The Parihuela is a hearty and spicy seafood soup that has modest origins in the fishing communities of Peru and is very popular all along the coast. Though it is similar to the French Bouillabaisse from the port of Marseille, its flavors and ingredients are uniquely Peruvian.
The Jalea de Mariscos (Peruvian seafood dish) is a mixture of assorted deep fried seafoods, chunks of fish accompanied with delicious yuccas, red onion salad in juice lemon and Mayonnaise or tartar sauce. the Jalea de Mariscos is staple on any traditional marine Peruvian menu.
The Sancochado origins from the fusion of Spanish and Incan techniques in food preparation. According to the Iberian chroniclers, there existed a Pre Colombian dish called T’impú, which consisted of thick salty llama meat, potatoes, yuccas and corn.
Mondonguito a la Italiana, as you might guess from the name, has it’s roots in Italian cooking. The Italian way of cooking was brought to Peru by immigrants from that country around the middle of the 19th century. Enjoy this amazing recipe.