Recipes from Peru

"La gastronomía de Perú tiene su origen en la mezcla entre los platos indígenas y españoles. Este particular encuentro ha dado por resultado la cocina criolla, caracterizada por los sabores fuertes, excitantes y sobre todo, deliciosos."

"Una exquisita forma de descubrir algo más acerca de las culturas de los pueblos es probando sus potajes. Cusco ofrece al visitante uno de sus elementos culturales más distinguidos: sus platos típicos."

"It is impossible to leave Peru and not feel nostalgic for our tasty temptations. Most visitors return to their home countries with great memories and often a few extra pounds."

Sauteed cuy with a salsa criolla.

Fried cuy with a spicy chile sauce.

Recipes from Arequipa include LLatan de Rocoto, Cuy Chactao and other local favorites,

Not recipes, but suggestions for a weekly meny composed entirely of Arequipenan cuisine favorites.

This hearty soup warms chilled participants in the wintry, high altitude celebrations of Qoyllur Ritti near Cuzco.

Doszens of recipes for appetisers, main dishes, salads, beverages, soups, sauces, side dishes and desserts,

Recipes in Spanish, plus discussions of Peruvian cuisine.

Dozens of recipes from beverages, appetizers, soups,seafood, entrees, salads, vegetables, side dishes, sauces, sweets and desserts.

Twelve recipes for appetizers and entrees from International Woman.

Two suggested menus, with recipes.

Papas a la Huancaína, Salsa de Ají y Queso, Chupe de Camarones, Escabeche and Flan de Coco

Anticuchos, ceviche, lomo saltado, cupos and other recipes.

Appetizers to desserts, beverages and a recipe CD in Spanish sponsored by the Patronato del Peru.