Food in Peru

Peru stands as a premier gastronomic destination, beckoning travelers with its diverse culinary landscape that mirrors the country's rich cultural heritage. As the birthplace of the revered potato and home to the Amazon rainforest, Peru's cuisine is an eclectic mix of indigenous ingredients and traditional techniques. Visitors to this South American gem can anticipate a journey through flavors that range from the coastal ceviche to the Andean guinea pig delicacy. Discover the essential Peruvian dishes to savor on your journey through this vibrant and flavorful country.

Peruvian Dishes

Ceviche

Ceviche is Peru's national dish and one of its most popular culinary exports. It consists of fresh raw fish marinated in freshly squeezed key lime or bitter orange (naranja agria) juice, with sliced onions, chili peppers, and seasoning. It is often accompanied by sides of sweet potato, lettuce, corn, or avocado. The dish is typically enjoyed at lunch and is said to be a cure for hangovers.

Aji de Gallina

Aji de Gallina is a spicy and creamy chicken stew. The dish is made with shredded chicken cooked in a rich sauce made from aji amarillo (yellow chili pepper), cheese, milk, and bread. This comfort food is usually served over rice with boiled yellow potatoes and garnished with black olives and hard-boiled eggs.

Lomo Saltado

A prime example of Chifa cuisine, which combines Peruvian and Chinese influences, Lomo Saltado consists of stir-fried beef mixed with onions, tomatoes, aji amarillo, and other spices. It is typically served with French fries and rice, making it a satisfying meal with a wonderful blend of flavors and textures.

Cuy al Horno

Cuy al Horno, or roasted guinea pig, is a traditional Andean dish. The guinea pig is marinated in spices and then roasted whole. It is often served with potatoes and aji sauce. While it may seem exotic to outsiders, cuy is a staple source of protein in the Andean region and is considered a delicacy.

Rocoto Relleno

Rocoto Relleno is a spicy dish originating from Arequipa, a region in the southern part of Peru. It consists of rocoto peppers (similar to red bell peppers but much spicier) that are stuffed with a mix of spiced ground beef or pork, onions, olives, hard-boiled egg, and cheese, then baked in the oven. It's typically served with potatoes and salad.

Causa Rellena

Causa Rellena is a layered dish of mashed yellow potatoes mixed with lime, oil, and aji amarillo. It’s filled with various ingredients like tuna, chicken, or seafood and avocado. It's served cold and often garnished with hard-boiled eggs and olives.

Anticuchos

Anticuchos are skewers of marinated meat, originally made with beef heart but also available with chicken or other meats. The meat is marinated in a mixture of vinegar and spices, including aji panca (a type of chili pepper), and then grilled. Anticuchos are a popular street food in Peru and are often served with boiled potatoes and corn.

Papa a la Huancaína

Papa a la Huancaína is a Peruvian salad of boiled yellow potatoes in a spicy, creamy sauce called Huancaína sauce. This sauce is made from queso fresco (fresh white cheese), aji amarillo, garlic, and evaporated milk. It's traditionally served over lettuce leaves and garnished with black olives, boiled eggs, and corn.

Pachamanca

Pachamanca is a traditional Andean dish that involves cooking meat, potatoes, and other ingredients in a pit in the ground, using hot stones to generate heat. The meats typically include lamb, pork, chicken, or guinea pig, and they are marinated in spices and cooked with Andean tubers and corn. Pachamanca is a communal meal, usually enjoyed during festivities.

Tacu Tacu

Tacu Tacu is an Afro-Peruvian dish that originated as a way to use leftovers. It combines rice and canary beans or other beans into a thick pancake, which is then fried. It is often topped with a fried egg and served with a side of salsa criolla (onion relish) or a steak.

Peruvian Desserts

Picarones

Picarones are a traditional Peruvian dessert that resemble doughnuts but are made from a dough of sweet potato and squash. They are deep-fried and served with a sweet syrup made from chancaca (unrefined whole cane sugar). Picarones are a popular street food and often enjoyed as a snack or dessert.

Mazamorra Morada

Mazamorra Morada is a sweet pudding made from purple corn and fruit, thickened with starch or flour. It is flavored with cinnamon and cloves and often contains chunks of fruit like apples or pineapples. Mazamorra Morada is commonly served with rice pudding (arroz con leche) in a dessert known as "clasico."

Suspiro a la Limeña

Suspiro a la Limeña is a dessert from Lima, known as the "sigh of a woman from Lima." It consists of a base layer of manjar blanco (a caramel-like spread made from milk, sugar, and vanilla) and is topped with a light meringue made with port wine. The dessert is sweet, rich, and has a velvety texture.

Alfajores

Alfajores are shortbread cookies filled with manjar blanco. They are commonly found throughout Latin America, but each country has its own variation. In Peru, alfajores are often dusted with powdered sugar and are a favorite treat during holidays and special occasions.

Turrón de Doña Pepa

Turrón de Doña Pepa is an anise-flavored nougat that is traditionally consumed during the religious festival of El Señor de los Milagros in October. It is a sticky dessert made from flour, butter, and spices, layered with manjar blanco, and topped with colorful candies and jellies.