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Ají is a spicy sauce that contains ají peppers, oil, tomatoes, cilantro (coriander), garlic, onions, and water.It is served as a condiment to complement main dishes, most oftentimes in Latin American cuisines, and prepared by blending its ingredients using a food processor or blender.
Papa a la huancaína (literally, Huancayo style potatoes) is a Peruvian appetizer of boiled potatoes in a spicy, creamy sauce made of queso fresco (fresh white cheese) and sautéed or grilled ají amarillo (yellow Peruvian pepper), red onion and garlic, all traditionally ground or pounded in a batán.
Pescado a la chorrillana: Fried fish in a tomato, onion, and white wine salsa. Pescado a la trujillana : Steamed fish with an egg and onion sauce. Pescado a lo macho : Fried fish in a shellfish sauce with aji (hot pepper) and garlic.
Salsa criolla is often associated with Peruvian cuisine, but also found in Cuban, Puerto Rican, [2] Nicaraguan, Uruguayan, and Argentinian cuisine. [3] In Peru, salsa criolla is a cold sauce typically used to accompany meat. The base composition is onion, red bell pepper and tomato, lime juice or vinegar and oil.
Masato in Peru is a fermented beverage traditionally made with boiled cassava and is known as masato de yuca. [5] It has been made for at least a thousand years in the Amazon region. [5] The cassava is mixed with water, chewed in the mouth, spat out, and left to rest so that the cassava starch converts into sugar and eventually ferments into ...
Papas rellenas (English: stuffed potatoes) are a popular type of croquettes in Latin American regions such as Peru, Ecuador, Bolivia, Mexico, Chile, Colombia, and the Caribbean (more so in Puerto Rico, Cuba and the Dominican Republic). [1] [2] [3]
Ají de gallina is a Peruvian chicken stew. The dish is considered a popular Peruvian comfort food, and the name translates to "chicken chili" or "hen's chili" in English. [2] Ají de gallina is composed of a sofrito base made by sautéing red onion, garlic, and ají amarillo together, and adding shredded poached poultry and stock.
Pachamanca (from Quechua pacha "earth", manka "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a huatia . It is generally made of lamb , mutton , alpaca , llama , guanaco , vicuna , pork , beef , chicken , or guinea pig , marinated in herbs and spices .