Peruvian Rocoto Relleno is a type of pepper (Rocoto) that Peruvians say is one of the oldest peppers in existence, first planted by the Inca and could be as old as 5000 years. It is a hot pepper, which they stuff with a meat combination of beef, onions, peppers, raisins, hard boiled egg, olives, cumin and paprika. The spiciness of the pepper with the meat mixture and the creaminess of the melted cheese is an incredible combinación. Enjoy
Peruvian tamales one of the most traditional dishes of Peruvian cuisine, people enjoy them for Sunday breakfast served with salsa criolla and crusty french bread rolls. Moist, slightly spicy, and with an exotic flavor provided by the banana leave wrapping; stuffed traditionally with pork or chicheen.
Peruvian Ocopa is a delicious recipe that derives from Arequipa, a Southern-Peruvian mountain city. This dish is most commonly served as an appetizer or a sider dish. Depending on the dish that is served with depicts whether this Peruvian treat is going to be served hot or cold.
Choritos a la Chalaca is one of the most traditional marine dishes of the Peruvian coast. Choritos are mussels, and “a la chalaca” means “Callao style“. It’s simple, steamed mussels, covered with a vegetable medley and spicy with rocoto. Usually they are served with cold beer before lunch, as a tasty treat to open the appetite. When buying mussels, make sure they are extremely fresh and heavy for their size, but not too much because they could be full of sand.
The Peruvian Tiradito is the brother of ceviche. However, we could say that this dish has a japanese great grandfather. Indeed, the influence of the many Japanese immigrants who came to South America in the nineteenth century is apparent in the way the fish is sliced rather than chopped, and ginger, soy, and other Japanese ingredients often find their way into the delicious Tiradito.