Peruvian cuisine represents one of the world’s most exciting culinary fusions, blending indigenous ingredients like aji peppers and Andean potatoes with Spanish influences, African flavors, Japanese techniques, and Chinese cooking methods.
From Lima’s dining scene to street food culture along the Pacific Ocean harvest zones, this biodiversity creates unforgettable dishes featuring fresh fish, corn varieties, and Amazon jungle fruits. This guide covers 15 essential plates rooted in Inca heritage.
15 Best Peruvian Foods & Dishes
Ceviche
Peru’s national dish features raw fish (typically corvina or sea bass) cured in citrus marinade with lime juice creating the famous tiger’s milk.
I’ve watched fishermen in coastal villages prepare this with aji limo peppers, red onions, and cilantro, served ice-cold with sweet potato and choclo corn.
Traditional cevicherias serve it on glass-bottomed plates before 3 PM when the fish is freshest, with cancha adding satisfying crunch.
Lomo Saltado
This Chinese-Peruvian fusion dish showcases 19th-century Chinese immigrant influence through wok cooking techniques.
Tender beef strips are stir-fried at high heat with soy sauce, red onions, tomatoes, and yellow aji paste, then served over white rice alongside french fries.
The vinegar splash creates a savory-tangy flavor profile. Every Chifa restaurant serves substantial portions, making it a home cooking favorite throughout Peru, though some travelers also explore Vietnamese Food for similar Asian fusion experiences.
Aji de Gallina
This comfort food features shredded chicken in a creamy walnut sauce made with yellow aji pepper, bread-thickened base, and evaporated milk.
The colonial-era recipe creates a golden, smooth texture with mild heat, garnished with boiled potatoes, hard-boiled eggs, and black olives. While best taiwan restaurants focus on soy-based sauces, Peru’s walnut-based preparations showcase unique colonial fusion techniques.
I’ve found this weekday lunch special in home-style cooking spots where Parmesan cheese and pecans add nutty flavor alongside aromatic spices, similar to the comforting flavors found in Filipino Dishes.
Anticuchos
These beef heart skewers represent Peru’s street food tradition with pre-Incan and African influence roots.
Outdoor vendors thread tender meat on metal skewers, marinating it in vinegar, cumin, garlic, and aji panca peppers before charcoal grilling.
The smoky flavor pairs perfectly with boiled potatoes and spicy aji sauce. I’ve enjoyed this working-class dish as an affordable nighttime snack, grilled to order at colonial-era influenced food carts.
Causa
This layered cold dish showcases Peru’s potato varieties through mashed yellow potatoes seasoned with lime juice and aji amarillo, creating vibrant yellow color.
The smooth texture layers alternate with avocado, chicken salad, or tuna mixture mixed with mayonnaise and hardboiled eggs.
Coastal restaurants serve causa limeña refrigerated as a light lunch option. Its pre-Columbian origins make this colorful presentation both creamy and carefully seasoned.
Cuy (Guinea Pig)
This Andean delicacy remains an indigenous protein source with pre-Incan ceremonial significance.
Highland regions and Cusco restaurants roast guinea pig whole until the skin crisps, creating tender meat with earthy flavor.
I’ve tried this at traditional celebrations in rural communities where it’s reserved for special occasions. Though small portions command premium pricing, it’s essential adventure dining showcasing cultural significance despite tourist curiosity.
Alpaca
Alpaca meat offers a lean red meat alternative with low cholesterol and high iron content from high altitude grazing.
Sacred Valley restaurants serve this Andean protein as grilled steaks, alpaca burgers, or stir-fry dishes with mild gamey taste and tender texture.
I’ve found this protein-rich, locally sourced option in mountain regions where sustainable farming makes it a health-conscious, tourist-friendly choice adapted to altitude conditions.
Pollo a la Brasa
Peru’s rotisserie chicken involves marinating birds overnight in soy sauce, beer, cumin, and garlic before charcoal roasting in wood-fired ovens.
The result is crispy golden skin with juicy, smoky interiors. Pollerías serve this national favorite with aji verde sauce, french fries, and salad for family-style dining.
I’ve joined locals for Sunday tradition meals at casual restaurants where this affordable dish fills tables.
Rocoto Relleno
Arequipa’s specialty features rocoto peppers (far spicier than jalapeños) stuffed with ground beef, raisins, olives, and hard-boiled eggs, topped with melted cheese.
This white city dish requires boiling peppers in milk-soaked water to reduce intense spiciness before oven-baking.
The volcanic region’s traditional recipe creates a savory-sweet combination with colorful presentation that’s sparked regional pride. I’ve experienced this baked dish’s serious heat level firsthand.
Arroz con Pato
This northern Peru specialty from Chiclayo region combines tender duck slow-cooked in dark beer or chicha with cilantro-infused rice that turns vibrant green.
The aromatic herbs and flavorful broth create rich flavor perfect for Sunday lunch and special gatherings.
I’ve savored hearty portions at festive occasions where this Creole cooking tradition showcases regional variations with peas adding texture to the aromatic preparation.
Papa a la Huancaina
Originating from Huancayo in Central Peru, this cold appetizer features boiled potatoes covered in creamy yellow cheese sauce made from aji amarillo peppers, evaporated milk, and crackers blended until smooth.
Served on a lettuce bed with black olives and hard-boiled eggs, it’s a vegetarian lunch starter with mild heat.
Coastal adaptations serve this traditional side dish with smooth consistency as a popular option.
Chicharron
Peruvian chicharron involves slow-cooking pork belly in its own rendered fat after overnight marination, creating crispy skin with tender interior.
Highland market stalls serve this as a Sunday breakfast tradition in bread rolls with sweet potato and salsa criolla.
I’ve grabbed this hearty, savory street vendor favorite from working-class food spots where the crunchy texture makes it a morning meal staple with substantial portions.
Chupe de Camarones
Arequipa’s signature shrimp chowder uses freshwater river shrimp in a milk-based broth thickened with potatoes, rice, and corn, topped with poached eggs and Andean cheese.
This volcanic region specialty features aji panca and oregano seasoning creating a creamy, hearty soup with thick texture.
I’ve ordered this warming comfort soup during traditional preparations at special occasions where the substantial consistency satisfies completely.
Pachamanca
This pre-Columbian method cooks multiple meats (pork, chicken, lamb) alongside potato varieties, corn, and fava beans in an underground earth oven lined with hot stones.
Everything wraps in banana leaves with huacatay herbs, creating smoky earthen flavor during hours-long preparation.
Highland celebrations turn this into a ceremonial feast and communal gathering. I’ve participated in Andean tradition festivals where slow-roasted pachamanca feeds entire communities.
Arroz Chaufa
Peru’s version of fried rice emerged from Chinese immigrants adapting Chifa cuisine with day-old rice wok-fried in sesame oil and soy sauce with scrambled eggs, green onions, ginger, and chicken or pork.
This affordable meal appears in street food versions and late-night spots, sometimes wrapped in tortilla.
The crispy texture and savory taste have created widespread popularity across Peru’s fusion food scene.
Peruvian Drinks
Pisco Sour
Peru’s national cocktail combines grape brandy from Ica valley with lime juice, simple syrup, and egg white shaken until frothy, topped with Angostura bitters.
Lima bars perfect this signature drink during cocktail hour, creating smooth finish with tart citrus notes.
The Peruvian-Chilean rivalry over pisco’s origins makes this cultural icon a point of pride. I’ve watched bartenders demonstrate proper grape distillation techniques during Happy Hour preparations.
Peruvian Desserts
Picarones
These colonial-era doughnuts blend sweet potato and squash dough with anise flavoring, fried into circular shapes with crispy exteriors and soft interiors.
Street vendors drizzle them with dark chancaca molasses syrup, creating sweet and savory contrast.
I’ve grabbed this affordable evening snack from Lima tradition carts serving picarones warm as a post-meal treat. The golden, pumpkin-based dessert satisfies perfectly after dinner.
