Trips in Peru
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Amanda
Travel Expert
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Must Eat Foods in Peru
Latin America expert Amanda's top tips for eating and drinking well in Peru
Amanda
Latin America Specialist
Published on
14 Feb 2025
Updated on
27 Feb 2025
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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.
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.
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.
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.
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.
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.
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!
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.
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!
