185 Dishes

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Pollo al ajo

Garlic chicken

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Pollo asado

Pollo a la brasa, pollo asado, blackened chicken, or charcoal chicken, is a variety of rotisserie chicken especially associated with the cuisine of peru.it was developed in peru in the 1950s by swiss immigrants to peru.originally its consumption was specific to high-end restaurants (during the 1950s until the 1970s), but today it is a widely available. the original version consisted of a chicken (cooked on a spit over charcoal and seasoned only with salt) served with large french fries and traditionally eaten with the fingers, though today additional spices are used to prepare it, and people may eat it with cutlery if they choose. it is almost always served with creamy (mayonnaise-based) sauces, and most frequently with a salsa known as ají. in 2013, peruvian cuisine was listed among the top three cuisines with potential for popular menu items in the united states. pollo a la brasa can now be found in eateries all throughout the world and is considered to be a staple item on the menu of peruvian fusion restaurants. it is considered a national dish of peru; with peruvians consuming it an average of three times per month and with rotisserie chicken restaurants accounting for 40% of the fast food industry in the country.

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Pollo chijaukay

Breaded chicken topped with a brown oyster sauce

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Pollo encebollado

Chicken simmered with onions

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Pollo frito

Fried chicken, also known as southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. the breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. broiler chickens are most commonly used. the first dish known to have been deep fried was fritters, which were popular in the european middle ages. however, the scottish were the first europeans to deep fry their chicken in fat (though without seasoning). meanwhile, many west african peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil). scottish frying techniques and west african seasoning techniques were combined by enslaved africans and african-americans in the american south.

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Pollo pepian

Spicy chicken stew, serve with rice, tamalitos, tortillas

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Pollo relleno

Stuffed chicken or chicken rolls

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Pollo saltado

Stir fried chicken, tomatoes, peppers, onions, fried potatoes in soy sauce, serve with, for example, rice, fries

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Pollo sudado

Chicken stew

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Puca picante

Pork and beet stew made with potatoes, vegetables, peanuts, chili peppers, spices

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Ragù alla bolognese

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

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Ravioli

Ravioli (italian pronunciation: [raviˈɔli]; singular: raviolo, pronounced [raviˈɔlo]) are a type of pasta comprising a filling enveloped in thin pasta dough. usually served in broth or with a sauce, they originated as a traditional food in italian cuisine. ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune). the word 'ravioli' means "little turnips" in italian dialect, from the italian rava meaning turnips, from the latin rapa.

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Reina pepiada

Arepas (flatbread) filled with chicken and avocado salad

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Roast chicken

Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie (rotary spit). generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible. roast chicken is a dish that appears in a wide variety of cuisines worldwide.

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Rocoto relleno

Capsicum pubescens hot pepper stuffed with a mixture of spices, ground beef, hard boiled eggs, and topped with melted white cheese

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Ropa vieja

Ropa vieja (spanish pronunciation: [ˈro.pa ˈβje.xa]; "old clothes") is a dish with regional variations in latin america, the philippines, and spain. it normally includes some form of stewed beef and tomatoes with a sofrito base. originating in spain, it is known today as one of the national dishes of cuba. the name ropa vieja probably originates from the fact that it was often prepared using food left over from other meals.the dish's origins appear to have first arisen among the sephardic jews of the iberian peninsula, as a slow-cooked stew that was prepared to be eaten over the course of a traditionally observed shabbat, a kind of cholent called "handrajos" (similar to the spanish word "andrajos"). eventually this dish spread to north africa and to the canary islands of spain.the dish is believed to have been brought to the americas by immigrants from the canary islands and was first reported to have been cooked in cuba in 1857, but today is well known as a cuban national dish.

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Sajta

Chicken, rice, tomatoes, onions, chuno

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Salpicon

Salpicon (or salpicón, meaning "hodgepodge" or "medley" in spanish) is a dish of one or more ingredients diced or minced and bound with a sauce or liquid. there are different versions found in spanish and the broader latin american cuisine. a salpicon is sometimes used as stuffing. in mexican cuisine and central american cuisine, the term refers to a salad mixture containing thinly sliced or chopped flank steak, onion, oregano, chile serrano, avocado, tomatoes, and vinegar. the mixture is commonly served on tostadas, tacos or as a filling of poblano peppers. in honduras, rabbit meat is used in colombian cuisine, salpicón is a fruit cocktail beverage made with a base of watermelon and/or orange juice, which gives it its bright red color, and soda water.

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Sangrecita

Sangrecita is a peruvian cuisine dish of chicken blood. it is seasoned with garlic, onion, chili pepper, herbs and prepared with baked potatoes, fried sweet potatoes or cassava.

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Sashimi

Sashimi (刺身, english: sə-shee-mee, japanese: [saɕimiꜜ]) is a japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.

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Seco de cabrito

Stewed goat, serve with rice, beans

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Seco de carne

Stewed beef

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Seco de chabelo

Stewed dried beef, vegetables and plantains

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Seco de pollo

Stewed chicken with vegetables, herbs, spices, beer, serve with yellow rice, fried plantains, avocado

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Sopa seca

Lightly fried noodles cooked in a sauce made with tomatoes, chili peppers, herbs

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Spanish omelette

Spanish omelette or spanish tortilla is a traditional dish from spain. celebrated as a national dish by spaniards, it is an essential part of the spanish cuisine. it is an omelette made with eggs and potatoes, optionally including onion. it is often served at room temperature as a tapa. it is commonly known in spanish-speaking countries as tortilla de patatas, tortilla de papas, tortilla española.

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Steak

A steak, also sometimes called "beef steak", is a meat generally sliced across the muscle fibers, potentially including a bone. it is normally grilled, though it can also be pan-fried. steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. besides cattle, steaks are also often cut from other animals, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer, and zebu, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin. for some meats, such as pork, lamb and mutton, chevon, and veal, these cuts are often referred to as chops. some cured meat, such as gammon, is commonly served as steak. grilled portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. imitation steak is a food product that is formed into a steak shape from various pieces of meat. grilled fruits such as watermelon have been used as vegetarian steak alternatives. exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the silverfinger steak cut from the loin and including three rib bones. in a larger sense, fish steaks, ground meat steaks, pork steak, and many more varieties of steak are known.

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Tacacho con cecina

Tacacho is a traditional peruvian meal that is typically served for breakfast. it is popular in the amazonas region, where the natives boil or grill plantains, peel them, then mash them in a large wooden mortar. when mashed, the plantains are combined with lard, salt, and tiny pieces of pork rind and served with vegetables and chorizo on the side.

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Taco al pastor

Tacos filled with pork and pineapple marinated in a chile sauce

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Tallarines verdes

Noodles tossed in pesto, made with queso blanco or queso fresco, spinach and basil, serve with a steak on the side

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Tamale

A tamale, in spanish tamal, is a traditional mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. the wrapping can either be discarded prior to eating or used as a plate. tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. tamale is an anglicized version of the spanish word tamal (plural: tamales). tamal comes from the nahuatl tamalli. the english "tamale" is a back-formation of tamales, with english speakers interpreting the -e- as part of the stem, rather than part of the plural suffix -es.

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Tapado

Tapado is a seafood soup served in central american countries such as guatemala and honduras. it uses coconut milk and seafood as well as plantains. within these countries, tapado is associated with the garifuna community.

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Tarta de choclo

Pastel de choclo ("corn pie" or "corn cake") is a south american dish made from sweetcorn or choclo. it is similar to the pastel de elote found in mexican cuisine and to the english corn pudding. the filling usually contains ground beef, chicken, raisins, black olives, onions, or slices of hard boiled egg.

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Tempura

Tempura (天ぷら or 天麩羅, tenpura, [tempɯɾa]) is a typical japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. the dish was introduced by the portuguese in nagasaki through the fritter-cooking techniques in the 16th century. the word ‘tempura’ comes from the latin word tempora, a term referring to these times of fasting, when the church dictated that catholics go meatless.

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Teriyaki

Teriyaki (kanji: 照り焼き) is a cooking technique used in japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the west. other ingredients sometimes used in japan include squid, hamburger steak, and meatballs. the word teriyaki derives from the noun teri (照り), which refers to a shine or luster given by the sugar content in the tare (タレ), and yaki (焼き), which refers to the cooking method of grilling or broiling. traditionally the meat is dipped in or brushed with sauce several times during cooking. teriyaki was invented by japanese chefs in the 1700s. the tare (タレ) is traditionally made by mixing and heating soy sauce, sake (or mirin), and sugar (or honey). the sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled. sometimes ginger is added and the final dish may be garnished with spring onions. (see tare).

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Tipakay

Sweet and sour chicken

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Tiradito

Tiradito is a peruvian dish of raw fish, cut in the shape of sashimi, and of aspect similar to crudo, and carpaccio, in a spicy sauce. it reflects the influence of japanese immigrants on peruvian cuisine. tiradito differs from ceviche in two ways: tiradito is sliced, while ceviche is cubed; and tiradito is sauced immediately before service, hence raw, while ceviche is marinated beforehand, hence "cooked". some authors also state that tiradito does not contain onions, but this is not universal. common garnishes include sweet potato and boiled corn. stylized variants may include such ingredients as scallops, and a small amount of searing.

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Tofu

Soybean curd, used in a variety of ways, for example, deep-fried, stir fry, soups, salads

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Trucha frita

Fried river trout

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Empanada

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in spanish, other southern european, latin american, and iberian-influenced cultures around the world. the name comes from the spanish verb "empanar" (coat with bread), and translates as "enbreaded", that is, wrapped or coated in bread. they are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.

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Pastel de carne

Savory ground beef or veal casserole topped with mashed potatoes, may also contain hard boiled eggs

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Pastel de papa

Ground meat and mashed potatoes pie/casserole, similar to shepherd's pie, some versions do not contain meat, and are more like scalloped potatoes

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Pastel de pollo

Chicken pot pie

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Alpaca

The alpaca (lama pacos) is a species of south american camelid mammal. it is similar to, and often confused with, the llama. however, alpacas are often noticeably smaller than llamas. the two animals are closely related and can successfully crossbreed. both species are believed to have been domesticated from their wild relatives, the vicuña and guanaco. there are two breeds of alpaca: the suri alpaca and the huacaya alpaca. alpacas are kept in herds that graze on the level heights of the andes of southern peru, western bolivia, ecuador, and northern chile at an altitude of 3,500 to 5,000 metres (11,000 to 16,000 feet) above sea level. alpacas are considerably smaller than llamas, and unlike llamas, they were not bred to be working animals, but were bred specifically for their fiber. alpaca fiber is used for making knitted and woven items, similar to sheep's wool. these items include blankets, sweaters, hats, gloves, scarves, a wide variety of textiles, and ponchos, in south america, as well as sweaters, socks, coats, and bedding in other parts of the world. the fiber comes in more than 52 natural colors as classified in peru, 12 as classified in australia, and 16 as classified in the united states. alpacas communicate through body language. the most common is spitting to show dominancewhen they are in distress, fearful, or feel agitated. male alpacas are more aggressive than females, and tend to establish dominance within their herd group. in some cases, alpha males will immobilize the head and neck of a weaker or challenging male in order to show their strength and dominance. in the textile industry, "alpaca" primarily refers to the hair of peruvian alpacas, but more broadly it refers to a style of fabric originally made from alpaca hair, such as mohair, icelandic sheep wool, or even high-quality wool from other breeds of sheep. in trade, distinctions are made between alpacas and the several styles of mohair and luster.an adult alpaca generally is between 81 and 99 centimetres (32 and 39 inches) in height at the shoulders (withers). they usually weigh between 48 and 90 kilograms (106 and 198 pounds). raised in the same conditions, the difference in weight can be small with males weighting around 22.3 kilograms (49 lb 3 oz) and females 21.3 kilograms (46 lb 15 oz).

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Beef

Beef is the culinary name for meat from cattle (bos taurus). in prehistoric times, humans hunted aurochs and later domesticated them. since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. today, beef is the third most widely consumed meat in the world, after pork and poultry. as of 2018, the united states, brazil, and china were the largest producers of beef. beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. beef contains protein, iron, and vitamin b12. along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.