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Aji de Gallina. 3. Aji de Gallina. Most easily translated as "creamy chicken", aji de gallina is the comfort food of Peru with subtle sophistication in its flavor. Shredded chicken is cooked down with a rich sauce of cream, cheese, walnuts, and chili served alongside a generous ladling of rice, a hard-boiled egg, and an olive.

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Capchi de Setas (Muoshrom stew) Chiriuchu (Dried meat chunks) Guiso de Tarwi (Tarwi Stew) 1. Ceviche (Peruvian Sushi) If you are on the coast of Peru, you must try the renowned and popular Peruvian ceviche. It is maybe the Peru food that has made the country known throughout the world.

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4. Aji de Gallina. This creamy chicken stew is a Peruvian comfort food made with shredded poached chicken coated with a thick stock made from aji amarillo, garlic, onions, milk-soaked bread, and cheese. Walnuts are added to this dish for special occasions or at upscale restaurants due to their high cost.

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2. Lomo Saltado. Chifa is a popular Peruvian cuisine that combines local and Chinese ingredients and techniques. This style of cooking dates back to the early 1900s, when a wave of Chinese immigrants came to Peru. The most popular chifa dish, lomo saltado, is a hearty crowd-pleaser packed full of flavor. Lomo saltado is a robust stir-fry concoction of beef, tomatoes, peppers, and onions cooked.

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Two dairy ingredients that do play a notable role in Peruvian cuisine are: Evaporated milk — Evaporated milk is an important ingredient in Peruvian desserts like arroz con leche and the classic suspiro limeño. But it's also used in many savory sauces and dishes, including ají de gallina, papa a la huancaína and ocopa.

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Directions. Place the potatoes and sweet potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain, and set aside to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside. Meanwhile, place the lime juice, celery, cilantro.

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3. Tacu Tacu. So good they named it twice, tacu tacu is a hearty dish of rice and beans. This is the quintessential Peruvian side, routinely appearing on dinner tables all over the country. It doesn't take much to master the recipe. Just toss together rice and beans and top it with a fried egg and browned plantains.

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Set soaked beans aside to cool. Finely chop the onion, tomato and parsley for the tacu tacu. Measure the ají amarillo chili pepper and garlic paste. Heat up 2 tablespoons of olive oil in a skillet over medium heat, add the onion and garlic. Sautée the ingredients for 2 minutes.

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Peruvian ceviche is a mixture of flavors, salty and spicy, sweet and sour, that makes this dish unique and loved all over the world. The ingredients in the recipe for this fish ceviche include pieces of raw fish marinated in lime juice, as well as thinly sliced onion. The dish is served with sweet potato slices, small portions of toasted corn.

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9. Pollo a la Brasa (Roast Chicken) Easily the most frequently consumed dish in Peru, Pollo a la Brasa is a favorite at family reunions or any special occasion. The marinated chicken is cooked in a special oven, rotating until it's tender and juicy. A serving of crunchy fries and salad usually accompanies it.

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The chilis have phenomenal range and versatility, and, when combined with garlic and red onions, become a go-to ingredient in modern Peruvian gastronomy. Chef's usually use fresh ají, but the.

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Ceviche is Peru's national dish, and an immediate infatuation for nearly all who try it. Though other countries may claim their own variations with shrimp, octopus, scallops, tomatoes, and even tostada chips, Peru started this cold-"cooked" fish craze with only five simple ingredients: sea bass (corvina) marinated for just minutes in lime juice.

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Deep purple in color and made from dried corn, nonalcoholic chicha morada—"purple beverage"—is undisputed as Peru's iconic refreshing drink.Of humble Andean origins and rich in antioxidants, it is consumed nowadays by people of all social classes and in almost all contexts in that country, from a quick drink-on-the-run at a market stall to an elegant state dinner.

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22. Causa Rellena. Causa rellena refers to a traditional Peruvian potato casserole dish made with mashed yellow potatoes, chicken or tuna, aji amarillo, avocado, mayonnaise, and lime juice. The mashed potato is typically molded into discs with the filling sandwiched in between.

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Huacatay, also known as Peruvian black mint, is an aromatic herb native to the Andean region. With a unique flavor that's a blend of mint, basil, and tarragon, huacatay is a key ingredient in many traditional Peruvian dishes. Huacatay is often used in sauces, such as " salsa ocopa " (a creamy sauce made with huacatay, peanuts, and Aji.

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Crema de Zapallo. Perfect on a cool day, crema de zapallo is a pureed squash soup flavored with onions, garlic, and vegetable stock. Pureed carrots or sweet potatoes may also be added. 3. Locro (de Zapallo) More of a stew than a soup, everyone loves Peruvian locro.