Causa Limeña is one of the most recognizable and beloved dishes in Peruvian cuisine. Colorful, versatile, and refreshing, it combines layers of seasoned potato puree with chicken, tuna, or seafood fillings, often finished with creamy sauces and fresh garnishes.
Arroz con Pollo, literally “rice with chicken,” is one of the most cherished comfort foods in Peru and across Latin America. It is a vibrant, flavorful dish that brings together tender chicken, aromatic rice, fresh herbs, and vegetables into a single pot.
Pachamanca (from Quechua pacha “earth” + manka “pot”) is one of the most emblematic communal foods of the Andean highlands. It is both a cooking technique and a ritual: meats, tubers and maize are cooked slowly with the heat of hot stones buried beneath earth,
When I first set foot in Peru, I thought I knew what street food was. In the U.S., it meant hot dogs at baseball games, churros at carnivals, or maybe tacos from a food truck. But in Peru? Street food is an entire universe, alive with color, history, and flavor.
If there’s one thing I’ve learned in Peru, it’s that potatoes are more than just food here—they’re a way of life. Back home in the U.S., I thought potatoes were just baked, mashed, or fried. But in Peru, there are literally thousands of varieties, each with its own color, texture, and flavor.
When I first heard the name Aji de Gallina, I thought it sounded exotic, maybe even fiery hot. “Aji” means chili, and “gallina” is hen. I imagined something super-spicy that would burn my tongue. But when my abuela finally made it for me in her kitchen in Cusco, I discovered that this dish is less about fire and more about comfort.
When I first landed in Lima, Peru, I thought my adventure was going to be mostly about family—meeting my grandmother, sitting in her garden, maybe helping her cook a few things. But somewhere between the bustling streets of Lima and the quiet villages in the Sacred Valley, I realized that Peru is as much about its food as it is about its landscapes.
When I boarded the plane from Miami to Lima, I was both nervous and excited. At 17, this was my very first trip abroad alone. My parents said I was brave, but I wasn’t sure — I just knew I had to see my abuela, who lived in a small coastal town in Peru.
In Buenos Aires, cafés are more than places to sip coffee — they are cultural stages where stories, food, and history intertwine. One dish that perfectly embodies this spirit is Revuelto Gramajo: a comforting scramble of golden fries, fluffy eggs, diced ham, and green peas.
Puchero is the ultimate winter comfort food—a rich, Spanish-influenced beef and chickpea stew brimming with potatoes, carrots, and tender veggies. This soul-soothing dish, often savored with a hearty “¡Buen provecho!” (Enjoy!), is a staple in Argentine homes during chilly evenings.