Peru’s culinary prowess has skyrocketed to global acclaim, earning the nation the coveted title of “Leading Culinary Destination in the World” for five consecutive years at the prestigious World Travel Awards. This remarkable achievement is a testament to the vibrant tapestry of flavors that have been meticulously woven over centuries, blending indigenous ingredients with cultural influences from Europe, Africa, and East Asia.
At the forefront of this gastronomic renaissance are visionary chefs like Gastón Acurio and Pedro Miguel Schiaffino, who have elevated Peruvian cuisine to new heights by infusing traditional recipes with modern techniques and a profound reverence for the nation’s rich culinary heritage. Their innovative approach has not only captivated the palates of locals but has also ignited a global fascination with the best Peruvian dishes.
These dishes highlight the rich culinary heritage of Peru, blending indigenous ingredients with influences from Spanish, African, and Asian cuisines.
Best Peruvian Dishes – My recommendations
Here is a list of my favorite dishes and the traditional dishes you want to know and try if you visit Peru. I am attaching pictures and descriptions so you could have an idea of how they look like. Don’t miss this best Peruvian dish when you in Peru. Here are a few more delicious dishes from Peruvian cuisine that showcase its diversity and unique flavors:
The Iconic Ceviche: A Tantalizing Fusion of Flavors
No culinary exploration of Peru would be complete without savoring the nation’s iconic dish, ceviche. This tantalizing fusion of flavors is believed to have originated over 2,000 years ago with the Moche culture, a pre-Inca civilization that thrived along the Peruvian coast. Ceviche, often referred to as the “Peruvian sushi,” is a masterful dance of freshness, acidity, and heat.
The key ingredients of this national treasure are impeccably fresh fish (typically sea bass or corvina), lime juice, sliced onions, and fiery ají chiles. The fish is “cooked” through a process of marination in the citrus juices, transforming it into a delicate, velvety texture that melts in the mouth. A refreshing dish made from fresh raw fish marinated in lime juice, mixed with onions, cilantro, and chili peppers. It’s typically served with sweet potatoes, corn, and cancha (toasted corn).
While ceviche is a beloved dish throughout Latin America, Peru’s rendition stands apart, elevating it to an art form that has captivated the world’s culinary connoisseurs. Variations like the Nikkei-inspired tiradito, which incorporates Japanese influences, showcase the versatility and ingenuity of Peruvian chefs in reimagining this classic.
Lomo Saltado: A Fusion Masterpiece
Lomo Saltado, often hailed as the epitome of Peruvian fusion cuisine, is a dish that seamlessly blends the bold flavors of the Andes with the stir-fry techniques of Chinese cuisine. This culinary marvel traces its roots back to the influx of Chinese immigrants in the 19th century, whose cooking methods and ingredients were skillfully woven into the fabric of Peruvian gastronomy.
At the heart of Lomo Saltado lies tender strips of beef, marinated in a tantalizing blend of soy sauce, garlic, and spices. These morsels are then stir-fried to perfection alongside a medley of vibrant red onions, juicy tomatoes, and the unmistakable kick of ají amarillo (yellow chili pepper). The dish is typically accompanied by a mound of fluffy white rice and golden french fries, creating a harmonious fusion of textures and flavors that will leave you craving for more.
Ají de Gallina: A Creamy Delight
Ají de Gallina is a creamy, comforting dish that exemplifies the ingenuity of Peruvian cuisine in transforming humble ingredients into culinary masterpieces. This delectable creation is said to have originated during the colonial era when resourceful enslaved women repurposed leftover chicken scraps from Spanish tables, creating a dish that would become a beloved staple in Peruvian households.
The star of Ají de Gallina is shredded chicken, which is enveloped in a velvety sauce made from a heavenly blend of ground walnuts, queso fresco (fresh cheese), evaporated milk, and the ever-present ají amarillo. This rich and creamy concoction is typically served over slices of boiled potatoes, accompanied by fluffy white rice and garnished with sliced hard-boiled eggs and plump black olives.
Anticuchos: A Street Food Sensation
Anticuchos, or grilled beef heart skewers, are a quintessential Peruvian street food that has captured the hearts (and palates) of locals and visitors alike. This humble yet flavorful dish traces its roots back to the colonial era when Spanish conquistadors indulged in the finest cuts of beef, leaving the offcuts for their enslaved workers.
Over time, these discarded morsels, including the heart, kidney, and intestines, were transformed into a culinary delicacy by the resourceful hands of the enslaved Africans. Cubes of beef heart are marinated in a tantalizing blend of vinegar, cumin, garlic, and fiery ají chiles before being skewered and grilled over smoldering charcoal.
The result is a smoky, tender, and intensely flavorful treat that is often served with boiled potatoes or onion slices, creating a harmonious balance of textures and flavors. Anticuchos are a true testament to the ingenuity and resourcefulness of Peruvian cuisine, transforming humble ingredients into a beloved culinary treasure. The best place to find anticuchos is Barranco by Puente de los suspiros or Pueblo Libre by plaza de la Bandera.
Causa Rellena: A Layered Masterpiece
Causa Rellena, a beloved Peruvian appetizer, is a testament to the nation’s reverence for the humble potato. With over 3,800 varieties of potatoes cultivated in the Andes, it’s no surprise that this versatile tuber plays a starring role in many traditional dishes, including the beloved Causa Rellena.
This visually stunning creation features layers of mashed yellow potatoes, seasoned with lime juice and salt, alternating with fillings of creamy avocado, tuna or chicken salad, and sliced hard-boiled eggs. The vibrant hues and contrasting textures create a delightful interplay on the palate, while the addition of spicy sauces or crisp salads provides a refreshing counterpoint to the richness of the dish.
Papa Rellena
Papa rellena consist on Mashed potatoes stuffed with a mixture of seasoned ground beef, onions, olives, and hard-boiled eggs, then deep-fried until golden and crispy.
these delicious papas rellenas were at La huaca Pucllana restaurant
Arroz con Mariscos:
Arroz con Mariscos is a A flavorful rice dish cooked with a variety of seafood, including shrimp, squid, and mussels, seasoned with aji amarillo and cilantro.
Tacu Tacu
A hearty dish made from a mixture of rice and beans, pan-fried until crispy, and often served with a steak or fried egg on top.
Papa a la Huancaína
Boiled potatoes covered in a creamy and spicy cheese sauce made from aji amarillo, queso fresco, and milk, typically served as an appetizer
Chupe de Camarones
A rich and hearty shrimp chowder made with potatoes, corn, cheese, milk, and spices, often served with a poached egg on top.
Seco de Cabrito
A traditional stew made from goat meat, cooked slowly with cilantro, beer, and spices, often served with rice and beans.
Carapulcra:
A hearty stew made from dried potatoes, pork or chicken, peanuts, and a blend of spices, served with rice or corn.
Ocopa
Boiled potatoes covered in a creamy sauce made from huacatay (a Peruvian herb), aji amarillo, peanuts, and cheese, typically served cold.
Chicharrón
Deep-fried pork belly or pork ribs, often served with sweet potatoes, corn, and salsa criolla (a tangy onion and lime salad).
Sopa Criolla
A comforting soup made with beef, noodles, potatoes, and vegetables, flavored with garlic, cumin, and aji panca, often topped with a poached egg.
Caldo de gallina
Aguadito de Pollo
A hearty chicken and rice soup, vibrant with cilantro and packed with vegetables, often enjoyed as a restorative dish.
Sudado de Pescado
A flavorful fish stew made with fresh fish, tomatoes, onions, and spices, often served with yuca or rice.
Empanadas Peruanas
Peruvian-style empanadas filled with a variety of ingredients such as beef, chicken, cheese, or vegetables, seasoned with spices and baked until golden.
Pollo a la Brasa: A Roasted Delight
Pollo a la Brasa, or rotisserie-style roasted chicken, is a beloved Peruvian dish that has transcended borders and captured the hearts (and taste buds) of people worldwide. This culinary gem can be traced back to the 1940s when a Swiss immigrant named Roger Schuler began selling marinated and roasted chickens in Lima, unknowingly kickstarting a culinary revolution.
The secret to Pollo a la Brasa’s irresistible flavor lies in the marinade, a tantalizing blend of soy sauce, garlic, cumin, and fiery ají chiles. The chicken is then slowly roasted over hot coals, resulting in a crispy, golden-brown skin that encases juicy, succulent meat infused with the aromatic marinade.
Served alongside crispy french fries and accompanied by a vibrant array of sauces and condiments, Pollo a la Brasa is a quintessential Peruvian experience that has become a beloved staple in households and restaurants across the globe.
Pachamanca: A Tribute to Mother Earth
Pachamanca is a traditional Peruvian dish that pays homage to the nation’s rich indigenous heritage and its deep connection with Mother Earth. The name itself is derived from the Quechua words “pacha,” meaning earth, and “manca,” meaning pot or oven, reflecting the dish’s unique preparation method.
In the rural Andean regions of Peru, Pachamanca is prepared on special occasions and during harvest festivals, serving as a symbolic offering to the earth that sustains and nourishes the community. The dish is cooked in an earthen oven, where a pit is dug and lined with hot stones. Layers of marinated meats, including beef, pork, chicken, and guinea pig, are carefully arranged alongside a vibrant medley of potatoes, sweet potatoes, and other vegetables.
The entire assembly is then covered with banana leaves and earth, allowing the heat from the stones to slowly cook the ingredients to perfection. The result is a feast of flavors, with each bite capturing the essence of Peru’s diverse culinary landscape and the reverence for the land that provides its bounty.
Rocoto Relleno: A Fiery Delight
Rocoto Relleno is a dish that embodies the bold and fiery spirit of Peruvian cuisine. This traditional delicacy features the rocoto pepper, a vibrant red chili that packs a punch with its fruity and intensely spicy flavor, often described as ten times hotter than a jalapeño.
In this iconic dish, the rocotos are carefully stuffed with a savory filling of ground meat, onions, garlic, raisins, and olives, creating a delightful contrast of flavors and textures. The stuffed peppers are then baked in a creamy sauce made from eggs and milk, allowing the fiery heat of the rocoto to mingle with the richness of the dairy.
Served piping hot, Rocoto Relleno is a true test of culinary bravery, challenging diners to embrace the intense flavors while savoring the intricate balance of spice, sweetness, and creaminess that defines this beloved Peruvian classic.
I must be honest this is not my favorite. It is hard to find a good one only once I tried one that is delicious, and it was in Arequipa if your order everywhere else it is not the impressive.
Cuy Chactado: An Andean Delicacy
Cuy Chactado, or fried guinea pig, is a traditional Andean delicacy that has been enjoyed by indigenous communities in the Peruvian highlands for centuries. While the idea of consuming guinea pigs may raise eyebrows for some, this dish is a cherished part of Peruvian culinary heritage and a testament to the resourcefulness of Andean cultures in utilizing the bounty of their surroundings.
The preparation of Cuy Chactado is a labor of love, with the guinea pigs being carefully roasted or fried until the skin achieves a crispy, golden-brown perfection. The meat itself is tender and succulent, often described as having a flavor reminiscent of poultry, but with a distinct richness and depth.
Served alongside boiled potatoes, noodles, and stuffed peppers, Cuy Chactado is a true celebration of Andean flavors and traditions. For the adventurous palate, this dish offers a unique opportunity to immerse oneself in the culinary tapestry of Peru, embracing the rich diversity that has shaped the nation’s gastronomic identity.
Adobo Arequipeño: A Spicy Pork Stew
Adobo Arequipeño is a beloved dish that hails from the city of Arequipa, nestled in the southern highlands of Peru. This hearty and flavorful pork stew is a true testament to the region’s affinity for bold, spicy flavors and the masterful blending of indigenous and Spanish culinary influences.
At the heart of Adobo Arequipeño lies tender chunks of pork, slowly simmered in a rich broth infused with the smoky heat of ají panca chilies and the distinctive tang of chicha de jora, a traditional fermented corn beverage. The broth is further enriched with a medley of aromatic spices, including cumin, garlic, and oregano, creating a depth of flavor that is both comforting and excitingly complex.
Traditionally served on Sundays and for special occasions, Adobo Arequipeño is a dish that embodies the warmth and conviviality of Peruvian culture. Whether enjoyed in the bustling plazas of Arequipa or recreated in the comfort of one’s home, this spicy pork stew is a culinary embrace that encapsulates the essence of Peru’s culinary heritage.
Chupe de Camarones: A Decadent Shrimp Chowder
Hailing from the coastal town of Camaná in the Arequipa region, Chupe de Camarones is a decadent shrimp chowder that has become a beloved staple in Peruvian cuisine. This rich and creamy dish is a true celebration of the bountiful seafood that graces the nation’s Pacific shores.
The star of Chupe de Camarones is, of course, the plump and succulent river shrimp, which are simmered in a velvety broth made from a harmonious blend of milk, cream, cheese, and a fragrant fish stock. The chowder is further enriched with the addition of boiled potatoes, red onions, eggs, and a medley of aromatic herbs and spices.
Served with a side of fluffy white rice and a sprinkle of fresh cilantro, Chupe de Camarones is a dish that embodies the rich diversity of Peruvian cuisine, seamlessly blending the bounty of the sea with the comforting warmth of traditional ingredients and techniques.
Juane: A Steamed Amazonian Delicacy
Juane is a beloved Amazonian dish that encapsulates the rich culinary heritage of Peru’s jungle regions. This unique creation is a labor of love, with each bite revealing layers of flavor and tradition that have been carefully preserved and passed down through generations.
At the heart of Juane is a fragrant mixture of rice, chicken, olives, and a hard-boiled egg, all seasoned with a blend of aromatic spices and herbs. This flavorful filling is then carefully wrapped in bijao leaves, creating a compact and portable package that can be easily transported and enjoyed on the go.
The true magic of Juane, however, lies in its steaming process. The bijao leaf parcels are gently steamed, allowing the flavors to mingle and the rice to absorb the essence of the chicken and spices, creating a dish that is both comforting and deeply satisfying.
Traditionally enjoyed during the celebration of San Juan Bautista (St. John the Baptist) on June 24th, Juane is a beloved dish that celebrates the rich culinary traditions of the Amazonian region, offering a unique and delicious window into the diverse flavors that make up the tapestry of Peruvian cuisine.
Guiso de Tarwi: An Andean Superfood Stew
Guiso de Tarwi is a hearty and nourishing stew that celebrates the culinary heritage of the Andean highlands and the ancient wisdom of indigenous cultures. At the heart of this dish lies the tarwi, a nutrient-dense legume that has been cultivated in the Peruvian Andes for centuries, revered for its energy-boosting properties and rich flavor.
In the preparation of Guiso de Tarwi, the tarwi is simmered in a fragrant broth infused with the warmth of cumin, the pungency of garlic, and the richness of cheese and milk. The result is a comforting and deeply satisfying stew that perfectly encapsulates the flavors and traditions of the Andean highlands.
Served alongside fluffy white rice or as an accompaniment to heartier dishes, Guiso de Tarwi is a culinary celebration of Peru’s diverse culinary landscape, showcasing the ingenuity of indigenous communities in harnessing the bounty of their surroundings and transforming humble ingredients into nourishing and delectable fare.
As you embark on your gastronomic journey through Peru, savor each bite and allow the flavors to transport you to the vibrant markets, bustling kitchens, and ancient traditions that have shaped this nation’s culinary tapestry. From the iconic ceviche to the decadent Chupe de Camarones, each dish is a testament to the rich diversity and ingenuity that have earned Peru its well-deserved reputation as a leading culinary destination.
Arroz con Pato: A Criollo Classic
Arroz con Pato, or rice with duck, is a quintessential Criollo dish that reflects the Spanish influences on Peruvian cuisine. This hearty and comforting meal is a true labor of love, with the rice being slowly cooked in a fragrant cilantro paste, dark beer, and an array of aromatic herbs and spices.
The crowning glory of this dish is the succulent roasted duck leg or thigh, which is nestled atop the flavorful green rice, its crispy skin providing a delightful contrast to the tender meat beneath. The dish is often garnished with a vibrant salsa criolla, adding a burst of freshness and acidity to balance the richness of the duck and rice.
Peruvian cuisine is complemented by a variety of traditional drinks, both alcoholic and non-alcoholic. Here are some of the best drinks to try in Peru:
Alcoholic Drinks
Pisco Sour
The national cocktail of Peru, made with pisco (a grape brandy), lime juice, simple syrup, egg white, and Angostura bitters. It’s shaken to create a frothy top and served chilled.
Chilcano
A refreshing cocktail made with pisco, ginger ale, lime juice, and a few drops of Angostura bitters. It’s lighter than a Pisco Sour and perfect for hot weather.
Chicha de Jora
A traditional Andean fermented corn beer with a slightly sour taste. It’s been consumed in Peru since Inca times.
Nonalcoholic drinks
Chicha Morada
A sweet, non-alcoholic beverage made from purple corn, boiled with pineapple, cinnamon, cloves, and sugar, then chilled. It’s a refreshing and healthy drink.
Inca Kola
A bright yellow, bubblegum-flavored soda that is extremely popular in Peru. It’s often referred to as the “golden cola” and is a must-try.
Emoliente
A warm herbal tea made from a mixture of barley, flaxseed, alfalfa, and various herbs, often consumed in the morning or evening for its health benefits.
Mate de Coca
A tea made from coca leaves, which is commonly consumed in the Andes to help with altitude sickness and aid digestion.
Camu Camu Juice
Made from the camu camu fruit, which is native to the Amazon rainforest and is very high in vitamin C. The juice is tart and refreshing.
Maracuya Juice
Passion fruit juice, which is very popular and refreshing, often served freshly squeezed.
Aguamanto juice drink
Lúcuma Smoothie:
A smoothie made from the lúcuma fruit, known for its sweet and creamy texture. Lúcuma is often used in desserts and drinks.
Agua de Matico
An herbal drink made from matico leaves, known for its medicinal properties, including aiding digestion and respiratory issues.
Cebada
A barley drink that can be served hot or cold, often flavored with cinnamon and sugar, and sometimes mixed with fruit.
Hierba Luisa Tea
A fragrant herbal tea made from lemon verbena leaves, known for its calming and digestive properties.
These drinks offer a taste of Peru’s rich cultural heritage and diverse natural resources, making them an essential part of the culinary experience in Peru.
MY FAVORITE RESTAURANT IN PERU
Peru is home to a vibrant culinary scene, with many restaurants that showcase the country’s diverse and flavorful cuisine. Here are some of the best and most renowned restaurants in Peru:
Lima
Central: Consistently ranked among the best restaurants in the world, Central, led by chef Virgilio Martínez, offers an innovative tasting menu that explores Peru’s diverse ecosystems and ingredients.
Maido
LOCATED IN Ca. San Martín No. 399, Miraflores 15074, Peru
A fusion of Japanese and Peruvian cuisine, known as Nikkei, Maido is helmed by chef Mitsuharu Tsumura and is celebrated for its creative and delicious dishes.
Astrid y Gastón
LOCATED IN Av. Paz Soldán 290, San Isidro 15073, Peru
Founded by Gastón Acurio and Astrid Gutsche, this restaurant is a pioneer of contemporary Peruvian cuisine, offering a refined dining experience with traditional flavors.
La Mar Cebichería
LOCATED IN Av. Mariscal La Mar 770, Miraflores 15074, Peru
Also created by Gastón Acurio, La Mar is one of the best places to enjoy ceviche and other seafood dishes in a lively and casual setting.
Rafael
LOCATED IN Ca. San Martín 300, Miraflores 15074, Peru
Chef Rafael Osterling’s restaurant is known for its sophisticated take on Peruvian and international dishes, using local and seasonal ingredients.
Isolina
LOCATED IN Av. San Martín 101, Lima 15063, Peru
A popular choice for hearty, traditional Peruvian comfort food, Isolina offers family-style dining with dishes like lomo saltado and seco de res.
El Mercado
LOCATED IN Av. Hipólito Unanue 203, Miraflores 15074, Peru
Another gem from chef Rafael Osterling, this restaurant focuses on fresh seafood and market-fresh ingredients, perfect for a leisurely lunch.
Cafe Museo Larco
LOCATED IN frente al, Parque Larco, Avenida Simón Bolivar 1515 Ingreso por, Navarra 169, Pueblo Libre 15084, Peru
This restaurant is one of my favorite for ambience. And food is delicious as well. Café Museo Larco, nestled within the grounds of the esteemed Larco Museum in Lima, offers a delightful fusion of culture and cuisine. This charming café provides visitors with an inviting space to relax and enjoy a meal amidst lush gardens and historic surroundings. The menu at Café Museo Larco features a range of traditional Peruvian dishes, artfully presented and made with fresh, local ingredients. Guests can savor specialties such as quinoa salad, lomo saltado, and the café’s renowned lucuma cheesecake, all while soaking in the tranquil ambiance. Whether enjoying a leisurely lunch after exploring the museum’s extensive pre-Columbian art collection or indulging in an afternoon coffee and dessert, Café Museo Larco enhances the cultural experience with its exquisite culinary offerings and serene setting.
Rosa Nautica
LOCATED IN Espigón Miraflores, Lima 18, Cto. de Playas, Miraflores, Peru
I love this restaurant and have strong Pisco sour. Rosa Náutica, an iconic restaurant in Lima, is renowned for its stunning location and exceptional cuisine. Perched on a pier extending into the Pacific Ocean, Rosa Náutica offers diners breathtaking panoramic views of the sea and the Lima coastline, creating an unforgettable dining atmosphere. The restaurant specializes in traditional Peruvian seafood dishes, masterfully prepared to highlight the freshness and flavors of local ingredients. Signature offerings include ceviche, tiraditos, and a variety of seafood platters that showcase the richness of Peruvian culinary traditions. With its elegant decor, impeccable service, and the soothing sounds of waves crashing beneath, Rosa Náutica provides a unique and romantic dining experience, making it a must-visit destination for both locals and visitors to Lima.
Tanta
LOCATED IN Av. Vasco Núñez de Balboa 660, Miraflores 15074, Peru. It has so many locations in Lima.
Tanta, a popular chain of restaurants in Lima, is the brainchild of renowned chef Gastón Acurio. Known for its casual yet stylish atmosphere, Tanta offers a diverse menu that highlights the best of Peruvian cuisine, blending traditional flavors with contemporary twists. The menu includes a variety of dishes such as ceviche, lomo saltado, and a selection of sandwiches and pastries, making it a favorite spot for both locals and tourists. With several locations across the city, Tanta provides a welcoming environment for diners to enjoy high-quality food in a relaxed setting. Whether for a leisurely brunch, a quick lunch, or a cozy dinner, Tanta consistently delivers a memorable culinary experience that celebrates the rich flavors and ingredients of Peru.
Cusco
Cicciolina
A charming restaurant that blends Mediterranean and Peruvian flavors, Cicciolina is known for its tapas and innovative dishes, as well as a cozy, rustic atmosphere.
Chicha por Gastón Acurio
Offering a menu inspired by traditional Andean ingredients and recipes, this restaurant by Gastón Acurio provides a modern take on regional cuisine.
MAP Café
Located within the Museo de Arte Precolombino, MAP Café offers a fine dining experience with contemporary Peruvian dishes in a stunning glass-enclosed setting.
Limo
Specializing in Nikkei cuisine, Limo provides a mix of Japanese and Peruvian flavors, with a focus on fresh seafood and sushi.
Arequipa
La Nueva Palomino
Famous for its traditional Arequipeño dishes, this picantería serves hearty and authentic fare such as rocoto relleno and adobo.
Zig Zag
Known for its meat dishes cooked on volcanic stone, Zig Zag offers a unique dining experience with a focus on high-quality ingredients and Swiss-Peruvian fusion cuisine.
Chicha por Gastón Acurio
Like its sister restaurant in Cusco, this Arequipa location highlights regional ingredients and traditional dishes with a modern twist.
Sacred Valley
Mil
Located near Moray, and also led by Virgilio Martínez, Mil focuses on high-altitude cuisine, offering an immersive dining experience that explores the flavors of the Andes.
El Albergue
Situated in Ollantaytambo, El Albergue serves farm-to-table dishes made with organic produce from their own farm, offering a taste of traditional Andean cuisine.
Amazon
Al Frío y Al Fuego
This floating restaurant in Iquitos offers a unique dining experience with a menu that features fresh Amazonian ingredients and flavors.
These restaurants not only provide exceptional dining experiences but also showcase the rich culinary heritage and innovative spirit of Peruvian cuisine.
