Best Adventure Meals
South America
Six Destinations | Leading DMC | Tailor Made Tours
At Peru Expeditions Tours, we know food is such an important part of any vacation and getting the right fuel on an active holiday is crucial and of course, we cater to all dietary restrictions, just let us know. Our team iswell-trained to prepare the best food ever you’ve had with local and organic ingredients
We leave the comfort of our home to travel for different reasons. Some of us want a break from work to relax, others are keen to learn and experience different cultures. Food is an essential part of any trip or journey. Regardless of the purpose of your travels or your budget, finding good food in foreign countries can sometimes be challenging.
While discovering completely new foods in a foreign country is amazing, so is trying a food you’ve eaten many times before and finding a completely new flavor in it.
Please, if you want more information on the menu card to send more details of the information via E-mail or Whatsapp, contact us, we will be very happy to provide you with all the necessary information.
CORN & CHESS
Wash corn and cut it in discs, boil in water. Add aniseed to the water and allow to cook for several minutes. Remove the corn from the water anddry it. Cut the cheese and serve it next to the corn.
POTATOES WITH HUANCAINA SAUCE
The key ingredient for this sauce is the spicy aji amarillo chile pepper. These so-called "yellow peppers" look orange or red when ripe, but they turn yellow as they cook, giving this sauce its bright yellow color. The other main ingredient is the queso fresco cheese, a firm but crumbly white cheese that is popular in this region of Peru. The sauce is traditionally thickened with saltine crackers, which add to the distinctive flavor and texture of this unique sauce. The ingredients are processed in a blender until the sauce is very smooth and thick. Served over sliced potatoes, this dish is very traditional to the Peruvian Andes.
CASSAVA CROQUETTES
Wash and peel the cassavas or yuccas. Cook them with water in a pot until they are tender to the touch.
To make the accompaniment, julienne the onions and tomatoes, chop the cilantro, parsley, hot pepper and oregano, mix it well and save it.
Mix flour with salt dip the cassavas. Fry it in a hot pan until golden and season it with salt and ground pepper.
Place it in absorbent paper to drain excess oil.
Cut the bananas and fry them in hot oil adding a bit of salt for flavor.
STUFFED AVOCADO
Clean and peel the avocados, cut them up and put them on a plate.
For the stuffing, peel the carrots and potatoes and cut them in medium cubes and fry them.
Cut the green beans into bite size pieces; cook them in water next to the carrots and green peas. Combine all the ingredients with mayonnaise, place them in the avocado, add salt and pepper to taste.
STUFFED POTATOES
Cook one of the eggs in boiling water until hard-boiled and set aside.Reserve the other egg. Bring a large pot of salted water to a boil. Cook the unpeeled potatoes until they are tender when pierced with a fork.While the potatoes are cooking, cook the onions, garlic, and aji (not in ingredients list) pepper in the vegetable oil until soft and fragrant. Add the cumin to the onions and cook for 2 minutes more, stirring often. Add the ground beef and cook until browned.
GUACAMOLE (SMASHED AVOCADOS) WITH WONTON
Peel the avocados and save them. Chop limo pepper and onions, wash them and combine them with the avocado smashing it. Add salt, pepper and lemon juice to taste.
On a hot pan heat some oil and fry the wontons, you can fry them in shapes as desired Serve together.
HAWAIIAN PIZZA
In a container put flour, eggs and yeast with some water (500 ml approx), some sugar and some salt. Let it rest for about 15 minutes. Dust work surface with flour, put pizza dough on it and knead until smooth. Cut the pineapple in cubes, do the same with the ham; sauté in butter and salt, adding cumin.
Put the dough in a pan and add red sauce; cover with mozzarella cheese; place some sautéed pineapples and ham. Add some more cheese and oregano.
MANGO CEVICHE
Sprinkle the red onion slices with salt and soak in cold water for about 10 minutes,
rinse and drain.
Peel and dice the mangos. Reserve a few pieces (about ¼ of a mango or less) to blend.
Place the diced mangos, the red onions, a little bit of chopped cilantro, and a pinch of
salt in a large bowl. Add the juice from 2-3 limes, mix and let rest while you make the
habanero orange juice.
In a blender, combine the rest of the lime juice, 1 cup of orange juice, the reserved
mango chunks, the limo pepper, salt + optional oil. Blend until you have a smooth juice
or sauce.
QUINOA SOUP
Wash the pumpkin and gather all the ingredients. Cut
the pumpkin in small cubes and prepare a basic
sauce made with the smashed garlic, onion and a bit
of oil, add the yellow potatoes with the pumpkin and
cover with water, cook until done; add the peeled
beans, bouquet garni, salt, pepper and then the
cheese. Optional – add milk and one egg is optional.
Let them cook for a couple of minutes and it is done!
PUMPKIN CREAM
Heat the oil and add the onion and cook until soft and translucent, 3 to 5 minutes. Add the garlic and
cook until fragrant, 45 to 60 seconds.
Add the grits there are no grits, stock, bay leaf or flour in the ingredients. I need to have amounts please
and the flour and whisk to combine. Whisk in the warm chicken stock and add the bay leaf. Season with 1
teaspoon of coarse kosher salt and freshly ground pepper to taste.
HOT VEGETABLES
Cut the vegetables in medium pieces; using
your imagination to create interesting and fun
shapes. Boil them with salt putting them in the
water as to the time necessary to cook each.
Once boiled, sauté them with the onions and
the French fries. Add pepper and more salt to
taste.
HOT PEPPER SOUFFLÉ
To tame the heat of the rocoto peppers, cut the top off each
one and, using a spoon, scrape the seeds and ribs from the
inside. Be very careful, and it's wise to use glovesto protect your
hands, and wash them well when you finish.
Put the rocotos in a pan with water to cover, a tablespoon of
sugar, bring to a boil,turn off the heat, discard the water. Add
more freshwater and repeat this operation
three times. Drain and cool the rocotos. Set aside. Meanwhile, in
a saucepan over high heat, warm the oil, add the aji panca paste,
beef and bay leaves. When cooked, add
the onion, ¼ teaspoon sugar, salt and pepper. Add peanuts,
oregano, olives, hard- boiled eggs, parsley, raisins, salt and
pepper.
SPINACH OMELET
In a bowl, beat the eggs, and stir in the
baby spinach and Parmesan cheese.
Season with onion powder, nutmeg, salt,
and pepper. In a small skillet coated with
cooking spray over medium heat, cook the
egg mixture about 3 minutes, until partially
set. Flip with a spatula, and continue
cooking 2 to 3 minutes.
BROAD BEANS SOLTERO
Cook the broad beans in water for about 5
minutes; do the same with the carrots. Add
carrots, onions, broad beans, cheese, tomatoes
and hot pepper (optional).
Season it with salt, pepper, vinegar and
lemon juice.
Cook the ingredients for about 5 minutes
and serve.
TURKISH RICE
Wash and dry the rice then put it in a dry pot
and let it toast a little before adding water to
cook. Toast the thin noodles and sauté the
green peas. Add water to the rice, then add the
noodles with the peas, wait until the water
evaporates, and lower the heat, let it cook for
another 10 minutes approximately. Let it cool
and serve!
RICE WITH VEGETABLE
First, wash the rice and let it dry, use this time to cut
the carrots, pumpkin, and pepper in medium cubes.
Once the rice gets dry, put it in a pot with the rest of
the ingredients, cook it with the smashed garlic and
the onion and let the water boil until the rice gets
cooked. Add the grated ginger once the rice is about
to be done and serve.
FRIED RICE
Cook hot dogs and veggies. Preheat a large skillet or
wok to medium heat. Pour sesame oil in the bottom.
Add hot dogs, onion, and bell pepper. Add garlic and
ginger.
Scramble the eggs. Slide meat and veggies to the
side and pour the beaten eggs onto the other side.
Scramble the eggs and then it all together.
Add rice and sauce. Add the rice and chicken and
pour the soy sauce on top. Stir and fry the rice
andveggie mixture until heated through and
combined.
CHICKEN & SOY SAUCE
Season the diced chicken with 1 tablespoon soy
sauce.
Heat 1 tablespoon oil in a wok or frying pan on
medium heat. Add eggs and let cook without
scrambling, to make a thin omelet. You can flip it so it
can cook on both sides. Transfer to a plate and cut it
into strips or squares.
In the same wok, heat up 2 tablespoons oil and sauté
the chicken until it’s completely cooked but not dry.
Remove from the wok and set aside.
FRIED QUINOA
Heat 1 tablespoon oil in a wok or frying pan on
medium heat. Add eggs and let cook without
scrambling, to make a thin omelet. You can flip it so it
can cook on both sides. Transfer to a plate and cut it
into strips or squares.
In the same wok, heat up 2 tablespoons oil and
sauté. Remove from the wok and set aside.
Heat up the last tablespoon of oil and sauté the
garlic and ginger. Add carrots, celery and string
beans. Add cooked quinoa and stir until it’s heated
thru. Add the remaining soy sauce eggs, and green
onions.
STEAMED ROLLED TROUT
Clean the trout, take all the bones and
then wash it. We need it very clean to
start the seasoning with salt, pepper,
mustard, mayonnaise and then fill it with
spinach, bell pepper, cheese and we roll it.
We need to steam it to get it cooked.
GREENRICE
Peel and chop onion, peel and crush garlic and peel and dice
carrot. Preheat a large pot over medium heat. Add coriander
and water to the blender and blend until the coriander is
completely liquified. Add onion, crushed garlic and diced
carrot. Fry until the onion is translucent. About 3 minutes. Add
rice, coriander water and wait until water boils.
Once it boils, immediately turn heat down to low and cover
with a tight-fitting lid.
Cook for approximately 10 minutes, until all water, has been
absorbed.
Add peas and fluff rice with a fork.
Sprinkle some chopped fresh coriander on top for decoration
and serve immediately.
GREEN SPAGHETTI
Heat olive oil in a saucepan over medium heat. Addonion
and garlic and cook, stirring, for 6 minutes or until softened.
Cool.
Meanwhile, cook spaghetti in a large saucepan of
boiling salted water until al dente.
Place cooled onion mixture and remaining ingredients
in a food processor and process to a
thick purée. Season with salt and pepper, then setaside.
Drain pasta, reserving 60 ml cooking water. Returnspaghetti,
reserved cooking water and pesto to pan,stirring to coat pasta.
Serve immediately.
PERUVIAN LOMO SALTADO
Heat 1 tablespoon of oil in a large pan over high heat.
Add the steak, season with salt and pepper, and cook
until browned, 5-6 minutes. Remove from the pan.
Heat the remaining tablespoon of oil in the same pan,
then add the red onion and cook for about 5 minutes,
until softened and browned. Add the tomato, garlic,
and aji amarillo paste, and cook for another 5-7
minutes, until the tomatoes have released some of
their juices, but are still intact.
Add the soy sauce and vinegar and stir to combine,
let cook for 1 minute.
Add the steak, fries, and cilantro. Toss gently to coat
the fries in the sauce.
Serve with rice
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