Classic Peruvian Cuisine

Restaurant & Polleria
Pollo a la Brasa, Papa a la Huancaina, Parihuela, Tallarin Saltado.

   Lindas Muchachas
Atendiendo la Barra

Sudado de Pescado
Jalea, Lomo Saltado, Tacu-Tacu, Anticuchos, Tamales.

Ceviche can be cooked and served in different styles. You need fresh sliced fish, freshly squeezed lime juice, sliced onions, salt and chile. Sea Tilapia is a preferred fish for Ceviche. The fish is always marinated in lime juice, onions and chilies. Most cases they serve Ceviche with boiled sweet potatoes or corn.

In many restaurants a small glass of
leche de tigre or leche de pantera is served as an appetizer, after Ceviche. The name looks difficult to understand, but actually it just the lime juice marinade.

This dish is popular throughout
the whole south America. But probably it is most popular in Peru. If you have ever visited India or Bangladesh you may have eaten this food there, named as Shick Cabab. This food was popular during Inca period. It remains popular in last few centuries.

This versatile Peruvian potato dish
makes a great light meal or a fine addition to a buffet spread. Causa can be layered with chicken salad and tuna salad are favorites. Served cold, causa rellena is often topped with extravagant garnishes and sauces for a colorful presentation.

Jalea is a fried, lightly breaded fish,
or seafood dish. For Jalea de Pescado fish fillets cut into pieces and cooked with salt, and peeper. Corns are used to cover the food while cooking. Finally squeezed lemon is used and served. For Jalea de Mariscos shellfishs are most cases used. Also quid, snails, shells fan, choros and machas are more used instead of fish.

Is one of the most popular menu at
local restaurants. It is a dish of marinated beef steak, fried potatoes and vegetables. This dish is served with white plain rice. Lomo saltado can be cooked in different ways, so may find different versions in different restaurants.