Must Eat Foods in Peru

Latin America expert Amanda's top tips for eating and drinking well in Peru

Amanda
Amanda
Latin America Specialist
Published on
14 Feb 2025
Updated on
27 Feb 2025
Pisco making Museo del Pisco Peru

Introduction

Peru has won the title of ‘World’s Leading Culinary Destination’ every year since 2012 (except 2020), showcasing global recognition of the country's culinary expertise and innovation. High-end establishments like Central in Lima, which was named the World’s Best Restaurant in 2023, highlight the diversity of Peruvian ingredients and cooking techniques.

While Peru’s fine dining is indeed world-class, classic Peruvian dishes hold an irreplaceable charm. Latin America expert Amanda, who lived in Cusco for over two years, shares her favorite Peruvian staple dishes.

Chicha de Jora Peru
Chicha de Jora

Every Day Eating

Everyday eating in Peru ranges from quick, delicious street food like anticuchos (skewered meats) to fresh, zesty ceviche, best enjoyed with a cold Inca Kola or a refreshing pisco sour.

Peruvians are especially fond of the lunchtime menu del día (menu of the day), an affordable three-course meal costing around $4. This typically includes soup, a main dish like tallarin (stir-fried noodles), and a dessert. These lunches are a local staple, often lasting two hours as people gather to socialise over lunch. Tourists rarely frequent these spots, but they are loved by locals. As a cautionary tale, however, one day I ordered a dish called patitas without realising it was cow's foot—a great source of collagen, but not to my taste!

Other excellent ways to experience local flavours include dining at market stalls, like those in San Pedro Market or San Blas Market in Cusco. Traditional restaurants called picanterias, particularly popular in Arequipa, also offer authentic Peruvian lunches.

To accompany Peru’s diverse dishes, be sure to try traditional drinks like Inca Kola and chicha morada, a refreshing purple corn drink, as well as frutillada, a strawberry-flavoured corn-based drink with a hint of cinnamon.

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Ceviche

Ceviche is Peru’s national dish—an explosion of taste with roots in the Quechua language, where the word siwichi means “fresh fish.”

This iconic dish draws on Peru’s abundant seafood along its extensive coastline, making it an ideal choice for a refreshing midday lunch overlooking the ocean. Ceviche is zesty, delicious, and healthy.

To prepare it, raw fish is marinated in citrus juice, which effectively “cooks” the fish, then combined with red onion and ají peppers. The remaining marinade, known as leche de tigre (tiger’s milk), is often enhanced with a splash of pisco and enjoyed as a shot. The fish is traditionally served with boiled corn (choclo) and smooth, sweet potato (camote). On the side, dry-roasted corn kernels (cancha) add a satisfying crunch.

A variation of ceviche is tiradito, inspired by Japanese sashimi, where the fish is sliced very thinly and served with ají amarillo (yellow chilli) purée and soy sauce.

Ceviche canva
Ceviche

Lomo Saltado

Peru’s most popular meat dish, Lomo Saltado, is a blend of Criollo and Chifa influences. Criollo refers to mixed cultural influences, while Chifa is a unique Peruvian cuisine that combines Peruvian flavours with Chinese culinary traditions.

Lomo Saltado is a classic Peruvian stir-fry, cooked with flames in a wok—a perfect fusion of East and West with its smoky mix of Chinese soy sauce, Peruvian chili, and pisco.

Juicy strips of soy-marinated beef (or alpaca), onions, tomatoes, ají chilis, and spices are stir-fried until the beef is just cooked and the tomatoes and onions form a robust, savory gravy. The dish is then served with a generous portion of rice and chips, often tossed with the meat. This staple can be found across Peru and is also a popular choice in Peruvian restaurants abroad. A true crowd-pleaser, it’s a hearty and satisfying meal.

Lomo Saltado Canva
A delicious Lomo Saltado

Anticuchos

Anticuchos, a popular street food in Peru, have their origins in Afro-Peruvian culture.

Traditionally made from lean beef heart, these skewers are flavourful when grilled over an open flame. When African slaves arrived in Peru centuries ago, they were given offal as a food source. To improve its flavour, they marinated the meat with spices and smoky ají chilis, creating what we now know as anticuchos. The meat is typically cut into small cubes, marinated in vinegar, cumin, ají, and garlic, then grilled over charcoal until medium rare with slightly charred edges.

Grilled and served on skewers, anticuchos are often accompanied by onions and potatoes and drizzled with lime juice. They are popular as a starter or a street food snack, especially enjoyed late at night, and can also be made with other meats such as alpaca and chicken.

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Anticuchos Canva
Anticuchos

Causa

Originally a Quechua dish, causa is a chilled, layered combination of yellow potato, usually served with a salad. Although simple in concept, causa allows for a variety of delicious variations.

The key ingredient, mashed yellow Peruvian potatoes, is blended with lime, oil, and spicy ají amarillo sauce. A layer of shredded tuna, salmon, or chicken mixed with mayo is then added, followed by layers of avocado and hardboiled eggs to create the perfect flavor combination. The top layer is finished with more potato—and you can add as many layers as you like! A simple concept, but incredibly delicious.

Causa canva
Causa

Cuy (Guinea Pig)

One of the Andean region's most popular sources of meat, guinea pig strikes fear in the hearts of Westerners who tend to think of it more as a pet than a meal. However, when you consider the tender, smoky dark meat beneath a glistening golden veneer of shatteringly crisp skin, you can begin to appreciate its appeal.

The traditional recipe involves stuffing the whole animal with local herbs, then roasting it over an open wood fire and serving it with potatoes. When prepared this way, it tastes best with a dip of ají sauce and is eaten by hand, much like chicken. It can also be deep-fried to ensure that the skin is exceptionally crispy.

A typical restaurant serving this dish is called a cuyeria, and it is very popular throughout the Cusco region. It’s also possible to find cuy at local markets, served with local potatoes and salad. While in the region, this dish is definitely worth trying!

Roasted cuy Canva
Roasted Guinea Pig

Rocoto Relleno

Red ají rocoto chilis are stuffed with a cooked mixture of ground beef, onions, garlic, olives, raisins, herbs, and spices, then topped with fresh cheese and baked in an egg-and-milk sauce. Despite resembling a stuffed red pepper, the rocoto has a significant level of spice—about twice that of the ají amarillo (yellow pepper). Although spicy, the initial heat is quickly balanced by the sweet and savoury filling, along with the melted cheese and cream sauce.

This dish is particularly popular in the southern region of Arequipa, where it is served in many local picanterías. While it can be found throughout the country, the key ingredient, rocoto, is difficult to find outside of Peru.

Rocoto Relleno
Rocoto Relleno

To accompany all this delicious food, what could be better than a traditional Peruvian-style drink?

Inca Kola - Yes, you can find Coca-Cola in Peru, but the popular choice here is Inca Kola. A cultural icon in Peru, it was created in 1935 by a British immigrant and features lemon verbena, outselling classic Coca-Cola. You can’t miss this drink; it’s bright yellow, super sweet, and tastes like bubblegum.

Chicha Morada - Another vibrant drink is chicha morada, made from purple corn and very popular in the Andean region of Peru. It is also widely consumed nationwide. While many places create this drink artificially, many eateries still use the traditional method. The purple corn is boiled in water along with pineapple peels and pieces of quince, then flavoured with a pinch of cinnamon and cloves. The final mixture is strained and left to cool, and if desired, sweetened with sugar.

Pisco Sour - Last but not least is the alcoholic icon and national drink of Peru: the Pisco Sour. This cocktail is made by blending pisco liquor with lime juice, egg white, syrup, and a dash of Angostura bitters. The delicious cocktail can be found throughout Peru and is adapted in many ways, including with maracuyá (passion fruit), mango, and even chicha morada. If Pisco Sours are too sweet for your taste, try a chilcano, a simple drink made with pisco and ginger ale or any soft drink.

Now that you have the basics, be brave and try all the delicious foods Peru has to offer!

Perfect pisco sours
Perfect pisco sours
Chicha morada
Chicha Morada
Trips in Peru

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Amanda

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When to go to Peru

Peru is a country that can be visited year-round, as it has a diverse climate and a range of activities to suit every season. Here's a short month-by-month guide to help you decide when to visit:

  • Best
  • Good
  • Mixed
  • Jan
  • Feb
  • Mar
  • Apr
  • May
  • Jun
  • Jul
  • Aug
  • Sep
  • Oct
  • Nov
  • Dec

January

January is a great time to visit the coastal regions of Peru, including Lima, Paracas, and Mancora. The weather is warm and sunny along the coast, making it perfect for beach activities and water sports.

Coastal Areas (Lima, Paracas, Nazca): Warm and humid with temperatures around 25-30°C (77-86°F).

Highlands (Cusco, Machu Picchu): Rainy season, so expect occasional showers and some trekking routes may be closed.

February

In February, you can experience the vibrant Carnival celebrations in various cities like Cajamarca and Puno. The festivities feature colorful parades, music, and dancing, offering a unique cultural experience.

Coastal Areas: Remains warm and humid with temperatures similar to January.

Highlands: Still the rainy season, but rainfall starts to decrease towards the end of the month. Some trekking routes may be accessible again.

March

March is an excellent time for outdoor activities in the Andes as the rainy season starts to wind down. It's a good month for trekking and exploring the natural beauty of the mountains.

Coastal Areas: The weather remains warm, but humidity starts to decrease.

Highlands: The rainy season is ending, and the landscape is lush and green.

April

It's an ideal time to visit the jungle regions, where you can witness lush vegetation and a variety of wildlife.

Coastal Areas: Autumn sets in, temperatures begin to drop, and fog becomes more common in Lima.

Highlands: The start of the dry season, making it an excellent time to visit Cusco and Machu Picchu.

May

May is a shoulder season with generally mild weather and fewer tourists. It's a good time to explore popular destinations like Machu Picchu and Cusco before the peak tourist season begins.

Coastal Areas: Foggy mornings in Lima, but the sun usually breaks through later in the day.

Highlands: The dry season continues, with pleasant and sunny days.

June

June is an excellent month to visit Cusco and attend the Inti Raymi festival, which celebrates the Incan sun god Inti. This festival features colourful processions and ancient rituals, adding to the cultural richness of the experience.

Coastal Areas: Cool temperatures in Lima due to the influence of the cold Humboldt Current.

Highlands: One of the best months to visit Cusco and Machu Picchu, with minimal rainfall and comfortable temperatures during the day.

July

July is the peak tourist season in Peru, especially around Independence Day (July 28th). It's a great time to visit all regions of the country, including the coast, mountains, and rainforest.

Coastal Areas: Lima's winter, cool and misty.

Highlands: Dry season continues, but July also marks the beginning of the high tourist season. Plan ahead and expect crowds

August

August is a good time to trek the Inca Trail to Machu Picchu, but make sure to book in advance, as permits can sell out quickly during this popular time of year.

Coastal Areas: Similar to July, cool and misty in Lima.

Highlands: High tourist season continues. It's essential to book treks and accommodations in advance.

September

September is a transition month when the crowds start to thin out, and the weather remains pleasant in most regions. It's a good time for sightseeing and outdoor activities.

Coastal Areas: Springtime starts, and temperatures begin to rise in Lima.

Highlands: Crowds start to thin out, but the weather remains favourable.

October

October is another shoulder season with fewer tourists. The weather is still favourable, making it an ideal time for exploring different parts of the country.

Coastal Areas: Pleasant spring weather in Lima.

Highlands: The dry season continues, and this month is still a good time to visit.

November

November marks the beginning of the rainy season on the coast, so it's best to focus on the Andes and the Amazon during this month.

Coastal Areas: Springtime in Lima, with warmer temperatures.

Highlands: The dry season ends, and the rainy season begins, so expect occasional showers.

December

It is festive time in Peru, with various Christmas and New Year celebrations taking place throughout the country. Coastal regions are popular for holiday getaways, with warm weather and beach activities.

Coastal Areas: Warm and comfortable temperatures in Lima, ideal for beach activities.

Highlands: The rainy season continues, but it's still possible to visit. Just be prepared for wet conditions.

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