Peruvian cuisine from the LAFL Kitchen to you
This month, in celebration of Mistura—Peru’s finest food festival—our blog is all about tasty eats. For this week we’ve surveyed our Lima staff for the most quintessential Peruvian recipes so that you can try them out at home. And whether you’re missing the flavors that tantalized your taste buds during your trip to Peru or you just want to try something new, this entry is sure to please all lovers of Peruvian cuisine. Get out your alpaca sweaters and chullos, we’ve created a classic three-course Peruvian menú that is sure to leave your mouth with its own case of wanderlust.
La entrada: Sopa a la minuta
First, our Peruvian menú begins with a traditional soup—sopa a la minuta.
– 8-10 ounces (about 250 grams) of beef, cut into small strips
– 1 half of a large onion, finely chopped
– 2 cloves of garlic, minced
– 2 teaspoons of tomato paste (our own Hellen Gamarra’s personal touch)
– 1/2 cup of evaporated milk
– 4 ounces (about 100 grams) of angel hair pasta
– 4 eggs
– 1 teaspoon olive oil
– Oregano, Salt, and Pepper to taste
Fry the onion, garlic, and tomato paste in the olive oil. After a few minutes, incorporate the beef until it browns. Add six cups of boiling water and cover with a lid. Add the noodles and the eggs, along with salt and pepper per your preference. Let cook until noodles are ready. Remove from the heat and add evaporated milk. Sprinkle the oregano and let sit for two minutes.
This rich and creamy classic will be sure to leave your stomach a bit full, so eat slowly and savor—you’ve got to save room for the main dish.
Plato de fondo: Lomo saltado
This limeño dish is incredibly unique. First, you don’t often find soy sauce in traditional Peruvian food. Second, you don’t often find French fries tossed into a stir fry. The combination turns out to be an unforgettable Peruvian-Asian fusion and one of the most beloved dishes in Lima.
A quick tip: make sure to prepare and cut up all ingredients before putting anything to heat since it all cooks quite quickly.
– 16 ounces (about 500 grams) of beef tenderloin, cut into strips
– 2 red onions, cut into long strips
– 3 roma tomatoes, sliced lengthwise and deseeded
– 16 ounces (about 500 grams) of potatoes, sliced into french fries
– 2 yellow ajís (or another spicy pepper per your preference), deseeded and sliced
– parsley to your preference (don’t be shy with this)
– 1 tablespoon of red wine vinegar
– 2 tablespoons of soy sauce (it’s definitely okay to put more, but this isn’t a bad place to start)
– oil for frying
– salt and pepper to taste
Again, prepare all of these ingredients before putting anything to heat. Start with the French fries, cooking them until golden with salt and pepper to taste. Remove. Stir-fry the beef in a large pan for about 2 minutes at high heat. Add the onions and after about a minute, add tomatoes, parsley, hot pepper (if desired), vinegar, and soy sauce. Fry until the tomatoes begin to soften. Mix in the French fries before serving or use the fries as a bed for the rest of the concoction.
Like most main Peruvian dishes, lomo saltado is served with a side of white rice. Upon serving, sprinkle just a bit more parsley for a nice fresh presentation. This same recipe can be made with chicken or a meat substitute like seitan for vegetarians.
El postre: Arroz con leche
If you’re still not full yet, get ready for this sweet Peruvian dessert. Arroz con leche (simply, rice with milk) can be found at restaurants as well as street carts and is a favorite among kids and adults alike. If you’re a bit precautious about street food during your Peru travel, just stir up a pot of this delicious dessert at home.
– 1 cup long-grain white rice
– 2 cinnamon sticks
– 1 tablespoon lemon zest
– 3 whole cloves
– 4 cups of water
– 1 egg
– 3 cups evaporated milk
– 1 can sweetened condensed milk
– 1 tablespoon vanilla extract
– ½ cup of shredded coconut (if desired)
– ½ cup raisins (if desired)
– sugar as desired (our maid Nancy recommends these last three ingredients)
Soak the rice, cinnamon sticks, lemon zest, and whole cloves in the water for about an hour. Then, bring the mixture to a boil on high heat with no lid. After it starts to boil, lower to medium heat and cook for about 10 more minutes, or until the water is almost evaporated. While this is cooking, beat the egg in a separate bowl. Add the evaporated milk and mix well. Add the egg mixture, vanilla extract and sweetened milk to the rice and cook over medium-low heat. At this point you can also add a bit of extra sugar as well as raisins and shredded coconut per your preference. Be sure to stir carefully until it reaches your desired consistency. This should take around a half hour. The dish is typically served cool or lukewarm with an extra sprinkle of cinnamon on top.
With these recipes, you can take the magical memories from your Peru vacation back to your own kitchen. Or you can contact one of our travel advisors today and experience the real deal with a trip to Peru.