Peru’s culinary scene is a vibrant mosaic of flavors, celebrated worldwide for its diversity and creativity. The country’s gastronomic revolution, led by renowned chefs like Gastón Acurio and Pedro Miguel Schiaffino, has earned Peru the prestigious title of the world’s top culinary destination multiple times. This accolade honors Peru’s rich culinary heritage and its innovative approach to blending traditional ingredients with modern techniques.
In partnership with Adventure In Peru, we bring you an enticing guide to 50 must-try Peruvian dishes. From the coastal zest of ceviche to the hearty comfort of Andean stews, this journey through Peru’s culinary delights invites you to savor the flavors that define this extraordinary peruvian food culture.
1. Ceviche (Peruvian Sushi)
Ceviche is the iconic Peruvian dish that has captivated taste buds worldwide with its simplicity and burst of flavors. Imagine fresh, tender pieces of fish marinated in a zesty mix of lime juice, onions, cilantro, and spicy aji peppers. The acidity from the lime “cooks” the fish, creating a refreshing and slightly spicy delight that reflects the vibrant Peruvian coast.
More than just a dish, ceviche is a cultural emblem with origins dating back to the pre-Columbian era, later influenced by Spanish culinary techniques. It embodies the coastal lifestyle, celebrated in festivals and enjoyed as a staple in homes and cevicherias across Peru. Key ingredients include the freshest catch of the day, typically sea bass or corvina, marinated in “leche de tigre,” a citrus-based marinade essential for its distinctive taste.
For an authentic experience, visit “La Mar Cebichería Peruana” in Lima, located at Av. La Mar 770, Miraflores. Here, the ceviche is always fresh, and the atmosphere is lively.
2. Lomo Saltado (Stir-Fried Beef)
Lomo Saltado is a mouthwatering fusion of Peruvian ingredients and Chinese stir-frying techniques. Picture succulent strips of beef, stir-fried with onions, tomatoes, aji peppers, and a splash of soy sauce, served over crispy fries and rice. It’s a harmonious blend of savory depth and bright freshness.
This dish originated from the Chinese immigrant influence in Peru during the 19th century, becoming a beloved staple that showcases key ingredients like beef tenderloin, soy sauce, and aji amarillo, all cooked rapidly over high heat to seal in flavors.
3. Pisco Sour (Peruvian Cocktail)
Pisco Sour is more than a cocktail; it’s a national treasure. This frothy blend of pisco (a grape brandy unique to Peru), lime juice, simple syrup, egg white, and a dash of Angostura bitters offers a smooth, tangy, and slightly sweet experience. The egg white provides a silky texture and a beautiful foam top, making it as visually appealing as it is delicious.
Created in the early 20th century in Lima by an American bartender, Pisco Sour has become a symbol of Peruvian hospitality and creativity, enjoyed across the country.
4. Pollo a la Brasa (Roasted Chicken)
Pollo a la Brasa, or Peruvian roasted chicken, is beloved for its juicy interior and crispy, flavorful skin. Marinated in a blend of spices including garlic, cumin, and aji panca, it’s roasted to perfection in a specially designed rotisserie oven. This dish is typically accompanied by golden fries, salad, and creamy aji sauce, making for a satisfying meal.
Originating in Lima in the 1950s, Pollo a la Brasa quickly became a nationwide favorite, showcasing Peru’s knack for blending indigenous and international flavors.
5. Ají de Gallina (Creamy Chicken)
Ají de Gallina is a comforting dish that tantalizes with its rich flavors. Shredded chicken breast is bathed in a thick sauce made from aji amarillo, breadcrumbs, milk, and Parmesan cheese, creating a smooth, velvety texture. Traditionally served over rice with boiled potatoes and black olives, it’s a hearty and sophisticated dish.
Evolving from Spanish and indigenous influences during the colonial era, Ají de Gallina represents the fusion of Old World and New World ingredients.
6. Causa Rellena (Stuffed Potato Casserole)
Causa Rellena is a visual and flavorful masterpiece, layering seasoned mashed potatoes with fillings like tuna, chicken, or avocado, and topped with lime and aji amarillo. This dish celebrates Peru’s potato heritage, showcasing the tuber’s versatility and the creativity of Peruvian cuisine.
Originating during the Pacific War, Causa Rellena was initially prepared by women to support soldiers using readily available ingredients. It has since evolved into a beloved staple.
7. Papa a la Huancaina (Potatoes in Spicy Cheese Sauce)
Papa a la Huancaína is a humble yet irresistible dish of boiled potatoes covered in a creamy, spicy sauce made from aji amarillo and fresh cheese. Garnished with olives and boiled eggs, it’s a testament to the simplicity and depth of Peruvian flavors, often served as a starter or side dish.
Originating in the Huancayo region, this dish reflects the ingenuity of Andean cooking by combining locally sourced ingredients.
8. Arroz Chaufa (Peruvian Fried Rice)
Arroz Chaufa, Peru’s take on Chinese fried rice, features rice stir-fried with soy sauce, spring onions, eggs, and a choice of meats or seafood. It’s a comforting, savory meal that blends familiar and exotic flavors.
9. Anticuchos (Grilled Heart Skewers)
Anticuchos, marinated beef heart skewers grilled over open flames, offer a tender and flavorful bite. Served with boiled potatoes and corn, they are a testament to the Peruvian tradition of no-waste cooking.
Dating back to the pre-Columbian era and influenced by African cuisine, Anticuchos are a beloved nighttime snack enjoyed across Peru.
10. Leche de Tigre (Tiger’s Milk)
Leche de Tigre, the zesty, spicy marinade used in ceviche, is often enjoyed on its own as a vibrant drink. Made from lime juice, sliced onions, cilantro, chili peppers, and fish juice, it’s known for its supposed aphrodisiac qualities and as a hangover cure.
Reflecting the coastal culture of Peru, Leche de Tigre offers a taste of the ocean’s freshness with every sip.
11. Cuy Chactado (Fried Guinea Pig)
Cuy Chactado is a traditional Andean dish that showcases the rich culinary heritage of the Peruvian highlands. This dish involves a guinea pig, flattened and fried until crispy, served with potatoes, corn, and aji sauce. It’s a celebration of Andean flavors, deeply rooted in pre-Columbian traditions where the guinea pig was a cherished source of protein. The dish is not only a culinary staple but also a cultural symbol, often served during important festivals and celebrations.
For an authentic taste of Cuy Chactado, “La Cusqueñita” in Cusco offers a traditional dining experience. Located at Av. Tullumayo 227, this restaurant is known for its dedication to Andean cuisine, providing a genuine taste of the region’s culinary heritage.
12. Chupe de Camarones (Shrimp Chowder)
Chupe de Camarones is a hearty and comforting shrimp chowder from Peru’s southern coast, brimming with flavors of fresh shrimp, milk, cheese, potatoes, and corn, garnished with a fried egg. This rich, creamy soup has origins in the indigenous and Spanish culinary traditions, evolving into a regional specialty that warms the soul and palate. It embodies the bounty of Peru’s coastal waters, showcasing the local shrimp as the star ingredient.
13. Picarones (Peruvian Doughnuts)
Picarones are a beloved Peruvian dessert, made from a sweet pumpkin and sweet potato dough, deep-fried to golden perfection and drizzled with a syrup made from chancaca (unrefined sugar). These ring-shaped treats are a fusion of Spanish and indigenous culinary traditions, dating back to the colonial era as a more accessible alternative to the Spanish buñuelos. Enjoyed at street fairs and markets, they represent the sweet side of Peruvian cuisine, celebrated for their unique flavor and texture.
14. Rocoto Relleno (Stuffed Spicy Peppers)
Rocoto Relleno is a vibrant and spicy dish from Arequipa, featuring rocoto peppers (a hot pepper native to the Andes) stuffed with a savory mixture of spiced ground beef, onions, olives, and hard-boiled eggs, topped with melted cheese. This dish is a testament to the fusion of pre-Columbian and Spanish culinary influences, turning the heat up in Peruvian cuisine with its bold flavors and colors. It’s a celebration of local ingredients and the adventurous spirit of Peruvian cooking.
15. Tacu Tacu (Fried Rice and Bean Dough)
Tacu Tacu is the epitome of comfort food in Peru, a hearty and flavorful dish made by mixing leftover rice and beans into a dough, then fried to create a crispy crust with a soft, savory interior. Often served with a side of steak, fried banana, and an egg, it’s a testament to the resourcefulness of Peruvian cuisine, transforming simple ingredients into a delicious meal. With roots in the Afro-Peruvian community, Tacu Tacu is a symbol of cultural fusion, bringing together flavors and traditions from Africa, Spain, and Indigenous Peru.
16. Mazamorra Morada (Purple Corn Pudding)
Mazamorra Morada is a beloved Peruvian dessert that captivates with its deep purple hue and sweet, spiced flavor. This comforting pudding is made from purple corn boiled with cinnamon, clove, and sugar, thickened to perfection, and often mixed with chunks of fruit. It’s a testament to the native ingredients of Peru, showcasing the versatility and richness of purple corn. The dish has roots in the colonial period, blending indigenous and Spanish culinary traditions to create a dessert that’s become a staple in Peruvian celebrations and family gatherings.
17. Seco de Res (Cilantro Beef Stew)
Seco de Res is a deeply flavorful and comforting dish, consisting of tender beef slow-cooked in a vibrant cilantro sauce, accompanied by beans and rice. The bright green sauce, made with cilantro, beer, and aji peppers, infuses the meat with a rich, herbaceous flavor. This dish has its origins in the northern coastal regions of Peru, where it’s a staple of local cuisine, symbolizing the blending of Spanish and Indigenous cooking practices. It’s a celebratory dish, often served at large gatherings and special occasions.
18. Tiradito (Marinated Raw Fish)
Tiradito is a dish that showcases the simplicity and elegance of Peruvian seafood, featuring thinly sliced raw fish dressed in a citrusy, spicy sauce made from lime juice, aji amarillo, and cilantro. It’s similar to Ceviche but distinguishes itself through its presentation and the absence of onions, allowing the delicate flavor of the fish to shine through. Tiradito reflects the influence of Japanese immigrants on Peruvian cuisine, introducing the technique of slicing fish akin to sashimi, blending seamlessly with local flavors and ingredients.
19. Arroz con Pollo (Rice with Chicken)
Arroz con Pollo is a comforting, homely dish consisting of rice cooked with chicken, cilantro, peas, and carrots, offering a hearty and flavorful meal. The vibrant green color of the rice comes from the cilantro, while the chicken is typically marinated in beer and spices for added depth. This dish is a staple across Peru, with variations found in many Latin American countries, each adding its own local twist. In Peru, it’s a dish that brings families together, often served at large gatherings and Sunday dinners.
20. Chicharron (Fried Pork Rind)
Chicharron is a popular Peruvian snack and breakfast item, consisting of pork belly deep-fried until crispy and golden, served with sweet potato slices and salsa criolla (onion relish). This dish is particularly famous in Lima, where it’s often enjoyed in a sandwich as a hearty start to the day. Chicharron combines the textures of crunchy pork with the softness of sweet potato, creating a satisfying contrast. It’s a dish with deep roots in Spanish cuisine, adapted by Peruvians to fit local tastes and ingredients.
21. Jalea (Seafood Fried Chunks)
Jalea is a feast for seafood lovers, featuring a generous assortment of fish and seafood, lightly breaded and fried, served with a tangy salsa criolla and tartar sauce. This dish is perfect for sharing, often presented as a heaping platter that’s as impressive to look at as it is delicious to eat. Jalea embodies the coastal spirit of Peru, highlighting the country’s rich marine biodiversity. It’s a social dish, commonly enjoyed at beach outings and family gatherings, where the crispiness of the seafood contrasts beautifully with the freshness of the accompanying salsa.
22. Sudado de Pescado (Steamed Fish)
Sudado de Pescado is a traditional Peruvian dish that brings the ocean’s bounty to your plate, featuring fish steamed in a flavorful broth with tomatoes, onions, cilantro, and aji peppers. This light yet hearty dish is a staple in coastal regions, reflecting the daily catch and the local flavors of the sea. Sudado de Pescado is known for its simplicity and depth of flavor, often enjoyed with boiled potatoes or rice, embodying the straightforward yet rich culinary traditions of Peru’s fishing communities.
23. Carapulcra (Spicy Chicken and Minced Pork Dressing)
Carapulcra is one of Peru’s oldest dishes, dating back to the pre-Columbian era, made with dried potatoes (papas secas), rehydrated and slow-cooked with pork, chicken, peanuts, and spices. This stew is a deeply comforting dish, rich in history and flavor, showcasing the indigenous technique of preserving potatoes. Carapulcra has evolved over centuries but remains a cherished dish, particularly in the Andean regions, where it’s often served during celebrations and community gatherings.
24. Arroz con Pato (Rice with Duck)
Arroz con Pato is a luxurious and rich dish from the northern regions of Peru, particularly famous in Chiclayo. It combines tender duck cooked with cilantro-infused rice, beer, and aji peppers, creating a flavorful and aromatic meal. This dish reflects the Spanish influence on Peruvian cuisine, adapting the classic paella to local ingredients and tastes. Arroz con Pato is a celebration dish, often featured at important family occasions and festivals, showcasing the best of northern Peruvian cooking.
25. Cau Cau (Tripe Stew)
Cau Cau is a humble yet flavorful stew made with tripe, potatoes, and aji amarillo, seasoned with turmeric and mint. This dish is a classic example of Peruvian creole cuisine, offering a comforting and slightly spicy taste experience. Cau Cau is often enjoyed as a weekend family meal, reflecting the Peruvian tradition of using all parts of the animal and creating delicious dishes from simple ingredients.
26. Salchipapas (Sausage and Potatoes)
Salchipapas is a beloved street food classic in Peru, combining two simple ingredients: sliced sausages and fried potatoes. This dish is a favorite among locals and visitors for its straightforward, satisfying flavors, often served with a variety of sauces like mayonnaise, ketchup, and aji. Originating as a quick, affordable snack, Salchipapas has become a symbol of Peruvian fast food culture, enjoyed at street stalls and casual eateries throughout the country.
27. Papa Rellena (Stuffed Potato)
Papa Rellena is a comfort food marvel, featuring a golden, crispy outer shell of mashed potatoes filled with a juicy mix of ground beef, onions, olives, and boiled eggs. This dish is a testament to the ingenuity of Peruvian cuisine, transforming simple ingredients into a delicious, filling meal. Papa Rellena reflects Peru’s potato heritage, showcasing the tuber’s versatility and the cultural tradition of stuffing foods to create layers of flavor.
28. Escabeche (Marinated Fish or Chicken)
Escabeche is a vibrant dish featuring fish or chicken marinated in a tangy vinegar-based sauce with onions, carrots, and aji amarillo. This dish, with its origins in Spanish cuisine, has been embraced and adapted by Peruvians to feature local ingredients, becoming a staple of the national diet. Escabeche is often enjoyed as both a main dish and a cold appetizer, celebrated for its balance of flavors and its ability to stimulate the appetite.
29. Choclo con Queso (Corn with Cheese)
Choclo con Queso is a simple yet delightful snack, combining boiled Andean corn (choclo) with a slice of fresh, salty cheese. This dish showcases the simplicity of Peruvian cuisine, focusing on the natural flavors of its ingredients. It’s a popular street food item, reflecting Peru’s agricultural traditions and the importance of corn and dairy in the Andean diet.
30. Olluquito con Charqui (Olluco with Dried Meat)
Olluquito con Charqui is a traditional Andean dish made with olluco, a native tuber, and charqui, dried meat (usually llama or alpaca). The dish is a fine example of the Andean people’s ability to use preserved ingredients to create flavorful, nutritious meals. Olluquito con Charqui reflects the harsh, high-altitude environment of the Andes, where preserving food is essential for survival.
31. Humita (Steamed Corn Cake)
Humita is a traditional pre-Columbian dish made from ground corn wrapped in corn husks and steamed or boiled. This dish can be savory, filled with cheese or meat, or sweet, mixed with sugar and spices. Humitas celebrate the indigenous cultures of Peru and their reverence for corn, an essential staple of their diet. The dish is a testament to the simplicity and ingenuity of traditional cooking methods.
32. Pachamanca (Earth Oven Cooking)
Pachamanca is more than just a dish; it’s a centuries-old cooking method where meats, potatoes, and other ingredients are cooked underground with hot stones. This technique results in tender, flavorful food, infused with the essence of the earth. Pachamanca is a communal feast, often prepared for celebrations and festivals, embodying the Andean people’s connection to the land.
33. Juane (Rice with Chicken in Banana Leaves)
Juane is a traditional dish from the Amazon region, consisting of rice, chicken, eggs, and olives wrapped in banana leaves and boiled. This dish is particularly popular during the Festival of San Juan, paying homage to the Amazon’s bounty. Juane represents the fusion of indigenous Amazonian and Spanish culinary traditions, showcasing the versatility of banana leaves as cooking vessels.
34. Tacacho (Mashed Plantain with Pork)
Tacacho is a hearty dish from the Amazon, made with mashed green plantains mixed with bits of pork and formed into balls, often served with slices of cured meat. This dish showcases the influence of the jungle on Peruvian cuisine, utilizing ingredients like plantains and pork to create a dense, flavorful meal that’s both satisfying and emblematic of the region’s food culture.
35. Adobo (Spicy Pork Stew)
Adobo is a spicy pork stew, marinated in a mixture of chicha (corn beer), vinegar, and aji panca, then slow-cooked until tender. This dish, originating from the Arequipa region, is known for its depth of flavor and slightly tangy taste. Adobo is often enjoyed as a Sunday breakfast, a tradition that highlights the dish’s place in the heart of Peruvian family life.
36. Capchi de Setas (Mushroom Stew)
Capchi de Setas is a comforting vegetarian dish originating from the Andes, featuring a rich stew of mushrooms, potatoes, peas, and fava beans, seasoned with garlic, aji, and huacatay (Peruvian black mint). This dish showcases the diversity of Peru’s native vegetables and herbs, offering a hearty and flavorful option for those seeking meat-free dishes. Capchi de Setas is a testament to the Andean people’s ability to create deeply satisfying meals from the bounty of their lands.
37. Chiriuchu (Multi-Ingredient Plate)
Chiriuchu is a traditional dish from Cusco that’s as complex as it is ancient. This festive dish combines ingredients from various Peruvian ecosystems: guinea pig, chicken, charqui (dried meat), corn, cheese, seaweed, and more, served cold. Chiriuchu is a celebration of diversity and unity, typically enjoyed during the Corpus Christi festival, reflecting the blending of pre-Columbian and Spanish culinary traditions.
If you need to try, please take a tour of South Valley Tour in Cusco.
38. Guiso de Tarwi (Tarwi Stew)
Guiso de Tarwi is a hearty stew made from tarwi, a high-protein Andean lupin bean, cooked with onions, tomatoes, aji, and spices. This dish highlights the nutritional wisdom of the Andes, where tarwi has been cultivated for centuries for its health benefits. Guiso de Tarwi is a delicious example of how traditional Peruvian cuisine incorporates nutritious ingredients into flavorful meals.
39. Sopa a la Minuta (Quick Minced Beef Soup)
Sopa a la Minuta is a rich, comforting soup made with minced beef, angel hair pasta, milk, and oregano, often served with a poached egg on top. This dish is a staple in Peruvian homes, known for its quick preparation and satisfying flavors. It’s a perfect example of the everyday culinary traditions of Peru, blending Spanish influences with local tastes.
40. Tamal (Corn Dough Package)
Tamal is a traditional breakfast dish in Peru, made from corn dough mixed with meats, eggs, olives, and wrapped in banana leaves or corn husks before being steamed. Peruvian tamales vary in color and flavor, depending on the region, showcasing the diversity of this ancient dish. It’s a staple of Peruvian cuisine, with roots that trace back to pre-Columbian times.
41. Quinoa Chaufa (Quinoa Fried Rice)
Quinoa Chaufa is a modern twist on the traditional Chifa (Peruvian-Chinese) dish, replacing rice with quinoa for a nutritious and flavorful meal. This dish reflects the innovative spirit of Peruvian cuisine, incorporating the ancient Andean grain into a stir-fry with soy sauce, vegetables, and typically chicken or shrimp. It’s a fusion that celebrates both Peru’s biodiversity and its culinary creativity.
42. Lechón (Roasted Suckling Pig)
Lechón is a festive dish in Peru, involving a whole suckling pig marinated in a mixture of Andean spices and slow-roasted until the skin is crispy and the meat tender. This dish is often reserved for special occasions and celebrations, highlighting the Spanish influence on Peruvian cuisine while utilizing local ingredients and cooking methods.
43. Bandeja Paisa Peruana (Peruvian Plate)
Bandeja Paisa Peruana is a nod to the Colombian classic, adapted to include Peruvian flavors and ingredients. This hearty platter typically features beans, rice, fried plantains, avocado, and a variety of meats, showcasing the abundance of Peru’s agriculture and its culinary cross-pollination with neighboring countries.
44. Ceviche de Mango (Mango Ceviche)
Ceviche de Mango is a refreshing, innovative take on Peru’s national dish, substituting fish with ripe mango for a sweet, tangy, and spicy experience. This dish represents the creative adaptability of Peruvian cuisine, incorporating tropical fruits into traditional recipes for a burst of new flavors.
45. Chilcano (Pisco and Ginger Ale Cocktail)
Chilcano is a popular Peruvian cocktail made with pisco, ginger ale, lime, and bitters, offering a refreshing and lighter alternative to the classic Pisco Sour. This drink is a staple in bars across Peru, celebrated for its simplicity and the way it showcases pisco’s versatility. The Chilcano has gained popularity for its refreshing taste and its role in promoting Peruvian pisco culture.
46. Refresco de Chicha Morada (Purple Corn Refreshment)
Refresco de Chicha Morada is a sweet, refreshing drink made from purple corn boiled with pineapple, cinnamon, clove, and sugar, then chilled and served with lime juice. This beverage is deeply rooted in Peruvian culture, dating back to the Inca Empire. It’s not only delicious but also packed with antioxidants, showcasing the nutritional wisdom of ancient Peru. Chicha Morada is a staple at family gatherings and celebrations, symbolizing Peruvian hospitality and tradition.
47. Sangrecita (Chicken Blood Pudding)
Sangrecita is a traditional Peruvian dish made from chicken blood or meet cooked with spices, onions, and sometimes mixed with potatoes or rice. This dish is highly nutritious, rich in iron, and often recommended for combating anemia. Sangrecita reflects the Peruvian approach to nose-to-tail eating, ensuring that no part of the animal goes to waste. It’s a testament to the resourcefulness of Peruvian cuisine, turning simple ingredients into dishes that are both flavorful and healthful.
48. Ensalada de Quinua (Quinoa Salad)
Ensalada de Quinua is a light and nutritious dish, showcasing the versatility of quinoa. This salad combines cooked quinoa with vegetables like tomatoes, cucumbers, and avocado, often dressed with lime and olive oil. Quinoa, a superfood native to the Andes, is celebrated for its health benefits, including high protein content and essential amino acids. This dish reflects the modern Peruvian kitchen’s ability to blend traditional ingredients with contemporary health trends.
49. Sopa Criolla (Creole Soup)
Sopa Criolla is a hearty and spicy soup made with beef broth, angel hair pasta, beef strips, and aromatics, enriched with milk and a beaten egg. This soup is a staple of Peruvian comfort food, known for its warming and satisfying qualities. It embodies the Creole (criollo) tradition of Lima, blending Spanish, African, and Indigenous influences into a rich culinary heritage.
50. Alfajores (Dulce de Leche Sandwich Cookies)
Alfajores are a beloved Peruvian dessert, consisting of two delicate, buttery cookies sandwiched with a generous layer of dulce de leche (sweet milk caramel). Often dusted with powdered sugar, these treats are the perfect sweet to enjoy with a cup of coffee or tea. While alfajores are found throughout Latin America, the Peruvian version is particularly renowned for its melt-in-your-mouth texture and balance of sweetness.
In summary
As our culinary tour comes to a close, it’s clear that Peru’s gastronomy is not just about food; it’s a vibrant expression of the country’s rich culture, diverse ecosystems, and deep-rooted traditions. Each peruvian food tells a story of heritage, innovation, and the passionate people who bring these flavors to life. From the high Andes to the depths of the Amazon, and along the sprawling coastline, Peru serves as a bountiful source of inspiration and delight for chefs and food lovers alike.
We hope this exploration of the 50 must-try Peruvian dishes has ignited your appetite for adventure and a deeper appreciation for the culinary masterpieces that Peru has to offer. Whether you’re wandering the bustling markets of Lima, exploring the ancient ruins of Cusco, or simply dreaming of your next travel destination from home, the flavors of Peru are sure to captivate your heart and your palate. Adventure In Peru invites you to embark on this delicious journey, where every meal is an opportunity to explore, savor, and fall in love with the rich tapestry of Peruvian cuisine.
