Top Rated Peruvian Recipes

Peruvian Nights
To combat New York City's cold and dreary January weather, the bartenders at Tavern62 by David Burke have whipped up a few hot cocktails to get the chill out of your bones. The hot cocktail lineup uses a variety of teas as the cocktail's starting point. This one combines pisco with matcha for, perhaps, the trendiest drink currently out there.
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4.5
El Puchero
Traditional Andina Broth. This classic recipe is served all over the Andes in homes and from street stalls. Traditionally, it’s eaten at carnival time, during February. The slow-cooked broth releases aromas that fill the air to mark the beginning of the festival season. — Martin Morales, author of Andina
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4.5
Causa Puno
Causas are cold mashed-potato salads, topped usually with avocado and other ingredients. We love making them, and this one has been a real favourite as a result of its balance of textures, colours and flavours. You can use cooked octopus or any other fresh fish instead of tuna, if you prefer. — Martin Morales, author of Andina
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4.5
Purple Potatoes Wrapped in Puff Pastry
Peruvian purple potatoes are rich in the antioxidant anthocyanin. Their nutty taste and beautiful appearance set them apart from other potatoes. This recipe is just one of many great ways to use these medium-starch potatoes.
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4.05263
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
Grilled Nectarines
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
Cebiche Elegance
Peru's capital, Lima, is a city of many cebiche restaurants. In the summer, you can find all types of seafood, marinated with lime juice, salt, and a variety of ingredients for a bowl of super fresh flavors. In this case we’ve chosen to make a classic cebiche with one of New York's most favored fish: the fluke (in Peru we have a similar fish called the enguado). Its translucence and tenderness make it a wonderful vehicle for the refreshing and simple flavors of lime juice, cilantro, red onion, and aji. See all ceviche recipes. Loading... jwembed("video_box_player_inner", "refs=647", {"light":"1","width":"450","height":"338","skin":"player/mayamod.zip"} );
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4
New Potato Salad with Spring Onion Pesto
This potato salad uses spring onions two ways — pickled, and in a vibrant pesto. Any small potato (red new potatoes, or fingerlings) would work here, but if you ask Alexandre Dumas, author of The Count of Monte Cristo and an avid fan of the potato, "the best, without question, are the purplish ones, known in Paris by the name vitelottes." While you might not notice the taste difference he did, it's easy to see why he liked them: They transform the humble potato into the visual showstopper he hoped they would become.
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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
Picante de Huevos
If you want a dish to really wake you up and give you oomph for the day ahead, this recipe does the trick. It’s a firm brunch favourite at Andina, with people coming from far and wide to try it. — Martin Morales, author of Andina 
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3.666665
Chicha Enamorada
Purple corn, traditionally used for this drink, is difficult to find, so here’s a version that you can enjoy during late summer and autumn when you can create the colour using fresh blackberries (or at other times of year using frozen). — Martin Morales, author of Andina
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3.333335
Quinoa & Cheese Pudding
I’d long heard about this dish, but I didn’t try it until I visited the fabulous Huancahuasi Restaurant in Huancayo recently. Local chef Dave Zavala recommended the dish, and then suggested topping it with cheese. It’s quinotto-style (like a risotto but with quinoa), only creamier and more indulgent. You can eat it just as it is, or as a side for a stew. — Martin Morales, author of Andina
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3.333335