Many Peruvians especially in the Andes eat a full meal for breakfast. This is because most of these people are farmers and get up really early and work blocks of ours without stopping. In Arequipa, for example, the "adobo" is a dish that is eaten for breakfast on Sundays, specially on Easter Sunday (around 5am). This is a stew made with pork, "aji
" (the red kind), cumin, garlic, onions, pepper and the most important ingredient "chicha de jora" (fermented corn drink) and is traditionally eaten with bread. Some people in Arequipa actually get up really early to go to the traditional "picanterias" the place where the "adobo" is traditionally served. This is more spread nowadays since people go to "picanterias" after partying to eat the "adobo". After this meal, Arequipenian drink hot tea with a shot of "anisado" a typical liqueur made from anis.
In some states in Peru, el "caldo de gallina" is eaten for breakfast. Also specially eaten on Easter Sunday. In Piura, traditional breakfast is the "tamal" the regular kind (not the green one). They like to make a "tamal Sandwich" with bread. They also eat something called "Mashka" which is toasted and milled wheat mixed with sugar. Also, very popular is "Desayuno a lo pobre" which is flank steak topped with a fried egg and fried plantains served with country bread.
In Lima, there is a huge variety of traditional sandwiches eaten for breakfast:
o El sandwich de "chicharron":
deep fried pork served in French bread, "salsa criolla" and fried sweet potatoes.
a sandwich in French bread and consisting of Peruvian ham with "Salsa Criolla
"-a special spicy sauce consisting of sliced onions, sliced chili peppers , lime (or lemon) and sat pepper and oil.
o "Las empanadas":
Turnovers of all kinds: Meat, chicken, cheese, ham&cheese, "lomo saltado
", de "aji de gallina", etc