Food in Peru: The Ultimate Traveler’s Guide

Yes, Peru is a top destination for hiking, but the country’s food is an adventure in itself. For this reason food is one of the TOP reasons to visit the country. Peru is a world-class culinary destination whose recognition has shot up in the past decade and a half. In that time the number of restaurants for tourists (at all price ranges) has increased noticeably, as have the number of restaurants at the top of world rankings.

This is only for the best if you’re looking for an adventure. Peru’s culinary richness is derived from a fusion of fusions; coast, mountains and jungle have their own ingredients and dishes, which have combined with those of immigrants from Spain, Italy, Japan, China, and other countries. The result is an ever-evolving gastronomy which demonstrates the cultural heritage of Peru and is a point of pride among its citizens.

Already getting ready for your trip to Peru? See my packing list recommendations to maximize your adventure below:

15 Tasty Tips for Food in Peru

Before we get into what foods to eat in Peru, a quick cultural note: In Peru, there are set-priced meals called menus. Usually you’ll find them at lunchtime, which is the biggest meal of the day. Menus are the cheapest option and include an appetizer, main dish and a drink. I recommend getting a menu option when possible. You’ll get more food and end up paying less than for a plate straight off the actual menu (I know, the wording is confusing). Plus you’ll get to try more traditional foods! Often the first serving is a salad, soup, ceviche, or causa.

And now that we’ve established that you should definitely consider visiting Peru based on its food alone, what should you try once you’re there? Here are my top recommendations:

Seafood

Ceviche: You’ve probably heard of ceviche and perhaps tried it. Peruvian ceviche has lime juice and spicy aji peppers, and is served with sweet potato, yuca, giant corn, or plantain chips. It comes in hundred of varieties. Ingredients change with the local geography and chef’s preference, and I’ve never met one I didn’t like. But for starters, I recommend two classics: the ceviche mixto (a mix of fish and seafood, including octopus!) or ceviche de pescado (white fish).

Peruvians don’t typically eat ceviche after lunchtime. The fish is from the morning, and it’s best to eat fresh.

Arroz con mariscos: On the Peruvian coast you can find this mix of seafood, spices, and rice. It includes all types of seafood such as scallops, squid, and octopus. Some restaurants pour homemade sauce on top.

Other Traditional Peruvian Foods to Try

Tacu tacu: Ah, a personal favorite. The concept of tacu tacu is simple. Rice and beans, mashed together, are then fried. They then accompany a flank steak. This is a hearty comfort food and disturbingly hard to find sometimes. Therefore I recommend trying it when it’s available.

Arroz con Pollo: Rice with chicken sounds bland but is far from it. It is prepared by slow-cooking cilantro-infused rice, chicken and vegetables. This is a Peruvian classic and often served with spicy aji or creamy huancaina sauce as a condiment. It’s also delicious when served with duck instead of chicken(arroz con pato).

Papa a la huancaina: Huancaina is a delicious, creamy and slightly-spicy sauce. This appetizer is huancaina with potato slices. Huancaina is also an amazing condiment in general. It’s a true Peruvian obsession (you will find it in packets just like ketchup)! But the homemade version you find in restaurants is unbeatable.

Aji de gallina: Aji de gallina is shredded chicken in a slightly spicy, creamy sauce. It’s a personal favorite and is found at many restaurants and menus.

Caldo de Gallina: Chicken soup may sound boring. But this is a Peruvian comfort food and Peruvians designate it a “lavantamuertos” (raises the dead). Although it would be more accurate to say this raises the hungover. Peruvians eat this for breakfast and you can find it at nighttime too.

Causa: The best comparison for this a caserole. Causa is two layers of mashed potatoes stuffed with chicken, tuna or another filling in-between. This is a popular appetizer in menus, especially in Lima.

Lomo Saltado: Easily THE most popular Peruvian dish among my friends. Lomo saltado is stir-fried beef with aji pepper, vegetables and either rice or fries. This dish always hits the spot- even my vegetarian friends agree!

Specialties

Pollo a la brasa: Oh man. Find a polleria for this delicious Peruvian rotisserie chicken. You can buy the whole chicken or a half, quarter, and sometimes eighth (why even bother?!). It comes with 2-3 sides such as fries, salad, or yuca.

Pachamanca: In traditional towns, Pachamanca is more of an event than a food. During the harvest, villagers prepare the Pachamanca and share the food afterward. They cook meat over hot rocks, then cover it with herbs and dirt to create a natural oven. Pachamanca is Quechua for “pot of the earth”. You’ll find Pachamanca in some restaurants and might be shocked at the price, but know it is due to the amount of time put into the meal.

Peruvians today also cook Pachamanca in an actual pot. The ingredients change according to the geographical area you are in, but generally include at least one meat, potatoes, and even tamales or lima beans. The herbs usually include huacatay, which is Peruvian black mint.

Rocoto Relleno: This is the famous dish of the southern city of Arequipa. Rocoto is a spicy pepper that is part of ceviche and other dishes. However the rocoto should not be spicy at all in this dish. The pepper is stuffed with beef, cheese, vegetables and spices, and then baked.

If You’re Going to the Jungle…

Juanes: This is almost impossible to find outside the jungle. Juanes are meat (usually chicken), rice, eggs, olives, and spices, cooked in banana leaves. You unwrap the leaves, and the fresh deliciousness hits you in the face. And it’s just perfect.

Tacacho: Here’s another food found principally in the jungle. Mashed plantains are mixed with pork and shaped into a ball. This is a breakfast food. It normally comes with slabs of pork called cecina and coffee.

What About Desserts?

Of course, Peru also has a ton of great desserts. Alfajores are cookies filled with sweet dulce de leche (caramel). They are everywhere. In addition, I recommend every lover of ice cream to try the lucuma flavor. Lucuma is a Peruvian fruit that makes for a refreshing ice cream, especially when paired with chocolate.

The most famous regional dessert is suspiroa la limena. Traditional suspiro is dulce de leche topped with meringue. It’s popular in Lima.

What About Vegetarians?

There are not many traditional Peruvian vegetarian dishes, but locro and sopa de quinoa are two of my favorites. Locro is a squash stew with vegetables and queso fresco. And sopa de quinoa is, as the name implies, quinoa soup. Finally, there is sopa de queso. This soup has milk, noodles, cheese and spices. In high-tourist areas and major cities there are some vegetarian-friendly establishments, but they are still pretty scarce.

Street Food in Peru

There are two people in this world: those who love street food, and those who simply haven’t tried the right street food yet. I was in the latter group until Peru saved me. Beef heart kabobs named anitcucho, fried potato stuffed with meat called papa rellena, and tamales are my favorites. Fried cuy (giant guinea pig) on a stick is another popular one. The only street food to avoid is ceviche; you have no idea how fresh it is and do NOT want to experience that adventure. If you’re in Lima, consider Chinatown (barrio chino) for unique Asian-Peruvian street food options.

What to Drink in Peru

What to drink with all this delicious food? Inca Kola is Peru’s own soda that tastes roughly like birthday cake and is very addicting (hello, sugar high!). There are also tons of fruit juices thanks to Peru’s jungle and the variety of fruits it provides. I personally love camu-camu.

Pisco is Peru’s flagship spirit and the frothy Pisco sour is almost synonymous with the grape brandy. Pisco sours are made with Pisco, lime, bitters, and egg whites. I also like the passion fruit version, named Maracuya sour. And Chicanos are simply Pisco with lime and ginger ale; easy to make and easier to drink!

Peru’s beer scene has exploded in the past decade. Cusquena is the best of the famous beers, but almost every region has its own artisanal beer options today.

For the Adventurous Eaters…

Cuy, giant giunea pig, is a Peruvian delicacy. Peruvians serve it in one of three ways. “Chactado” is more common and is the cuy-on-a-stick version. Another version is grilled cuy served with rice and salad. But the best cuy is the most difficult to find: picante de cuy. In this dish, grilled cuy is served with rice and a peanut sauce. I’ve never loved cuy, but that peanut sauce is amazing.

Some regions have other delicacies that are unfamiliar to the traditional Western palate. Insects, including ants, are the most common. This is found in the jungle but you’ll also find ant snacks in places such as Chachapoyas in the north. It’s surprisingly good!

Now What?

Of course, to really experience Peruvian food you have to go to Peru. I designed Gringo Inca to help in your travels. This includes deciding where to go, how to budget your trip, staying safe while abroad, and what to include in your packing list (boots? backpack?).

What Peruvian foods have you tried, or are excited to try? Comment below for questions or tips for fellow travelers.