Discover the diverse world of Peruvian side dishes, perfect for elevating any meal with their unique flavors and textures.
In this article, we’ll explore 15 of the most popular and delicious Peruvian side dishes that you simply must try.From traditional favorites like Causa Rellena and Papa a la Huancaína to lesser-known Peruvian gems such as Solterito and Tacu Tacu.
Read on to learn more about these delightful dishes and how they can transform your dining experience, while also enhancing your understanding of traditional Peruvian cuisine.
Just want the recipes? Browse our Peruvian sides and breads hub for each dish below with its own recipe.
1. Causa Rellena
Causa Rellena or Causa is a vibrant and flavorful Peruvian side dish that boasts a delightful combination of textures and tastes.
Causa is made from mashed yellow potatoes mixed with aji amarillo, a Peruvian yellow chili pepper, which gives the dish some heat and its rich color.
Lime juice is also added, giving it a zesty kick that contrasts beautifully with the creamy texture of the potatoes.
The word “rellena” means stuffed, and this is where the dish truly comes to life. Causa Rellena can be filled with a variety of ingredients, such as shredded chicken, tuna, shrimp, avocado or boiled eggs.
The fillings are typically seasoned with mayonnaise, lime juice, and salt, creating a harmonious blend of flavors that complement the potato base.
Some variations even include additional layers of vegetables, like sliced tomatoes or olives, for added depth and color.
Causa Rellena is typically molded into a round or rectangular shape, with the fillings sandwiched between layers of the potato mixture.
The dish is often garnished with lettuce, boiled eggs, and olives, making for an attractive presentation on the plate.
Served cold, Causa Rellena makes for a refreshing side dish or appetizer, perfect for sharing with friends and family.
Its versatility allows it to pair well with a variety of Peruvian main courses, like ceviche or lomo saltado, or simply enjoyed on its own as a light and satisfying snack.
2. Solterito
Solterito is a refreshing Peruvian side dish that showcases the vibrant flavors of traditional Andean ingredients.
This Peruvian bean and corn salad is a medley of fava beans, corn, tomatoes, onions, black olives (aceitunas botija) and queso fresco, a soft and crumbly fresh cheese.
The ingredients are tossed in a simple dressing made with olive oil, red wine vinegar, lime juice, salt and pepper, which enhances the dish’s natural flavors.
The beauty of Solterito lies in its versatility, as it can be easily adapted to include additional ingredients like avocado or rocoto peppers for extra heat.
Its colorful and visually appealing presentation makes it an excellent choice for a picnic or outdoor gathering.
Traditionally, Solterito is served as an accompaniment to grilled meats or fish, but it also makes a delicious light lunch on its own.
3. Yuquitas Fritas
Yuquitas Fritas or yuca fries, is a popular Peruvian dish that locals enjoy as a snack, appetizer, or mainly a side dish.
It comes from yuca (cassava) root, eaten alone or served with some sauce or condiment.
Locals prefer dipping them in aji verde (Peruvian green sauce) or aji amarillo (Peruvian yellow hot sauce), but if it gets too hot, try ketchup or mayonnaise.
Immediately after preparation, like potato fries, yuquitas fritas are brown and crispy.
Their flavors depend on the seasoning(s) used, but unseasoned ones are mild to earthy.
Any committed chef will find it relatively easy to make in no time.
4. Purtumute
Purtumute is a flavorful and hearty Peruvian side dish that originates from the Amazonas region in northern Peru.
This comforting dish combines two staple ingredients of the Andean diet: corn and beans.
Purtumute is made by cooking a mix of mote (large-kernel corn) and various types of beans, such as fava, pinto or black beans, in a savory broth seasoned with garlic, onions and aji peppers.
The South American side dish is further enriched by the addition of aromatic herbs, like cilantro or huacatay (a Peruvian black mint), which impart a fresh, herbaceous flavor.
Purtumute is often enjoyed as a side dish, but it can also be served as a satisfying vegetarian main course, especially when paired with rice or a simple green salad.
Its combination of protein-rich beans, nutritious corn, and bold flavors makes Purtumute a delicious and nourishing addition to any Peruvian meal.
5. Tacu Tacu
Tacu Tacu is a traditional Peruvian side dish that combines rice and beans into a delicious, comforting patty.
The dish is usually made by mixing leftover cooked rice and beans. It is typically seasoned with garlic, onions and aji amarillo.
The mixture is then formed into patties and fried until crispy on the outside and tender on the inside.
Tacu Tacu is often served as a side dish to complement a variety of Peruvian main courses, such as lomo saltado, pollo a la brasa or seafood dishes.
Additionally, Tacu Tacu can be enjoyed as a standalone vegetarian meal, often topped with a fried egg or avocado slices.
The dish’s origins can be traced back to Afro-Peruvian communities, where it was developed as a resourceful way to repurpose leftover rice and beans.
6. Cancha
Cancha is a popular Peruvian side dish made from corn kernels that have been toasted until golden brown.
The Peruvian corn nuts are seasoned with salt and sometimes chili powder adding an addicting crunchy and salty flavor.
Cancha is commonly served as a snack, side dish or appetizer and often accompany ceviche or other Peruvian seafood dishes.
The simple nature of Cancha makes it a beloved part of Peruvian cuisine.
7. Ocopa Arequipeña
Ocopa Arequipeña is a flavorful Peruvian side dish originating from the region of Arequipa.
This dish consists of boiled potatoes smothered in salsa ocopa, a nutty, spicy Peruvian sauce made from a combination of rocoto peppers, huacatay (an aromatic Peruvian herb), peanuts and fresh cheese.
The latin sauce is rich, slightly spicy, and full of complex flavors that complement the simplicity of the potatoes.
Ocopa Arequipeña is often served as a side dish with grilled meats, but it can also be enjoyed as an appetizer or light meal.
8. Choclo con Queso
Choclo con Queso is a simple yet satisfying Peruvian side dish that highlights the unique qualities of choclo, a type of large-kernel corn native to the Andean region.
The dish consists of boiled choclo served with slices of queso fresco, a soft, mild cheese that contrasts with the chewy texture and natural sweetness of the corn.
Choclo con Queso is a popular street food in Peru, often enjoyed at outdoor markets and festivals.
It makes a great side to ceviche or grilled Peruvian meats, but can also be enjoyed on its own as a light and wholesome snack.
9. Pollo al Sillao
Pollo al Sillao is a flavorful Peruvian side dish made from chicken cooked in a soy sauce-based marinade.
The marinade typically includes garlic, ginger, soy sauce, vinegar and aji panca, which together create a savory, slightly tangy and mildly spicy flavor.
The Peruvian chicken is marinated and then sautéed or grilled, resulting in a tender and succulent dish that pairs well with rice, potatoes or salads.
10. Ensalada de Pallares
Ensalada de Pallares is a refreshing and nutritious Peruvian side dish that features pallares, also known as Lima or butter beans, as the star ingredient.
These large, creamy beans are native to Peru and have been cultivated and consumed in the region for thousands of years.
Ensalada de Pallares is a delightful cold bean salad that combines cooked, cooled pallares with a variety of fresh vegetables, such as tomatoes, red onions, bell peppers and cilantro.
The traditional Peruvian salad is dressed in a simple yet flavorful vinaigrette made from lime juice, olive oil, salt and pepper.
Ensalada de Pallares is a healthy side dish that can be enjoyed with a wide range of Peruvian main courses, such as grilled meats, fish or ceviche.
11. Anticuchos de Corazon
Anticuchos de Corazón is a popular and flavorful Peruvian side dish that features grilled skewers of marinated beef heart.
This traditional dish is well-loved for its tender, juicy meat and rich, smoky flavor.
The beef heart is marinated in a mixture of garlic, aji panca (a mild Peruvian red pepper), vinegar and cumin, which imparts a depth of flavor and helps to tenderize the meat.
Although beef heart is the traditional protein used in Anticuchos de Corazón, alternative options such as chicken or beef can also be used.
These skewers are often served with boiled potatoes and aji sauce for dipping, making for a satisfying and delicious side dish or appetizer that pairs well with a variety of Peruvian main courses.
12. Salsa Criolla
Salsa Criolla is a tangy Peruvian side dish that adds a burst of flavor to any meal.
This onion relish is made from thinly sliced red onions marinated in lime juice.
The latin side dish also adds aji amarillo for a touch of heat, and chopped cilantro for a fresh, herbaceous note.
Salsa Criolla is a versatile latin condiment that pairs beautifully with a wide variety of Peruvian dishes, such as grilled meats, fish or rice dishes.
13. Papa a la Huancaína
Papa a la Huancaína is a classic Peruvian side dish that combines tender boiled potatoes with a smooth, spicy cheese sauce.
The sauce, called salsa huancaína, is made from a blend of aji amarillo, queso fresco, evaporated milk, garlic and saltine crackers or breadcrumbs, which are processed together until smooth and creamy.
The result is a velvety, mildly spicy sauce with a hint of tanginess.
Traditionally, the dish is served with boiled yellow potatoes, arranged on a plate and generously covered with Huancaína sauce.
To add visual appeal, the potatoes are often garnished with lettuce leaves, sliced boiled eggs and black olives.
This delicious side dish pairs well with various Peruvian main courses, such as grilled meats or ceviche, and can also be enjoyed as an appetizer or light lunch.
14. Cachanga
Cachanga is a traditional Peruvian side dish that resembles a thin, crispy fried bread, often enjoyed for breakfast or as an accompaniment to meals.
Made from simple ingredients like flour, water, salt, and sometimes a touch of baking powder or anise for added flavor, cachangas are rolled out thin and fried until golden brown.
They can be enjoyed plain or with sweet toppings like honey, sugar, or fruit preserves, making them a versatile treat.
While particularly popular in rural areas, cachanga is cherished across Peru as a comforting and satisfying dish that pairs well with coffee, hot chocolate, or a hearty meal.
15. Chifles
Chifles are thinly sliced, crispy plantain chips that are a beloved Peruvian snack and side dish, especially popular in the coastal regions.
These golden, crunchy chips are typically made from green (unripe) plantains, which are sliced thinly and deep-fried until they reach a perfect crispness.
Lightly salted, they can be enjoyed on their own or served as an accompaniment to dishes like ceviche, seco de carne, or tamales.
In some regions, chifles are also drizzled with ají sauce or served with a squeeze of lime for an extra burst of flavor.
Their satisfying crunch and subtly sweet flavor make them a perfect contrast to spicy or acidic dishes, making them a staple in Peruvian cuisine.
Peruvian Side Dishes Are the Perfect Complement
Peruvian side dishes offer a delightful array of flavors and textures that will elevate any dining experience.
From the traditional favorites like Causa Rellena and Papa a la Huancaína to the lesser-known gems such as Ensalada de Pallares and Purtumute, these authentic accompaniments showcase the rich culinary heritage of Peru.
Whether you’re a seasoned foodie or just beginning your exploration of Peruvian cuisine, these side dishes provide the perfect opportunity to savor the diverse flavors of Peru.
More Peruvian Foods
See all →
Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.