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Peru Food Cuisine

21 Iconic Peruvian Food You Must Try

20 Iconic Peru Food You Must Try

Peru is a land of rich culinary heritage, where traditional cooking techniques blend with diverse cultural influences to create a unique and flavorful cuisine. From the coastal ceviche to the highland Pachamanca, Peru food offers a journey through history, geography, and culture. In this blog post, we’ll explore some of the most iconic Peru food cooking techniques that define the country’s gastronomy. 

Ceviche

A quintessential Peruvian dish, celebrated for its fresh and vibrant flavors. The dish typically consists of raw fish or seafood marinated in freshly squeezed lime or lemon juice, which “cooks” the fish through its acidity. Common ingredients include diced onions, chopped cilantro, and spicy aji peppers, which add a flavorful kick. Ceviche is often served with side dishes like sweet potato, corn, or lettuce, adding texture and balance to the citrusy, spicy marinade. This iconic dish is a staple in coastal regions of Peru and has gained international acclaim for its simplicity, freshness, and bold taste.

Lomo Saltado

A Peruvian dish that embodies the fusion of Chinese and Peruvian culinary traditions. It consists of marinated strips of sirloin steak stir-fried with onions, tomatoes, and aji peppers, often accompanied by soy sauce and vinegar, which add a unique depth of flavor. The dish is typically served with a side of French fries and white rice, making it a hearty and satisfying meal. Lomo Saltado is a perfect example of Peruvian cuisine’s ability to blend indigenous ingredients with influences from immigrant cultures, resulting in a delicious and distinctively flavorful dish.

Anticuchos

A beloved Peruvian street food, consisting of marinated and skewered pieces of meat, traditionally made with beef heart. The meat is marinated in a mixture of vinegar, garlic, cumin, and aji panca, a type of Peruvian red pepper, giving it a rich, smoky flavor. The skewers are then grilled over open flames, resulting in tender and flavorful bites with a slight char. Anticuchos are typically served with boiled potatoes or corn on the cob and accompanied by a spicy dipping sauce, such as aji sauce. This dish, which dates back to the pre-Columbian era, showcases Peru’s culinary heritage and is a favorite among locals and tourists alike.

Aji de Gallina

A classic Peruvian dish featuring shredded chicken in a rich, creamy sauce made from aji amarillo (yellow chili pepper), walnuts, and cheese. The sauce, which is both spicy and slightly nutty, is thickened with evaporated milk and bread soaked in milk, giving it a smooth texture. The dish is typically served over slices of boiled potatoes and accompanied by white rice, hard-boiled eggs, and black olives. Aji de Gallina exemplifies the fusion of indigenous ingredients and Spanish culinary techniques, resulting in a flavorful and comforting meal that is a staple in Peruvian households.

Causa

A traditional Peruvian dish known for its vibrant layers and refreshing flavors. It consists of mashed yellow potatoes mixed with lime juice, oil, and aji amarillo (yellow chili pepper) paste, creating a smooth and flavorful base. This potato mixture is then layered with various fillings such as shredded chicken, tuna, or seafood, along with avocado, hard-boiled eggs, and mayonnaise. The dish is typically garnished with olives and served cold, making it a perfect appetizer or light meal.

Rocoto Relleno

A traditional and beloved dish from Arequipa, Peru. It features rocoto peppers, which are similar in appearance to bell peppers but are much spicier. The peppers are hollowed out and stuffed with a savory mixture of ground beef, onions, garlic, olives, raisins, and spices. The stuffed peppers are then topped with cheese and baked until the cheese is melted and golden. Rocoto Relleno is often served with a side of pastel de papa, a creamy potato gratin, which helps to balance the heat of the spicy rocoto pepper.

Papa a la Huancaína

A delightful appetizer, the creamy and slightly spicy sauce perfectly complements the tender potatoes. Sliced boiled potatoes covered in a spicy, creamy sauce made from queso fresco, yellow peppers, garlic, and milk, often garnished with black olives and boiled eggs.

Adobo

A popular dish in the region of Arequipa. It is a flavorful stew made with pork marinated in a mixture of vinegar, garlic, cumin, ají panca (a type of red chili pepper), and other spices. The marinated pork is then slow-cooked until tender and typically served with rice, boiled potatoes, or bread. This dish is known for its rich, tangy, and slightly spicy flavor profile.

Alpaca Steak

A unique and flavorful alternative to beef, offering a taste of the high Andean cuisine. A lean, tender steak from alpaca meat, often grilled and served with traditional sides like quinoa or Andean potatoes.

Pollo a la Brasa

The crispy, flavorful skin and juicy meat make this a beloved dish across Peru, perfect for a hearty meal. Peruvian rotisserie chicken marinated in a blend of spices and cooked over an open flame, served with French fries and salad.

Cuy

A traditional South American dish made from roasted or fried guinea pig, commonly served in Cusco, Peru. It features crispy skin and tender meat, often accompanied by potatoes, corn, and sauces, and holds cultural significance dating back to pre-Columbian times.

Chicharrón

A popular dish consisting of fried pork belly or fried pork rinds. In Peru, chicharrón is often served for breakfast or lunch, typically accompanied by sweet potatoes, corn, and salsa criolla (a tangy onion and lime salad). The pork is usually seasoned, boiled, and then fried to achieve a crispy exterior and tender interior. Chicharrón can also be made from chicken, fish, or beef, depending on regional variations.

Trucha a la Parrilla

Grilled trout, marinated with local spices and herbs, and cooked over an open flame. This dish is often served with sides like vegetables, potatoes, or quinoa, highlighting the fresh, delicate flavor of the fish.

Arroz Chaufa

A popular dish that blends Chinese and Peruvian culinary traditions. It features stir-fried rice with a mix of ingredients such as vegetables, scrambled eggs, soy sauce, and typically chicken, beef, or seafood. This dish reflects the influence of Chinese immigrants in Peru and is a staple in Peruvian cuisine.

Aguadito de Pollo 

A traditional Peruvian chicken soup known for its vibrant green color and rich, hearty flavors. The soup is made with chicken pieces simmered in a flavorful broth alongside ingredients like rice, potatoes, corn, peas, and carrots. The distinctive green hue comes from a generous amount of cilantro blended into the broth, which imparts a fresh and aromatic quality. Often, aji amarillo (yellow chili pepper) is added to give the soup a subtle heat and depth of flavor. Aguadito de Pollo is typically enjoyed as a comforting and nourishing meal, especially popular as a remedy for hangovers and colds, making it a beloved staple in Peruvian households.

Sopa a la Criolla

A comforting and flavorful Peruvian soup that embodies the rich culinary traditions of the country. This hearty soup is made with a base of beef broth, infused with garlic, onions, and aji panca (a mild, smoky red pepper). It typically includes finely diced beef, potatoes, and sometimes angel hair pasta, creating a satisfying mix of textures. The soup is enriched with milk or cream, giving it a creamy consistency, and is often garnished with a poached or fried egg on top.

Chupe de Camarones

This rich and flavorful soup is made with fresh shrimp, a variety of vegetables such as potatoes, corn, and peas, and often includes rice or pasta. The broth is enhanced with aji amarillo for a subtle heat, along with garlic, onions, and tomatoes to create a deep and savory base. The addition of evaporated milk or cream lends a creamy texture, and the soup is typically finished with a poached egg and a sprinkling of fresh cheese.

Pisco Sour

Peru’s national drink, the Pisco Sour, is a refreshing cocktail made with Pisco (a grape brandy), lime juicer, simple syrup, egg white, and Angostura bitters. It’s shaken and served over ice, garnished with a slice of lime.

Chicha Morada

This non-alcoholic drink is prepared by boiling purple corn kernels with pineapple rinds, cinnamon, cloves, and sometimes apple peels. The mixture is then strained, sweetened with sugar, and chilled before serving. Chicha Morada has a deep purple color and a slightly sweet, fruity flavor with hints of spices. It is often enjoyed as a refreshing drink on its own or alongside meals, particularly during celebrations and festive gatherings throughout Peru.

Chicha de Jora

A traditional fermented corn beverage from Peru, with roots dating back to the Inca civilization. Made by germinating maize to produce malt, which is then boiled, fermented, and sometimes sweetened with fruits or spices, this drink has a mildly alcoholic content. Chicha de Jora is often consumed during festivals and ceremonies, symbolizing cultural heritage and communal traditions.

Queso helado

A traditional dessert from Arequipa, Peru, despite its name, it doesn’t actually contain cheese. Instead, it’s a type of creamy, spiced ice cream made from milk, sugar, coconut, cinnamon, and cloves. The mixture is cooked, then frozen and traditionally served in small scoops, often sprinkled with a bit of cinnamon on top. Queso helado is a must-try treat for anyone visiting Arequipa, offering a sweet and refreshing taste of local tradition. These are just a few highlights of the rich and diverse culinary offerings of Peru. From the coastal ceviche to the highland potatoes, Peruvian cuisine reflects the country’s biodiversity and cultural heritage.

PERU FOOD TOUR

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Where to try authentic Peru Food

Picanterías

Picanterías are traditional Peruvian eateries, primarily found in southern regions like Arequipa and Cusco, known for serving hearty, regional cuisine rooted in local traditions. 

These establishments offer a glimpse into Peru’s culinary heritage, featuring dishes such as rocoto relleno, adobo, and chupe de camarones. Picanterías often maintain a rustic and communal atmosphere, where diners gather at shared tables to enjoy homestyle cooking prepared with fresh, locally sourced ingredients. 

Local Markets

Local markets in Peru, such as Mercado Central de Lima, Mercado San Pedro in Cusco and Mercado San Camilo in Arequipa offer a vibrant and diverse culinary experience. These markets are bustling hubs where locals and tourists alike can sample a wide array of traditional Peruvian dishes and snacks. 

From freshly prepared ceviche and anticuchos (grilled skewers) to empanadas and tamales, the food stalls in these markets showcase the rich flavors and ingredients of Peruvian cuisine. 

Visitors can also find unique fruits like lucuma and exotic drinks such as chicha morada, providing an immersive journey into Peru’s gastronomic culture. 

The markets not only highlight the freshness and variety of local produce but also serve as cultural hubs where food traditions are celebrated and shared, making them essential destinations for culinary exploration in Peru.

Is it safe to eat food in Peru?

Yes, it is generally safe to eat food in Peru, especially at reputable restaurants, hotels, and established food stalls. Here are some tips to ensure a safe dining experience:

  1. Choose Established Restaurants: Opt for restaurants and eateries that have good reviews and are frequented by locals and tourists.

  2. Street Food Caution: While street food is delicious and a part of the culinary experience, be cautious about hygiene and cleanliness. Look for vendors who prepare food freshly and handle it with care.

  3. Water and Beverages: Drink bottled water or boiled/filtered water. Avoid tap water and ask for drinks without ice if you’re unsure of the water source.

  4. Fruits and Vegetables: Enjoy fresh fruits and vegetables, but wash them thoroughly with clean water or peel them yourself to reduce the risk of contamination.

  5. Cooked and Hot Food: Preferably eat food that is thoroughly cooked and served hot. This helps kill any bacteria that may be present.

  6. Traveler’s Diarrhea Precautions: If you have a sensitive stomach, consider bringing over-the-counter medications for traveler’s diarrhea and avoid raw or undercooked foods.

Key Ingredients in Peru Food

Aji Peppers

Aji peppers are the cornerstone of many Peruvian dishes, adding heat and flavor. The most popular varieties include:

  • Aji Amarillo: This yellow chili pepper has a fruity, spicy flavor and is used in many dishes like Aji de Gallina and Causa.
  • Aji Panca: This red pepper has a milder, smoky flavor and is often used in marinades and stews.
  • Rocoto: A hot, red pepper used in Rocoto Relleno and various salsas.
 

Potatoes

Peru is home to thousands of potato varieties, each with its unique texture and flavor. Some commonly used types include:

  • Papa Amarilla: A yellow potato that becomes creamy when cooked, perfect for mashed potato dishes.
  • Papa Blanca: A versatile white potato used in soups, stews, and side dishes.
  • Papa Huayro: A purple-skinned potato with a firm texture, often used in traditional dishes like Pachamanca.
 

Corn (Maíz)

Corn is a staple in Peruvian cuisine, available in many varieties and used in various forms:

  • Choclo: Large-kernel corn, often served boiled or grilled as a side dish.
  • Cancha: Toasted corn kernels, commonly served as a snack or appetizer.
  • Cornmeal: Used in dishes like Tamales and Humitas.

Quinoa

This ancient grain, native to the Andes, is a nutritional powerhouse and a staple in Peruvian cooking. It’s used in salads, soups, and as a side dish. Quinoa comes in several varieties, including white, red, and black, each with a slightly different flavor and texture.

Lima Beans

Lima beans, known as “pallares” in Peru, are commonly used in stews and salads. They add a creamy texture and are often paired with meats and vegetables.

Ceviche Fish

Ceviche is a quintessential Peruvian dish, and the choice of fish is crucial. Commonly used fish include:

  • Corvina: A type of sea bass known for its firm texture.
  • Tilapia: A versatile, mild-flavored fish.
  • Mahi-Mahi: Known for its slightly sweet flavor and firm flesh.
 

Herbs and Spices

Peruvian cuisine relies on a variety of herbs and spices to create its distinct flavors:

  • Cilantro: Used fresh in many dishes for a burst of flavor.
  • Huacatay: Also known as Peruvian black mint, this herb adds a unique flavor to sauces and stews.
  • Cumin: A spice used in many marinades, soups, and stews.
 

Chicha de Jora

Chicha de Jora is a traditional corn beer used both as a beverage and a cooking ingredient. It’s often used in marinades and to add depth to stews and sauces.

Lucuma

Lucuma is a native Peruvian fruit with a sweet, maple-like flavor. It’s commonly used in desserts, ice creams, and smoothies.

Camu Camu

This Amazonian fruit is known for its high vitamin C content and tart flavor. It’s often used in juices, desserts, and sauces.

PERU FOOD COOKING CLASS

Go on an exclusive Peru Food Cooking ClSS with Kynd Erth. Get in touch to get more information.

 

Why Peru Food is World Renowned

Peruvian cuisine has gained international renown for several compelling reasons:

  1. Diverse Ingredients and Flavors: Peru’s geographical diversity, from the coast to the mountains and the Amazon rainforest, offers a rich tapestry of ingredients. This includes a wide variety of potatoes, corn, aji peppers, and unique fruits like lucuma and camu camu. These ingredients contribute to a wide range of flavors and textures that are distinctively Peruvian.

  2. Culinary Fusion: Peruvian cuisine is a fusion of indigenous ingredients and cooking techniques with Spanish, African, Asian (particularly Chinese and Japanese), and Italian influences. This fusion creates a unique culinary identity that blends traditional flavors with global influences, making it appealing to a diverse range of tastes.

  3. Cultural Heritage: Peru’s culinary heritage is deeply rooted in its history and cultural diversity. Indigenous cooking techniques, such as the use of clay pots and underground ovens (pachamanca), coexist with techniques brought by European and African immigrants. Each region of Peru has its own specialties, reflecting local customs and ingredients.

  4. Pioneering Chefs: Peruvian chefs have played a significant role in elevating the country’s cuisine onto the global stage. Renowned chefs like Gastón Acurio, Virgilio Martínez, and Mitsuharu Tsumura have not only popularized Peruvian dishes worldwide but also innovated with modern techniques and presentations while staying true to traditional flavors.

  5. Ceviche: Peru’s national dish, ceviche, is a prime example of its culinary prowess. Fresh fish or seafood marinated in citrus juices, typically lime, with onions, cilantro, and aji peppers, showcases the country’s emphasis on freshness, simplicity, and bold flavors.

  6. Recognition and Awards: Peruvian cuisine has received numerous accolades and recognitions globally. Lima, the capital of Peru, has been named the “Gastronomic Capital of Latin America,” and several Peruvian restaurants have been ranked among the best in the world.

  7. Innovative Spirits: Peru has also gained attention for its innovative beverages, including Pisco, a grape-based brandy, and Chicha morada, a traditional purple corn beverage. These drinks complement Peruvian dishes and showcase the country’s diverse agricultural products.

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