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Golden, tender, and warm papa rellenas are traditional Peruvian stuffed potatoes, a type of croquette consisting of fried mashed potatoes with a meat filling on the interior. The filling usually consists of chopped beef that is mixed with onions and cumin.
In Peru, the typical accompaniment to papa rellena is salsa Criolla (hot Creole sauce). The dish is popular as a street food, but it is also served at restaurants and prepared at home. A popular theory suggests that the dish was invented in 1879, in the height of the War of the Pacific by Peruvian soldiers who needed durable, pre-made food, so they would cook the meat, season it, and place it into the hollowed potatoes, which were later fried and wrapped in cloths.
MOST ICONIC Papa rellena
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Choclo con queso is a Peruvian meal that is often consumed as a snack, an appetizer, or a side dish. Peruvian choclo is a type of corn with large kernels, nutty flavor, and chewy texture. When paired with creamy and salty cheese and a dab of butter on top, it results in choclo con queso (lit. corn with cheese).
Although it can be found in restaurants, this delicious snack is most commonly bought from street vendors. In some modern interpretations, the dish can also be made into a baked casserole with added onions, cumin, flour, and milk.
MOST ICONIC Choclo con queso
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Typically associated with Ecuador and the Peruvian region of Piura, chifles are thinly sliced, fried green plantains. They can be sliced crosswise or lengthwise, and while homemade varieties are usually sold as a convenient and portable street food item, they also come in form of factory-produced snacks that are available in supermarkets.
Chifles are typically sided with charqui - shredded dried and salted meat - or other snacks. Similar versions of fried plantains are found in many Latin American countries such as Guatemala, Cuba, and Puerto Rico.
MOST ICONIC Chifle
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Habas saladas is a traditional snack that is well-liked throughout the country. In order to prepare it, fava beans are first fried in oil, causing their skin to crack open. After the skins have been removed, the fried beans are seasoned with salt or aji to produce a savory snack with a crunchy texture.
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Humitas dulces is a traditional dessert originating from Peru. It's usually made with a combination of corn, evaporated milk, sugar, butter, raisins, cinnamon, salt, and corn husks. The mixture is cooked until it becomes slightly shiny and thick.
Once cooled, the mass is placed into corn husks, tied, then steamed over low heat for about one hour. After the steaming process, the humitas dulces are taken out of the corn husks and enjoyed as a dessert, but they can also be served for breakfast as a tasty accompaniment.
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Cancha salada is a traditional snack. It's prepared by roasting maiz chulpe, a unique corn variety, in oil or butter, then seasoning the kernels with salt. This popular snack was consumed by ancient cultures, and nowadays it's often sold by street vendors or served in cebicherias as an accompaniment to alcoholic beverages.
Cancha salada is typically prepared in a clay or metal pot.
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Chapanas is a Peruvian sweet treat mostly associated with the Ica region, based on cassava flour, anise, and molasses. The combination is traditionally wrapped in a dry leaf, and the dish is served and consumed cold. The name chapana is derived from the Quechua word chapuni, meaning to knead.
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At the same time crispy and spongy, prestiños are traditional Huánucan teatime snacks that are shaped into doughnuts, inspired by the similar Spanish treat called Pestiños. The dough is made with a combination of flour, baking powder, egg whites, egg yolks, and a pinch of salt.
It is fried over high heat until it becomes lightly golden. These tasty snacks are often dipped in a glaze made with sugar, water, and lime juice before serving. Once prepared, it is recommended to let the prestiños cool down until the glaze becomes dry.
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Tamales cusqueños are a variant of tamales specific to the Cusco region of Peru. The masa for tamales cusqueños typically includes yellow or white corn that's been boiled and ground. The filling usually comprises pork or chicken, complemented by other ingredients like olives and chili pepper, all wrapped in corn husks.
These tamales are often larger than some other varieties, and are typically served with salsa criolla, a tangy onion relish. While tamales can be eaten as an everyday food, in Cusco, they are especially popular during festive occasions and on Sundays as a traditional breakfast item.
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