Among the unforgettable memories of Peru that Pope Leo XIV treasures, the most notable is its irresistible cuisine, which captivates palates around the world.
The Supreme Pontiff is a self-confessed admirer of the delicious dishes of northern Peru, especially the Lambayeque cuisine, which captivated him during his pastoral mission in the Diocese of Chiclayo.
What are the Holy Father's favorite dishes? Why does the Lambayeque cuisine highlights as an important Peruvian culinary destination?
People who knew Robert Prevost's culinary preferences during his tenure as Bishop of Chiclayo revealed that one of his favorite dishes is "seco de cabrito" which is prepared with stew of goat meat with beans and white rice, and it is one of the emblematic dishes of Lambayeque.
He was also fascinated by ceviche, a global ambassador of Peruvian cuisine; and also rice with duck, corn tortillas, green humitas (a type of stew), and thickened meats, among other delicacies from the cuisine of this northern Peruvian region.
Irresistible Lambayeque's flavors
The Lambayeque region boasts not only a cultural richness expressed in its impressive archaeological monuments and museums, but also a unique gastronomy that is a feast of captivating flavors and aromas.
The emblematic dishes of this northern region of Peru are the result of an ancestral heritage enriched by fusion and that have contributed to highlight Peruvian gastronomy as the best cuisines in the world.
What does elevate Lambayeque cuisine?
One of the first aspects to highlight regarding the well-earned prestige of Lambayeque cuisine is its vast array of fish and other aquatic products harvested in this part of the prodigious Peruvian sea.
Likewise, the vast variety of native crops with designations of origin, such as the emblematic "loche pumpkin," is cultivated in its fertile valleys and domesticated thousands of years ago by farmers from the ancient pre-Hispanic Mochica and Lambayeque or Sicán cultures that emerged and developed in this region of northern Peru.
To the aforementioned ingredients, we must add others that arrived after the Spanish conquest: onion, lemon, garlic, beef, lamb, and goat meat, among others, as well as the contribution of Asian migration, especially rice, which is a basic ingredient in northern cuisine.
Food preparation techniques that were initially local, but which have incorporated others through cultural fusion over the years, achieving a distinct regional personality and a high level of knowledge in the treatment of fresh produce and cooking methods to create finger-licking dishes.
All this vast and genuine knowledge of Chiclayo's culinary tradition is kept as a treasure in many homes, but above all, in its "picanterías" and "chicherías" (typical food restaurants), considered bastions and sanctuaries of Peruvian gastronomy flavor and knowledge.
Contribution to cultural identity
As an unequivocal expression of its high level of social development throughout Peruvian history, Chiclayo's gastronomy is an inseparable part of its cultural identity and a source of pride for its population, which celebrates "Lambayeque Gastronomy Day" every June 15.
When you ask people of Chiclayo what cultural trait truly identifies them, they unanimously respond that it is their cuisine, a manifestation of their generous and hospitable nature, which has earned them the rightful name of "City of Friendship."
Through their cuisine, where dishes are abundant, colorful, and captivating in aromas and flavors, the people of Chiclayo express feelings such as love for their birthplace, passion for gastronomy, respect for the foods they transform into irresistible delicacies, and their eagerness to share the culinary magic that emerges from their stoves.
Iconic Lambayeque's dishes
Among the iconic dishes of Chiclayo cuisine, the following stand out:
Chinguirito
This stew is a legacy of the ancient Peruvians who settled on the Lambayeque coast and, by dedicating themselves to fishing, took advantage of the abundant seafood.
This ceviche features the shredded dried meat of the fish known as "guitarra," seasoned with lemon, salt, crushed garlic, and pepper to taste. This dish also has lettuce, pieces of cassava, sweet potato, boiled corn and "zarandaja" (local beans), onion and limo chili.
Arroz con pato (Rice with duck)
The origin of this signature dish dates back to the 19th century, when it was known as "duck with rice Chiclayo style," because it apparently originated in the kitchens of families in the province of Chiclayo.
The star ingredient is duck, a wild bird domesticated by the ancient Lambayeque people and part of the diet of the Mochica and Chimú ancient kingdoms.
With the arrival of rice, a perfect pairing was created, giving rise to this tasty stew that inspired others such as "arroz con pollo" (rice with chicken), very popular throughout Peru.
To prepare rice with duck, first the duck pieces are marinated in a mixture of garlic, vinegar, salt, pepper, and ají amarillo (yellow chili pepper) or escabeche (pickled pepper), which gives it the particular taste.
Meanwhile, the rice is cooked with a cilantro reduction, which gives it its characteristic greenish color, as well as a splash of chicha de jora (corn beer) to create a captivating flavor. It is served with lettuce and Creole bramble.
Espesado (a local stew)
This is a stew prepared every Monday in Chiclayo and the Lambayeque region. It consists of grated or ground corn seasoned with onion, garlic, yellow pepper, and panca pepper, along with beef brisket broth. Once it comes to a boil, green beans and loche squash are added to give it a thick consistency and characteristic green color.
The thickened stew is usually accompanied with red or white rice, as well as a generous portion of cooked beef, cooked or fried fish, pork rinds, or cooked duck.
Seco de cabrito (Goat stew)
This signature dish is a stew born from crossbreeding and features goat meat marinated the day before in chicha de jora (local alcoholic beverage), with salt and pepper to taste.
On the day of preparation, a dressing is made with onion, garlic, loche squash, and panca pepper. When the seasoning is ready, the goat is added to sauté, then the marinated mixture is poured over it.
Finally, the ground or blended cilantro paste is added. This stew is served with a portion of rice, yuca, and boiled beans.
Humitas verdes (Sweet green corn)
This regional delicacy is served as an appetizer and is prepared primarily with shelled corn ground into a paste. Cheese, salt, sugar, raisins (depending on whether it's sweet or savory), and some herbs are added, depending on taste.
A filling of cooked beef, pork, or poultry is added to the resulting dough. The whole thing is wrapped in corn husks or "pancas" (corn husks), which are tied together, and then the wrapper is cooked in a pot of water.
Pepián de pavo (Turkey stew)
This stew originates from Monsefú, in the province of Chiclayo, and has pre-Hispanic roots. It is prepared with shelled and ground ripe corn, seasoned with onion, garlic, yellow chili pepper, panca chili pepper, salt, pepper, and cumin to taste.
In another pot, the turkey pieces are boiled, and when they are ready, they are added to the corn stew to blend and give it more flavor. Once ready, it is served with white rice, cooked yuca, and a sarsa criolla (criolla sauce) made with onion, yellow chili pepper, salt, lemon, or vinegar.
King Kong cake
This is a dessert originating in and emblematic of the Lambayeque region. It consists of cookies made from flour, butter, egg yolks, and milk.
This dessert is built in layers with manjar blanco (white caramel), pineapple jam, and peanut jam, with a cookie sandwiched between each.
Sweet Loche Pumpkin
This iconic dessert features loche pumpkin, native to Lambayeque, as its central ingredient. It's a porridge made with orange peel, cinnamon, and cloves, added to pieces of loche pumpkin, and cooked over medium heat for about 20 minutes.
Then evaporated milk and sugar are added and left to cook for another 10 minutes. When served, ground cinnamon is added for garnish.
Tortitas de cholco (Corn cakes)
This iconic appetizer from Chiclayo and the Lambayeque region is a croquette made primarily with shelled and ground ripe corn, to which finely chopped onion, a little flour, and salt are added.
The mixture is shaped into tortillas or croquettes, which are then fried in abundant oil. When they are golden brown and cooked through, the cakes are served with a portion of fish ceviche or onion stew with yellow chili pepper or pickled sauce.
These are just some of the signature dishes from Lambayeque that captivated Pope Leo XIV.
Tourists arriving in northern Peru can enjoy them while visiting this charming region, home to a rich history and culture dating back to ancient times, the cradle of pre-Hispanic civilizations that left their mark on monumental buildings and cultural expressions like the cuisine, which makes its people and all Peruvians proud.
(END) LZD/MAO/MDV/MVB
Published: 5/15/2025