Cuisine
Peruvian recipes
Peruvian recipes bring together the vibrant flavours of the Andes, the coast and the Amazon, reflecting centuries of culinary tradition from Indigenous, Spanish, African and Asian influences. Families turn to these dishes for weekend gatherings, celebrations and comforting weeknight meals that showcase Peru's distinctive ingredients and bold seasonings. From the beloved stir-fried beef of Lomo Saltado to the smoky, marinated skewers of Anticuchos de Corazón, these recipes have been passed down through generations and adapted in home kitchens. Each one tells a story of family heritage and the generous, spirited cooking that makes Peruvian food so memorable.
3 recipes preserved by Recipe Filer cooks. Free to read, free to share.
Peruvian cooking questions
What is aji amarillo and can I substitute it in Peruvian recipes?
Aji amarillo is a bright orange Peruvian chilli paste with fruity, medium heat. Substitute with a mix of yellow bell pepper and scotch bonnet or habanero for heat, though the flavour differs. Frozen aji amarillo paste works brilliantly and is available from Latin American shops.
Can I make lomo saltado without a wok?
Yes, use a large frying pan over very high heat. Cook in smaller batches to prevent overcrowding, which causes steaming rather than searing. A cast iron pan holds heat well. The key is maintaining high temperature for that characteristic charred, stir-fried flavour.
How do I store leftover Peruvian dishes like lomo saltado?
Store components separately when possible. Keep sautéed meat and vegetables in airtight containers for up to three days. Add fresh chips when reheating. Anticuchos keep marinated but uncooked for 24 hours, or cooked for two days. Reheat gently to avoid toughening meat.
