We love Peruvian food. Always have and always will. Growing up in South Florida, you get exposed to a lot of different Latin cultures. It’s a beautiful thing, really. There are restaurants galore offering all types of South American cuisine. Caribbean, too.
La Granja
My dearly beloved, La Granja, the fast food version of Peruvian food. Not necessarily fast but as fast as you could possibly get a healthy Peruvian dish. Everything is extremely fresh and there are different franchises throughout the state of Florida. I wouldn’t be surprised if there were some locations and other states throughout the US.
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Some locations even have a drive-through us and you just sit and wait as they prepare your Peruvian Chaufa Rice, papas a la huancaina or even ceviche with all the bells and whistles. Yes, ceviche at the freaking drive-through! These are the incredible things that I’ve been exposed to all my life.
But it’s not too inexpensive either. I would say it’s the least expensive of those mentioned on my blog post but still not as much as making it yourself.
Aromas del Peru
This spot is one we love so much. It all started with a Groupon back when we still lived in Miami. We bought the cheapest Groupons for meals at Aromas del Peru. We trusted it because we had heard great things over the years. Oh. My. Gosh. Their food! It’s so good. Seriously, absolutely anything you order off their menu in any of their locations is great. I mean, beyond great.
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If you were to ever visit Aromas, their Peruvian Chaufa Rice is beyond on point. So fresh. So healthy. So good. One of my favorite ways to eat it is topped with huancaina sauce. Ugh. Can’t even.
Ceviche House
Coming to the last Peruvian spot on my list, this one is the most expensive. This is a place I would come to dressed nice on a breezy evening and hope to get seated outside. I grew up going to this place with my aunt and uncle on a relaxed Friday evening. Love it.
I love to eat their fish here. The jalea, to be more specific. It’s white, flaky, crispy and just delicious. This with a bowl of ceviche and a side of roasted sweet potato, white corn kernels and corn nuts. Mmhm, good. And you can never go wrong with a platter of Peruvian Chaufa Rice for the table to share.
XO
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- 2 cup rice
- 2 ½ cups water
- 2 garlic cloves, minced
- 2 inch ginger root, minced
- ¼ cup Bill Bragg's amino acids, divided
- ½ tsp cumin
- Pepper, to taste
- 1 tbsp olive oil
- 2 eggs, beaten
- Sea salt, to taste
- Drizzle of olive oil
- 2 chicken breast, cubed
- ½ red onion, diced
- 1 red pepper, diced
- ⅓ cup green peas, frozen
- ⅓ cup carrots, frozen
- Handful of chives, chopped
- Mince garlic and ginger. Place in rice maker with rice, water, 2 tbsp of aminos, cumin, pepper and oil. Cook for 20 minutes.
- Crack eggs into a bowl. Beat with a whisk. Drizzle olive oil on a skillet. Pour eggs. Sprinkle with salt. Cook for 2-3 minutes on each side or until tender. Do not scramble. Remove onto a cutting board. Allow to cool. Cut into pieces. Set aside.
- Cube chicken and add to the same skillet. Cook for a few minutes.
- Meanwhile, chop up your veggies. Add everything except chives to the skillet. Remove rice from rice maker and add to the skillet with eggs and some of the chives. Add remainder of aminos. Remove from heat when steamy.
- Serve. Garnish with chives.
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