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.


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.


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.


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.


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.


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.


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.


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.


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.


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!


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.


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.


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.


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.


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.


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!


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.


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.


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.


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.


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.


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.


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.


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

Photo Gallery

Do you have questions about our South America trips?
We're here for you!

YOU ARE AN ADVENTURE LOVER and you want to experience something extraordinary and extreme?

You are an adventure lover and you dream of leaving with a thrill. Peru Expeditions Tours is also an option for you. Take advantage of our travel offer that we have for you!

“We don’t sell tours, we provide memorable lifetime experiences.”

We are a recognized tour operator 100% peruvian company that specialists in adventure and traditional tours service.