The national dish and one of the most popular foods in Peru, ceviche can cause instant obsession.
Coming in second only to ceviche in popularity, lomo saltado is a mix of Chinese stir-fry and classic Peruvian cuisine.
This mild but flavorful sauce, with just a hint of aji heat is tempered by the cream and cheese.
Another example of a Peruvian staple food smothered in creamy sauce is Papa a la Huancaína.
Guinea pig or cuy in Spanish is the second most popular source of meat in the Andes (alpaca being the first).
This native Quechan dish can be found all over Peru in countless variations.
Core and hollow them out and stuff them with ground beef, garlic, onions, raisins, olives, herbs, and spices.
Beef heart meat leaner than filet mignon, possesses a bolder, beefier flavor than ribeye.
On the surface, this appears to be a simple Spanish Criollo recipe.
As the best known Peruvian food in the US due to the popularity of the many order-out Peruvian Rotisserie places scattered around the country.
Let’s finish with one of my favorite Peruvian desserts, Picarones.