Peruvian Cuisine: 7 Traditional Dishes You Must Try No Matter What
If there’s one thing that rivals the beauty of Machu Picchu, it’s Peruvian gastronomy. Internationally recognized and a multiple winner of the World Travel Awards, Peruvian cuisine is an explosive fusion of cultures (Inca, Spanish, African, Chinese, and Japanese) combined with a unique biodiversity.
Are you traveling and don’t know where to start? In this guide, we’ve selected the traditional Peruvian dishes that are a must for any demanding palate.
Why Is Peruvian Food the Best in the World?
It’s no exaggeration. The magic of Peruvian cuisine lies in its geography. With coast, highlands, and rainforest, the country produces an unmatched variety of ingredients: thousands of types of potatoes, giant corn, fresh fish from the Pacific, and exotic fruits from the Amazon.
Foodie Fact: Lima is the only city in the world with several restaurants ranked in the top 10 of The World’s 50 Best Restaurants list.
The Essentials: List of Traditional Dishes
Here’s the ultimate menu. If you leave Peru without trying these dishes, it’s as if you never went.
1. Ceviche: Peru’s Flagship Dish
This is the national dish par excellence and a Cultural Heritage of the Nation. While there are variations, classic Peruvian ceviche is simple and perfect.
- Key ingredients: Fresh fish (sea bass or sole), Peruvian lime (very acidic), red onion, ají limo, cilantro, corn, and sweet potato
- The secret: Leche de Tigre (“Tiger’s Milk”), the citrusy juice from the mix, said to have restorative properties
- Where to try it: At any coastal cevichería, preferably at lunchtime
2. Lomo Saltado: The Perfect Fusion
This dish is the best example of chifa cuisine (Peruvian-Chinese fusion). It’s a wok stir-fry that combines Eastern techniques with Peruvian ingredients.
- What’s in it: Beef sirloin strips, onion, tomato, yellow chili pepper, and soy sauce (sillao)
- Why people love it: For the smoky wok flavor and because it’s served with two carbs Peruvians adore—white rice and crispy French fries
3. Ají de Gallina: The Taste of Home
If you’re looking for comfort food, this is it. Ají de Gallina is a creamy stew with roots in colonial cuisine.
- Flavor profile: A thick sauce made from yellow chili pepper (mild, more flavor than heat), bread, milk, walnuts, and shredded chicken breast
- How it’s served: Over boiled potatoes, with rice, hard-boiled egg, and black olives
4. Causa Limeña: History in Layers
Colorful, smooth, and refreshing. Causa is a cold appetizer dating back to the independence era.
- The base: A smooth mash of yellow potatoes mixed with lime juice and yellow chili pepper
- The filling: Usually chicken with mayonnaise and avocado, though there are versions with tuna, crab, or shrimp
5. Cuy Chactado: The King of the Andes
For adventurous travelers and lovers of Andean tradition. Cuy (guinea pig) has been a protein source since pre-Inca times.
- Preparation: In the chactado style (typical of Arequipa), the cuy is flattened with a stone and fried until the skin becomes ultra-crispy, like a cracker
- Verdict: A delicate flavor, similar to rabbit or chicken, but with superior texture
6. Rocoto Relleno: Spicy with Character
The signature dish of Arequipa. At first glance it looks like a red bell pepper—but beware: it’s a rocoto, much spicier.
- How it’s eaten: The rocoto is processed to reduce the heat, then stuffed with ground meat, spices, olives, and hard-boiled egg, all topped with melted cheese
- Side dish: Impossible to eat without its faithful companion—pastel de papa (potato casserole)
7. Anticuchos: The Heart of Street Food
Peru’s best street food is eaten at night. Anticuchos have Afro-Peruvian origins and date back to the colonial era.
- What they are: Beef heart skewers marinated in ají panca, vinegar, and spices, grilled over charcoal
- The experience: Eating them from a street cart, accompanied by corn on the cob and golden potatoes
Bonus Track: And What to Drink?
You can’t end this gastronomic journey without a toast:
- Pisco Sour: The national cocktail made with pisco (grape brandy), lime juice, simple syrup, egg white, and Angostura bitters
- Chicha Morada: A sweet, non-alcoholic drink made from purple corn, pineapple, cinnamon, and cloves—super antioxidant!
Conclusion
Peruvian gastronomy is an adventure in itself. Each dish tells a story of migration, adaptation, and creativity. Don’t be afraid to try new flavors, spices, and textures—your palate will thank you.
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