The best Peruvian food is a melting pot of standout flavors and textures. If you’re ready to take a culinary journey south of the border, here are all of the best Peruvian dishes you absolutely have to try!
Ceviche is the quintessential Peruvian dish and a perfect example of the country’s unique coastal cuisine. It perfectly brings together fresh seafood with a touch of tanginess.
The dish features fresh, raw fish, such as sea bass or tilapia. It’s marinated in freshly squeezed lime or lemon juice and seasoned with spices and herbs.
The acidity of the citrus juice cures the fish, leaving it tender and brightly flavored. Ceviche is served cold, often with corn and other veggies.
Lomo saltado is another example of Peru’s rich culinary history. This dish actually blends Peruvian ingredients with Chinese cooking techniques for a truly unique flavor.
This beloved dish consists of stir-fried beef, typically marinated in soy sauce and vinegar. It’s tossed with vibrant tomatoes, onions, and spicy aji amarillo peppers.
The mixture is stir-fried in a flaming wok and served over a bed of crispy French fries. Lomo saltado is typically paired with fluffy white rice.
Ají de gallina is Peru’s version of comfort food. It’s a perfect pairing of chicken with a thick, spicy sauce made from peppers, walnuts, and cheese.
The rich sauce is thickened by bread soaked in milk, creating a uniquely smooth and satisfying texture. It’s typically topped with black olives and boiled eggs.
Served over white rice or with potatoes, this dish shows the warmth and unique flavor range of Peruvian cuisine. It’s both elegant and deeply soothing.
Rocoto relleno hails from the culinary heart of Arequipa, Peru. It’s another flavorful example of Peruvian cuisine’s ability to transform simple ingredients into extraordinary flavors.
This dish features rocotos, Peruvian red peppers that are similar in shape to bell peppers but with a fiery punch. They’re stuffed with a savory, delicious filling.
Typically, this includes seasoned ground beef, onions, olives, and hard-boiled eggs. It’s topped with cheese and baked until the peppers are tender and the cheese is bubbling.
In the mood for a hearty dish with potatoes and a spicy, creamy sauce? Papa a la huancaína may be just what you’re looking for.
This delicious dish features sliced, boiled potatoes smothered in a sauce known as huancaína sauce. It’s a truly unique flavor that you have to taste to understand.
The sauce is made of ají amarillo peppers, fresh cheese, milk, and crackers. It has a rich, smooth texture with the perfect dash of heat.
Causa rellana is our idea of the very best Peruvian food that you have to try. It’s a colorful and versatile dish with layers of unique flavors.
To explain it simply, causa is a blend of mashed yellow potatoes tinted and flavored with ají amarillo. This base is layered with a variety of fillings.
Typically, fillings include chicken or seafood, often combined with mayonnaise like a delicious chicken salad. It can also have layers of avocado and hard-boiled eggs.
Pollo a la brasa is also colloquially known as a Peruvian rotisserie chicken, and that’s essentially what it is. But it’s also so much more.
The chicken has amazingly succulent meat and a crispy skin. It’s marinated in a mix of spices that typically include garlic, cumin, paprika, and Peruvian peppers.
It’s cooked in a specially designed rotisserie oven that keeps it tender on the inside but crackly on the outside. Serve with fries and a salad.
If you’re walking down a busy street in Peru, you might find a vendor selling this uniquely Peruvian fare. Anticuchos are tasty skewers with marinated beef.
The marinade is the key to this dish, featuring garlic, vinegar, cumin, and Peruvian ají panca. It’s served straight from the grill with potato or corn.
If you want the full experience, you’ll need to pair your anticuchos with the traditional spicy green sauce. It perfectly complements the skewer’s rich and robust flavors.
You’ve probably heard of arroz con pollo, or rice with chicken. But what about arroz con pato? This classic Peruvian dish features duck, rather than chicken.
Arroz con pato originated in the northern regions of Peru and draws inspiration from Spanish cuisine. The duck is flavored with a unique marinade.
It typically includes a mix of beer, cilantro, garlic, and Peruvian peppers. The duck is slowly cooked to ensure that it’s perfectly tender and flavorful.
Seco de Cordero is a hearty lamb stew and a staple of Peruvian cuisine. It’s a particular favorite for many locals because of its deep, aromatic flavors.
The star of the show here is tender, slow-cooked lamb. It’s simmered in a rich, green sauce made from cilantro, beer, and ají peppers.
It might seem weird to simmer lamb in beer, but it’s traditional for this dish. Historically, you’d use a fermented corn-based beer known as Chicha de Jora.
This resourceful dish was originally conceived as a way to repurpose leftover beans and rice. It transforms simple leftovers into a delightful, richly flavorful dish.
How do they do it? It’s all through the magic of frying. This helps create a crispy, golden crust on the outside with a creamy, flavorful interior.
The base mixture of rice and beans is often flavored with onions, garlic, and ají amarillo. It’s formed into patties and then fried to perfection.
Pachamanca is a traditional Andean cooking method with centuries of indigenous history. And it’s as much a feast for the senses as it is a culinary delight.
The name itself, which is derived from the Quechua words “pacha” for earth and “manca” for pot, hints at the method of cooking. Yes, it’s cooked underground!
The technique involves using heated stones as an underground oven. This method slowly cooks layers of marinated meats, potatoes, and other veggies in a communal experience.
Chupe de Camarones is a Peruvian shrimp soup that we just can’t get enough of. It’s a true hallmark of Peru’s unique cuisine and culinary heritage.
Originating from the Arequipa region, this dish is much more than a soup. It’s a luxurious blend of flavors and textures, offering comfort in every spoonful.
At its heart are tender, juicy shrimp. They’re served in a flavorful broth enriched with milk, cheese, and aji peppers, giving it a creamy consistency and a spicy kick.
Lechón refers to a dish popular in various cuisines around the world, including Latin America, Spain, and the Philippines. It typically refers to a whole roasted pig.
In Peruvian cuisine, lechón is usually made from a young pig, marinated in garlic, spices, and Andean herbs. It’s slow-roasted until its skin is irresistibly crispy.
The dish is often served during special occasions and festivities as a communal meal. It often comes alongside golden potatoes, a tangy salsa, and Andean corn.
Carapulcra is a dish that’s deeply rooted in the heritage of Peru. It actually stems from pre-Columbian times, reportedly dating back to the Inca Empire.
It’s a savory stew that’s distinctive for its use of dried potatoes. They’re rehydrated and slow-cooked with pork or chicken, peanuts, and a blend of aromatic spices.
In some variations, the rich sauce includes a touch of dark chocolate. Carapulcra is a celebratory dish that’s truly unique to Peru’s culture and culinary history.
Olluco con Charqui is a vibrant and nutritious dish that originated in the Peruvian Andes. It’s unique because it shows the rich biodiversity of the region.
The main ingredient, olluco, is a brightly colored tuber known for its crisp texture and slightly sweet, nutty flavor. It’s an ingredient that’s been used for centuries.
This is combined with charqui, which is dried and salted llama or alpaca meat. This dish isn’t just nutritious and delicious; it’s a relic of Peruvian culture.
Enjoying Juane is like taking a journey down the Amazon River. This dish perfectly epitomizes Amazonian food, including locally sourced yuca and wrapped in bijao leaves.
It consists of seasoned rice mixed with chicken, hard-boiled eggs, olives, and yuca or other regional ingredients. Before cooking, it is wrapped in earthy bijao leaves.
If you want to try Juane, the best time is in June. The dish is often made to honor Saint John the Baptist at that time.
You’ve probably had tamales before, maybe at your favorite Mexican or Spanish restaurant. But have you ever had a Peruvian tamale? If not, you’re missing out!
These steamed bundles are made from masa, a dough of ground corn. This is mixed with lard and sometimes infused with local peppers for spice.
Tamales are a common sight at markets and street food stalls throughout Peru, often served with salsa criolla or a slice of lime for an extra zing.
Escabeche is a classic dish found in various forms across Latin America. But in Peru, it holds a special place due to its unique preparation and flavors.
Peruvian escabeche is a vibrant, tangy, and slightly spicy dish. It uses a traditional technique of marinating and cooking meat or fish in a flavorful, vinegar-based sauce.
The base typically includes onions, carrots, and aji peppers, adding layers of flavor and beautiful colors to the dish. It’s a must-try Peruvian dish.
Sudado de pescado is a classic Peruvian seafood dish you have to try. It’s deeply flavorful and aromatic, and it highlights the fish’s natural sweetness.
The name “sudado” translates to “sweated,” which refers to the gentle cooking process. The fish is essentially steamed in its own juices along with a fragrant mixture.
This includes onions, tomatoes, garlic, and cilantro, and Peruvian peppers. The technique allows the fish, typically sea bass or a similar variety, to absorb the flavors.
Another classic Peruvian rice dish, arroz con Mariscos is essentially a seafood party on a plate. This dish really highlights Peru’s incredible coastline and everything it offers.
This dish usually features a generous mix of shrimp, scallops, mussels, and squid. It’s sauteed with flavorful regional flavors and mixed with seasoned Peruvian rice.
Often, this dish is served with salsa criolla, which is a Peruvian onion relish. That, plus a wedge of lime, brings this dish’s variety of flavors to life.
If you have the chance, make sure to taste-test Peru’s flavorful take on a chicharrón. This crispy snack is a popular street food in Peru.
It’s made of pieces of pork, deep-fried until they have a golden, crispy exterior. The pork is marinated first with garlic and a mix of spices.
Surprisingly, chicharrón de cerdo isn’t just a guilty pleasure or indulgent street food. It’s also popular as a hearty breakfast dish, served with sweet potato.
What do you have for dessert, following a hearty Peruvian dinner? If you’re in the know about Peruvian cuisine, Picarones should be your top choice.
These are essentially Peruvian doughnuts, made of squash and sweet potato enriched with flour, sugar, and anise. The dough is deep-fried just like any doughnut.
Picerones are traditionally served hot and drizzled with a sweet syrup made of unrefined sugar, cinnamon, and orange peel. They’re the ultimate sweet Peruvian treat.
Not in the mood for picarones? Another dessert option that holds a special place in many across Latin America is the alfajores. Peruvian alfajores are especially delicious.
These tender, shortbread-like cookies form a sandwich with a central layer of rich dulce de leche. They’re like a Peruvian Oreo, but so much better.
The Peruvian version of this beloved sweet often features a dusting of powdered sugar on top, adding an extra touch of elegance and sweetness. Yes, please!
It might look a bit like a cup of Jell-O, but mazamorra morada is a complex, traditional Peruvian dessert. And it’s actually made from purple corn.
The corn is boiled with water, cinnamon, cloves, and lemon peel. As it cooks, the mixture is thickened with potato or cornstarch, giving it a jelly-like consistency.
Often, chunks of fruit like pineapple are added to this mixture. It’s sweetened with sugar and sometimes a dash of lime juice for a tart twist.
They first originated as a Venezuelan dish, but tequeños have been embraced by Peruvian cuisine. They evolved into a beloved treat with unique local twists.
These crispy, fried pastries are made from a thin dough wrapped around a core of cheese. This is traditionally queso fresco or another soft, mild cheese.
What sets the Peruvian version apart is the inclusion of additional fillings or variations in the dough. This can include incorporating ají amarillo for a subtle heat.
Sopa a la Criolla is a heartwarming and robust Peruvian soup that deliciously blends Spanish and indigenous culinary traditions. This soup is a favorite in Peruvian households.
At its core, sopa a la Criolla features thin slices of beef, typically sirloin or flank. These are simmered with tomatoes, onions, garlic, and peppers.
What makes this soup unique is the addition of angel hair pasta, which cooks directly in the broth, absorbing the flavors and slightly thickening the soup.
Do you enjoy English black pudding? If so, this Peruvian dish is just for you. Like black pudding, it’s made from chicken or pig’s blood.
This is cooked and mixed with a blend of spices, garlic, onions, and sometimes chili peppers. It makes for a rich, earthy, and slightly spicy flavor profile.
It’s commonly served with diced potatoes or corn, and occasionally rice, making it a hearty and filling meal. It’s valued for its iron content and health-boosting qualities.
Olluco con carne is a traditional Peruvian dish that highlights the diversity and richness of Peru’s regional produce. Specifically, it showcases the unique olluco tuber.
Olluco is known for its vibrant color and crisp texture, and it’s a staple in Andean cuisine. This dish combines olluco with the savory depth of beef.
The result is a stew-like dish that’s both hearty and satisfying. The olluco contributes a unique texture that’s unlike other tubers, maintaining a slight crunch even after cooking.
Salchipapa is a beloved street food dish in Peru that you have to try. It’s celebrated for its simplicity and irresistible flavor. It’s casual, yet deliciously iconic.
The meal combines two universally loved ingredients: sausages (salchichas) and French fries (papas). They’re served together on a plate with a variety of sauces for dipping,
Originating as a quick, affordable snack, Salchipapa has become a staple of Peruvian fast food. This dish is universally enjoyed by people from all walks of life.
What if you want Peruvian cuisine with a Chinese twist? That’s where chifa comes in! This fusion of Peruvian and Chinese food is a must-try.
This type of cuisine originated from the Chinese immigrants living in Peru. The most popular chifa dish is Arroz Chaufa, which is a type of fried rice.
It’s often made with a mix of meats, vegetables, and soy sauce, and it’s often topped with an egg. In our opinion, you just can do much better.
Adobo is a beautifully flavorful and deliciously aromatic dish that holds a special place in Peruvian cuisine, especially in the Arequipa region.
The key to adobo’s uniquely rich taste lies in the marination process and the combination of ingredients that give it a unique flavor profile.
Adobo is typically made of pork, which is marinated in a blend of vinegar, chicha de jora (a type of Peruvian corn beer), garlic, and spices.
Sometimes, life feels like one big sitcom, and Vince the Sign Guy is here to…
Tattoos are meant to be forever, but what happens when “forever” comes with typos, bad…
Cyber Monday is here, and it's the perfect time to snag some amazing deals on…
Looking for some great finds on Amazon for Cyber Monday? We've rounded up a list…
Wrapping gifts can be a lot of fun, but it can also be a bit…
If you love seafood, having the right tools can make a big difference in your…