Traditional dishes

• Adobo de Chancho: Pork, turmeric, ground garlic, vinegar, and salt.
• Adobo
  Adobo
  Adobo is the immersion of raw food into a preparation, in the form of a stock , of different components, including paprika , oregano, salt, garlic, and vinegar — mixed according to the place of origin and the food with which it is intended to be used—primarily to preserve and enhance the flavor of...
  
  : Pork marinated with concho de chichi (corn beer sediment) and spices, cooked in a pot.
• Aguadito de mariscos: Rice stew with vegetables with shellfish added.
• 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.
• Anticuchos
  Anticuchos
  Anticuchos are popular and inexpensive dishes that originated in Peru, and popular also in other Andean states consisting of small pieces of grilled skewered meat....
  
  : 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.
• 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 picuro: The exquisite meat of an Amazonian rodent roasted over charcoal.
• 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
• Caldo verde
  Caldo verde
  Caldo verde is a popular soup in Portuguese cuisine.The basic ingredients for caldo verde are potatoes, onions and kale . Common additional ingredients are garlic, salt, and olive oil. Some recipes add meat...
  
  : Soup made with potatoes and aromatic herbs from the region.
• Cancacho: Roasted pork or lamb macerated in aji (hot pepper) and oil.
• 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.
• Cebiche 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.
• Cebiches de conchas: Scallops with lime, onion, and aji limo (hot pepper).
• Cecina
  Cecina (meat)
  Cecina de León redirects hereIn Spanish, cecina means "meat that has been salted and dried by means of air, sun or smoke". The word comes either from the Latin siccus or from the Celtic ciercina related to modern Spanish "cierzo" or Northern wind.The best known cecina is Cecina de León, which is...
  
  : Dried and salted beef or pork.
• Ceviche
  Ceviche
  Ceviche is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Additional seasonings such as onion, salt,...
  
  : Raw fish filet cut into pieces and marinated in key lime juice, onions, and aji limo.
• Chairo
  Chairo
  Chairo is a Bolivian vegetable and meat stew of chuños, onions, carrots, potatoes, white corn, beef and wheat kernels. It also contains earthy spices like cilantro and other spices. It is native to the region of La Paz.-External links:...
  
  : Beef and lamb soup with potatoes, lima beans, squash, cabbage, chuño or dehydrated potatoes, wheat, and chalona or dried lamb.
• Charqui
  Charqui
  Charqui or charque, is a form of jerky common in South America made from dried and salted meat, originally llama where this animal roamed, nowadays mostly beef. Llama is still widely used in Bolivia. This curing was done so the meat could be stored for a long period. This was a very popular way to...
  
  : 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.
• Chicharrón con mote: Pork rinds fried in their own fat, served with hominy or individual kernels of sweet 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 innards of the baby goat, covered with onions, garlic, hot peppers, cilantro 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, and chicken innards, wrapped in banana leaves.
• Chuño cola: Beef soup with rice, garbanzo beans, and dehydrated potatoes.
• Chupe de camarones: Chowder made with shrimp, milk, eggs, and oregano.
• Chupe de camarones: Shrimp soup make with milk, eggs, and oregano.
• Chupe de cangrejo: Crab chowder.
• Chupín de pejesapo: Soup with a base of onion, tomato, aji (hot pepper), and bumblebee catfish.
• Cordero al palo: A whole sheep on a spit grilled over glowing embers.
• Cuchicanca: Succulent pork meat marinated in vinegar and then roasted; it is served with boiled yellow potatoes and hominy (dried boiled corn).
• Cuy chactado: Guinea pig, breaded with corn flour and fried and served with golden potatoes and salad.
• Cuy Chactado: Guinea pig, pan fried under a flat, heavy stone.
• Cuy con papas: Seasoned, cooked, and fried Guinea pig served with a potato stew, toasted peanuts, chopped onions and hot peppers.
• Cuy frito: Guinea pig breaded with corn meal and fried.
• Cuy relleno: Guinea pig stuffed with parsley, black mint, mint, oregano, green onions, cleaned and boiled innards, and crushed toasted peanuts.
• Enrollado: Roast beef, rolled and stuffed with ground pork and chicken meat, raisins, and hard boiled egg.
• Ensalada de chonta o salad palmito: (the palm stem is also called pona).
• Escabeche de Pollo: Pieces of fish or chicken marinated in vinegar and steamed with plenty of onions.
• Escribano: Potato salad, with rocoto, vinegar, oil, tomatoes, and parsley.
• Frejoles a la trujillana: Black beans with sesame seed and mirasol chili peppers.
• Huallpa chupe: Chicken soup with potato and rice.
• Huatia
  Huatia
  A huatia is a traditional Peruvian earthen oven which dates back to the days of the Inca Empire. A banquet prepared with this sort of oven is known as a Pachamanca...
  
  : Beef and potatoes cooked on hot stones with huacatay (black mint).
• Humitas: Mashed corn filled with seasoned beef or cheese, wrapped in corn shucks and steamed.
• Inchicapi: Chicken soup with peanuts, cilantro, and yucca cassava.
• Inchicapi: Chicken soup with peanuts, cilantro, and yucca.
• Inchicucho: Prepared with corn, peanuts, and aji (hot pepper).
• Juane Loretano: Rice seasoned with turmeric, and chicken wrapped in banana leaves.
• Juane: Rice with paprika and pieces of chicken wrapped in banana leaves.
• Juanes de arroz: Chicken mixed with rice seasoned with spices and, wrapped in banana leaves.
• Juanes de yuca: Grated and boiled yucca mixed with rice and either chicken or beef jerky; this mixture is wrapped in a banana leaf and steamed.
• Kapchi: Lima bean or mushroom soup with potatoes, milk, eggs, and cheese.
• Kapchi: Lima bean or mushroom stew with potatoes, milk, eggs, and cheese.
• Leche de Tigre: Concentrated key lime juice, fish, and blended aji limo (hot pepper). It is the by-product of the ceviche preparation.
• Llunca kashki con gallina: Chicken broth with wheat.
• Locro de gallina: A stew made of chicken, onions, potatoes, and aji peppers.
• Locro de Zapallo: Mashed squash with corn, cheese, yellow potatoes and huacatay.
• Lomo saltado
  Lomo saltado
  Lomo saltado is a Peruvian dish that has Asian influences consisting of strips of sirloin marinated in vinegar, soy sauce and spices, then stir fried with red onions, parsley and tomatoes. It is traditionally served over white rice with homemade french fries that look more like potato wedges. Its...
  
  : Beef tenderloin slices, sautéed with onions, tomatoes, aji (hot peppers), and other spices. It is served with French fries and rice. Lima
• Majado de yucca con chicharron: Cooked and crushed yucca with aji (hot pepper) and accompanied with chicharron (fried pork rinds).
• Majarisco: Mashed green bananas with a shellfish sauce.
• Mondongo ayacuchano: A soup with a base of hulled corn cooked all night long with beef, cow stomach, and bacon (cuchiqara). It is seasoned with aji Colorado, (hot pepper), blended and toasted and diced mint.
• Mondongo: Beef soup with cow innards, pork rinds, corn, and parsley.
• Morusa: Mashed butter beans with roast beef or pork.
• Natilla: A typical dessert made from goats milk, chancaca (sugar syrup), and very fine rice flour.
• Ocopa: Boiled potatoes covered with a fresh cheese sauce, lima beans, onions, olives, and rocoto.
• Olluco con carne: Olluco stew with jerky or llama meat
• Pachamanca
  Pachamanca
  Pachamanca is a traditional Peruvian dish based on the baking, with the aid of hot stones , of lamb, mutton, pork, chicken or guinea pig, marinated in spices...
  
  : Variety of meats, potatoes, lima beans and humitas cooked in the pre-Hispanic style (on hot stones buried into the ground) and seasoned with aromatic herbs.
• Pachamanca Huanuqueña: Pork, potatoes, yucca cassava, and sweet potatoes cooked in a pre-Hispanic style (on hot stones buried into the ground) and seasoned with aromatic herbs like wild sage.
• Pachamanca
  Pachamanca
  Pachamanca is a traditional Peruvian dish based on the baking, with the aid of hot stones , of lamb, mutton, pork, chicken or guinea pig, marinated in spices...
  
  : Different meats, potatoes, tender corn, lima beans and humitas (sweet tamales) cooked in a pit lined with heated stones in a pre-Hispanic style.
• Pachamanca
  Pachamanca
  Pachamanca is a traditional Peruvian dish based on the baking, with the aid of hot stones , of lamb, mutton, pork, chicken or guinea pig, marinated in spices...
  
  : Different types of meat, potatoes, corn cooked in a pre-Hispanic style underground among super hot stones and seasoned with aromatic herbs.
• Pallares: A stew of savory butter beans seasoned with aji (hot pepper).
• Pan con Chimbombo: Fish sandwich, mainly silverside fish.
• Panes Huancaveliqueños: Pumpkin buns, cheese pastries, wheat and achita breads
• Papas con Uchullachua: Boiled potatoes with aji (hot pepper) and huacatay (aromatic herb).
• Parihuela: Concentrated soup of fish and shellfish.
• Pastel de choclo
  Pastel de choclo
  Pastel de choclo is a typical Argentinian, Peruvian and Chilean dish made of fresh ground corn with basil. It is traditionally served in a paila . Commonly mixed in with the choclo is ground beef, chicken, black olives, onions and/or slices of hard boiled eggs....
  
  : Made with fresh corn, it can be either salty or sweet with raisins.
• Patachi: Wheat soup with beans, bacon, beef, and mint.
• Patachi: Whole wheat soup made with bacon, beef and vegetables.
• Patarashca: Fire roasted fish wrapped in banana leaves.
• Patarashca: Fish wrapped in banana leaves and charbroiled.
• Patasca moqueguana o caldo de mondongo: Soup made with cow innards, corn, and mint.
• Patasca tacneña: A soup made with beef, pigs feet, wheat, yellow potato, squash, starch, and garlic.
• Pebre
  Pebre
  Pebre is a Chilean condiment made of coriander, chopped onion, olive oil, garlic and ground or pureed spicy aji peppers. Pebre is most commonly spooned on meat, usually from a barbecue. If you add chopped tomatoes it is called Chancho en piedra....
  
  : Soup with lamb, beef, and ram jerky.
• Pecan caldo: Ram head soup, cooked with mint and the feet and stomach or innards of the ram; it is served with boiled potato and/or hominy.
• Pepian de Cuy: Stew made with Guinea pig meat, peanuts, and spices.
• Pepián de pava: Turkey stew with rice, tender blended corn, cilantro, and chili pepper.
• Pescado a la chorrillana: Fried fish in a tomato, onion, and white wine salsa.
• Pescado a la trujillana: Steamed fish with an egg and onion sauce.
• Pescado a lo macho: Fried fish in a shellfish sauce with aji (hot pepper) and garlic.
• Pesque de quinoa: Mashed quinoa seasoned with milk and cheese.
• Picadillo de paiche: Strips of dried and salted paiche fish meat served with onions, tomatoes, and aji (hot pepper).
• Picante a la tacneña: A stew made with cow stomach, cows feet, beef jerky, onions, and oregano.
• Picante de cuy Huanuqueño: Guinea pig stew cooked in a peanut and an aji panca (hot pepper) sauce.
• Picante de cuy: Barbecued guinea pig stew, seasoned with aji Colorado or amarillo (hot peppers). There is an old variation called jaka cashqui or guinea pig broth.
• Picante de cuy: Guinea pig stew cooked in a peanut and aji panca (hot pepper) sauce.
• Picante de cuy: Guinea pig stew cooked in a peanut and aji panca pepper sauce.
• Picante de mariscos: A stew made with mashed potatoes and aji Colorado (hot pepper), pieces of shellfish (limpets, surf clams) and sea weed (cochayuyo).
• Picante de Pallares: Spicy butter beans with milk, eggs and fresh cheese.
• Picante de papa con cuy frito: Cooked Guinea pig stew in a peanut and aji panca (hot pepper) sauce accompanied with potatoes.
• Puca picante: Potato stew with peanuts, blended and toasted, seasoned with aji panca (hot pepper) and fried pork rinds. It is served with rice and salad.
• Puchero
  Puchero
  Puchero is a type of stew prepared in Argentina, Colombia, Uruguay, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The name comes from the Spanish word "puchero" which means "stewpot."...
  
  : Made with cabbage, fruit, chickpeas, sweet potatoes and yucca. It is usually prepared at Carnival.
• Purtumute
  Purtumute
  Purtumute is a typical dish of the Amazonas Region in Peru.The dish is prepared by stewing several types of beans and corn, seasoned made with coriander....
  
  : Boiled beans with mote sancochado (individual grains of corn boiled with cilantro).
• Pusra: Toasted and blended barley soup with aromatic herbs, potatoes, peas, eggs, and milk.
• Qapchi: An appetizer made with cachipa or fresh cheese, crumbled and mixed with aji (a hot pepper), rocoto (a hot pepper), milk, oil and diced onions. It is served on a bed of potatoes.
• Rocoto Relleno: Rocoto (hot pepper) without veins stuffed with chopped beef, eggs, peas, carrots, cheese, milk, and potatoes.
• Ropa vieja
  Ropa vieja
  Ropa vieja, which is Spanish for "Old Clothes," is a popular dish of the Canary Islands, Cadiz, Greater Miami and the Caribbean, especially Cuba, Panama, Puerto Rico, and the Dominican Republic...
  
  : Beef stew with beans, potatoes, rice, and cabbage.
• Sancochado: Boiled beef with corn, sweet potato, carrots, cabbage, yucca, and potatoes.
• Sango de plátano verde: Made from black scallops and green bananas.
• Sarajuane: Mashed corn and peanut filled with pork, wrapped in banana leaves.
• Saralawa: Soup of fresh corn, lima beans, dry aji Amarillo (yellow hot pepper), and huacatay (native herb).
• Seco de cabrito con frijoles: Stew made of tender baby goat meat marinated in chicha de jora (a fermented corn liquor whose origin dates back to the time before the Incas) and served with beans seasoned with fried onions and garlic.
• Seco de chabelo: Beef jerky or dried beef stew with sweetened bananas.
• Shambar
  Shambar
  Shambar is a soup that blends many ingredients, tastes, and seasonings from Spanish, Criollo and Andean cultures, considered the most traditional meal in Trujillo's gastronomy in Perú . It is made of wheat grains, fava beans, green peas, chickpeas and dry beans. It must have three kinds of meat,...
  
  : Soup made with wheat, pork rinds, smoked ham, assorted beans, and green onions. It is served with toasted corn (cancha) and is made only on Mondays.
• Soltero: A salad of fresh cheese, lima beans, onions, olives, tomatoes, and rocoto.
• Sopa teóloga
  Sopa teologa
  Sopa Teologa is a traditional soup in Trujillo, believed to have been devised during the 17th century by Dominican monks. Because it includes bread in the ingredients, and because it has an attributed religious origin, it is called theologic. It is made of white bread, potato, tomato, sliced...
  
  : Turkey and/or chicken soup with moistened bread, potato, milk, and cheese.
• Sudado de machas: Stew made with onions, tomato, aji (hot pepper), surf clam, white wine and vinegar. It is served with boiled potatoes.
• Tacacho con cecina: Crushed bananas mixed with lard then baked or fried. It is served with dry meat.
• Tacacho con cecina: Crushed bananas mixed with lard then baked or fried. It is served with dry meat.
• Tacacho con cecina: Roasted green banana with fried pork rinds. Served with smoked pork.
• Tacacho con cecina: Roasted or fried banana mashed with butter and served with beef jerky.
• Tacacho: A dish of mashed and kneaded green, roasted bananas with fried pork rinds. Generally, it is combined with cecina.
• Tacu-tacu: Mixture of beans and rice, fried, and topped with breaded and pan-fried steak and an onion salsa.
• Tallarín Casero: Homemade noodles served with a stew (chicken, beef, or lamb) and kapchi of chuño (dehydrated potatoes).
• Tamales Ancashinos: Mashed corn filled with beef wrapped in banana leaves.
• Tamales: Mashed corn filled with beef, wrapped in banana leaves, and steamed..
• Teqtes: Stew with a base of peas, pumpkin, quinua, lima beans, and dehydrated potato, seasoned with aji (hot pepper), garlic, fresh cheese, milk and eggs.
• Timbuche: Concentrated broth made from fish and cilantro.
• Tortilla de raya: Egg tortilla made with dehydrated and re-hydrated ray meat.
• Uman caldo: Ram head soup, rice, potatoes and dehydrated potatoes. It is garnished with mint.
• Uman caldo: Sheep head soup with mint and aji (hot pepper).
• Yaku chupe or sopa verde: Soup made with potatoes, cheese, eggs, and aromatic herbs.

Desserts

• Alfajor de Penco
• Alfeñiques Lambayecanos
• Antecoco
• Antepapaya
• Arroz con leche
  Rice pudding
  Rice pudding is a dish made from rice mixed with water or milk and sometimes other ingredients such as cinnamon and raisins. Different variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar.-Rice pudding around the world:Rice...
  
  
• Arroz Zambito
• Ayarampo (llipta)
• Champú Lambayecano.
• Champú Limeño
• Chapanas
• Chocotejas
• Churros con manjarblanco
• Cocadas
  Cocadas
  Cocadas are a typical coconut candy or cookie served in Mexico, Brazil, Chile, and over much of Latin America. They are oven baked but are served at room temperature to provide their chewy and soft texture. Made with egg and shredded coconut, cocadas come in a variety of colors due to the modern...
  
  
• Crema Volteada
• Dulce de Mamey
• Dulce de papaya
• Dulce o compota de Camote
• Frejol Colado
• Guargueros
• Humitas Dulces
• King Kong Lambayecano
• Leche Asada
• Machacado de Membrillo
• Masapanes
• Mazamorra de Cochino (tambien conocida como Mazamorra de maiz)
• Mazamorra morada
• Natillas Norteñas
• Oquendos
• Picarones
  Picarones
  Picarones is a peruvian dessert originated in the colonial period. Its principal ingredients are squash and sweet potato. It is served in a doughnut form and covered with syrup, made from chancaca...
  
  
• Ponderaciones
• Prestiños
• Ranfañote
• Sanguito
• Suspiro a la limeña
  Suspiro a la Limena
  Suspiro de limeña or Suspiro a la limeña is a dessert of Peruvian gastronomy. A literal translation of the dessert's name is "Limean Woman's Sigh".- Origin :The origins of the dessert are in the middle of the nineteenth century in Lima, Peru...
  
  
• Tejas
  Teja (confectionery)
  A teja is a popular dumpling-shaped confection from the Ica Region of Peru. It contains manjar blanco filling and either dry fruits or nuts...
  
  
• Turrón de Doña Pepa
• Voladores

Beverages

• Aguajina: Made from mashed, filtered, and sweetened fruit of the aguaje palm tree.
• Cachina: Liquor based on fermented grape must.
• Caliche
  Caliche
  Caliche may refer to:*Caliche, a hardened deposit of calcium carbonate.*Caliche slang, a collection of slang words unique to Salvadoran Spanish....
  
  : A type of distilled liquor.
• Chapo
  Chapo
  Chapo is a beverage made of sweet plantains and water by the Shipibo people of Peru....
  
  : Made from ripened bananas, cooked and stirred, then served cold.
• Chicha de jora: Fermented corn drink, which origin and consumption predate the Incas.
• Chicha de maní: Fermented peanuts liquor.
• Chicha de molle: Fermented liquor of False Pepper fruit (also called Peruvian peppertree or molle)
• Chicha morada
  Chicha morada
  Chicha morada is a non-alcoholic beverage originally from Peru. The drink is made from purple corn, a variant of Zea mays native to the Peruvian Andes. Its use and consumption dates back to the pre-colonial era of Peru, even prior to the creation of the Inca empire...
  
  : Alcohol-free drink of purple corn juice.
• Chimbango de tres higos: Liqueur prepared with red, black, and green figs.
• Chuchuhuasi: Cordial made from a bitter and astringent root, very popular in western Peru.
• Chuchuhuasi: Cordial made from a bitter and astringent root, very popular in western Peru.
• Coconachado: Made from the cocona fruit, sugar, and cordial.
• Guarapo de caña: Fermented and sweetened sugar cane juice.
• Huarapo: Fermented sugar cane juice.
• Huitochado: Made with the "huito" fruit, sugar, and cordial.
• Leche de monja: Liqueur prepared with a cordial, eggs, and key lime.
• Licor de leche: Made from cordial and whey filtered drop by drop until transparent.
• Licor de mora: Made from cordial, blackberries, and syrup.
• Macerado de damasco: Peach liqueur made with pisco.
• Masato
  Masato
  - People :*Masato Hatanaka , Japanese musician*Masato Ichishiki , author of the SD Gundam comics*Masato , Japanese former welterweight kickboxer, won K-1 WORLD MAX kickboxing tournament in 2003, 2008...
  
  : Drink made of cooked, smashed, and fermented yucca cassava, with sweet potato or sugar.
• Piraña bite: Made with rum and cocona.
• Pisco Sour
  Pisco Sour
  A Pisco Sour is a cocktail containing pisco, lemon or lime juice, egg whites, simple syrup, and bitters- Culture :The national origin of the pisco sour is debated. Both Chile and Peru lay claim to the drink. In both countries, the variety of lime used is what North Americans would call Persian lime...
  
  : Typical Peruvian cocktail made with a pisco, lime and egg-white.
• Ponche Ayacuchano: Drink of peanut, sesame, and other spices.
• Ponche de maca: Drink made of maca, a local root with energizing properties.
• Ponche: This punch is made with sesame seeds, brazil nuts, peanuts, pecans, grated coconut, vanilla, milk, cinnamon, clover, and sugar. On special occasions almonds and/or walnuts may be added. It is served with grated coconut and a glass of pure distilled sugar cane juice.
• Pur Pur: Made from cordial, fruit and pur pur seeds. Later, syrup is added.
• Refresco de aguajina: Delicious juice made with aguaje, edible fruit of a native palm tree.
• Refresco de cocona: Juice of a common fruit from the area.
• Refresco de pihuayo: Juice made with the fruit of another native palm tree.
• Shibe: Juice prepared with fermented and toasted yucca.
• Siete Raíces: Made with bark from different trees like the Brazilwood, clove vine, breadfruit, huacapurana, chuchuhuasi, rosewood, and ipururo, sweetened with honey and macerated in cordial.

Pisco cocktails

• Algarrobina
  Algarrobina
  Algarrobina is a syrup made from the Black Carob tree, it is popular in Peruvian cuisine and can be used in smoothies, cocktails, or simply in milk. It has high levels of protein and vitamins. It can be found in health food stores in the U.S....
  
  
• Aguaymanto Sour
• Aguaymanto Sour
• Apple Pisco
• Bull Pisco
• Café Oxidado
• Cafe Quirichisqa
• Cahuide Punch
• Cala Martini
• Canario
• Capitán
• Carambita
• Caricia
• Chilcanito de Manzana
• Chilcano de Anís
• Chilcano de Pisco
• Cholo Blanco
• Cholo Negro
• Cholopolitan
• Clavito
• Coca Sour
• Cocona Sour
• Costeñito Sour
• El Carajo
• El Cholo Bravo
• El Lucumero
• Huaca del Sol y La Luna
• Huacachina
• Huamancoco
• Huamanripa
• La Chola Picarona
• La Sirenita
• La Zalamera
• Limeña Mazamorrera
• Lulo Sour
• Luz de Luna
• Maki Maki
• Malambo
• Mamacha
• Manzapistini
• Maraki Almendrado
• Maraki Cafe
• Maraki Colada
• Maraki Cooler
• Maraki Ice Tea
• Maraki Latte
• Maraki on the Beach
• Maricucha
• Maricucha
• Mata Chola
• Michifuz
• Mojadita
• Morena Mia
• Morochita
• Mosquito
• Mother Earth
• Pisco Collins
• Pisco Punch
• Pisco Sour
• Poker
• Potito Sour
• Red Martini
• Sol y Sombra
  Sol y Sombra
  Sol y Sombra is an after dinner alcoholic drink , consisting of equal parts brandy and anise dulce served in a brandy snifter. This drink is well known in bars and restaurants in Madrid, but not so well-known in other cities and towns...
  
  
• Sour Apasionado
• Su Santidad
• Tuna Sour
• Wakamayu
• Yanganuco
• Zamboni