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.