Peruvian Cuisine: Recipes

Peruvian cuisine reflects local practices and ingredients—including influences from the indigenous population including the Inca and cuisines brought in with immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Chinese cuisine and Japanese cuisine) and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceaes (Quinoa, Kañiwa and kiwicha) and legumes (beans and lupins). Staples brought by the Spanish include rice, wheat and meats (beef, pork and chicken). Many traditional foods—such as Quinoa, kiwicha, chili peppers, and several roots and tubers have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques. Chef Gaston Acurio has become well known for raising awareness of local ingredients. The US food critic Eric Asimov has described it as one of the world's most important cuisines and as an exemplar of fusion cuisine, due to its long multicultural history.
Peru is considered an important center for the genetic diversity of the world's crops:
Potatoes, many varieties of potato are native to the Andes region. Over 99% of all cultivated potatoes worldwide are descendants of a single subspecies, namely Solanum tuberosum. This subspecies has developed into thousands of varieties that vary by size, shape, color, and other sensory characteristics.
Peruvian potatoes
Quinoa ("Indian" rice), three varieties
Kaniwa
Tawri, a legume native to the Andes which is similar to the Lupin bean
Lima bean
Oca, a potato-like tuber
Mashua, a potato-like tuber
Ulluco, a potato-like tuber
Caigua, a vegetable with a cucumber like taste
Capsicum baccatum chile peppers, including Aji Amarillo and Ají Limo
Capsicum pubescens, Rocoto chile pepper
Capsicum chinense, Aji Panca
Fruits—Peru has about 20 native fruits that are used in cooking or eaten fresh
Peruvian cuisine recipes:
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Peruvian Chicken Soup (Aguadito de Pollo)
Peruvian Arroz con Pollo
Aji de Gallina
Peruvian Aji Sauce
Roast Peruvian Turkey
Pisco Sour
Ceviche Peruano
Peruvian Alfajores
Arroz Tapado (Rice-On-Top)
Citrus Ceviche
Peruvian Aji-Style Sauce
Suspiro a la Limea
Suspiro Limeno
Saltado de Vainitas (Peruvian Green Beans with Chicken)
Peruvian Beef Noodle Soup (Sopa Criolla)
Pisco Sour Cocktail
Lamb Shanks with Cilantro Sauce
Empanada Filling
Arroz con Pollo (Peruvian Style)
Peruvian Causa
Lemon Pisco Sour
Peruvian Lamb Soup
Peruvian Meat and Rice
Papa a la Huancaina (Huancayo-Style Potatoes)
Avocado and Tilapia Ceviche
Peruvian Locro (Butternut Squash)
Locro Ecuatoriano
Mango Ceviche
Black Gill Rockfish in Orange Cream Sauce
Peruvian Menestron Soup
Huancaina Sauce