon of ground cumin • 1 large chili peppers, finely chopped without seeds Preparation: Work on the beef heart in order to get rid of veins and fat. Cut the heart or rump steak in small 3 to 4cm (1 to 1½ in) cubes. In a large bowl mix the vinegar, oil, salt, pepper, crushed garlic, chili pepper and ground cumin. Add the heart cubes and let the heart marinate for several hours or overnight. If you are using rump steak you do no

The tiradito is the brother of ceviche. However, we could say that this dish has a japanese greatgrandfather. Indeed, the influence of the many Japanese immigrants who came to South America in the nineteenth century is apparent in the way the fish is sliced rather than chopped, and ginger, soy, and other Japanese ingredients often find their way into the delicious Tiradito. Ingredients 1 1/4 lb flounder fillet (almost any fresh fish or shellfish will do) 4 tbsp of aji amarillo paste 2 aji limo, seeded, deveined cut into brunoise 2 tbsp cilantro in chiffonade 1 tsp minced garlic 2 tbsp of vegetable oil 4 tbsp key lime juice salt and white pepper Garnish: Cooked kernels from one fresh ear of peruvian choclo (corn) Fresh parsley chiffonade Preparation Use a clean big bowl to whisk together the key lime juice, salt, pepper, crushed garlic, aji limo, chopped culantro, aji amarillo paste, and vegetable oil. Keep chilled. Now cut the fish meat fillet into thin slices on the diagonal

There is a very particular and delicious way to prepare steaks in Peru. Try the "Bistec a lo Pobre" and you will understand what we are talking about. Ingredients: 4 sirloin steaks cut to 1/2 inch thickness 4 cloves garlic, mashed salt, pepper, cumin and smoked paprika to taste 2 large onions, sliced thinly 4 medium Yukon Gold potatoes, peeled and sliced thinly 1 packet Sazon seasoning (optional) 4 tbsp olive oil 4 extra large eggs Preparation The first step is to rub the steaks with the garlic. Season with the salt, pepper, cumin and smoked paprika. Set aside. Heat the oil in a large skillet or frying pan. Add the onions and potatoes and sprinkle with salt, pepper and the Sazon, if using. What's more, saute the onions and potatoes over medium to medium-high heat, until very tender, about 10 minutes. I find it helpful to cover the pan for the first several minutes and finish it uncovered. Remember to remove to a serving platter and keep warm. And in the same pan, sea

The Suspiro is a traditional Peruvian dessert from the coastal cities. The preparation is easy and very simple, yet the flavour is outstanding. Ingredients 1 (14 ounce) can sweetened condensed milk 1 (12 fluid ounce) can evaporated milk 1 tablespoon vanilla extract 2 beaten egg yolks 2 beaten egg white 1 cup confectioners' sugar 1/4 teaspoon ground cinnamon (optional) Preparation 1. In the first place, whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Then place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside. 2. Remember to whip the egg whites with confectioners' sugar to stiff peaks. Spread meringue on top of milk mixture. Refrigerate until cold, for 3 hours. Finally. sprinkle with cinnamon before serving.

Sitting in front of a delicious ceviche, Julio - the founder of Kiniro and all of the following projects - thought of a web that would spread the peruvian cuisine taste all over the world. That was the first step for the creation of this web site, which is now one of the most important sites dedicated to the gastronomy in Peru. With the right tools and knowledge, we made "Peruvian Cuisine" the most prominent and ambicious project of its kinds. And it's a pleasure for me to invite every peruvian cheff, student, restaurant owner and tourists in general, to enjoy and participate of it. Buen provecho!

A delicious modern dish from the coast of Peru, the Lomo Saltado is made with beef, onions and fried potatos to make a delicious combination. Ingredients: 2 Tablespoons Vegetable Oil 1/2 Cup Onion -- sliced 2 Cloves Garlic -- minced 1/2 Cup Bell Pepper, Red Or Yellow -- chopped 1 1/2 Cups Potato -- cubed and cooked 1 Tablespoon Jalapeno Pepper -- diced 1/2 Pound Sirloin Steak -- sliced thin 1 Tomato -- chopped 1 Teaspoon Fresh Oregano Salt And Pepper -- to taste Preparation: In the first place, you must heat oil in a non-stick pan and saute onion, garlic and bell pepper. Add potato and cook, stirring occasionally, until potato just begins to brown. Add chile and steak. Saute a few more minutes. Stir in tomato, oregano, and pepper. Serve with steamed rice.

The popular "arroz con leche" is one of the most traditional dessert in Peruvian culture. Part of the gastronomy in the coast of the country, this dessert in made with rice, milk, sugar, cinnamon and a secret orange tip. Pay attention: Ingredients: * 1/2 cup of rice * 3 cups of water * 2 1/2 cups of sweetened condensed milk (2 cans) * 1 3/4 cups of evaporated milk * 1/4 cup of port wine * 1 stick cinnamon * Skin of 1/2 orange * Powdered cinnamon Preparation: First Boil the rice with the orange skin and the stick cinnamon for 15 minutes; the rice must be well cooked. Remove from the fire and take out the cinnamon and the skin. Later, you must add the two types of milk. Boil on a low flame for 5 minutes, stiring all the time with a wooden spoon. We should add the port wine and continue boiling for 3 minutes more. Then let it cool down. As we know, some people like to eat the "arroz con leche" warm; others, cold. Serve in a glass and sprinkle with the pow

"Papa a la Huancaina" can be translated as "Huancayo style potatoes" and it's a Peruvian salad of boiled yellow potatoes in a spicy, creamy sauce called Huancaina sauce. This dish is typically served over lettuce leaves and garnished with black olives, white corn kernels and hard boiled egg quarters. Extremely delicious. Ingredients • 10 medium potatoes (new or red a good choice or Yukon Gold potatoes) • 1 lb queso fresco or romano cheese or Mexican blend cheese or feta, work well • 6 red sweet peppers (use small sweet red and orange Ajies peppers. When using whole ajies, first clean out the seeds) • 1/4 small habanero pepper (clean out the seeds or be careful it is very hot) • 1 cup evaporated milk • 1/2 cup vegetable oil • salt and pepper • lettuce • 3 hardboiled egg • black olives • 2 garlic cloves Preparation First, boil, peel and cut in slices potatoes (Yukon Gold potatoes). Then, in a blender, mix the cheese, peppers, milk, oil, garlic, salt and pepper

The Peruvian Causa is one of the most popular dishes all along Peru's coast. Besides being delicious, the traditional causa is fairly economic and easy to prepare, making it accessible to the rich and the poor, great chefs and terrible cooks. Moreover, it's a versatile dish that allows for many variations, both in the purée and in the fillings. That's why we want to provide you with the classic recipe, a potatoes and ají amarillo mash filled with tuna and avocado. Ingredients: • 1kg potatoes (yellow, if available) • 4 tbsp ají amarillo paste • ½ cup vegetable oil (olive oil not recommended) • Juice 1 key lime • 1 can of tuna-fish packed in oil • ½ onion, finely chopped • 1 cup mayonnaise • 1 avocado • Salt Preparation: First of all, boil the potatoes in salted water. Peel and mash while still hot (enough to handle). Let cool and mix thoroughly with the ají amarillo paste, vegetable oil, and lime juice. Salt to taste. Mix the tuna with the chopped onions and mayonnaise.

With more than 800 typical dishes, the Peruvian cuisine is nowadays the most exquisite and important of the world. Experts from many countries now consider the peruvian dishes have a quality that make them at the same level as the Japanese, French, Chinese and Italian food. That's why this site wants to share the deepest secrets of the gastronomy in Peru: recipes, cooking techniques, typical ingredients, restaurant guides, pictures and a lot more. Like peruvian people say when the are about to eat: "Buen provecho!"