Peruvian Cuisine

In 2006, at the Fourth International Summit of Gastronomy in Madrid, Lima was declared the "Gastronomic Capital of the Americas." Perú prides itself on this honor because this meeting is regarded as the world's most important gastronomic forum. Many of the new restaurants now offer a variation and fusion of these traditional dishes with other cuisines. Be sure you try at least a few of this exquisite dishes.

We hope that by mentioning the most popular Peruvian dishes on this page you will have an idea of the many possibilities of food offered in Peru. Hopefully, this information will help you  choose what you would like to try.

The best known dish is the ceviche.

Ceviche is diced fish marinates in limes. This dish is not cooked and served cold with sliced red onions, and aji or rocoto (chili), accompanied with sweet potato, corn and seaweed. This dish is prepared in many ways and with a variety of fish. A new variation on this dish is called Tiradito. The fish is cut like  carpaccio instead of being diced, and it is not served with onions but with a variation of different sauces.

Anticuchos (Quechua for Kebab) are a popular, inexpensive dish consisting of small pieces of grilled skewered meat. Anticuchos are readily found on streetcars and street food stalls, as well as in many restaurants. The meat is marinated in vinegar and spices and while anticuchos can be made of any type of meat, the most popular type are made of cow heart (anticuchos de corazon) and served  with a boiled potato or corn and a chili sauce.

Lomo Saltado (jumping beef) its a very typical Peruvian dish originated by the influence of the Cantonese-Chinese  around the middle of the 19th century. This dish contains the seasoning of Peruvian creole cooking and Asian influences. It is beef sauteed with onion, tomato, soy sauce, vinegar, chili (aji) and served or mixed with French fried potatoes and accompanied with rice. You will find this dish at almost every restaurant in Peru.

Papa Rellena (stuffed potato) - mashed  yellow potatoes (papa amarilla) stuffed with minced meat, eggs, olives and various spices and then deep fried.

Sancochado (parboil) A beef, sausage and a variety of vegetables parboiled. Its offered at restaurants during winter time. You are served a clear soup and separately the different meats and vegetables.

Papa a la huancaína (Huancayo-style potatoes), a dish consisting of sliced boiled potatoes, served on a bed of lettuce with a sauce made out of Aji amarillo, milk, and farmers cheese, served with olives and a slice of boiled egg. This dish is actually from Chosica, in Lima, made by a "Huancaina" (a person from Huancayo)

Arroz con pollo, or rice with chicken, is enjoyed for its rich-flavored rice made with cilantro, green peas, bell peppers and cooked with beer, combined with chicken pieces.

Butifarras is a sandwich in a hamburger-type bread roll (french bread) and consisting of Peruvian ham with a spicy onion sauce (salsa criolla).

Causa is a mashed yellow potato dumpling mixed with lemon, onion, chili and oil, stuffed with avocado, tomato and boiled eggs. Varieties include causa stuffed with chicken, tuna, shellfish or many other added mixtures. This dish is served cold with black olives.

Carapulcra is a stew  of dried potatoes, combined with pork or chicken, red chilies, peanuts and cumin.

Empanadas peruanas (Peruvian pastries) can be filled either with chicken, beef, cheese or be strictly vegetarian. They have a unique taste due to the addition of olives and  hard boiled eggs and raisins. These empanadasbare not fried but baked.

Ají de gallina (chili chicken) is thin strips of chicken stewed with a creamy and spicy sauce, made with ají amarillo, cheese, milk, bread, and walnuts, served over slices of boiled potatoes and accompanied with white rice. Traditionally this dish was made from farm black hens, but today it is made from chickens.

Cau cau is tripe, diced potatoes, and turmeric stew served with rice. The seasoning of this dish is now also used with other meats or seafood rather than tripe.

Chicharrones is heavily salted pork that is deep-fried (in its own fat) served with fried sweet potatoes (camote). Its also eaten as a sandwich.

Chupe de camarones (shrimp cioppino) is a very popular dish of the Peruvian coastal cuisine. It is made from a thick freshwater shrimp (crayfish) stock soup, potatoes, milk, egg, and chili pepper.

Tamales are boiled corn with pork or chicken meat and wrapped in a banana leaf. Similar are the Humitas, corn mixed with spices, sugar, onions, filled with pork and olives and finally wrapped in the leaves of corn husks. Tamales are a common breakfast food, often served with a spicy onion sauce (Salsa Criolla).

Seco de Cabrito (goat stew) is a pot stew. The meat in this stew marinates with chicha de jora or beer and other spices including fresh cilantro and garlic. This dish has become a very popular stew and now you an find "Seco" made with beef or chicken.

Pachamanca is cooked all over the Andean region of Peru, is made from a variety of meats (fish, chicken, lamb, pork and beef), herbs and vegetables, potatoes, that are slowly cooked underground on a bed of heated stones. This dish is normally prepared at specialized restaurants on the outskirts of Lima or at big gatherings.

Cuy chactado (Guinea pig) is a highland delicacy. If you have a chance to try it you should! In Lima you can try it at sophisticated restaurants like Astrid & Gaston where it will have a much more appetizing presentation than in many other restaurants. 

Olluquito is a stew of finely diced ollucos with charqui pieces (traditionally alpaca, or less frequently llama meat or ground beef or cheese) served with white rice. 

Rocoto relleno (stuffed Rocotos) stuffs rocoto, very spicy chilli peppers of Peru, with spiced beef, onions, olives, egg white and then cooked in the oven with potatoes covered with cheese and milk. 

Tacu Tacu is a dish of beans mixed with rice and refried. Tacu tacu is served with pan-fried steak, fried egg and fried bananas. This is a classic and very filling dish. Variations are now served in many restaurants, try Tacu Tacu de Mariscos (seafood). 

Chifa restaurants are a Peruvian version of Chinese food. There are many chifas located all over Peru. 


Sweets :

Alfajores consist of two shortbread like cookies with manjar blanco (a caramel-colored, sweet, creamy filling made with milk and sugar) in the middle.

Turrón de Doña Pepa is an anise and honey nougat that is traditionally prepared during October.

Lúcuma is a Peruvian fruit from the Inca times. Its used for desserts and never eaten raw. Lucuma juice, ice cream, and corresponding lucuma shakes are very popular throughout Peru. Chirimoya is another Peruvian fruit used in many deserts.

Mazamorra morada is a jelly-like dessert made with—purple maize (same as Chicha morada).

Picarones are sweet, ring-shaped fritters with a pumpkin base and served with honey.

Tejas are candies filled with manjar blanco and coated with a fondant-like shell. Also made with a chocolate shell (chocoteja).

Suspiro Limeño is a very popular and typical sweet dessert made of milk, egg whites, port and cinnamon.


Drinks :

Chicha Morada is a drink made out of purple maize. This drink is very popular sweet, non alcoholic drink.

Chicha de Jora is made out of a yellow maize that is fermented to become an alcoholic drink.

Inca Kola is a popular, bright yellow soda.

The Pisco Sour is an alcoholic cocktail made with Peruvian Pisco, limes, and sugar. This drink is excellent but beware because it goes down as easily as lemonade.