Aji de Gallina
Often eaten: usually for lunch or dinner
Known for: Lima and Peru's central coast, where the dish became especially well known
Everyday meal
Photo: David Berkowitz (CC BY 2.0)
4 dishes to discover
Food of Peru
Peru is famous for its rich and diverse cuisine! With influences from the Inca people, Spanish settlers, and various immigrant groups, Peruvian food is a wonderful mix of flavors and ingredients. From the coast to the Andes mountains, each region in Peru offers unique dishes that are bursting with taste.
Featured Dishes
Meal Culture
In Peru, meals are an important time for families to gather and enjoy delicious food together. Many dishes use fresh ingredients like potatoes, corn, and fish. Sharing food is a big part of Peruvian culture.
Eating Etiquette
When eating in Peru, it's polite to try a little bit of everything on the table. Don't be afraid to use your hands for some foods, like eating corn or tearing bread.
When People Eat It
Pachamanca
Often eaten: on special occasions
Known for: Andes Mountains
festive
Ceviche
Often eaten: mostly at lunchtime
Known for: Coastal regions
Everyday meal
Lomo Saltado
Often eaten: during lunch or dinner
Known for: Coastal regions
Everyday meal
Make It Yourself
👩🍳 Cook together! Always ask a grown-up to help with hot or sharp steps.
Aji de GallinaAjí de Gallina
Makes 4 servingsIngredients
- 3 cups (450 g)Cooked shredded chicken
- 3 slicesBread, soaked in milk
- 1 cup (240 ml)Milk
- 2 tbspAji amarillo paste (mild)
- 1/4 cup eachWalnuts and Parmesan
- to serveCooked rice and potatoes
How to Make It
- 1Soak the bread in the milk until soft, then blend it smooth.
- 2Ask a grown-up to cook the aji amarillo paste in a pan until fragrant.
- 3Stir in the bread mixture, walnuts, and Parmesan to make a creamy sauce.
- 4Add the shredded chicken and warm it through.
- 5Season with a little salt.
- 6Serve over rice with boiled potato and a slice of egg.
PachamancaPachamanca
Makes 6 servings (oven version)Ingredients
- 2 lb (900 g)Chicken and pork pieces
- 6 totalPotatoes and sweet potatoes
- 3 cobsCorn on the cob
- 1 cup (200 g)Fava beans
- for marinadeHuacatay (or mint) and garlic
How to Make It
- 1A true pachamanca cooks with hot stones in the earth; here is a safe oven version.
- 2Rub the meat with garlic, herbs, and a little salt, and let it marinate.
- 3Ask a grown-up to heat the oven to 375°F (190°C).
- 4Place the meat, potatoes, corn, and beans in a large covered roasting dish.
- 5Roast for about 1.5 hours, until the meat is tender and the vegetables are soft.
- 6Serve it all together — an ancient Andean feast.
CevicheCeviche
Makes 4 servingsIngredients
- 1 lb (450 g)Very fresh white fish, cubed
- 3/4 cup (180 ml)Lime juice
- 1/2 onionRed onion, thinly sliced
- 1 chiliMild chili, chopped
- 1/4 cup (10 g)Cilantro
- to serveSweet potato and corn
How to Make It
- 1Ask a grown-up to help cube the very fresh fish.
- 2Put the fish in a glass bowl and pour the lime juice over it.
- 3Let it sit for about 15 minutes — the lime 'cooks' the fish until it turns white.
- 4Stir in the onion, chili, and cilantro.
- 5Add a pinch of salt.
- 6Serve cold with boiled sweet potato and corn — Peru's famous fresh dish.
Lomo SaltadoLomo Saltado
Makes 4 servingsIngredients
- 1 lb (450 g)Beef strips
- 1 onionRed onion, sliced
- 2 tomatoesTomatoes, wedged
- 3 tbspSoy sauce
- 2 cupsFrench fries
- to serveCooked rice
How to Make It
- 1Ask a grown-up to heat a wok or large pan until very hot.
- 2Stir-fry the beef strips for 2 minutes until browned.
- 3Add the onion and tomatoes and toss for another 2 minutes.
- 4Pour in the soy sauce and stir to coat everything.
- 5Gently fold in the hot French fries.
- 6Serve with rice — a Peruvian stir-fry that mixes Andean and Chinese flavors.
Vocabulary
Just like pizza is beloved in Italy, Ceviche holds a special place in Peruvian cuisine!