Variations of Sancochado
Sancochado is a Versatile Peruvian stew with regional variations showing ingredients and local traditions.
1. Lima Sanchado (Lima -style classic)
The more traditional version, with beef breast, ribs and sometimes chicken or lamb. Served with a rich broth, Aji Amarillo sauce, Critolla and lime sauce.
2. Northern Sanction (Northern Style)
Popular in Piura and Trujillo, this version often uses Lamb and Zapallo Loche (native pumpkin) for greater sweetness. Some variants include coriander for extra depth.
3. Andean Sanchado (Highland Style)
A warm Andina variation that uses Alpaca or lamb, native potatoes such as Pope Moraya and Mote (boiled corn chicchi).
4. Creole Sanloho (Afro-Peruvian influence)
Developed in the Coast-Peruvian Afro-Peruvian communities, this version includes pork cuts for a broth rich in gelatin, fried plantains and spicy Rocoto sauce.
5. Three meats (three maat sanction)
A special occasional dish with beef, chicken and lamb, which requires longer cooking for a deeply tasty broth, served with ocopa sauce.
6. Fish sanction (seafood sancochado)
A modern coastal turning point with fish, shrimp and molluscs in a lighter broth, infusion of fish broth, herbs and citrus fruits.
7. Vegetran Sancochado
A vegetable -based adaptation that uses mushrooms and lentils for depth, with root vegetables such as sweet potatoes and pumpkin, served with Aji Amarillo sauce.
Sancochado, in all its forms, remains a comforting and traditional Peruvian dish. Which version will you try later?
