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November 04, 2022 7 min read

Peru, like most Latin American countries, has the grand tradition of celebrating Christmas big time.

It is a holiday held and respected mainly by Christians around the world to celebrate the birth of Jesus, and since most of the population in this country practice said religion, Christmas is considered Peru’s main winter event. 

The song says it: “It’s the most wonderful time of the year”. Kids wait eagerly to receive their presents and adults can’t wait for a few days of winter break and delicious food.

The way people in Peru celebrate Christmas is by cooking an abundant and delicious dinner on December 24th as a pregame before midnight comes and everyone can exchange gifts, hug each other and say their prayers.

But back to the food, if you want to know exactly what recipes you’ll find on a typical Peruvian Christmas dinner table just keep reading, and try not to drool!

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What is the most popular Peruvian Christmas food?

If you didn’t know this, food in Peru has a wide range of cultural influences from places like Spain, France, Italy, Africa and even China, asides from the exotic ingredients you can find grown and bred in Peruvian land.

All of this has resulted in an eclectic mix of flavors and textures that make Peruvian food one of the most original in the world.

This, of course, is no exception when it comes toPeruvian Christmas food. Here’s some of the recipes families traditionally cook on Christmas Eve. 

Stuffed Turkey

The stuffed turkey is a meal that represents most of the important fall and winter holidays all around the world, which are celebrated with elegant and elaborate recipes.

This turkey recipe has some variations that make it the most popularPeruvian Christmas food among families, like the use of orange juice,garlic paste, pisco and Sillao Kikko soy sauce, among others.  

Apple Puree

This kind of puree is the perfect side dish to the meaty main course, prepared with green apples, sugar, cinnamon and butter. Not many dishes work well together with apple puree, that’s why Christmas is the perfect time to enjoy it. 


Apple puree can be made by baking slow cooking, slow cooking or steaming apples in the stove. My preferred method of cooking is using a stove.

    1. Peel the core and apples. Peel, core and cut the apples into chunks.
    2. Move the apple slices into an oven-proof pan. Include a small amount of liquid (just enough to let them get steam) as well as cinnamon (optional or substitute with additional spices.)
    3. Cover the apples and simmer. Simmer the apples for about 15 minutes. Apples should become soft and beginning to fall apart.
    4. Puree. Puree it in a food processor , or using blender. Or, if you'd prefer a thicker sauce, you can smash it with the help of a potato or fork.

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    Apple Variety The variety of apples has a distinct flavor, texture, colour and responds different to temperature. The most ideal apples to make puree from are ones that have a sweet taste with a flesh that can break easily.

    However, I tend to believe it's up to your personal taste and the food you want to serve your apple sauce with.

    My personal favorite Apple is Pink Lady so that's the one I most often consume. Other options that are great include

      • McIntosh
      • Cortland
      • Fuji
      • Golden Delicious
      • Jazz
      • Royal Gala
      • Jonathan

      SWEETENERS The majority of recipes for apple puree or apple sauce require the inclusion or sugar or a different sweetener such as honey or maple syrup.

      Personally I don't think there is a need to add sugar to pureed apples especially when you are using the deliciously sweet apples. I haven't included any in this recipe, and I strongly suggest that you not to add any if you are making it for a child.

      SPICES I've included cinnamon to this recipe however it's not mandatory and you are able to leave the cinnamon or substitute it with another spice. It is up to you how to make your purée, cinnamon, ginger star anise, and vanilla all work great.


      Sweet Potato Puree

      If you don’t particularly enjoy apple puree or if you’re going for the buffet-style dinner, you can try this delicious sweet potato puree.

      Sweet potatoes, or yams, make a great and creamy textured pureed when you mix them with white sugar, orange juice, cinnamon, butter and nutmeg.

      Every goodPeruvian Christmas food must have a thick and tasty sweet potato puree. 

      How To Make Sweet Potato Puree:

      • Prepare your potatoes. Slice your sweet potatoes into cubes of 1 1/2 inches. Make sure the size is uniform to ensure they cook evenly.
      • Steam Includes a steamer that has been blasted into a pot with two inches of water. Add the sweet potatoes, then cover, and bring the dish to a boil. When steam appears, cook the sweet potato for 10 minutes or until the potatoes are easily pierced using the fork.
      • Puree By using a spoon move the potatoes into a food processor with a blade that has an S. Make sure the potato pieces are entirely disintegrated. Then a fine puree is formed, Scraping down the sides as necessary.

      Other Methods

      • Steaming is the easiest and most effective method, but you could make sweet potato puree in other ways.
      • Baking in the oven Pokes the sweet potato that is not peeled with a fork four times. Wrap them in aluminum foil, then bake them at 400 ° for 60-90 minutes until soft. Allow cooling completely before peeling. The potatoes will peel easily by hand. Blend until it is smooth.
      • Boil: Bring a large pot of water to the point of boiling. Add the peeled and cubed sweet potato. Boil until tender, approximately 15-25 minutes. It will depend on the size of the potatoes. Clean them thoroughly before puréeing.


      • The fridge: Store leftover sweet potato puree in the refrigerator for up to 4-5 days.
      • Freezer Puree leftovers can be frozen in a container with a lid for up to 3-6 months. Chilling the frozen puree in the fridge before using it is best. 

      Peruvian Christmas food to stay slim: Christmas Salad

      No Christmas dinner is complete without a fresh element that can only be brought in by a salad. In Peru, the salad that is prepared the most is, of course, the Christmas salad.

      Balance your meal with this mix of cabbage, apples, carrots, pineapple in syrup, grapes, almonds, nuts and some yogurt.  

      Christmas Rice

      Another meal that can only be enjoyed once a year, Christmas Rice is prepared with chopped bacon pieces, minced onion, minced garlic, cinnamon, almonds, pecan nuts, julienne spinach leaves and several types of peppers.

      Although its name says it’s exclusivePeruvian Christmas food, you’ll want to try this recipe any time of the year. 


      A tradition that we can easily trace back to Italian influence over Peru, Panetone was brought in the 60s to the country and, once it spread, it became so popular that nowadays many people enjoy it not only on Christmas.

      This is a sweet bread that resembles a giant cupcake, with ingredients such as raisins, dried fruit and sprinkled with powdered sugar. 

      Tips for Making Perfect Panettone

      You can start at any time during the day or late after work that suits you.

      • Do the following: If you have an electronic scale, you can weigh the flour for more precise measurements. However, measuring cups are delicate, and you can use the method of scooping and fluffing (fluff the flour inside the canister before putting it in the cup and the leveling process using the knife or scoop).
      • In either case, you might require adding more flour by adding a few tablespoons after mixing if the dough is more sticky, based on the brand of flour you're employing and how much moisture is present in the flour. The variations in the type of flour and measurement can result in the need to make minor adjustments, but it's not something to be concerned about.
      • Set up a mix of a place. Mise en Place is the French word for food which means arranging everything ahead of time to put everything in its proper place. It is a great habit to adopt for baking, something I usually need to remember and then get lost if I take measurements before baking so that I stay aware when I add ingredients in stages or remember an essential component.
      • Create your game plan. Suppose you are planning a somewhat complex but manageable two-day baking challenge. In that case, write your timeline, listing the exact time you intend to begin and the next step, including specific rise, preheating, and baking time written on the paper.
      • The day before, weigh the ingredients that go into the dough and then place it on a baking tray. Make this step when the cake is rising as well as while it is soaked. This way, you'll be able to roll the dough, and the steps for making the dough can be completed more quicker.

      How to Slice and Serve Panettone

      Cut the panettone into thick or thin slices; it depends on you. If you cooked it inside a mold made of paper, cut it in half straight through it.

      Storing and Freezing Panettone

      Cool completely, then wrap the bread tightly in foil. The panettone is expected to last up to five days but is somewhat dry after a few days.

      I've yet to see a single scrap that was left over in the beginning. You can cover it with plastic, wrap it in foil, and keep it frozen for two months or more.

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      Hot Chocolate

      We can’t say hot chocolate isPeruvian Christmas food exclusively, but the tradition says the only and the best way to enjoy a big slice of Panettone is with a steamy cup of hot chocolate. Plus, Peruvian cocoa gives it a more exotic and strong taste. 

      Although Christmas is a holiday celebrated in most parts of the occidental world, there are very different traditions and manners in each country that give this day its special touch.

      If this year you’re willing to give your holiday a spin, reach out to thesePeruvian Christmas food recipes and share them with your family.

      Not only will you end with a full belly and a happy heart, you will have added a cool new tradition to your holiday.