You need a PhD in chemistry to understand all the ingredients in the humblest envelope of fake powdered juice. This cinnamon & mint water is as easy to fix as boiled water. And you know what you are drinking.

The recipe is at http://almuerzo.wordpress.com/2008/05/07/aguita-de-canela-y-menta/ It’s in Spanish, but no translation is required, just four new words. I am assuming you already know agua means water.
Canela=cinnamon. Mint=menta Ramitas=sticks Tazas=cups Hojas=leaves

This is a sauce based in Porcon funghi, a close relative of Porcini, who lives in the highlands of Cajamarca, north of Peru. Wit dried Porcon at $8 a pound this could be an every day treat in Peru. Porcini is about $30 the pound in the US. In a restaurant, this would be a very expensive dish. At home you won’t break the bank.

The full recipe is in Spanish at http://almuerzo.wordpress.com/2008/04/15/pasta-en-salsa-cremosa-de-hongos-de-porcon/ A Google translation will be enough to get the gist of it.

Sorry, my foreign friends. This dish is quite difficult to do if you don’t live in Peru. Its two main ingredients, loche, a native squash and lucumas, a native fruit originally from the Amazon Jungle are not exported or, to the best of my knowledge, cultivated outside Peru. 

You can read here the full recipe There are also pictures of the key ingredients.

Well, maybe this treat is a good reason to come and visit. Lotsa good eats, believe me.

Rice and Chicken peruvian style. No water, only dark beer. Chiles, and lots of cilantro are also part of a dish to remember. Full recipe here, in Spanish. You may try a Google translation to get the gist of it.

A simple, hearty dish. Just beans, dehydrated onion, olive oil and oven-made croutons.

Full recipe, here, in Spanish

A revamped version of a traditional comfort food dish from Arequipa, Peru’s deep south. Made with potatoes, cheese, porcini, chile and topped with chicken. 

• Full recipe for locro, here (in Spanish, sorry. You may try google’s translation but it is quite obscure)
• Recipe for this version, here