Typical Peruvian Main Courses

Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas, and of course the merging of traditional with foreign cooking styles from immigrants. As each region in Peru is distinct in its flora and fauna, each local cuisine adapts to the natural resources available and present foreign influences. Below find a few main courses that can be found in Lima around every corner. While some are typical for the Peruvian coastal region, others clearly show the influences of other regions.

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Lomo Saltado

Typical Peruvian Main Courses
Lomo Saltado is one of the most popular and iconic Peruvian dishes. It is a comfort food that can be found nearly everywhere in Peru, prepared at home for family and friends, in simple restaurants and up-scale places alike, and of course in Peruvian restaurants abroad.

Ají de Gallina

Typical Peruvian Main Courses
Aji de Gallina, a spicy chicken stew, is a popular Peruvian dish especially on Lima's "cold" winter days. Aji de Gallina consists of thin chicken strips served in a savory creamy yellow sauce made of milk, bread, parmesan cheese, yellow Peruvian chilies (aji amarillo), garlic, pecans or walnuts.

Pachamanca

Typical Peruvian Main Courses
This traditional Peruvian dish (actually more a cooking method) dating back to pre-Hispanic times originates in the Andean provinces, but today can be found in many Peruvian cities and here especially in rustic restaurants.

Papa Rellena

Typical Peruvian Main Courses
Papa Rellena is a traditional croquette filled with a spicy ground beef mixture. Ground beef is stir-fried with onions, tomatoes, garlic, cumin, garlic and paprika. Hard boiled eggs and black olives are added.

Pollo a la Brasa

Typical Peruvian Main Courses
Pollo a la Brasa, also known as Peruvian chicken, is one of the most consumed dishes in the country. Originally only seasoned with salt and cooked in charcoal today the chicken is marinated in a "secret" mixturemainly consisting of vinegar, dark beer or soy sauce, salt, pepper, chili, rosemary or cumin and paprika and then grilled in especially ...

Salchipapas

Typical Peruvian Main Courses
A poor man's dish that became a popular "fast food" in Peru. The word Salchipapas derives from its main ingredients: salchicha – sausage and papa – potato.

Tacu Tacu

Typical Peruvian Main Courses
Tacu Tacu was invented by African slaves that worked on the haciendas during Colonial times using leftovers to make a hearty and substantial meal. A mixture of rice, beans, bacon, onions and spices is formed to a thick pancake and stir-fried.

Cau Cau

Typical Peruvian Main Courses
The traditional Creole Cau Cau is a tripe stew served with rice. Strips of pre-cooked tripe are cooked together with onions, aji amarillo, garlic and chunks of potatoes.

Carapulca / Carapulcra (Kalapurka)

Typical Peruvian Main Courses
Carapulca is one of the oldest Peruvian dishes. This stew is made of pork or chicken meat, dried potatoes, onions, different Peruvian chilies (aji), cumin, cilantro, cloves and peanuts.

Arroz Tapado

Typical Peruvian Main Courses
Arroz Tapado consists of layers of cooked rice and ground beef fried together with tomatoes, onions, garlic, black olives and hardboiled eggs.
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Kuelap Archaeological Zone

Kuelap Archaeological Zone

Located at 3000 m (about 10,000 feet) above sea level at the top of the Barreta plateau overlooking the Utcubamba Valley in northern Peru, the Kuelap complex is not only a prime example of the architectural style of the Chachapoyas culture, but also the largest stone monument in South America...
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