In the unique place of Peru, Christmas traditions unfold with a blend of Christian traditions from Europe and indigenous customs, creating a celebration that is unlike any other in parts of the world.

As December 24th approaches, the air in the main square, Plaza de Armas, fills with the sweet taste of traditional food and the intoxicating flavors of delicious Peruvian recipes. Here, Christmas markets spring to life, offering small gifts and sweet treats perfect for Christmas.

On La Noche Buena (Good Night), families gather around the Christmas table, adorned with a nativity scene and a sparkling Christmas tree. The youngest child in the family has the honor of placing the figure of Baby Jesus in the manger, a loving tribute to the Christian traditions that have melded with the unique customs of this South American country.

The night’s main event is the Misa de Gallo (Rooster Mass), a midnight mass many attend, paying homage to the time of the year held dear by many Latin American countries.

As midnight strikes, families return home to open gifts and indulge in a traditional Christmas dinner with a Peruvian twist. A large roast turkey becomes the main dish, surrounded by classic dishes such as Arroz Arabe, a Christmas rice with a sweet and savory blend of flavors, and roast pork seasoned with cayenne pepper.

Sides of sweet potato puree and apple sauce made from green apples add a sweet taste to the meal, contrasting the savory notes of the meat.

Different traditions prevail in some parts of Peru near the iconic Machu Picchu and the serene Lake Titicaca. Here, a suckling pig may replace the turkey, and the Christmas pudding takes on a new form, incorporating the unique ingredients available in this region of South America.

Papá Noel (Santa Claus), known well in North America and many parts of the world, visits on the morning of December 25th, leaving family gifts and bringing joy to the children.

Feliz Navidad (Merry Christmas) is a common greeting, and the best moments are those spent with loved ones, sharing stories of the Three Wise Men and the journey of Mary and Joseph.

The Christmas holidays continue to New Year’s Eve, with special events in the Plaza de Armas and gatherings in homes, where the sweet treat of apple puree and a glass of Coca-Cola are enjoyed.

While Christmas in Peru shares some similarities with the celebrations in the United States and North America, the Peruvian twist on traditional food and incorporation of local customs make it a time of the year to remember.

Whether exploring the Christmas markets in the main square or sharing a meal with a view of Machu Picchu, experiencing Christmas in Peru is the best way to understand this country’s diverse and rich culture.

Traditional Peruvian Christmas Dishes

1. Ceviche

• Ingredients:

  • 1 lb fresh white fish (e.g., sea bass, flounder)
  • Juice of 10 limes
  • One red onion, thinly sliced
  • One aji amarillo, finely chopped
  • One handful of cilantro, chopped
  • One sweet potato, boiled and sliced
  • Corn kernels, boiled

• Method:

  • Cut the fish into bite-sized pieces.
  • Marinate the fish in lime juice for about 15 minutes until it turns opaque.
  • Mix in the onions, chili, and cilantro.
  • Serve with slices of sweet potato and corn.
• Comment: Ceviche is a refreshing, tangy seafood dish for a light lunch.

2. Lomo Saltado

• Ingredients:

  • 1 lb beef strips
  • One red onion, sliced
  • Two tomatoes, sliced
  • 1 aji amarillo, sliced
  • 2 tbsp soy sauce
  • 1 tbsp vinegar
  • 1 handful cilantro, chopped
  • French fries
  • Cooked rice

• Method:

  • Stir-fry beef strips until browned.
  • Add onions, tomatoes, aji Camarillo, and stir-fry until vegetables are tender.
  • Add soy sauce, vinegar, and cilantro and mix well.
  • Serve with French fries and rice.
• Comment: Lomo Saltado is a delicious fusion of Peruvian and Chinese cuisine with savory and tangy flavors.

3. Aji de Gallina

• Ingredients:

  • 1 lb chicken breast
  • Four slices of white bread
  • 1 cup milk
  • Two aji amarillo chopped
  • 1/2 cup grated cheese
  • 1/2 cup chopped walnuts
  • Black olives
  • Boiled eggs
  • Cooked rice

• Method:

  • Boil the chicken breast and shred it.
  • Soak the bread in milk and blend with aji amarillo to make a sauce. Mix the sauce with shredded chicken, cheese, and walnuts.
  • Serve over rice, garnished with olives and boiled eggs.
• Comment: Aji de Gallina is a creamy and spicy dish, rich in flavor and texture, perfect for a hearty dinner.

4. Arroz con Pollo

• Ingredients:

  • 1 lb chicken pieces
  • 2 cups rice
  • 1 bunch cilantro, chopped
  • 1 cup beer
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 1 aji amarillo, chopped
  • Salt and pepper to taste

• Method:

  • Brown the chicken pieces in a pot.
  • Add the vegetables, aji amarillo, and rice and mix well.
  • Blend the cilantro with beer and add to the pot.
  • Cook until the rice is done and the liquid is absorbed.
  • Season with salt and pepper to taste.
• Comment: Arroz con Pollo is a comforting one-pot meal, with cilantro giving it a distinctive green color and fresh flavor.

5. Rocoto Relleno

• Ingredients:

  • Four rocoto peppers
  • 1 lb ground beef
  • 1 onion, chopped
  • 1/4 cup raisins
  • Black olives, chopped
  • 1 cup grated cheese
  • 1 cup milk
  • Two eggs

• Method:

  • Boil the rocoto peppers to reduce spiciness, then remove seeds and stuff with a mixture of cooked beef, onions, raisins, and olives.
  • Top with cheese, mix milk and eggs, and pour over, then bake until golden.
• Comment: Rocoto Relleno combines spicy, savory, and sweet flavors, making it a unique and satisfying dish.

6. Papa a la Huancaína

• Ingredients:

  • Four boiled potatoes, sliced
  • Two aji amarillo chopped
  • 200g queso fresco (fresh cheese)
  • 1/2 cup evaporated milk
  • Four saltine crackers
  • Boiled eggs and black olives for garnish

• Method:

  • Blend aji amarillo, queso fresco, milk, and crackers to make a smooth sauce.
  • Pour the sauce over the potato slices and garnish with eggs and olives.
• Comment: This dish offers a delightful combination of creamy sauce and hearty potatoes, making it a popular starter.

7. Anticuchos

• Ingredients:

  • 1 lb beef heart, cut into cubes
  • 2 tbsp aji panca paste
  • Four garlic cloves, minced
  • 1/4 cup red wine vinegar
  • 1 tsp ground cumin
  • Salt and pepper to taste

• Method:

  • Marinate the beef heart in a mixture of aji panca, garlic, vinegar, cumin, salt, and pepper.
  • Thread onto skewers and grill until charred and cooked through.
• Comment: Anticuchos are a popular street food in Peru, known for their smoky and spicy flavor.

8. Causa Rellena

• Ingredients:

  • 4 yellow potatoes, boiled and mashed
  • 2 tbsp aji amarillo paste
  • Juice of 2 limes
  • 1 avocado, sliced
  • 1 cup cooked chicken, shredded
  • Mayonnaise
  • Salt and pepper to taste

• Method:

  • Mix mashed potatoes with aji amarillo, lime juice, salt, and pepper.
  • Layer the potato mixture with avocado, chicken, and mayonnaise, then chill before serving.
• Comment: Causa Rellena is a versatile dish served cold as an appetizer or main course, with a delightful combination of flavors and textures.

9. Pollo a la Brasa

• Ingredients:

  • 1 whole chicken
  • 1/4 cup soy sauce
  • 4 garlic cloves, minced
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp black pepper
  • 1 tbsp vegetable oil

• Method:

  • Marinate the chicken in soy sauce, garlic, cumin, paprika, pepper, and oil.
  • Roast until golden brown and cooked through.
• Comment: Pollo a la Brasa is a popular Peruvian roasted chicken dish known for its savory and smoky flavor.

10. Seco de Cordero

• Ingredients:

  • 1 lb lamb, cut into pieces
  • 1 bunch cilantro, chopped
  • 1 cup beer
  • 1 onion, chopped
  • Two garlic cloves, minced
  • 1 aji amarillo, chopped
  • 2 cups peas
  • 2 carrots, sliced
  • Cooked rice for serving

• Method:

  • Brown the lamb pieces in a pot.
  • Add onions, garlic, aji amarillo, peas, and carrots, and cook until tender.
  • Blend cilantro with beer and add to the pot.
  • Simmer until the lamb is tender, and the sauce is reduced.
  • Serve with rice.
• Comment: Seco de Cordero is a hearty and flavorful lamb stew, with cilantro giving it a fresh and distinctive taste.

11. Chupe de Camarones

• Ingredients:

  • 1 lb shrimp, peeled and deveined
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 ear of corn, cut into rounds.
  • 1 cup rice
  • 1 cup peas
  • 1 cup milk
  • Three eggs
  • 2 tbsp aji panca paste
  • Fresh cheese, cubed
  • Fresh cilantro, chopped
  • Salt and pepper to taste

• Method:

  • Sauté onions, tomatoes, and aji panca in a pot.
  • Add shrimp, corn, rice, peas, and enough water to cover.
  • Once cooked, add milk, cheese, and eggs, stirring until the eggs are cooked and the cheese is melted.
  • Garnish with cilantro before serving.
• Comment: This hearty shrimp soup is a flavorful and satisfying dish, especially popular in the coastal regions of Peru.

12. Picarones

• Ingredients:

  • 1 cup sweet potato, cooked and mashed
  • 1 cup pumpkin, cooked and mashed
  • 1 cup all-purpose flour
  • 1 tbsp active dry yeast
  • 1 tbsp sugar
  • 1 tsp anise seed
  • Vegetable oil for frying
  • Molasses or honey for serving

• Method:

  • Combine sweet potato, pumpkin, flour, yeast, sugar, and anise seed to form a dough.
  • Let the dough rise, shape into rings, and fry until golden brown.
  • Drizzle with molasses or honey before serving.
• Comment: Picarones are sweet, doughnut-like fritters, often enjoyed as a dessert or snack during festive seasons.

13. Tamales

• Ingredients:

  • 2 cups masa harina (corn flour)
  • 1 cup lard
  • 1 cup chicken broth
  • 1 tsp baking powder
  • Salt to taste
  • Filling: cooked pork or chicken, hard-boiled eggs, olives, aji amarillo paste
  • Banana leaves for wrapping

• Method:

  • Mix masa harina, lard, chicken broth, baking powder, and salt to make dough.
  • Spread dough on banana leaves, add filling, and wrap tightly.
  • Steam the wrapped tamales until the dough is firm.
• Comment: Tamales are a traditional dish often enjoyed during holidays, with a savory filling encased in soft corn dough.

14. Olluquito con Charqui

• Ingredients:

  • 1 lb ulluco (Andean tuber), peeled and sliced
  • 1/2 lb charqui (dried salted beef), soaked and shredded
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 aji amarillo, chopped
  • Fresh parsley, chopped
  • Salt and pepper to taste
  • Cooked rice for serving

• Method:

  • Sauté onions, tomatoes, aji amarillo, and charqui in a pot.
  • Add olluco and enough water to cover it, then simmer until the olluco is tender.
  • Season with salt, pepper, and parsley before serving with rice.
• Comment: This dish features the unique texture of olluco and the savory flavor of charqui, offering a taste of the Andean highlands.

15. Mazamorra Morada

• Ingredients:

  • 1 cup purple corn flour
  • 1 cup sugar
  • 1 cinnamon stick
  • 1 clove
  • 1 cup chopped pineapple
  • 1 cup chopped apple
  • 1/2 cup dried prunes
  • 1/2 cup dried apricots
  • Juice of 1 lime
  • Ground cinnamon for garnish

• Method:

  • Dissolve purple corn flour in water and cook with cinnamon stick, clove, and sugar until thickened.
  • Add fruits and lime juice, then cook until the fruits are tender.
  • Serve chilled, garnished with ground cinnamon.
• Comment: Mazamorra Morada is a fruity, spiced purple corn pudding often enjoyed as a refreshing dessert.

16. Carapulcra

• Ingredients:

  • 1 lb dried potatoes (chuño), soaked and chopped
  • 1/2 lb pork, cut into pieces
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 tbsp aji panca paste
  • 2 tbsp peanuts, ground
  • 1 cup chicken broth
  • Salt and pepper to taste

• Method:

  • Brown the pork in a pot, then add onions, garlic, and aji panca.
  • Add chuño, ground peanuts, and chicken broth, then simmer until the potatoes are tender and the sauce is thickened.
  • Season with salt and pepper to taste.
• Comment: Carapulcra is a hearty and flavorful stew, combining the unique texture of chuño with savory pork and spicy aji panca.

17. Pastel de Choclo

Ingredients:

1. For the corn paste:
   • 6 cups of fresh corn kernels (you can use frozen if fresh isn’t available)
   • 1/4 cup of unsalted butter
   • 1 cup of milk
   • 1 teaspoon of salt
   • 1 teaspoon of sugar
   • Basil leaves (a small bunch, finely chopped)
2. For the meat filling:
   • 500 grams (about 1 pound) of ground beef
   • 2 onions, finely chopped
   • 2 garlic cloves, minced
   • 2 hard-boiled eggs, sliced
   • 1/2 cup of raisins (optional)
   • 1/2 cup of black olives (optional)
   • 2 tablespoons of vegetable oil or lard
   • Salt, pepper, and cumin to taste
   • 1 chicken breast, cooked and shredded (optional)
3. For topping:
   • Powdered sugar (optional)
   • 1 egg yolk (for brushing)

Method:

1. Prepare the corn paste:
   • Blend the corn kernels in a blender or food processor until they form a paste.
   • In a large pan, melt the butter. Add the corn paste, milk, salt, sugar, and basil. Cook over medium heat, stirring constantly, until the mixture thickens (about 20-25 minutes). Set aside.
2. Prepare the meat filling:
   • In a large skillet or pan, heat the oil or lard. Add the onions and sauté until translucent.
   • Add the garlic and ground beef. Cook until the beef is browned.
   • Season with salt, pepper, and cumin. Stir in the raisins and olives if you’re using them.
   • Once the meat mixture is cooked, remove from heat and set aside.
3. Assemble the Pastel de Choclo:
   • Preheat your oven to 375°F (190°C).
   • In an ovenproof dish, spread half of the corn paste to form a layer at the bottom.
   • Layer the meat mixture on top of the corn paste.
   • Place the hard-boiled egg slices and shredded chicken (if using) over the meat layer.
   • Cover everything with the remaining corn paste, smoothing the top.
   • Brush the top with the egg yolk for a golden finish.
4. Bake:
   • Place the dish in the oven and bake for 30-40 minutes or until the top is golden brown.
5. Serve:
   • Once baked, please remove it from the oven and let it cool for a few minutes.
   • Optionally, sprinkle with powdered sugar before serving.

Comment:

Pastel de Choclo is a delightful and hearty dish perfect for cold winter days or family gatherings. The sweet corn paste contrasts beautifully with the savory meat filling.

While this recipe varies across Latin America, the Chilean version is unique with its combination of sweet and salty flavors. Enjoy it with a side salad and a glass of Chilean red wine for a complete experience!

18. Alfajores

• Ingredients:

  • 1 cup cornstarch
  • 3/4 cup all-purpose flour
  • 1/2 cup butter, softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • Dulce de leche for filling
  • Additional powdered sugar for dusting

• Method:

  • Mix cornstarch, flour, butter, sugar, and vanilla to form a dough.
  • Roll out the dough, cut it into rounds, and then bake it until lightly golden.
  • Sandwich the cookies with dulce de leche and dust with powdered sugar.
• Comment: Alfajores are delicate and sweet cookies filled with creamy dulce de leche, perfect for a treat.

19. Cuy Chactado

• Ingredients:

  • 1 guinea pig, cleaned and quartered
  • 1 cup all-purpose flour
  • Salt and pepper to taste
  • Vegetable oil for frying
  • Boiled potatoes and salad for serving

• Method:

  • Season the guinea pig pieces with salt and pepper, then dredge in flour.
  • Fry in hot oil until crispy and golden brown.
  • Serve with boiled potatoes and salad.
• Comment: Cuy Chactado is a traditional Andean dish featuring crispy fried guinea pig as the centerpiece.

20. Sopa a la Minute

• Ingredients:

  • 1/2 lb ground beef
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1/2 cup angel hair pasta, broken into pieces
  • 4 cups beef broth
  • 1 tbsp aji panca paste
  • Salt and pepper to taste
  • Fresh parsley, chopped

• Method:

  • Brown the ground beef in a pot, then add onions, tomatoes, and aji panca.
  • Add pasta and beef broth, then simmer until the pasta is cooked.
  • Season with salt, pepper, and parsley before serving.
• Comment: Sopa a la Minuta is a quick and comforting soup with a combination of savory beef, pasta, and a hint of spice.

21. Papa Rellena

• Ingredients:

  • 4 large potatoes, boiled and mashed
  • 1/2 lb ground beef
  • 1 onion, chopped
  • 2 boiled eggs, chopped
  • Black olives, chopped
  • Raisins
  • Flour for dusting
  • Vegetable oil for frying
  • Salt and pepper to taste

• Method:

  • Sauté onions and ground beef, then mix with eggs, olives, and raisins.
  • Shape mashed potatoes into balls, stuff them with beef mixture, and then shape them into ovals.
  • Dust with flour and fry until golden brown.

• Comment: Papa Rellena is a popular Peruvian snack featuring a savory filling encased in a crispy potato shell.

22. Tacu Tacu

• Ingredients:

  • 2 cups cooked rice
  • 2 cups cooked beans (canary, black, or pinto)
  • 1 onion, chopped
  • 1 aji amarillo, chopped
  • Vegetable oil for frying
  • Salt and pepper to taste
  • Salsa Criolla and fried egg for serving (optional)

• Method:

  • Sauté onions and aji amarillo until tender.
  • Mix rice and beans, then shape into patties and fry until crispy.
  • Serve with Salsa Criolla and a fried egg, if desired.
• Comment: Tacu Tacu is a flavorful and hearty dish, often served as a main course or side dish, and is a great way to use leftover rice and beans.

23. Parihuela

• Ingredients:

  • 1 lb mixed seafood (fish, shrimp, mussels, squid)
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 aji amarillo, chopped

  • 1 aji panca, chopped

  • 4 cups fish broth
  • 1/2 cup white wine
  • Fresh cilantro, chopped
  • Salt and pepper to taste

• Method:

  • Sauté onions, tomatoes, aji amarillo, and aji panca in a pot.
  • Add seafood, fish broth, and white wine, then simmer until the seafood is cooked.
  • Season with salt, pepper, and cilantro before serving.
• Comment: Parihuela is a flavorful and spicy seafood soup, perfect for warming up on a cold day.

24. Solterito

• Ingredients:

  • 2 cups cooked corn kernels
  • 2 cups cooked broad beans
  • 1 cup queso fresco, cubed
  • 1 red onion, chopped
  • 2 tomatoes, chopped
  • 1 aji amarillo, chopped
  • Black olives, sliced
  • Fresh parsley, chopped
  • Olive oil, red wine vinegar, salt, and pepper for dressing

• Method:

  • Combine a bowl of corn, broad beans, queso fresco, onion, tomatoes, aji amarillo, olives, and parsley.
  • Drizzle with olive oil, vinegar, salt, and pepper, then toss to combine.
• Comment: Solterito is a fresh and vibrant salad, often enjoyed as a side dish or light meal, especially during summer.

25. Escabeche de Pescado

• Ingredients:

  • 1 lb white fish fillets
  • Flour for dusting
  • Vegetable oil for frying
  • 1 onion, sliced
  • 1 carrot, sliced
  • 2 garlic cloves, minced
  • 1/2 cup vinegar
  • 1/2 cup water
  • 1 tbsp aji amarillo paste
  • Fresh parsley, chopped
  • Salt and pepper to taste

• Method:

  • Dust fish fillets with flour and fry until golden brown.
  • Sauté onions, carrots, garlic, and aji amarillo in a separate pan.
  • Add vinegar, water, salt, and pepper, then simmer until vegetables are tender.
  • Pour the sauce over the fried fish and garnish with parsley before serving.

• Comment: Escabeche de Pescado is a flavorful fish dish, with the tangy escabeche sauce complementing the crispy fish.

26. Cau Cau

• Ingredients:

  • 1 lb tripe, cleaned and cut into strips
  • 1 onion, chopped
  • 2 potatoes, diced
  • 2 tbsp aji amarillo paste
  • 1/2 cup fresh mint, chopped
  • Cooked rice for serving
  • Salt and pepper to taste

• Method:

  • Boil the tripe until tender, then drain and set aside.
  • Sauté onions, potatoes, and aji amarillo in a pot.
  • Add tripe and enough water to cover, then simmer until potatoes are tender.
  • Season with salt, pepper, and mint before serving with rice.
• Comment: Cau Cau is a traditional Peruvian tripe stew, with aji amarillo and mint adding a unique flavor profile.

27. Humitas

• Ingredients:

  • 4 cups fresh corn kernels
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 tsp anise seed
  • Corn husks for wrapping

• Method:

  • Blend corn kernels to paste, then mix with butter, sugar, and anise seed.
  • Spread the mixture on corn husks, wrap tightly, and steam until firm.
• Comment: Humitas are sweet and savory corn cakes, often enjoyed as a snack or breakfast item.

28. Tallarines Verdes

• Ingredients:

  • 1 lb spaghetti
  • 1 cup fresh basil leaves
  • 1/2 cup spinach leaves
  • 1/2 cup evaporated milk
  • 1/2 cup queso fresco
  • 1/4 cup chopped walnuts
  • 2 garlic cloves
  • Salt and pepper to taste

• Method:

  • Cook spaghetti according to package instructions.
  • Blend basil, spinach, milk, queso fresco, walnuts, garlic, salt, and pepper to make a smooth sauce.
  • Toss the cooked spaghetti with the sauce before serving.
• Comment: Tallarines Verdes is a Peruvian version of pasta with pesto featuring a creamy and flavorful green sauce.

29. Adobo Arequipeño

• Ingredients:

  • 1 lb pork, cut into pieces
  • 1/4 cup aji panca paste
  • 1 onion, chopped
  • Four garlic cloves, minced
  • 1 cup beer
  • 1/2 cup red wine vinegar
  • Fresh oregano, chopped
  • Salt and pepper to taste

• Method:

  • Marinate pork in a mixture of aji panca, onion, garlic, beer, vinegar, oregano, salt, and pepper.
  • Brown the marinated pork in a pot, then add the marinade and enough water to cover.
  • Simmer until the pork is tender and the sauce is reduced.
• Comment: Adobo Arequipeño is a flavorful and spicy pork stew, typically enjoyed as a Sunday morning dish in Arequipa.

30. Leche Asada

• Ingredients:

  • 4 cups milk
  • 1 cup sugar
  • Four eggs
  • 1 tsp vanilla extract
  • Ground cinnamon for garnish

• Method:

  • Whisk together milk, sugar, eggs, and vanilla extract.
  • Pour the mixture into a baking dish and bake until set and golden brown.
  • Serve chilled, garnished with ground cinnamon.
• Comment: Leche Asada is a simple, comforting baked milk dessert with a caramelized top and creamy interior.

31. Sudado de Pescado

• Ingredients:

  • 1 lb white fish fillets
  • One onion, sliced
  • Two tomatoes, sliced
  • 1 aji amarillo, sliced
  • 1/2 cup white wine
  • Fresh cilantro, chopped
  • Salt and pepper to taste
  • Cooked rice for serving

• Method:

  • Arrange fish fillets, onion, tomatoes, and aji amarillo in a pot.
  • Add white wine, salt, and pepper, then simmer until the fish is cooked.
  • Garnish with cilantro before serving with rice.
• Comment: Sudado de Pescado is a flavorful fish stew, with the wine and aji amarillo adding depth to the broth.

32. Aguadito de Pollo

• Ingredients:

  • 1 lb chicken pieces
  • 1 cup rice
  • 1 onion, chopped
  • Two garlic cloves, minced
  • 1 aji amarillo, chopped
  • 1/2 cup fresh cilantro, chopped
  • 4 cups chicken broth
  • 1 cup peas
  • 1 cup carrots, diced
  • Salt and pepper to taste

• Method:

  • Brown the chicken pieces in a pot.
  • Add onions, garlic, aji amarillo, cilantro, rice, peas, carrots, and chicken broth.
  • Simmer until the rice is cooked, and the chicken is tender.
  • Season with salt and pepper to taste.
• Comment: Aguadito de Pollo is a hearty and comforting chicken soup, with cilantro adding a fresh and vibrant flavor.

33. Frejoles a la Trujillana

• Ingredients:

  • 2 cups cooked canary beans
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 aji amarillo, chopped
  • 1/4 cup cilantro, chopped
  • Salt and pepper to taste
  • Cooked rice for serving

• Method:

  • Sauté onions, tomatoes, and aji amarillo in a pot.
  • Add beans, cilantro, and enough water to cover, then simmer until flavors meld.
  • Season with salt and pepper before serving with rice.
• Comment: Frejoles a la Trujillana is a traditional bean dish from Trujillo featuring a flavorful and aromatic sauce.

34. Chanfainita

• Ingredients:

  • 1 lb beef lung, cut into pieces
  • 1 onion, chopped
  • 2 potatoes, diced
  • 2 tbsp aji panca paste
  • 1/2 cup peanuts, ground
  • Fresh mint, chopped
  • Salt and pepper to taste

• Method:

  • Boil the beef lung until tender, then drain and set aside.
  • Sauté onions, potatoes, and aji panca in a pot.
  • Add beef lung, ground peanuts, and enough water to cover, then simmer until potatoes are tender.
  • Season with salt, pepper, and mint before serving.
• Comment: Chanfainita is a unique and hearty stew, with the combination of beef lung, peanuts, and mint offering a distinct flavor profile.

35. Mondonguito a la Italiana

• Ingredients:

  • 1 lb tripe, cleaned and cut into strips
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 bell pepper, chopped
  • 1/2 cup tomato paste
  • 1/2 cup white wine
  • Oregano, thyme, salt, and pepper to taste
  • Cooked pasta for serving

• Method:

  • Boil the tripe until tender, then drain and set aside.
  • Sauté onions, tomatoes, bell pepper, and tomato paste in a pot.
  • Add tripe, white wine, oregano, thyme, salt, and pepper, then simmer until flavors meld.
  • Serve over cooked pasta.
• Comment: Mondonguito a la Italiana is a flavorful tripe dish with Italian-inspired flavors and served with pasta.

36. Chicharrón de Pescado

• Ingredients:

  • 1 lb white fish fillets, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • Salt and pepper to taste
  • Vegetable oil for frying
  • Lime wedges and tartar sauce for serving

• Method:

  • Season fish pieces with salt, pepper, and paprika, then dredge in flour.
  • Fry in hot oil until crispy and golden brown.
  • Serve with lime wedges and tartar sauce.
• Comment: Chicharrón de Pescado is a popular seafood snack featuring crispy fried fish bites that are perfect for sharing.

37. Torta Helada

• Ingredients:

  • One can of evaporated milk, chilled
  • One can of sweetened condensed milk
  • 1/2 cup lime juice
  • 1 pack ladyfingers (savoiardi)
  • 1/2 cup fruit cocktail, drained
  • Maraschino cherries for garnish

• Method:

  • Whip together evaporated milk, condensed milk, and lime juice until thickened.
  • Layer ladyfingers and whipped mixture in a dish, then top with a fruit cocktail.
  • Freeze until set, then garnish with maraschino cherries before serving.
• Comment: Torta Helada is a refreshing and fruity frozen dessert, perfect for cooling down on a hot day.

Keeping Traditions Alive

Peru’s cherished holiday traditions are deeply rooted in history and culture. Families come together to prepare these time-honored dishes, passing down recipes from generation to generation.

Whether it’s enjoying a warm plate of arroz con pollo or savoring a slice of panetón, these culinary delights bring joy and warmth to the hearts of Peruvians during the festive season.

So, if you want to add some international flair to your Christmas celebrations or want to explore new flavors, why not try to prepare some traditional Peruvian dishes? You’ll enjoy delicious food and experience the rich cultural heritage that has shaped Peru’s gastronomy over the centuries.

Popular Peruvian Christmas Foods

Peru is known for its vibrant culinary scene, and during Christmastime, the country comes alive with a variety of delicious dishes that people of all ages enjoy. From hearty stews to sweet treats, Peruvian Christmas foods offer a delightful blend of flavors and traditions.

Enjoy the most beloved and widely enjoyed foods during Christmastime in Peru.

Food takes center stage. Families gather together to prepare and enjoy a feast showcasing the country’s rich flavors and cultural heritage. Here are some popular Peruvian Christmas foods that you should try:

Pavo (Roast Turkey): Roast turkey is a staple on many Peruvian Christmas tables. The turkey is marinated with spices like cumin, garlic, and oregano before being roasted to perfection. It is often served with a side of golden potatoes or rice.

Panettone: This Italian-inspired sweet bread has become integral to Peruvian Christmas celebrations. The fluffy bread is studded with raisins, candied fruit, and nuts, making it a delectable treat enjoyed throughout the holiday season.

Anticuchos: These skewers made from marinated beef hearts are a popular street food in Peru but also appear at Christmas gatherings. Grilled to perfection and served with spicy rocoto sauce, anticuchos are loved for their smoky flavor.

Discover what makes these dishes so popular among Peruvians, from hearty stews to sweet treats.

Peruvian cuisine is known for its diverse flavors and unique combinations of ingredients. During Christmastime, certain dishes hold special significance for Peruvians due to their cultural importance and mouthwatering taste:

Causa: This layered dish made with mashed potatoes, lime juice, and ají amarillo (a Peruvian yellow chili pepper) is a colorful and flavorful addition to any Christmas spread. It is typically filled with chicken or seafood and garnished with avocado and hard-boiled eggs.

Arroz con Pato is a hearty rice dish with tender duck meat, cilantro, beer, and spices. The flavors meld together beautifully, creating a comforting and aromatic meal often enjoyed on Christmas Eve.

Picarones: These sweet cakes made from pumpkin and sweet potato are a popular dessert during the holiday season in Peru. They are deep-fried until golden brown and served drizzled with molasses syrup or honey.

Join in on the culinary festivities by trying out these crowd-favorite Peruvian delicacy.

If you’re looking to immerse yourself in Peruvian culture during the holiday season, trying out these beloved Christmas dishes is a must:

Turrón de Doña Pepa: This traditional Peruvian treat consists of layers of wafer cookies held together by a sticky syrup made from molasses, anise liquor, cinnamon, cloves, and sugar. It is then topped with colorful sprinkles for added festive flair.

Must-Have Dishes for a Traditional Peruvian Christmas

To ensure an authentic celebration of Christmas in Peru, including certain dishes on your menu is essential. These must-have foods are central to a true Peruvian holiday feast and will help you embrace tradition while creating lasting memories with your loved ones.

Essential Dishes for a True Peruvian Christmas

• Pavo (Roast Turkey): A centerpiece of the Christmas feast in Peru, roast turkey is a must-have dish. It is typically marinated with spices, herbs, and aji panca (Peruvian red pepper paste) before being roasted to perfection. The succulent and flavorful turkey pairs perfectly with traditional sides like mashed potatoes, gravy, and cranberry sauce.
• Panettone: This Italian-inspired sweet bread has become integral to Peruvian Christmas celebrations. Panettone is filled with dried fruits, nuts, and sometimes chocolate chips or dulce de leche. It is a dessert or a breakfast treat during the holiday season.
• Anticuchos: These skewered grilled meats are popular street food throughout the year in Peru but hold special significance during Christmas celebrations. Anticuchos are typically made from beef hearts marinated in vinegar and spices before being perfectly grilled. They are served with boiled potatoes and accompanied by spicy rocoto sauce.
• Tamales: Tamales play a significant role in Peruvian cuisine, especially during Christmas. These delicious parcels consist of seasoned masa (corn dough) filled with various ingredients such as chicken, pork, olives, raisins, and hard-boiled eggs. Wrapped in corn husks or banana leaves and steamed until tender, tamales are a delightful addition to any festive table.
• Arroz con Pato: This flavorful dish combines duck marinated in chicha de jora (a fermented corn beverage) with cilantro-infused rice. The result is a mouthwatering combination of tender duck meat and aromatic rice, making it a favorite choice for Christmas meals in Peru.

Savor the Flavors of a Traditional Peruvian Christmas

You can savor the flavors that define a traditional Peruvian holiday feast by including these iconic dishes in your Christmas celebrations. Each dish brings a unique taste and cultural significance, creating an unforgettable culinary experience.

In addition to these must-have dishes, don’t forget to indulge in other traditional Peruvian treats such as chocolate caliente (hot chocolate) served with panettone or mazamorra morada (purple corn pudding) topped with cinnamon and dried fruits. Inn Peru is a time of joy, family gatherings, and delicious food. Embrace the traditions by preparing these essential dishes and create lasting memories as you share the flavors of a true Peruvian Christmas with your loved ones.

Pork Delights: Lechon and Honey-Braised Pork

Indulge in the succulent flavors of Peru’s Christmas feast with two mouthwatering pork dishes: lechon and honey-braised pork. These delectable preparations take center stage at many Peruvian holiday gatherings, offering a compelling blend of savory and sweet flavors.

Succulent Roasted Pork: Lechon

Lechon is a beloved dish that steals the show during Christmastime in Peru. This traditional roasted pork is known for its crispy skin, tender meat, and irresistible aroma. The preparation involves marinating the whole pig with a flavorful blend of soy sauce, vinegar, garlic, and spices. The pig is then slowly roasted over an open fire or oven until it achieves a golden-brown hue.

Why is lechon so popular? Apart from its delicious taste, this dish holds cultural significance in Peruvian celebrations. It symbolizes abundance, prosperity, and togetherness among family and friends. Sharing this sumptuous meal creates a sense of unity and joy during the festive season.

Mouthwatering Sweetness: Honey-Braised Pork

Another favorite festive dish in Peru is honey-braised pork. This delightful creation combines pork’s richness with honey’s natural sweetness to create a harmonious flavor profile that will leave your taste buds craving more.

The tender pieces of pork are braised slowly in a mixture of honey, balsamic vinegar sauce, spices, and herbs until they become succulent and infused with all the savory-sweet goodness.

The beauty of honey-braised pork lies not only in its taste but also in its versatility. It can be served as part of a main course alongside rice or bread or as a filling for sandwiches or tacos. The combination of tender meat coated in a sticky glaze makes it an irresistible addition to any holiday spread.

Experience the Festive Delights

During Christmastime in Peru, lechon and honey-braised pork are not just dishes but experiences. The tantalizing aromas that fill the air, the vibrant colors of the food, and the joyous atmosphere create a festive ambiance that is truly unforgettable.

So, why not try your hand at preparing these traditional Peruvian Christmas delicacies? Whip up a batch of lechon or honey-braised pork using authentic recipes passed down through generations. Immerse yourself in the flavors and traditions of Peru as you savor every bite of these delectable pork delights.

FAQs – Peru Christmas Foods

What makes Peruvian Christmas cuisine unique?

👉 Peruvian Christmas cuisine stands out for its fusion of flavors influenced by indigenous traditions, Spanish colonial heritage, African influences, and Asian immigrants. Using native ingredients like potatoes, corn, quinoa, ají peppers, and exotic spices creates a distinct culinary experience.

Are there any vegetarian options in Peruvian Christmas cuisine?

👉 Yes! While meat plays a prominent role in Peruvian Christmas cuisine, vegetarian options are available. Dishes like Papa a la Huancaina (potatoes in spicy cheese sauce) and Quinoa Soup offer delicious alternatives for those who prefer plant-based options.

Where can I find the special spices used in Peruvian Christmas dishes?

👉 Special spices used in Peruvian Christmas dishes, such as aji amarillo or rocoto peppers, can be found at Latin American grocery stores or online specialty food retailers. These unique ingredients add depth and complexity to the flavors of the dishes.

Can I adapt these recipes to suit dietary restrictions or preferences?

👉 Absolutely! Many traditional Peruvian Christmas recipes can be adapted to accommodate dietary restrictions or personal preferences. For example, you can substitute ingredients or adjust seasoning levels according to your needs while capturing the dish’s essence.

Are these dishes time-consuming to prepare?

👉 Due to slow cooking techniques or intricate preparation methods, some dishes may require more time and effort. However, there are also more straightforward recipes that can be prepared with ease. Choose recipes that align with your schedule and culinary preferences to ensure an enjoyable cooking experience.