Serves 4 
Serves 4
• ½ cup ají amarillo paste
• 2 tablespoons vegetable oil
• 1 cup evaporated milk
• 4 soda crackers
• 8 ounces queso fresco (fresh white cheese)
• Salt
• 6 yellow potatoes, boiled and peeled (see tip box)
• 8 Iceberg or Romaine lettuce leaves
• 8 Alfonso olives
• 3 hard-boiled eggs, peeled and cut in slices
• 4 parsley sprigs
If you ask a Peruvian what her favorite sauce is, the answer will probably be the creamy salsa Huancaína. Legend has it that a cook created it to accompany the boiled potatoes she sold for lunch to the railway workers in Huancayo, a beautiful city high in the Andes.
1. Put the ají amarillo paste in the blender, add oil and milk, and process with the crackers, queso fresco, and salt, until smooth.
2. Cut the potatoes in thick slices (about ½-inch thick).
3. Put 2 lettuce leaves on each plate, some potato slices, and cover with a few tablespoons of the sauce.
4. Garnish with 2 black olives, hard-boiled egg slices, and parsley.
Starchy yellow potatoes are the number one choice when making this traditional dish. Cook them in boiling water until tender, peel them while still hot, and slice them thickly (or use them whole if they’re small). If you can’t find this kind of potato, use Yukon Gold or Russet.
Serves 4 
• ½ cup toasted peanuts
• ½ cup red onion, chopped
• 2 garlic cloves
• 3 tablespoons ají mirasol paste
• 2 tablespoons ají amarillo paste
• ¼ cup pecans
• 6 fresh huacatay (black mint) leaves, or 1–2 teaspoons huacatay paste
• 6 animal crackers
• ½ cup evaporated milk
• ½ cup milk
• ½ cup queso fresco, diced
• Salt
• 4 lettuce leaves
• 1 pound Yukon Gold potatoes, boiled and peeled
• 8 Botija or Alfonso olives
• 2 hard-boiled eggs, cut in fourths
This is one of the most traditional dishes of our cuisine. The recipe and photo were given to us by celebrity chef Flavio Solorzano. He is the executive chef of the famous restaurant El Señorío de Sulco, in Lima, which specializes in Peruvian cooking. Flavio is not only an expert in Peruvian cuisine but he is also a cookbook author and a TV personality.
1. Put the peanuts in a pan, and turn the heat to medium low. Shake the pan gently for a few minutes, until the peanuts are fragrant (do not let them brown). Take off the heat.
2. Roast the onion and garlic in a clean saucepan over medium heat. Turn off the heat and reserve.
3. Process the ají mirasol, ají amarillo, onion, garlic, peanuts, pecans, huacatay, crackers, evaporated milk, milk, queso fresco, and salt, in a blender until smooth. Taste for seasoning and add more salt if needed.
4. In each of four dishes put a lettuce leaf, some potato slices on top, and cover with the sauce.
5. Garnish with 2 Botija olives and 2 egg slices.
Just like Huancaína sauce, ocopa can be used in countless ways. Turn it into a dip for fried yucca sticks, mini potatoes, or quail eggs; or serve it over pasta, topped with roasted vegetables.
Serves 4 
• 6 medium Yukon Gold potatoes
• ½ cup ají amarillo paste
• ¼ cup vegetable oil
• Juice of 3 limes
• Salt and pepper
• 1 can of tuna
• ¾ cup mayonnaise
• 1 avocado
• 4 hard-boiled eggs, sliced
• 6 Botija or Alfonso olives, sliced
• 2 tablespoons parsley, chopped
• 1 tomato, seeded and diced
• 1 cup giant kernel corn, boiled (or regular white corn)
This is a dish that dates back to Incan times, and its original name in Quechua—Kausay, which means “what nurtures you”—is proof of it. Incas used to feast on yellow potatoes with salt and ají amarillo. Lime juice was added later, and this delightful potato terrine was born.
1. Scrub the potatoes and cook in a saucepan with water to cover, for 20 minutes, or until soft but not mushy. Drain and peel while hot, mashing them immediately with a potato masher or a ricer.
2. Add the ají amarillo paste, vegetable oil, lime juice, and salt, kneading the potato mixture until all the ingredients are well incorporated. It should be very smooth. Taste for seasoning.
3. Cover the mixture with a kitchen towel and reserve.
4. Combine the tuna and mayonnaise in a bowl.
5. Lightly oil 4 pastry rings. Line the base of the pan with a layer of the potato dough, flattening it out with a spatula. Cover with the tuna mixture and add another layer of potato. Then make a layer of avocado slices, sprinkle with salt and pepper. Add the remaining potato mixture.
6. Cover with plastic wrap and put in the fridge until you want to serve it (you can also serve it immediately).
7. Unmold by running a knife around all the inner edges of the pastry rings, and lift the rings carefully. Garnish with hard-boiled eggs, black olives, parsley, tomato, and corn. (You can choose any mix of these ingredients, or get creative and add your own.)
8. Serve cold.
To make causa you can use yucca, sweet potatoes, fava beans, lima beans, taro, or any other vegetable with a starchy texture instead of the classic potatoes. You can also substitute the ají amarillo with rocoto or roasted bell peppers to give this dish a different color and flavor.
Serves 3 
• 1 cup frozen baby fava beans
• ½ cup red onion, diced
• 1 cup tomato, seeded and diced
• 1 cup giant kernel corn, boiled
• 1 cup queso fresco, diced
• ½ rocoto (fresh, frozen, or jarred), and diced (see tip box)
• 3 tablespoons red or white wine vinegar
• 3 tablespoons olive oil
• Salt and pepper
• ¼ cup Botija or Alfonso olives, sliced
• 2 tablespoons chopped parsley
• 6 lettuce leaves (optional)
Originally from Arequipa, a beautiful region in the Andes, this refreshing salad is easy and cheap to make, and this is why we love having it as often as possible. There are as many versions of solterito as there are cooks in kitchens, and in our case, we love adding quinoa to the recipe for extra texture and a nutritional boost.
1. Cook the fava beans in boiling salted water for 3 minutes. Drain.
2. Combine the fava beans, onion, tomato, corn, queso fresco, and rocoto in a bowl.
3. Season with vinegar, olive oil, salt, and pepper.
4. Add the parsley and black olives.
5. Serve over lettuce leaves (optional).
Rocoto has the appearance of a sweet and innocent red bell pepper, but beware! It is extremely hot and could make you shed a tear or two. To tame this powerful veggie when it’s fresh, you need to remove the seeds and ribs, and rub the inside with sugar. Another effective method is to boil it three times in water with a tablespoon of sugar and vinegar each time, changing the water every time it boils. Substitute with red bell pepper if you cannot tolerate the heat.
Serves 10
• 2 pounds white corn, fresh
• 2 cups cilantro leaves
• 1 cup spinach (optional)
• 1½ cups vegetable oil
• Salt and pepper
• Green corn husks
• Salsa criolla (p. 79)
These fresh corn and cilantro mini tamales are eaten as a light appetizer or a side dish. They are extremely popular in Peru, especially in the northern coast of the country.
1. Process the corn, cilantro, and spinach in a food processor or a grain grinder until the mixture looks like cooked oatmeal. You can use the blender but the texture could become too liquid, affecting the resulting tamalitos.
2. Put the processed corn in a bowl, add oil, and stir gently with a wooden spoon or a spatula, until smooth, about 20 minutes. Season with salt and pepper.
3. Clean the husks with a damp kitchen towel and proceed to make the tamales, by placing 1½–2 tablespoons of corn dough in the center of 2 overlapping husks.
4. Fold the husks around the dough to form a rectangle, fold the tips (ends) and tie with kitchen twine, and reserve. When all the dough has been used, put the remaining husks at the bottom of a wide saucepan.
5. Put the tamalitos in a pan with 2–3 cups boiling water, make a layer of husks on top to cover, and cook for 25 minutes. Turn off the heat and let them cool.
6. You can eat the tamalitos at once, but they will hold their shape better after a few minutes.
7. Serve 2 tamalitos per person, with salsa criolla on the side.
If you want to make humitas (a different kind of fresh corn tamales), skip the cilantro and spinach and add 1 tablespoon of ají amarillo paste to the corn. Fill with a slice of queso fresco.
Serves 6–8
For the crust:
• 2½ cups all-purpose flour
• ½ cup butter
• ½ cup vegetable shortening
• 1 teaspoon salt
• 1 teaspoon sugar
• 5–6 tablespoons iced water, for blending
For the filling:
• 2 bunches swiss chard
• 1 bunch spinach or kale
• ½ yellow onion, diced
• 2 garlic cloves, chopped
• 2 tablespoons vegetable oil
• Salt and pepper
• ¼ teaspoon grated nutmeg
• ½ cup grated Parmesan cheese
• 6 eggs
• Egg wash (1 beaten egg with 1 tablespoon water)
• 4 limes, cut in quarters
We love this chard tart. It is a delicious light lunch, a tasty mid afternoon snack, or even a great breakfast. Serve it warm or cold, with slices of lime on the side.
1. For the crust: Combine the flour, butter, vegetable shortening, salt, and sugar in a food processor. Pulse the mixture until it resembles raw oatmeal. Add 5–6 tablespoons iced water, one at a time, and pulse until a dough forms. Wrap in plastic film or put in a plastic bag and refrigerate for at least 30 minutes. This dough can be kept in the refrigerator for up to 3 days or frozen for up to 3 months.
2. For the filling: Remove the tough veins from the chard. Chop the chard. Do the same with the spinach or kale (trimming and chopping).
3. Rinse the chopped leaves under cold running water and set aside.
4. In a medium-sized saucepan set over medium-high heat, warm the oil and then toss in the onion and garlic. Sauté until tender and translucent, (about 3 minutes). Add the chard and spinach, salt, pepper, and nutmeg. Cook for another 2–3 minutes, stirring. Take off the heat and mix in the grated Parmesan cheese. Taste for seasoning and cool.
5. Preheat the oven to 375ºF.
6. Roll half the dough on a floured surface, until it’s larger than the baking pan. You will use (a 9-inch springform pan).
7. Transfer to the pan and press gently with your fingers, sticking it to the bottom and sides of the pan, all the way to the edge.
8. Be sure to drain all the juice you can from the leaves before pouring the filling into the pan (otherwise the crust will get soggy).
9. Pour the chard and spinach filling into the pan. Make 6 small crevices in the filling, and break one egg into each one.
10. Roll the rest of the dough, and cover the pie with it, folding the edges to seal the tart.
11. Brush with egg wash and place on the middle rack of the oven. Bake for approximately 45–55 minutes or until the top crust is golden brown.
12. Let cool for about 10–15 minutes before slicing.
13. Serve with lime wedges.
Before pouring the chard filling over the crust, you can line the base with some thin slices of Edam cheese, for extra flavor and to get a firmer tart.
Serves 6
For the crust:
• 2½ cups flour
• ½ cup butter
• ½ cup vegetable shortening
• 1 teaspoon salt
• 1 teaspoon sugar
• 5–6 tablespoons iced water
For the filling:
• 2 cups baby artichokes or artichoke hearts
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1 garlic clove, minced
• ½ cup red onion, finely chopped
• 3 tablespoons flour
• 3 cups milk
• ½ cup Parmesan cheese
• 4 eggs
• Salt, pepper, and nutmeg (to taste)
The usual way of making this tart is to cover it with a top crust. This time, however, I chose to leave out the extra layer just to enjoy more of the exquisite filling with fewer distractions.
1. In a food processor, combine all the ingredients for the crust—except the water—until they acquire the texture of raw oatmeal.
2. Start adding the water, 1 tablespoon at a time, and pulse until a dough forms.
3. Wrap this dough in plastic film and refrigerate for at least ½ hour, and up to 3 days. You can also freeze it for up to 3 months.
4. Preheat the oven to 350°F. When ready, flatten out the dough on a floured surface, with a rolling pin.
5. Line a 9-inch spring form baking pan with dough, and pinch all the surface with a fork.
6. Bake for 10 minutes (you can cover the dough with parchment paper, and put dried beans or chickpeas on top to avoid any bubbles from forming).
7. For the filling: Finely chop the artichokes.
8. Heat the oil and butter in a pan over medium heat. Sauté the garlic and onion, stirring until soft.
9. Turn the heat off and add the flour, whisking constantly to avoid any lumps from forming. Gradually add the milk, and don’t stop whisking.
10. When the mixture is smooth, turn the heat back on, and bring to a boil, stirring, until the sauce thickens and becomes creamy.
11. Add the artichoke, cheese, and seasonings, stir well, and take off the heat. Let it cool for 15 minutes.
12. After 15 minutes, beat the eggs with a fork or a hand whisk. Add to the artichoke mixture, and pour over the pre cooked crust. After removing the dried beans and parchment paper.
13. Bake for 40 minutes, remove from the oven, and let cool for 15 minutes before cutting and serving.
Artichokes are not only beautiful and complex on the outside, but they are also filled with deep inner beauty in the form of nutrition. Peruvians save the water in which artichokes have cooked, and drink it for its liver-enhancing benefits.
Makes about 8 large ones or 12 small ones
• 2 pounds waxy potatoes
• ¼ cup vegetable oil
• 1 medium red onion, finely diced
• 2 garlic cloves, minced
• 1 tablespoon ají panca paste (optional)
• 1 tablespoon tomato paste
• 1 pound ground beef
• 1 bay leaf
• 2 hard-boiled eggs, peeled and chopped
• ½ cup raisins
• ½ cup black olives, sliced
• Salt and pepper
• ⅓ cup parsley, chopped
• 1 cup all-purpose flour
• 2 eggs, whisked
• Vegetable oil for frying
• Salsa criolla (p. 79)
These mashed potatoes filled with beef and pan-fried are traditionally served as an appetizer. We, however, like having them as an entrée, accompanied with rice and salsa criolla. Use chicken, fish, seafood, mushrooms, artichokes, cheese, or soy meat in the filling to make them different every time.
1. Cook the potatoes until tender (about 20 minutes) in a saucepan with water to cover, over high heat.
2. Peel them while hot, and mash them with a potato masher or with a ricer. Season with salt and pepper. Cover with a kitchen cloth and cool to room temperature.
3. To make the filling: Heat the oil in a saucepan over medium heat. Add the onion and garlic, and sauté stirring frequently.
4. When they look transparent, add the ají panca, (if you are using this ingredient) and the tomato paste.
5. Add the ground beef, stirring until it changes color. Add the bay leaf and a cup of water, put the lid on, turn the heat to medium-low, and simmer for 15 minutes. Taste for seasoning and turn off the heat.
6. Mix in the chopped eggs, raisins, and black olives. Cool this filling to room temperature.
7. Knead the potatoes for a few seconds with floured hands. Take a portion of the potato mixture (about ¾ cup) and flatten it between your hands, in the shape of a tortilla.
8. Put a portion of the beef mixture in the center of the potato circle. Fold the potato around the filling, enclosing it completely and forming a little potato “football.”
9. Dip each meat-filled potato football in the whisked eggs, and then roll it in the flour, shaking the excess off. Fry in a pan with hot oil until a thin golden and crusty layer is formed all around the potato.
10. Drain on a dish covered with paper towels and serve immediately with salsa criolla.
If you want to make this vegetarian, follow the recipe steps substituting the meat with vegetarian minced meat, or with chopped portobello mushrooms.
Serves 4
• 1 pound shrimp
• 4 shrimp with heads (for garnish)
• Salt and pepper
• ½ cup mayonnaise
• 2 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• 1 teaspoon brandy (optional)
• 2 avocados
• 4 curly parsley sprigs
Light, beautiful, and classic, this appetizer has always been at the top of the list of my summer repertoire. The creaminess of the avocado, the silkiness of the colorful sauce, and the freshly caught and lightly cooked shrimp, all contribute to the pleasurable experience of enjoying this easy to make dish.
1. Wash the shrimp under cold running water. Peel and discard the peels.
2. Make a cut along the back of the shrimp to discard the veins by pulling them out with the tip of a knife. Wash again.
3. Bring a pan of water with salt to a boil over medium heat. Add the shrimp (including the whole ones), turn the heat to medium low, and simmer for 3 minutes or until they turn pink. Transfer to a bowl to cool.
4. In the meantime, make the sauce by combining mayonnaise and ketchup in a bowl. Stir, add the Worcestershire sauce (and brandy if using it) and reserve. Season with salt and pepper.
5. Peel the avocados, discard the seeds, and cut the pulp in dices.
6. Put ½ avocado in each martini glass—you can use any other serving dish or glass—cover with Golf sauce, and hang the cooked shrimp on the rim of the glass.
7. Garnish with a whole shrimp and a sprig of curly parsley.
The dressing in this seafood cocktail is called “Golf” sauce, and it’s also ideal to serve with fish fritters, calamari, avocado salad, or even on a hamburger, or accompanying some French fries.
Serves 4
• 1 cup quinoa
• 1 cup water
• ¼ cup olive oil
• ¼ cup lemon juice
• ½ cup fresh mint, chopped
• 1 cup fresh parsley, chopped
• 2 garlic cloves, minced
• 2 tomatoes, chopped
• ½ cucumber, diced
• 4 scallions, sliced
• Salt (to taste)
Bulgur wheat has been replaced in this refreshing salad by the wonder seed of the Andes: quinoa. It´s super easy to make, so try it!
1. Put the quinoa and water in a small saucepan. Bring to a boil over high heat, and then lower to medium heat. When the quinoa is cooked (after about 17 minutes), turn off the heat. If there’s any water left in the pan, drain it, and let the quinoa cool.
2. Mix the olive oil, lemon juice, mint, parsley, and garlic in a bowl.
3. Mix the quinoa and chopped tomatoes, cucumber, and scallions. Season with salt.
4. Add the dressing, and mix well.
For a nice variation of this dish, add 2 cups cooked garbanzo beans and/or 1 cup cooked lentils. This will transform the salad into a complete and balanced meal.
Serves 4
• 1 heart of cow or veal (use chicken or beef if you prefer)
• ½ cup ají panca paste
• 1 tablespoon garlic, finely chopped
• ¼ cup red wine vinegar
• 1 tablespoon dried oregano
• ½ cup vegetable oil
• Salt
• 1 teaspoon ground cumin
• 2 Russet potatoes, boiled, peeled, and cut in thick slices
• 2 Peruvian giant kernel corns, boiled, and cut in thick slices
• ½ cup ají amarillo paste mixed with 1 tablespoon chopped scallions and salt
These cow heart kebabs have been part of our culinary history for centuries. They are street food at its best, and are usually enjoyed accompanied by traditional Peruvian music, laughter, and dancing.
1. Make sure your butcher cleans and deveins the heart when you buy it. Cut it in 1½-inch squares.
2. In a bowl, combine the ají panca paste, garlic, vinegar, oregano, oil, salt, and cumin. Add the heart cubes, cover, and marinate for at least three hours in the fridge.
3. Make a brush with fresh corn husks, to baste the anticuchos, or use any brush.
4. Pierce three or four heart pieces onto each bamboo skewer, and grill at medium heat, basting with the marinade, until cooked through (about 3 minutes on each side).
5. Take them off the heat, put on plates, and serve with potatoes, corn, and ají sauce.
To achieve the best anticuchos, season them carefully. You don’t want to make them too spicy, because some chili sauces will be served on the side. Cook them briefly, because they become really hard when overcooked.
Serves 4
• 6 chicken breasts, boned and skinned
• Salt and pepper
• 2 garlic cloves, chopped
• 2–4 tablespoons ají mirasol paste
• 1 tablespoon vegetable oil
• 1 teaspoon dried oregano
• Dash of ground cumin
• 6 potatoes, boiled and peeled
A fiery love affair with anticuchos has been going on in the streets of Lima since colonial times. The most famous are made of cow’s heart, but sirloin, chicken, veggies, seafood, and lamb variations can also be found. Tender chicken breasts are a great ingredient for these flavorful morsels.
1. Cut the chicken breasts in bite size pieces. Season with salt and pepper, and add garlic, ají mirasol paste, vegetable oil, oregano, and cumin. Cover and marinate in the fridge for two hours.
2. Pierce the chicken pieces with the bamboo skewers, and cook in a hot sauté pan or on the grill, turning after 4–5 minutes, or when golden. Do not overcook the chicken.
3. Meanwhile, cut the potatoes in thick slices and cook in a pan with a little oil, over medium heat, until golden.
4. Put two skewers on each plate, with golden potatoes on the side. A green salad or salsa criolla are great additions to this chicken dish.
Use mushrooms instead of chicken for a vegetarian version. Whole button mushrooms, or diced portobellos are fantastic in these anticuchos.
Serves 4
• 1.5 pounds skinless chicken breast
• Salt and pepper
• 2 garlic cloves, mashed
• 2 tablespoons finely chopped parsley, divided
• 1 tablespoon mustard
• 1 tablespoon lemon juice
• 1½ cups all-purpose flour
• 2 lightly beaten eggs
• 1 cup cooked quinoa
• 1 cup vegetable oil
• 1 cup mayonnaise
• 1 tablespoon ají amarillo paste
• 1 tablespoon lime juice
• 1 tablespoon capers, chopped
• Fried plantain strings, to garnish (optional)
Traditional chicken fritters are covered in quinoa in this recipe to give them an Andean touch. This superfood adds texture to this dish by making it crunchier, and it gives it a beautiful color, which will vary depending on the type of quinoa used.
1. Cut the chicken in slices (about 2 inches long and ¾ inch thick).
2. Season with salt and pepper. Add garlic, half the parsley, mustard, and lemon juice. Mix, cover, and marinate in the fridge for one hour.
3. Put the flour in one bowl, the eggs in another one, and the quinoa in a third one.
4. Dip each chicken piece in flour, then eggs, and then quinoa. Put on a plate.
5. Heat the oil in a saucepan over medium heat.
6. Fry the chicken, a few pieces at a time, turning once until golden all around (about 5 minutes). Transfer to a plate covered with paper towels to drain the oil.
7. Combine the mayonnaise, ají amarillo paste, lime juice, capers, and the remaining parsley in another bowl. Season with salt and pepper, and stir.
8. Serve the fritters with the sauce on the side and garnish with a few plantain strings.
To make the fried plantain strings, peel a green plantain, and cut thin slices using a vegetable peeler, and then cut to make strings thin like matchsticks. Fry in hot oil for a few minutes, until lightly golden. Drain on paper towels, sprinkle with salt, and serve.
Serves 2
• ½ medium red onion, finely sliced from top to root
• 1 ají amarillo, cut in thin slices (or any other fresh chili pepper)
• ½ bell pepper, thinly sliced (optional)
• 2 tablespoons cilantro leaves, chopped
• Salt and pepper
• Juice of 1 lime
• 1 tablespoon olive oil
Onion, ají amarillo, cilantro, and lime juice. Salsa criolla accompanies most of our dishes, such as tamales, sandwiches, and any kind of beans. Make it right before serving to fully enjoy its crispness and vibrant flavor.
1. Put the onion in a bowl, cover with ice water, and let rest for 5 minutes. Drain thoroughly.
2. In a bowl, combine the onion, ají amarillo, bell pepper, cilantro leaves, salt, pepper, lemon juice, and olive oil. Mix carefully.
3. Use immediately or keep refrigerated up to 1 hour.
When you put onions in ice water they remain crunchy and lose their harsh taste. Season them at the very last minute to keep the onions crisp. If you prefer to enjoy this salsa´s flavor without the heat, use bell peppers instead of ají amarillo.
