How to make Olluquito

Why cooks start here

Olluquito is cooked the way Andes cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.

Olluquito, a beloved dish from the Andean highlands, finds its place on tables during family gatherings and casual dinners alike. In this home-style rendition, the ingredients are measured as a Peruvian family cook would — by feel and instinct rather than precision. Generous in its use of local produce and meats, it captures the essence of Andean cooking with its earthy roots and vibrant spices. The dish offers a hearty embrace of flavors, with the distinct earthiness of olluco tubers mingling with the smoky depth of charqui or beef. Aji amarillo adds a gentle warmth, while huacatay imparts a fresh, herbal note. The salt is sprinkled by hand, ensuring each bite is perfectly seasoned. Olluquito is a dish meant to be shared, served straight from the pot, inviting everyone to indulge in its rustic charm.