Peru is known as a premier gastronomic destination. With cultural fusion, regional diversity and typical Peruvian food dating back to the Inca era, it's a true journey waiting to be explored at its world-class street vendors and restaurants.
Renowned as a leading gastronomic destination, Peru is celebrated for its rich cultural mix, regional specialties, and typical Peruvian dishes dating back to the Inca era. On your next trip to Peru, whether sampling street vendors or dining at world-class restaurants, Peruvian cuisine promises to be a trip in itself.
From coastal ceviche to hearty Andean cuisine, let's explore the delicious dishes that embody Peruvian food and culinary traditions. Taking a “eat like a local” approach, I enjoyed some of the best food in Peru during my two-month trip across the country.
I hope you find this guide to typical Peruvian foods useful for your next South American adventure.
Typical Peruvian tapas
Kuza (cold potato dish)
Peru is known as the land of many potatoes, in fact they grow around 4,000 varieties. It makes sense that the most traditional Peruvian dish, zucchini, features layers of creamy mashed yellow potatoes mixed with lemon, oil, and aji amarillo.
Zucchini is usually stuffed with tuna, chicken, or seafood salad, and garnished with avocado, hard-boiled eggs, and olives. Served cold, zucchini is a delicious appetizer that showcases Peru's diverse ingredients. I had a wonderful time at Las Colgas Eco-Resort Explore my culinary creativity by preparing food with the chef.
Creole soup
Sopa a la Criolla, a traditional Peruvian soup, blends Spanish and indigenous culinary influences. Originating in colonial times, it is made from small pieces of beef or chicken, pasta, potatoes, tomatoes, and aji panca (“panca” chili pepper). Seasoned with garlic, onions, and oregano, this delicious soup often includes milk and hard-boiled eggs for added richness.
Papas ala Huancaina (potatoes in spicy cheese sauce)
Papas a la Huancaína originate from Huancayo and are traditionally served as a classic Peruvian appetizer. The dish is simple and satisfying, made with boiled potatoes topped with a creamy sauce made with queso fresco cheese, aji amarillo (Peruvian chili pepper), garlic, and evaporated milk.
One of the most popular Peruvian dishes, you can find it served in all areas from fine dining restaurants to markets found in most towns and cities. While Papas a la Huancaína are usually garnished with olives and hard-boiled eggs. I'm not a fan of olives and so they fell out of the picture when I indulged in Mercado Central de San Pedro in Cusco.
Typical Peruvian dishes
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Arroz de Chaufa showcases the influence of Chinese cooking in the country. Similar to Shufa in Ecuadorian foodIts history in Peru dates back to the late 19th and early 20th centuries, when Chinese immigrants came to work on farms and on the railroads.
This delicious Peruvian-Chinese fried rice combination combines cooked rice with soy sauce, green onions, eggs, and a mixture of meats such as chicken, beef, or shrimp. It is served with ginger and garlic, and often with a drizzle of sesame oil. It's simple, very delicious typical Peruvian food on a plate!
Ceviche
Ceviche, Peru's national dish, is a refreshing seafood dish made with raw fish marinated in fresh lime or bitter orange juice, mixed with sliced onions, chili peppers, and spices. The acidity of the citrus cures the fish, giving it a zingy flavour. It is often served with side dishes such as sweet potatoes, corn, and lettuce, and is a culinary staple.
Ceviche in Peru varies depending on the region and ingredients. Coastal regions prefer traditional fish ceviche with lemon, hot peppers and onions. While in the Amazon, ceviche can be made from river fish and exotic fruits. Traditional Peruvian ceviche in Andean highlands such as Cusco is usually served with trout (trucha).
Fish crackling
Chicharrón de pescado is simply small pieces of fish marinated in lime juice and spices, then coated in flour and deep fried until crispy. Often served with lime slices, criolla sauce, and fried yuca or plantain, this popular Peruvian dish highlights Peru's love for seafood.
Rocoto relleno (stuffed peppers)
Rocoto relleno, originating from Arequipa, is a traditional dish made with hot rocoto peppers stuffed with a flavorful mixture of ground meat, onions, garlic, olives and hard-boiled eggs, often seasoned with cumin and oregano. Stuffed peppers are baked with cheese (queso fresco) and are often served with pastel de papas (potato pancake) on the side to ensure every corner of your stomach is filled. It was every mouthful, believe me!
Koi (guinea pig)
In Peru, cuy (guinea pig) is a staple meat raised in many Andean families, with an estimated 65 million consumed annually. It dates back to the twelfth century AD, during the rule of the Incas. The importance of cuy is highlighted in the Cusco Cathedral Basilica, where a replica of da Vinci's The Last Supper hung in 1753, featuring a plate of this typical Peruvian dish.
Traditionally, the meat is baked or roasted whole, often with herbs, and served with a spicy aji sauce. Cuy has a mild flavor with a hint of game taste similar to that of rabbit or wild fowl. Guinea pigs were my first pet as a child, so it took me over four months in Ecuador and Peru Slow travel adventure To pluck up the courage to give it a go.
Alpaca
In Peru, the magnificent alpaca provides high-quality fiber for clothing and blankets, and its meat is a traditional Andean staple, highly prized for its light and tender qualities. Alpaca was historically consumed by the Incas, and cooked in various dishes such as grilled alpaca steak or marinated with herbs and spices, and alpaca soup (seco de alpaca), slow cooked with potatoes, carrots and aji peppers.
Grilled chicken
Pollo a la Plancha emphasizes the fresh, simple ingredients found in traditional Peruvian home cooking. The chicken is marinated with lemon juice, garlic, cumin and aji panca, then grilled to perfection. Served with side dishes such as rice, salad or potatoes, this dish is one of the typical Peruvian foods that you cannot avoid during your travels.
Aji de galena (creamy chicken)
Aji de Gallina is prepared with shredded chicken in a creamy, somewhat spicy sauce made from aji Amarillo peppers, walnuts, cheese, garlic, and milk. This sauce is thickened with crustless white bread or crackers. Ají de Gallina is usually served over rice and accompanied by boiled potatoes and black olives.
Ají de Gallina was not my favorite of the typical Peruvian dishes I've tried in my travels. Maybe it was a bad recipe or it wasn't my bag. There must be a reason why this delicious dish is a popular Peruvian classic.
Lomo saltado
Lomo saltado is another Peruvian dish that blends Chinese and Peruvian culinary influences. Originating from the combination of Chinese stir-frying techniques with local ingredients, this recipe features slices of beef marinated in soy sauce and vinegar, and sautéed with tomatoes, onions and aji amarillo peppers. Served with French fries and accompanied by rice, this delicious dish received great approval from me.
|| Related articles: From Pisco Sur to Chicha Morado, read about it Traditional Peruvian drinks You can't miss it when traveling to Peru.
Tiraditos
Tiraditos is a dish influenced by Japanese immigrants and developed in Peru. Thinly sliced raw fish, sashimi-style, is drizzled with a tart sauce made with lime juice, aji amarillo (yellow pepper), and a touch of garlic. Unlike ceviche, tiradito is sauced just before serving, which preserves the fish's delicate texture.
Adobo (pork soup)
Adobo, a delicious pork stew from Arequipa, dates back to pre-Hispanic times. Traditionally enjoyed during festivities, it consists of marinated pork cooked with chicha de jura (corn beer), garlic, onions, and spices such as cumin and aji panca. This aromatic soup is slow cooked until tender, often served with bread, and is perfect for mopping up the last of the juices.
Typical Peruvian sweets
Tres Leches (Three Milk Bread)
Tres Leches was first made in Nicaragua It made its way across Latin America. Now a popular dessert in Peru, this delicious cake is soaked in a mixture of three types of milk: evaporated milk, condensed milk, and heavy cream. The sponge cake base absorbs the sweet, creamy mixture, creating a moist texture. The cake is sometimes topped with whipped cream and cinnamon.
For a Peruvian twist on Tres Leches, the cake may include local fruit juices such as lucuma or maracuya (passion fruit). I enjoyed the flavour, although I'm not a fan of soggy cakes.
Cross
Churro has its roots in Spanish cuisine, but Peruvian churro has an added twist. These golden, crunchy pastries are made with choux pastry, which is a simple dough of flour, water, butter and salt, cut into long strips and deep-fried until crisp.
In Peru, churros are often sprinkled with sugar and served with rich, creamy dulce de leche or chocolate for dipping. You can't visit Peru without enjoying delicious churros!
Pecarones (sweet potato donuts)
Pecarones are a popular Peruvian dessert dating back to colonial times. These sweet potato and squash cakes are fried until crispy and golden. Served with a sweet syrup made from chancaca (raw sugar cane syrup), they are a delicious combination of sweet, crunchy and soft, perfect for satisfying any sweet tooth.
Food tours of typical Peruvian foods
The best way to experience typical Peruvian food is to try the great restaurants and delicious street foods. To get the lowdown from a local, check out food tours on your travels.
The best food tours in Lima
The best food tours in Cusco
The best food tours in Arequipa
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