Lunch is the main and most consistent meal in Peru. Peruvians have the habit of going to small local restaurants to savor the menu of the day. This consists of an appetizer or soup, the main course and a glass of chicha morada or a drink made from barley.
The price of a good menu usually varies between 10 to 15 soles, depending on the location of the restaurant, since the more central the place, the more expensive the price will be.
Below, we present several very delicious alternatives you can find in the lunchtime menu in Peru. You can find this options in the different local restaurants:
Appetizers and Soups
Papa a la Huancaina
It serves very well as an appetizer or as a companion to dishes such as rice with chicken or red noodles. The parboiled potatoes are bathed in a sauce based on milk, cheese and yellow pepper. You will find it with egg, olive and/or lettuce. Its slightly spicy taste fascinates many.
Ceviche
It is one of the most recognized Peruvian dishes worldwide. It is extremely simple: it consists of cutting fresh fish into cubes and adding lemon juice, ají limo, chopped coriander and julienned onions. Its possible accompaniments include sweet potato, yucca, yuyo, lettuce and corn.
Sopa de Moron
Originally from the Andean areas, it provides several nutrients and a lot of energy. Its main ingredient is moron, a coarsely ground wheat or barley, which is mixed here with beef and vegetables such as pumpkin, celery, leeks, broad beans and carrots. It is served hot.
Sopa Criolla
A traditional and highly requested soup in the winter months, it harmoniously brings together the flavor of tomato, panca chili, milk, ground beef and various condiments, to which angel hair noodles are added. It is usually served with oregano and fried egg.
Aguadito de Pollo
This soup is one of the most frequent in the Peruvian menu. Its characteristic green color is provided by coriander, an ingredient in this dish, as well as rice, carrots, peas, yellow chili and potatoes. It is served hot as a starter, and the chicken can be substituted for various meats.
Chilcano de Pescado
A simple soup whose main ingredient is fish, from which the head and backbone are used. Tomato, onion, lemon, ginger, celery and parsley are ingredients that complete this concentrated broth, which is served hot and goes very well with seafood dishes.
Arroz Tapado
Quick and easy to prepare, arroz tapado usually contains ground or minced beef, although you can use any other meat. Raisins, olives, onion, tomato, egg and parsley are some of its other ingredients. You can also serve it as a main dish with banana and fried egg (poor).
Main Dishes
Quinua Batida con Queso
Quinoa is highly recommended for its high content of protein, vitamins and minerals. A very delicious way to taste it into the menu is in a simple stew with milk, yellow pepper and fresh cheese. A hot and creamy dish that can be accompanied with white rice.
Estofado de Pollo
The estofado is a dish that can be found in many parts of the world. The Peruvian version adds the flavor of ají panca to tomato, onion, garlic, mushrooms and laurel, cumin and others. Served with potatoes and rice, it makes an ideal main dish for almost any menu.
Seco de Res
A very classic option for the menu . The beef is incorporated into a stew where the cilantro and the yellow and mirasol peppers are the protagonists, which give it an intense flavor. It is accompanied with rice and can be served with boiled potatoes or with beans.
Locro De Zapallo
Traditional recipe that uses the squash as its main ingredient, which can be loche, macre or even both. Some of its ingredients are milk, yellow pepper, potato, corn, peas, and cheese. It is served with white rice, alone or in the company of various meats.
Aji de Gallina
Very popular Creole dish, with a very recognizable color and flavor. It consists of frayed chicken or chicken breast mixed with a sauce based on yellow chili, milk, bread, among others. It is served with boiled potatoes and white rice, and sometimes with lettuce, egg and olives.
Pescado a la Chorrillana
Extremely simple, fast and effective dish on the peruvian menu. It consists of frying the fish of your choice and accompanying it with a sauce made of tomato, onion, yellow pepper, vinegar and some condiments. It is served with potatoes and rice and is an alternative for the Sunday menu.
Chanfainita
A very forceful and tasty dish that takes advantage of the lung of the beef or bofe and combines it with the flavor of the panca chili, the mirasol chili, the mint and the potato, in addition to other ingredients. Traditional option rich in protein and iron, best enjoyed hot.
Arroz con Pollo
A dish with a very characteristic flavor and unmistakable colour. Coriander is the protagonist in this preparation where rice is harmoniously combined with peas and carrots. Black beer gives it a very special touch. It is derived from rice with duck and the story goes that it arose due to the scarcity of said meat.