MAIN INGREDIENTS
Cau cau de pollo is a variation on the typical Peruvian stew cau cau. It's usually made with a combination of chicken, chicken stock, carrots, peas, potatoes, onions, garlic, hot peppers, mint, oil, salt, and pepper. The onions, garlic, and hot peppers are sautéed in oil, seasoned with salt and pepper, and covered with chicken stock.
The mint, carrots, potatoes, peas, and chicken pieces are added to the pot and simmered until the vegetables are tender and the chicken is fully cooked. The dish is traditionally served with Peruvian-style white rice on the side.
MAIN INGREDIENTS
Cau cau de mariscos is a variation on the typical Peruvian stew cau cau. It's usually made with a combination of scallops, octopus, shrimps, onions, garlic, hot peppers, oil, potatoes, carrots, fish stock, mint, salt, and pepper. The onions, garlic, and hot peppers are sautéed in oil and mixed with potatoes, carrots, and fish stock.
The mixture is simmered until the potatoes are tender. The octopus, shrimps, and scallops are added to the pot and cooked over low heat. Mint is stirred into the stew and it's then served with Peruvian-style white rice on the side. If desired, snails can also be added to the stew.
MAIN INGREDIENTS
Cau cau de conchas is a variation on the typical Peruvian stew cau cau. It's usually made with a combination of scallops, onions, garlic, hot peppers, peas, mint, potatoes, fish stock, salt, and pepper. The hot peppers, garlic, and onions are sautéed in a pan and covered with fish stock.
Potato cubes are added to the pot and the mixture is simmered until the potatoes become tender. Scallops and boiled peas are added to the mix and once the scallops are cooked, the dish is seasoned with salt and pepper and the mint is stirred into the pot.
MAIN INGREDIENTS
Cau cau de choros is a variation on the typical Peruvian stew cau cau. It's usually made with a combination of mussels, white wine, garlic, onions, aji amarillo, potatoes, mint, salt, and pepper. The mussels are cooked in a mixture of wine and water until they open.
One of the shells from each mussel is removed, and the shells with the meat are returned to the pot. The onions, garlic, and hot peppers are sautéed in a pan and covered with the mussel cooking liquid. Potato cubes are added to the mix and everything is simmered until the potatoes become tender.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “4 Cau Cau Varieties Ranked From the Best To the Worst” list until February 16, 2025, 613,493 ratings were recorded, of which 396,437 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.