Author: Colin

Papa a la Huancaina is an appetizer of boiled potato covered in a mildly spicy, cheesy cream sauce. As indicated

A wildly popular staple, albeit lesser known on the world stage, is the Lima-style fried-pork sandwich (often spelled “sanguch” in

Anticuchos, the typical late-night food in Lima, are barbecued beef hearts served with boiled or fried potatoes. Don’t be afraid,

You can’t go far in Lima without passing a Chifa restaurant. In Barrio Chino and parts of Lince, you will

Sangrecita is a blood sausage similar to black pudding in Europe, or “morcilla” elsewhere in Latin America. Cooked chicken blood

The signature Afro-Peruvian dish, Carapulcra, is a pork stew from Chincha Alta, the historic Afro-Peruvian city in the department of

Seco de Cordero is lamb stewed in a cilantro-onion-garlic sauce served with rice and garbanzo beans. Seco de Res uses

Another Lima specialty is the Afro-Peruvian creation, Tacu Tacu. Garbanzo beans or lentils are mashed with rice, onion, garlic and