Top Rated Peruvian Recipes

Aji Peppers
For the holidays in Peru, in my family it is tradition to eat a roasted turkey, marinated with herbs, garlic and aji peppers; roasted pork shoulder or pernil with Aji Panca, Peruvian style rice with lots of garlic and peas, and a vegetable dish such cauliflower gratin. For dessert, we eat Panettone, an Italian-influenced sweet bread with fruits, very popular in Peru and hot chocolate. As far as drinks, we drink passion fruit sours, made out of Pisco and passion fruit juice. I’ll be happy to share my recipe for the turkey." — Chef Maria "Marita" Lynn, Catering by Maria. Click here for other chefs' holiday culinary traditions.
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4.25
Beach-themed tropical cocktails don’t have to feature classic rum. The Peruvian Pineapple highlights Latin America’s pisco, a powerful thirst-quencher that easily relaxes you as you begin to unwind by the pool or during happy hour after a dreaded day at the office. Wonderfully refreshing yet tart, the Peruvian Pineapple may look demure, but it holds a major punch for those daring to savor more than one. Click back for more tiki cocktails.
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4
Peruvian Pear Cocktail at PDT
John deBary used bright elderflower liqueur, bitter amaro and pear-infused Cognac as savory, bittersweet accents in his Peruvian Pisco-based cobbler featuring the seasons’ final fruit.  
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3.81818
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c.1997, M.S. Milliken & S. Feniger, all rights reserved
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Melissa Rubel Jacobson
This recipe from Melissa Rubel Jacobson is based on Peruvian rotisserie chicken. It's deliciously lemony and garlicky. A bit of vinegar makes it even brighter-tasting.
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The Serious Eats Team
This cocktail from the summer menu at The Trilby in New York City is tropical but not too sweet—drink it at the beach, or drink it while wishing you were at the beach. If you don't have Combier, you can substitute any high-quality triple sec. Recipe from Jason Greenberg.
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Chef*Lee
I made up this side dish to be hot and spicy so it would be great with fish or chicken or just all by itself! Hope you enjoy it!
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Romée de Goriainoff
Here Romée de Goriainoff puts a French spin on a pisco sour by adding Cognac.
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WiGal
Revised this after reading the Guppy Gourmet's review and made it twice myself and like it now with the caramel revision. A Peruvian dessert adapted from fooddownunder.com. Flan should be made a few days ahead to set up properly and any fruit you like will work for the garnish. The directions do not include the last chilling time. I am not a Kahlua person, but wonder if two tablespoons or more of Kahlau and 1/4 teaspoon of almond extract would be an option that other people would like. Frangelico might be good, too. Or cinnamon-although that might turn it a strange color?
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pattikay in L.A.
An interesting-looking salad from South American Food and Cooking.
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CharoPeru
Beef heart marinated, skewered, and seared over the grill. This is a very tipical and popular Peruvian dish. People line up at the good "anticucherias" (anticucho restaurants) every evening! It takes some work but it is so worth it! I taught myself to make them because I missed them so much! A very special addition to any barbecue party! And the delicious smell will bring over all your neighbors to check it out!
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Chef jaggerbowie#897273
this is one of the most emblematic dishes in peru, we love to eat ceviche during summer with a glass of pisco sour on the beach time is aprox recipe source yanuq.com http://www.yanuq.com/english/recipe.asp?idreceta=425
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