Peruvian food isn’t just a meal — it’s an event. Imagine a country where indigenous ingredients integrate with Spanish, African and Asian flavours to create a diverse and creative cuisine. From the towering Andes to the lush Amazon, Peru’s diverse ingredients make it a top culinary destination in South America. Unsurprisingly, the country’s chefs are garnering accolades and Michelin stars abroad.
Whether you’re a foodie planning your next trip or just love great cuisine, our guide will introduce you to the best of the gastronomy of Peru. Your taste buds can look forward to bold flavours, fresh ingredients and a few surprises.
If Peru can be summed up on one plate, it’s most definitely ceviche. This tangy seafood dish features raw fish cured in citrus juice with chili, cilantro, and red onions, creating a tender, flavorful bite.
More than a meal, ceviche is a symbol of Peruvian culture, perfect for family gatherings, fiestas, and seaside dining. Best enjoyed on Peru’s coast — especially in Lima and Piura — it’s a true taste of the country’s heart.
Pair it with chicha morada (purple corn juice) or a pisco sour, a pisco brandy and bitters cocktail. For spice lovers, try rocoto chili—but beware, it’s fiery! Ready to try out this gem? Find out the best time to visit Peru so that you can fully indulge in ceviche greatness!
Lomo saltado: a fusion of cultures on a plate
A perfect fusion of Peru’s diverse cultures, lomo saltado is a wok stir-fry of beef, onions, tomatoes, and soy sauce — served with French fries right in the wok! This is Chinese-Peruvian comfort food at its best and a great example of Peru’s Chifa tradition.
Created by Chinese immigrants in 19th-century Peru, this dish has become a staple in homes and restaurants alike. It’s umami-rich and hearty with its toppings of fries and sides of rice. Simply put, it can dish out either a chow-you down or create a fine dining experience.
In Lima, many Chifa restaurants (Peruvian-Chinese fusion) serve lomo saltado, often offering vegetarian versions with mushrooms or tofu instead of beef. Grab some ají amarillo and add to every bite for the perfect medium heat to compliment the flavours.
Aji de gallina: a creamy classic
Imagine pulled chicken blanketed in a thick, yellow sauce made from yellow chilli peppers, cheese and walnuts. That’s aji de gallina, a hearty, warming dish that Peruvians have loved for generations. Served with rice and boiled potatoes, it’s perhaps the most beloved Peruvian comfort food of all.
A colonial fusion of European and Andean cuisines, ají de gallina features a creamy yellow sauce thickened with bread, milk, and ground walnuts. Ají amarillo, meanwhile, provides the characteristic golden colour and mild heat.
For the most authentic experience, try ají de gallina in Peru’s classic picanterías, where chefs traditionally serve it with olives and hard-boiled eggs for a perfect contrast to its creamy sauce.
Papas a la huancaína: potatoes with a twist
Peru is the motherland of potatoes (as many as 4000 varieties!), so it’s natural that one of its most iconic dishes would be a potato one. Papas a la Huancaína features boiled potatoes in a rich, spicy cheese sauce made of ají Amarillo (yellow chilli), queso fresco and evaporated milk.
This beloved dish hails from the Andean city of Huancayo, which gives it its name. Typically prepared as a first course at family gatherings, papas a la Huancaína always comes with boiled eggs and black olives on the side. But despite its humble appearance, this sauce is both rich and sumptuous and leaves a serious lasting impression.
Cuy: the controversial delicacy
Hold onto your hats folks — cuy (guinea pig) is a traditional delicacy in the Peruvian Andes. Shocking, I know, but the furry critters have been a popular food source in Peru for thousands of years.
Basically, cuy is a roasted or deep-fried guinea pig that has a crispy skin and tender meat. Guinea pig is usually served whole with a side of Andean herbs, potatoes and corn. The dish remains an important piece of Peruvian culture and history and is often served at festivals and special events.
Cusco, the ancient Incan capital, boasts several cuy al horno (oven-baked guinea pig) restaurants giving adventurous diners a taste of indigenous cuisine in the heart of Incan history.
Anticuchos: street food perfection
A traditional Peruvian street food, anticuchos features skewered, grilled beef hearts with a smoky, tangy sauce. Rooted in Afro-Peruvian cuisine, it’s a popular dish across the country, often served with potatoes and corn for a hearty meal.
Dating from the Spanish colonial period, Anticuchos were created by African slaves who were given the offal that was involuntarily given to them as food and used the meat to make an incredible snack. Available across the country today, anticuchos are often served with Ají, which gives it a little kick. If you’re in Lima, make your merry way down Avenida La Mar or to Parque Kennedy, to sample the best you’ll ever try.
Tiradito: a modern take on raw fish
Much like Peru’s ceviche, tiradito is a dish of raw seafood, though prepared in a Japanese-Peruvian (Nikkei) style. This variation on ceviche is subtly different; the fish, sliced thin, is drizzled with a bright, spicy, citrusy sauce, but, crucially, the two aren’t mixed together. Instead, the fish is plated with the sauce poured over, to produce a more refined, elegant dish.
The Japanese immigrants to Peru left a lasting influence on the country’s cuisine and the best-known adoption of the immigrants’ flavours lies in this simple but exquisite dish. Seafood is thinly sliced and dressed with lime, ají amarillo and soy sauce. Sea bass, tuna or mahi-mahi are among the most common choices and diners weary of overdoing it on ceviche would likely do well by giving a bowl of this a spin instead. Finally — and this could be said of all the dishes on this list — tiradito is best enjoyed along the country’s long coastline.
Sweet treats: suspiro a la limeña and more
Peru’s sweet treats are as decadent as its savoury fare. Suspiro a la Limeña is a custard that looks like caramel, topped with sweet meringue and is called “sigh of the lady” – a name it earned. It has such a smooth and sweet taste that makes it a dessert lover’s favourite.
Turrón de Doña Pepa is sticky, anise-flavoured and filled with layers of circus colourful sprinkles, as well as sweet syrup. Many people eat them by the dozen as part of religious celebrations. The dessert dates back to colonial times but also has become more popular at Peruvian festivals. It is especially popular during El Señor de los Milagros in October.
Visit Lima and sample these mouthwatering Peruvian desserts at Pastelería San Antonio and El Buen Gusto.
Vegetarian delights: causa and tacu tac
For vegetarians, Peru features crave-worthy meatless bites, like causa, a layered, rainbow-hued potato salad with mashed avocado and veggies, and filling tacu tacu, a fried patty made from rice and beans. Both examples underscore that the culinary style of the country is deliciously diverse and adaptable.
Causa rellena can be served cold and filled with tuna, chicken or vegetables, so it pleases every palate. The Afro-Peruvian-inspired tacu tacu is commonly topped with two fried eggs, sweet fried plantains and sometimes marinated seafood, for a balanced meal that packs a flavor punch.
Those choosing from a vegetarian menu simply need to ask for the vegetarian version, which is widely accepted in Peru. Foods made with farm-fresh ingredients are common in local markets and at organic eateries in Barranco.
Where to try peruvian food: lima and beyond
For Peruvian food, Lima is the centre of the universe. And with globally acclaimed restaurants like Central and Maido, the capital has become a mecca for food lovers. But don’t discount the local market and hole-in-the-wall restaurant — it’s where you’ll find the true taste of tradition.
To experience the food, culture and traditions behind its cuisine, explore the top locales in Peru for foodies and find the hidden, out-of-this-world places to eat and drink outside the city of Lima.
In Arequipa, eat the city’s famous dish rocoto relleno. In Iquitos, taste what the Amazon has to offer with juane (rice and chicken wrapped in banana leaves). Explore Peru’s top destinations to discover the greatness of every region in Peru.
Experience the flavors of peru
Peruvian food isn’t just dinner, it’s the whole story of this country — its history, culture, geography. You get all that history on a plate! Whether you want to get refreshing sour ceviche, try creamy aji de gallina or be brave enough to taste cuy — you can find something to your taste.Sounds yummy? Crave to try those tastes? The best way to do it is to try Peruvian food itself. Join a group trip to Peru and experience the best food trip of your life!
