This is the Peruvian version of fried dough (Peruvian Cachangas). This dessert is incredible. Its easy and quick to cook and melts in your mouth. Peruvian Cachangas are basically fried dough. There are many recipes out there for cachangas, they all vary.
Peruvian stuffed avocado shrimp recipe, is a seafood dish popular in the coastal regions of Latin America. The dish is typically made from fresh avocados, shrimp, lemon or lime and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro (coriander).
Solterito Arequipeño is one of the specialty dishes of Arequipa (Peru), a beautiful city surrounded by dramatic volcanos in southern Peru. Solterito is a vegetable salad, traditionally prepared with the giant lima beans and large kernel choclo corn that grow so well in Peru. You can find frozen choclo, queso fresco and rocoto pepper at Latin food markets.
The Peruvian Pequeños or Peruvian Cheese Stocks are very popular as starter, light lunch or small snack in the evening at a bar accompanying a Pisco or beer. Traditionally only made with a Won Ton wrap like dough filled with white cheese and served with Peruvian style Guacamole, in Lima you find numerous variaciones.
The Pan con Chicharron (Peruvian pork roll) is a peruvian masterpiece of a sandwich, chicharrón refers to succulent pork, which is braised and then fried in its own fat. The Pan con Chicharron is a common sandwich in Peru, traditionally served as a breakfast but is also fitting as a light meal.
Conchitas a la parmesana or scallops with Parmesan cheese, is a traditional appetizer from Peru. You will find this in almost every peruvian restaurant. Simple and quick, besides having fresh ingredients, the secret is in broiling the right amount of time. In Peru, they serve the scallop with the “coral”, the red part of the meat. The part, most people like to eat is the “scallop” itself. The coral has a bitter taste.