The Peruvian Sopa Seca is a very delicious dish from Chincha, Ica. The name of the dish literally means “dry soup” which doesn’t sound very appetizing. However, the dish is actually a delicious one-pot pasta dish made with dry noodles, chicken, vegetables and spices.
The Peruvian mussel soup (Caldo de Chorros). Start with a simple vegetable stock, then prepare an onion sofrito with garlic, ginger, and spicy aji amarillo. Add a little bit of white wine, steam the mussels, and top off with cilantro and a few drops of lime juice.
The Peruvian Juanes is one of the main dishes of the cuisine of the Peruvian jungle and is widely consumed on June 24, the feast of St. John the Baptist (San Juan), hence the name. The Peruvian Juanes usually made on the basis of rice, meat, olives, hard-boiled egg, spices among others, which is wrapped with bijao (macaw-flower) leaves and then put to boil for about an hour and a half.
The Tabbouleh has its origins in the Arab world, which contributed many ingredients, spices, and dishes to Spanish cuisine, which in turn brought those ingredients to Peru. So to return the favor, this Quinoa Tabbouleh combines the mother grain of the Incas with lemons, limes, parsley, mint, onions, red peppers, and corn in a chilled salad.
The Peruvian Tacacho is a very delicious dish from the jungle. The Tacacho is made from sliced plantan, which is fried,then mashed with chicharones (fried pork fat). It usually accompanied with chorizo (fried sausage) making it a savory combination.
The Escabeche de Pescado is a delicious dish made with fried fish drizzled with a tart vinegar based onion sauce. With origins in the Arab world, the Escabeche de Pescado, or Peruvian Pickled Fish, is a colorful dish that combines fresh seafood and local hot peppers in a sweet and sour sauce that is spicy and refreshing.