Peruvian Food

Lomo saltado (Stir Fry Beef and Vegetables over French fries) For 6

1 lb. of beef cut in stripes

1 Tb. Aji Panca Paste

2 Tbs. Red Wine Vinegar

1 clove garlic, pressed

¼ teaspoon cumin

½ teaspoon salt

¼ teaspoon black pepper

3 Tbs. of Canola Oil

1 big red onion, sliced

1big tomato, sliced

½ teaspoon Paprika

1 Tbs. of cilantro, chopped

2 lbs. of French fries (baked or deep fry)

Adobo with pepper

Season beef with aji panca paste, garlic, salt, cumin, and pepper. For best results refrigerate for a few hours. On skillet heat oil and add beef. Stir fry until done. When most liquid is gone, add onions. Then, add tomatoes, paprika, and cilantro at last. Add more salt if you need to. Stir-fry for 2 minutes. Turn off heat. Serve over French fries

*Variation: Instead of French fries, use flour tortillas and make beef fajitas with beef-vegetable mixture. Top it off with Goya Pico de Gallo Salsa.

Tallarines con carne (Spaghetti with beef cubes) For 6

1 lb. of beef chuck roast, cut in small cubes

3 Tbs. of Canola Oil

Adobo with cumin

1 medium onion, chopped fine

1 can of tomato sauce (22 oz.)

2 cloves of garlic, minced

1 small can of tomato paste

1 cup of water

3 bay leafs

1 Tbs. of Italian seasoning

1 envelope of Sazon Goya con Cilantro y Tomate (Cilantro & Tomato)

1 Tbs. of chopped cilantro (optional)

12 oz. of spaghetti noodles

Parmesan cheese.

In a saucepan heat up oil and brown beef seasoned with Adobo. Add onion and garlic, cook until clear. Add tomato sauce, tomato paste, water, bay leaf, Italian seasoning and Sazon. Cook it at slow heat for 40 minutes. Add cilantro after heat is off. Serve it over noodles. Sprinkle it with Parmesan cheese

*Crock-pot variation: Brown beef, onion and garlic. Put this mixture and rest of ingredients in crock-pot to make spaghetti sauce. Cook at slow heat for several hours or for 2 to 3 hours at high heat.

Papa a la Huancaina (Cheese Cream Sauce over sliced potatoes) For 6

2 lbs. of Russet potatoes or red potatoes

¼ lb of Queso fresco (white Queso Fresco-Mexican cheese)

1 clove of garlic

10 soda-unsalted crackers

1 can of evaporated milk

4 oz of Yellow Pepper Sauce (Pasta de Aji Amarillo)

Salt to taste

4 boil eggs/sliced, olives and lettuce for garnish.

Peruvian Alfonso olives for garnish

Boil potatoes until done. Peel them and slice them. Set aside. In blender blend cheese, garlic, milk, crackers, yellow peppers sauce until it gets ticker. Add more crackers to reach the consistency you like. Add more salt if you need to. Serve this cream over potatoes. Serve on a layer of lettuce if desired. Garnish with sliced eggs and Peruvian olives.


Salsa De Ocopa Arequipeña

6 unsalted crakers

100 grams Queso Fresco

½ onion, peeled and cut in slices

3 Tbs. oil

1 cup wallnuts

1 cup Spanish Peanuts, toasted and peeled

3 Tbs. Aji Amarillo (yellow hot pepper paste)

2 Tbs. Huacatay (black mint paste)

1 garlic clove in slices

Salt according to taste

1 can Evaporated milk

5 medium cooked potatoes, sliced

Heat oil at low heat. Fry onion for 2 minutes and then add garlic (add a pinch of salt), fry for another minute. Turn off heat. In blender place onion- garlic and the rest of the ingredients. Blend until creamy. Add more crakers if needed to make salsa ticker. Add more salt according to taste and blend again. Serve potatoes covered with salsa over a bed of lettece. Garnish with egg slices and Peruvian olives.


Peruvian Rotisserie Chicken


  1. Rinse the chicken very well, and cut off all the fat. Tuck the wings under the back of the chicken.
  2. Make a paste by mixing the garlic, huacatay, hot pepper sauce, salt, aji, cumin, lemon or lime juice and achiote. Spread paste on the chicken and rub well from outside to inside.
  3. Let stand in the refrigerator for 2 hours or more, for a good flavor.
  4. Preheat oven to 350° F (175° C).
  5. Put the chicken in the roasting pan with lid. Cook, covered, for 1 1/2 hours, or until it is golden brown.
  6. Actually, grilling this chicken would be even better. Use charcoal or wood.
  7. Note: Huacatay, pronounced wah-kah-tye, also Peruvian black mint, is a herb used in Peruvian cuisine. The fresh leaves are ground into a paste, which is then used to add flavor to recipes. It can be found at Spanish stores.
Note: Annatto is a derivative of the achiote trees of tropical regions of the Americas, used to produce a red food coloring and also as a flavoring. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly sweet and peppery. It is a major ingredient in the popular spice blend Sazón made by Goya Foods.



Anticuchos (Beef kabobs) For 8

1 lb. beef cut about 2 ½ X 2 ½  inches slices

2 Tbs. Aji Panca Paste

2 cloves garlic, pressed or paste

3 Tbs. red wine vinegar

1/2 tsp. black pepper

1/2 tsp. cumin

1 tsp. salt

2 Tb. oregano

1 cup of water

3 Tb. oil

*8 bamboo sticks


In small pan boil oregano with cup of water for about 10 minutes.  Let it cool off.  In a bowl mix aji panca paste, garlic, black pepper, red wine vinegar, cumin, and salt.  Add beef and oregano-water.  Mix well.  Add some more water just to cover the beef and mix again.  Marinate overnight or a few hours before cooking.  Heat grill at medium- high temperature.  Soak bamboo sticks in water.  Insert beef slices in bamboo sticks leaving about 1 1/2 inches in the bottom of the stick.  Mix some of the marinate with oil and save it to brush anticuchos. When grill is hot, cook anticuchos for about 2 minutes each side.  Brush each side with marinate.  Serve hot.  

Boil oregano in water until aroma is strong (about 10 minutes). Cool it off and set aside. In a bowl place beef and season with salt, black pepper, cumin, garlic, Aji Panca Paste and vinegar. Add water- oregano. Add more water until barely cover the beef and mix well. Marinate it overnight or for an hour before cooking. When ready to cook, place beef on bamboo sticks. Heat up the grill (high heat). Place beef kabobs on hot grill, brush them with some marinade juice mixed with oil. Cook each side for two minutes. Eat immediately. Served with grill potatoes, corn or salad.

Skillet Chicken with sliced carrots and peas (For 8-10)

1 whole chicken or 3 lbs of chicken breast cut in pieces

3 Tbs. of Goya Aji Panca Paste (Sun dried Red Hot Pepper Paste (It is mild)
1 medium onion, chopped

1 cup. of frozen peas

2 cups of sliced carrots(or frozen carrot)

2 cloves of garlic, pressed or minced

2 Tbs. Adovo with Cumin or 1/2 tsp of black pepper, cumin, and salt 

2 cup of water

3 Tbs. of cilantro, chopped fine

4 Tbs. of oil

Additional salt according to taste 

Season chicken with Adobo with cumin (or spices) and Aji Panca Paste. Refrigerate it overnight for more flavor. Heat oil and brown chicken. Add onions and garlic, cook until clear. Add water, cover and cook for 20 minutes at low heat. Then add carrots and peas. Add more salt if you need to. Simmer for 25 minutes or cook until chicken is done. Sprinkle with chopped cilantro. If the juice is too watery, add a little bit of water mixed with one tsp. of cornstarch. garnish with celantro.  Serve with Canilla extra long grain rice.

*Crock pot variation: In skillet brown chicken (seasoned with Adobo with cumin and Aji Panca). Add onions and garlic, cook until clear. Put chicken mixture and water in crock-pot.  Add peas and carrots. Cook at high heat for 5 hours until chicken is done. If it is too watery, add a little water with 1 tsp. of cornstarch. garnish with celantro.

Ocopa a la Arequipena (a traditional and popular dish from Arequipa-Peru)

3 Tbs. of Goya Aji Amarillo paste (Yellow hot pepper paste)

3 Tbs. of Goya Huacatay paste (Black mint paste)

2 cloves of garlic 1/4 cup of Canola oil or other kind

3/4 cup of walnuts

1/2 cup of Spanish peanuts, roasted and peel

1 cup of evaporated milk

1 medium onion, thicky sliced

6 unsalted soda crackers

1/4 lb. of Queso fresco ( Mexican cheese)

Lettece leaves

6 boiled medium potatoes, peeled and sliced

12 Alfonso Pitted olives (Peruvian olives)

6 hard boiled eggs, halved lengthwise

1 tsp. Salt or according to taste

Preparation:1-Heat 1 Tb. of oil in a small skillet and saute onions and garlic over low heat until onion is golden. Put the the onions, garlic, aji amarillo, walnuts, peanuts, cheese, salt, crackers, huacatay paste, milk in food processor or blender. Add the rest of the oil and blend again to achieve a thick creamy texture. Add more milk if needed to thin the sauce if necessary. Arrange a bed of lettece leaves on a salad plate. Arrange potatoes over the lettece. 2- Mask the potatoes with sauce, then garnish with a half egg and a olive. This is a nice entry dish. Sauce can be made in advance. It is good as a cold dish for Summer. Sauce is also good to put on whole corn. Some people like to used this sauce over BBQ. chicken also. Enjoy!

Chicha Morada (purple corn drink)

15 oz. of Maiz Morado (Inca purple corn)

7 1/2 quarts of water

Some pineapple skin

1 stick of cinnamon

2 whole cloves

Sugar to taste

1 cup of chopped pineapple or apple

1 fresh lime juice

In 8 quarts pan boil corn, cinnamon, and cloves. Boil at slow heat until water is dark purple. Strain and add sugar to taste. Let it cool off and then add chopped pineapple or apple and lime juice.

*This Peruvian drink is very reach in antioxidants.

Mazamorra Morada (purple corn pudding) My recipe

1 bag of 200g. of Negrita Mazamorra Morada (powder)

2 cups of water

4 cups of pineapple juice

1 stick of cinnamon

2 whole cloves

1 cup of pitted prunes or chopped apple (or both)

Some cinnamon powder for garnish (optional)

Boil pineapple juice with cinnamon and cloves. Remove cinnamon sticks and cloves. Add prunes or chopped apple or both. Dissolve Mazamorra morada powder in 2 cups of water and add to boiling pineapple juice steering constantly until thick. Serve pudding in individual servings. Sprinkle cinnamon powder on pudding if desired.

* This is a pudding that is very delicious and nutritious.

* You can also follow the recipe in the back of the bag and have good results.

White Rice and other variations

2 cups of Canilla extra fancy long rice (rinsed until water is clear)

3 Tbs. of oil

1 clove garlic, pressed or minced

1 tsp. of salt

2 3/4 cups of water

Heat up oil in pan at medium heat. Add garlic and stir-fry for a few seconds. Add rice and stir-fry frequently for 3 minutes. Add water and salt. Cover and turn down heat until steam comes around the edges of lid and turn to low heat. Set timer for 19minutes. When time is off, turn off heat. Allow rice to rest for 10 minutes before uncover it. Stir with fork and serve.


*Follow basic white rice recipe. Add one env. of Sazon Goya con Culantro and Achiote to water for making Spanish rice.

*Ollow basic white rice recipe. Add one env. of Sazon Goya con Azafran to water for making yellow rice.

*Stir-fry chopped carrots, corn, green beans (French style) and peas. Add to yellow rice after it is done to make Gardener’s rice.

*Chicken with Rice. Heat up 3 Tbs. and stir-fry chicken (cut in squares) seasoned with Adobo with cumin or Adobo with pepper. Cook until done. Add to yellow rice. You can also add stir-fry vegetables to make Gardener’s rice with chicken.

Zucchini BBQ or Stir-Fry

2 Tbs. of olive oil

2 medium zucchinis

½ lb. of mushrooms

Bamboo sticks

1 env. of Sazon Salad and Vegetable Seasoning or Sazon Culantro with Achiote

Slice zucchinis and mushrooms. Mix them with Sazon and oil. Place vegetables in bamboo sticks and BBQ them at medium heat, 3 minutes each side. Brush them with remained juice during cooking.

If stir-fry, use nonstick skillet to cook vegetables. Stir-fry until vegetables are crispy done. Sprinkle with Parmesan cheese and fresh chopped basil if desired.