page_title: List of Peruvian dishes
section_title: Traditional dishes
hierarchical_section_title: List of Peruvian dishes / Traditional dishes
caption_attribution_description: Español: Arroz con pato
context_page_description: This article is part of a series on theCulture of Peru
  Norte Chico civilization 3500 BC-1800 BC
  Chavín culture 900 BC-200 BC
  Moche culture 100-700
  Tiwanaku empire 550-1000
  Wari Empire 6th century-1438
  Kingdom of Cusco 1197-1438
  Inca Empire 1438-1572
  Viceroyalty of Peru 1542-1821
  Republic of Peru 1821-present
context_section_description: Adobo de chancho: Pork, turmeric, ground garlic, vinegar, and salt.
  Adobo: Pork marinated with concho de chicha (corn beer sediment) and spices, cooked in a pot with onions, served with bread.
  Aguadito
  Aguadito de mariscos: Rice stew with vegetables with shellfish and some shrimps.
  Ají de gallina: A chicken stew made with cream, cheese, aji (hot pepper), and peanuts.
  Aji de langostinos: Prawns in a bread crumb and aji amarillo (hot pepper) sauce, green pepper too.
  Anticuchos: Grilled brochettes of beef heart, macerated in vinegar and aji panca (hot pepper).
  Apanado de alpaca: Breaded alpaca meat, served with rice, potatoes, and salad.
  Aguadito de pollo:  a traditional chicken soup in Peruvian cuisine consisting of chicken, cilantro, vegetables and spices.
  Arroz con pato a la Limeña: Like Arroz con pato a la Chiclayana but the salad contains mashed avocado, carrot, mayonnaise, and other ingredients.
  Arroz con pato a la Chiclayana: Tender duck meat cooked in black beer and cilantro.
  Asado de picuro: Roasted meat of tasty Amazonian rodent.
  Asado de venado: Roast deer meat with rice and green banana.
  Asado de zamaño, cutpe and sakino: Roasted pork, Guinea pig, and peccary.
  Avispa juane: Chopped pork, mixed with garlic and spices, bound with egg and flour; this is boiled and wrapped in achira leaves like a tamale.
  Cabrito con frijoles: Stew of tender baby goat meat marinated in chicha de jora (fermented corn liquor whose origins date back to a time before the Incas) and vinegar accompanied with beans served with fried onions and garlic.
  Caldo de bolas: Stuffed banana balls
  Caldo de cabeza: Ram head soup prepared with mint and aji peppers.
  Caldo de carachama: Thick soup made of carachama fish, with bananas and cilantro (coriander).
  Caldo verde: Soup made with potatoes and aromatic herbs from the region.
  Cancacho: Roasted pork or lamb macerated in aji (hot pepper) and oil.
  Cancha: Corn tostado.
  Carapulcra Iqueña: Dehydrated potatoes, boiled and cooked with pork and chicken, aji panca and mirasol (chili peppers), garlic, and other spices.
  Carapulcra: Boiled dehydrated potatoes made into a stew with pork and chicken, aji panca and mirasol (hot peppers), garlic, and other spices.
  Cau-cau: Cow stomach stew with potatoes, turmeric, and parsley. Sometimes served with peas.
  Causa rellena: Mashed yellow potatoes seasoned with lime and aji (hot pepper), and filled with tuna or chicken.
  Cecina: Dried and salted beef or pork.
  Ceviche: Raw fish filet cut into pieces and marinated in key lime juice, onions, and aji limo.
  Ceviche de conchas: Scallops with lime, onion, and aji limo (hot pepper).
  Ceviche de jurel or mixto: Raw fish and/or shellfish marinated in key lime juice. It is served with onions, potato, sweet potato, corn, and lettuce.
  Chairo: Beef and lamb soup with potatoes, lima beans, squash, cabbage, chuño or dehydrated potatoes, wheat, and chalona or dried lamb.
  Chanfainita: Medallions of beef heart, served with white rice and potatoes.
  Charqui: Dry salty pork meat.
  Chicharron Colorado: Pork rinds fried in their own lard with an aji Colorado sauce (hot pepper).
  Chicharron con mote: Pork rinds fried in their own fat and accompanied with hominy or corn.
  Chicharron de chancho con maiz tostado: Fried pork rinds with toasted corn.
  Chicharrón de pescado de río: Fried pieces of river fish.
  Chicharrón de pulpo: Pieces of octopus, fried. It is served with onion salad, tomato, potatoes, and cooked sweet potatoes.
  Chinguirito: Cebiche using the dry meat of the banded guitar fish.
  Chirimpico: Stew made from the offal of the baby goat, covered with onions, garlic, hot peppers, cilantro (coriander) and squash, mixed with grains of tender corn.
  Choclo con queso: Boiled tender corn accompanies by fresh cheese.
  Chontajuane: Mashed chonta, palm, and paiche (fish), wrapped in banana leaves.
  Choros a la chalaca: Mussels covered with diced onions and aji (hot pepper) and seasoned with key lime juice.
  Chunchulijuane: Mashed yucca, cilantro (coriander), and chicken innards, wrapped in banana leaves.
  Chuño cola: Beef soup with rice, garbanzo beans, and d
caption: Arroz con pato of Lima
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