I stumbled across a quote that perfectly sums up what I love about this collection: “Peruvian food is a cuisine of opposites.” That lightbulb moment led me straight to these 10 traditional Peruvian side dishes, each one a delicious little paradox in its own way. From cool and spicy to crisp and tender, there’s so much to fall in love with here.
1. Yuquitas Fritas (Peruvian Yucca Fries)
Yuquitas fritas need about an hour to cook, but you can get them prepped with just four simple ingredients in 15 minutes flat. Think of them as Peru’s answer to French fries: golden, crispy, crunchy, and perfectly salty. They’re so straightforward and so yummy.
2. Fried Plantains
Obviously I couldn’t leave fried plantains off this list. They have that irresistible combo of incredibly crispy outsides and soft, tender insides.
They’re lightly sweet, but don’t expect an American style sugar rush. Just because they’re called “fried sweet plantains” doesn’t mean they taste like dessert, just beautifully mellow and satisfying.
3. Tacu Tacu
At first glance, tacu tacu might seem a little intimidating with a long cook time and a big list of ingredients. But honestly, it’s not difficult at all.
If you can soak beans and sauté things in a pan, you can absolutely pull this off. It’s Peru’s take on rice and beans, pressed and shaped into a hash brown-like patty that gets beautifully crisp on the outside.
4. Salchipapas
This traditional dish comes together in 35 minutes with fewer than ten ingredients. It’s starchy, meaty, and tastes like authentic street food in the very best way.
You know, the kind of incredible street food that’s usually impossible to find unless you’re right there on the curb. Homemade street food magic is a beautiful thing.
5. Peruvian Pan de Anis (Anise Bread)
If you’re on the hunt for a new sweet bread to shake up your baking routine, let me introduce you to anise bread. Tucked in with the usual suspects like yeast, eggs, flour, and water are aromatic anise seed and a generous third of a cup of sugar. It bakes up warm and fluffy, with a gentle sweetness that begs to be dunked into a mug of strong black coffee or bold tea.
6. Peruvian Chopped Salad
I’m kicking things off with a 20 minute chopped salad that throws the usual leafy bowl right out the window. It’s dense, hearty, and reminds me more of a shoepeg corn salad than anything you’d spot in a restaurant.
You get sweet corn and tomatoes playing off the tang of red wine vinegar and bright lemon zest, plus briny olives and a fresh earthy crunch from radishes, parsley, mint, and onion. Every forkful is a little flavor adventure.
7. Peruvian Mixed Bean Salad
With chickpeas, black beans, and mixed beans all hanging out together, this side dish lives up to its name in the best way. But beans aren’t the whole story here.
You’ll also find grape tomatoes, jalapeño and yellow peppers, creamy avocado, parsley, garlic cloves, and a whole lot of seasoning. The result is a stunning salad full of greens, reds, browns, and sunny yellows that’s as pretty as it is delicious.
8. Papa a la Huancaina
If any dish on this list really shows off that “cuisine of opposites” idea, it’s this one. Papa a la Huancaina is traditionally served as an appetizer: thick slices of boiled potatoes draped in a velvety Huancaina sauce.
That sauce is smooth, cheesy, rich, and just a tiny bit spicy. It’s so, so good.
9. Peruvian Rice
I’m wrapping things up with a simple staple: Peruvian rice. All you need are six ingredients: rice, garlic, olive oil, water, lemon juice, and salt, plus 35 minutes to bring it all together. It’s a light dish with a mild personality; the garlic, salt, and lemon juice whisper just a hint of complexity without ever getting loud or overpowering.
10. Peruvian Potato-Chicken Salad (Causa Rellena)
I am one hundred percent confident this potato-chicken salad looks nothing like any salad you’ve ever laid eyes on. Made properly, it actually resembles a flan way more than anything salad adjacent.
Yet at heart, it’s exactly what the name says: cool, creamy, savory layers of potato and chicken. And thanks to aji amarillo chili paste, it brings a serious spicy kick that takes it over the top.
