List of Peruvian dishes facts for kids

These dishes and beverages are a big part of Peruvian cuisine. They show off the amazing flavors and traditions of Peru!

Traditional dishes

Cancha serrana

Ceviche with Peruvian fish

Anticuchos

Tiradito of Lima

Causa limeña

Arroz con mariscos a la limeña

Arroz con pato of Lima

Carapulcra

Jamón del país

Carne mechada

• Adobo de chancho: A tasty pork dish with pepper, garlic, onion, and vinegar.
• Ají de gallina: A creamy chicken stew made with cheese, a mild chili pepper called aji, and peanuts.
• Anticuchos: Grilled skewers of beef heart, marinated in vinegar and a special chili pepper.
• Arroz con pato a la Limeña: Duck meat cooked with rice, black beer, and cilantro. It often comes with a fresh salad.
• Avispa juane: Chopped pork mixed with garlic and spices, wrapped in leaves and boiled like a tamale.
• Cabrito con frijoles: Tender baby goat stew marinated in corn liquor and vinegar, served with beans.
• Caldo de cabeza: A hearty ram head soup with mint and aji peppers.
• Cancacho: Roasted pork or lamb marinated in aji and oil.
• Cancha: Toasted corn kernels, often served as a snack.
• Carapulcra: A stew made with dried potatoes, pork, chicken, and different chili peppers.
• Cau-cau: A stew with cow stomach, potatoes, turmeric, and parsley.
• Causa rellena: Layers of mashed yellow potatoes seasoned with lime and aji, filled with tuna or chicken.
• Ceviche: Raw fish pieces marinated in lime juice, onions, and a mild chili pepper. It's a famous Peruvian dish!
• Chairo: A soup with beef, lamb, potatoes, lima beans, squash, and dried potatoes.
• Chicharron con mote: Fried pork rinds served with hominy (boiled corn).
• Choclo con queso: Boiled tender corn served with fresh cheese.
• Choros a la chalaca: Mussels topped with diced onions, aji, and lime juice.
• Chupe de camarones: A rich chowder made with shrimp, milk, eggs, and oregano.
• Cordero al palo: A whole sheep roasted slowly over hot coals.
• Cuy chactado: Guinea pig, breaded with corn flour and fried, served with potatoes and salad.
• Escabeche de Pollo: Pieces of fish or chicken marinated in vinegar and steamed with lots of onions.
• Huatia: Beef and potatoes cooked on hot stones, seasoned with a special herb called huacatay.
• Humitas: Mashed corn filled with seasoned beef or cheese, wrapped in corn husks and steamed.
• Jalea: Lightly breaded and fried seafood.
• Juane: Rice with paprika and chicken pieces, wrapped in banana leaves.
• Leche de Tigre: The flavorful liquid left over from making ceviche, full of lime and fish taste.
• Lomo saltado: Slices of beef tenderloin, stir-fried with onions, tomatoes, and chili peppers. It's served with French fries and rice.
• Ocopa: Boiled potatoes covered with a creamy sauce made from fresh cheese, lima beans, and rocoto pepper.
• Olluco con carne: A stew made with olluco (a type of potato) and jerky or llama meat.
• Pachamanca: A traditional meal where various meats, potatoes, and other vegetables are cooked on hot stones buried in the ground.
• Papa a la Huancaína: Yellow potatoes covered with a spicy, creamy sauce.
• Parihuela: A rich, concentrated soup made with fish and shellfish.
• Pastel de choclo: A savory or sweet cake made with fresh corn.
• Patarashca: Fish roasted over fire, wrapped in banana leaves.
• Pescado a lo macho: Fried fish topped with a flavorful shellfish sauce.
• Picante de cuy: Barbecued guinea pig stew, seasoned with red or yellow chili peppers.
• Puca picante: A potato stew with peanuts and fried pork rinds, served with rice and salad.
• Rocoto Relleno: A mild rocoto pepper (a type of chili) stuffed with chopped beef, eggs, peas, and cheese.
• Sancochado: Boiled beef with corn, sweet potato, carrots, cabbage, and potatoes.
• Seco de cabrito con frijoles: A stew of tender baby goat meat, marinated in corn liquor and served with beans.
• Shambar: A hearty soup made with wheat, pork rinds, ham, and different beans, traditionally eaten on Mondays.
• Tacacho con cecina: Mashed green bananas mixed with lard, then baked or fried. It's usually served with dried meat.
• Tacu-tacu: A mixture of beans and rice, fried until crispy, often topped with a pan-fried steak and onion salsa.
• Tamales: Mashed corn filled with beef, wrapped in banana leaves, and steamed.

Desserts

Picarones

Beverages

Chicha morada, a popular purple corn drink.

• Aguajina: A sweet juice made from the fruit of the aguaje palm tree.
• Cachina: A partially fermented wine made from grape juice.
• Chapo: A cold drink made from cooked and mashed ripe bananas.
• Chicha de jora: A traditional fermented corn drink, enjoyed even before the Incas.
• Chicha de maní: A fermented drink made from peanuts.
• Chicha morada: A popular non-alcoholic drink made from purple corn juice.
• Chimbango de tres higos: A sweet drink prepared with red, black, and green figs.
• Coconachado: A drink made from the cocona fruit and sugar.
• Guarapo de caña: Fermented and sweetened sugar cane juice.
• Masato: A drink made from cooked, mashed, and fermented yucca.
• Ponche de maca: A drink made from maca, a local root known for its energizing properties.
• Refresco de aguajina: A delicious juice made from the aguaje fruit.
• Refresco de cocona: A refreshing juice from the common cocona fruit.
• Refresco de pihuayo: Juice made from the fruit of another native palm tree.
• Shibe: A juice prepared with fermented and toasted yucca.

Images for kids

• 

  A Pisco Sour

See also

In Spanish: Anexo:Platos típicos de la gastronomía del Perú para niños