A listing of Travelvice Compendium posts with the keyword 'recipe'
Ají de Gallina is a minced chicken dish, served on a bed of rice. A gallina is hen (female chicken), but most Peruvians use regular chickens instead (as gallina meat is tastier, but more expensive, smaller, harder, takes longer to cook).
Asado de Tira isn't indigenous Peruvian food, but greatly enjoyed by the population of the country. In the photo below you can see the oven-roasted beef ribs alongside a baked potato, baked onion, and rice.
Caigua Rellena is a Peruvian dish made of a stuffed vegetable. The word caigua referrers to the a hollow, gourd-like vegetable called caiguas. The word rellena means stuffed or filled.
Causa Rellena is a layered dish that's made of potato and stuffed with any number of things; chicken is particularly common. The word causa referrers to the yellow potato (papa amarilla) used to encase the stuffing. The word rellena means stuffed or filled.
Ceviche de Conchas Negras is rumored to be an intense aphrodisiac from the mangroves in the north of Peru. The shells contain ink that's not unlike a squid, which also lends to its name (negra means black). It's of the upmost importance to eat Ceviche de Conchas Negras live, or illness may occur.
Ceviche de Pescado, also spelled Cebiche de Pescado, is a dish of raw fish. The dark meat of the fish is the most desired in Cevice de Pescado, as it tastier from the concentration of blood (when the fish was alive).
Chicha Morada is a sweet, fruity drink made from a base of corn and pineapple. Morada means purple, and the drink's rich, purple color comes from the center of the likewise colored cobs, not the kernels.
Conchitas a la Parmesana is considered an appetizer. The shellfish are sold in the markets of Peru with halved shells or shelled completely. When bought with the shell, they're purchased by the dozen. When without, it's by the kilo.
How to prepare Puerto Rican eggnog, known as coquito.
Frijoles Blancos con Chancho isn't a traditional Peruvian dish, but is served and enjoyed regularly by its inhabitants. Pork is commonly referred to as chancho in Peru, whereas cerdo is the more generic Spanish term.
Hueveras Fritas are like caviar, but fried. Typically served alongside a meal, they are simply an accent element for the entrée.
Olluquito is a dish made of meat and olluco, a potato-looking vegetable of the same family. Traditionally Olluquito is made with charqui—salt-dried/dehydrated llama meat.
Papa a la Huancaína is a delicious potato-based dish with a creamy, spicy sauce. Typical food from a province in Peru called Huancayo, it's normally served atop a large leaf of lettuce, covered in sauce, and garnished with a half a hard-boiled egg and one black olive.
Quinua (or Quinoa, in English) is a South American plant that is cultivated for its seeds, which are ground and eaten. Native to the Andes (and capable of being grown up to 4,000 meters above sea level), Quinoa is known for its excessive amount of calcium and protein. Quinua was one primary meals eaten in the Inca Empire, and was given to the children of ancient Peru as a milk substitute.
Sopa de Albondigas is a meatball soup made from a variety of vegetables. It isn't Peruvian, though is often enjoyed by its inhabitants.