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 reveal the influences of other regions.

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Ají de Gallina

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 comprises 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

Peruvian Main Courses
This traditional Peruvian dish (actually a cooking method) dating back to pre-Hispanic times comes from the Andean provinces, but meanwhile conquered Lima and is found in many rustic restaurants. They put hot rocks that had been heated in a fire into a hole in the ground, creating a natural oven.

Papa Rellena

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

Pollo a la Brasa

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" mixture mainly comprising vinegar, dark beer or soy sauce, salt, pepper, chili, rosemary or cumin and paprika and then grilled in especially fa...

Salchipapas

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

Tacu Tacu

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

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, yellow Peruvian chilies (aji amarillo), garlic and chunks of potatoes.

Carapulca / Carapulcra (Kalapurka)

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

Peruvian Main Courses
In this popular rice dish, layers of cooked rice are filled with a mixture of ground beef fried together with tomatoes, onions, garlic, black olives and hardboiled eggs.
Rice with chicken or seafood are very traditional and popular dishes in Peru. Ingredients and cooking techniques are very similar to the Spanish paella.
11 results - showing 1 - 10
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