Essential Peruvian Food to try on your next Trip
Peru is renowned for its culinary innovation. The Peruvian food the country has to experience are sure to expand your gastronomic horizons. The meals range from deliciously savory to eccentrically unique. Either way, the dishes are sure to leave a lasting impression. But there’s so much food to try and so little time. Follow this guide to decide exactly which iconic Peruvian foods you must try before leaving the country!
Classic Peruvian Food:
The must try food when visiting Peru. Delicious and recognizable meals with their own Peruvian fusion of flavors.
Ceviche
No Peruvian food list is complete without the quintessential ceviche. This seafood dish originated in Peru and has become a world class delicacy. It is comprised of raw seafood and marinated in lime juice for a divine flavor. The best places to try it are the cevicherias in coastal cities like Lima and Paracas. Some of the best places to try it in Lima are Punto Azul, Chez Wong (if you can make it to their very limited operating hours), and La Mar. My favorite in Paracas was Karamba Resto-bar. Hands down my favorite meal in Peru!
Lomo Saltado
Lomo saltado is a classic Peruvian dish that is delicious anywhere you go. Inspired by Chinese gastronomy, this stir-fried beef is accompanied by rice, onions, tomato wedges, and a serving of fries. This is one of my go to meals if I had any doubts of what to order.
Pollo a la Brasa
The chicken in Peru is recognized by the world as an authentic cuisine and is completely justifiable after trying it. Even the fried chicken in South Korea would have trouble competing. Pollo a la Brasa is a whole rotisserie chicken charcoaled to perfection. El Rey Brasero in Nazca had some of the best chicken I ever tasted.
Causa a la limeña
Causa is Peru’s rebuttle to mashed potatoes. It is a cylindrical mashed potato casserole layered with avocado, chicken, eggs, and peppers. This Peruvian food is the best appetizer in the country. Do not leave without trying this!
Arroz Mariscos / Mariscos
The seafood in Peru is probably some of the best in the world. The elegant blend of rice and seafood makes for an amazing meal. Arroz mariscos is very similar to the Italian Seafood Risotto or The Cajun Jambalya. Even seafood by itself is an incredible delicacy that’s on a whole other level. The grilled octopus I ate in Paracas at CevicherÃa Rustikarreta was the best I ever ate.
Aji de Gallina
Aji de Gallina is known as the curry of Peru. This dish is made with egg, chicken, and a creamy blend of chili. It’s usually paired with rice. We tried it at Banana Adventure Hostel in the awesome oasis town of Huacachina.
Picarones
I’m not usually one for desserts, but Picarones is an excellent sweet and tasty treat. Its ingredients are sweet potato and squash fried into a doughnut shape and slathered in syrup. We tried it from a small food cart after seeing the radiant lights of Circuito Magico del Aguas in Lima. Perfect way to end a night!
Papas a la Huancaina
Pretty similar aesthetic to aji de gallina, Papas a la Huancaina is boiled potatoes topped with a spicy, creamy sauce. It is a very common appetizer dish and a staple of Peruvian food around the holiday times.
Trucha a la Plancha
Even in regions far away from the ocean like Cusco, you can still get your fix for aquatic life. Trucha a la plancha is essentially just grilled trout served with a side of rice and veggies. It’s one of the less eccentric meals you’ll find in the mountainous regions of Peru. The one we had in Aguas Calientes at Munaycha was really good.
Tiraditos
Peruvian food assimilates influences from around the world and transmutes them into its own culinary twist. Tiraditos is basically just sashimi, but with an added spicy sauce. This Japanese inspired raw fish is comparable to ceviche. The one we tried at Restaurant Paracas was incredible.
Papa Rellenas
A fried potato stuffed with minced beef. It’s amazing. Reminds me of some of the tasty croquettes in Miami’s vibrant food scene.
“Interesting” Peruvian Food:
Less than 20% of Peru’s landscape is useful for agriculture. This scarcity has given birth to unique delicacies you won’t find anywhere else in the world. They may seem a bit strange to the unaccustomed, but they are great experiences for those with an adventurous palate.
Rocoto Relleno
Probably the least exotic of the bunch is Rocoto Relleno. This spicy Peruvian pepper is stuffed with minced meat, cheese, and other vegetables for a succulent mixture. It’s not too spicy, so don’t be afraid to try it as a side or appetizer. We tried it at a Cusco restaurant called Paccha, which also served a free glass of Pisco sour!
Alpaca a la Plancha
Grilled alpaca might be a delicacy unfamiliar to the rest of the world, but it’s pretty common in the Cusco region of Peru. I’ll admit I almost felt remorseful about the meal after just taking a picture with one. But the meat was very tender and tasted just like a beef steak. If you can disregard your sentiments towards alpacas, I would recommend trying it. I had a delicious Alpaca a la plancha in Cusco at Willka Cafe, right in Plaza de Armas.
Leche deTigre
Literally translated as milk of the tiger, this liquid marinade is used as the base for ceviche. The spicy blend of citrus juice gives leche de tigre an exciting flavor. It is made from raw fish marinated in lime juice, onions, peppers, garlic, and other spices. If you like ceviche, you’ll love this derivative.
Anticuchos
Another strange but popular dish is anticuchos de corazon, or grilled beef hearts. They are usually served on a stick in shish kebab form and glazed with a yellow hot pepper sauce. The consistency of anticuchos is a bit tough or chewy, but overall is a pretty appetizing and cheap meal. Try them in Lima at Tio Mario or in Cusco at Morena.
Cuy
Easily the most eccentric Peruvian food around, cuy is guinea pig roasted to a crisp. This traditional meal dates all the way back to the Incan empire and is eaten in many of the highland regions. Cuy was one of the first domesticated animals, and with the scarcity of food, became a common staple in Andean cuisine. The presentation is quite shocking but the taste itself is pretty good. My first perception was it tasted similar to a more oily fried chicken. Accompanied by a serving of potatoes and onions, cuy was definitely the most unique food I tried in Peru. If you’re interested, try it in the Machu Picchu/ Cusco region for the most authentic recipes.
Peruvian Drinks
The only way to end this iconic Peruvian food guide is with a mention of the luscious beverages that accompany the divine cuisines.
Pisco Sour
Peru’s national alcoholic drink is the succulent Pisco Sour. Pisco is a type of brandy from the region with the same name, mixed with simple syrup and a foamy egg white into a citrusy blend. After knocking back way too many Pisco sours, I can confidently say they are one of the best drinks in existence. My favorite type is the passion fruit flavored maracuya.
Chicha Morada
Chicha Morada is a sweet drink made from purple corn and blended with fruit juice and spices. It’s a super refreshing drink after a long day of sightseeing!
Inca Cola
It’s impossible to go anywhere in Peru without seeing the iconic yellow and blue logo of Inca Cola. This famous soft drink is almost a hundred years old, and is comparable to a cream soda. Even though I despise soda, I really enjoyed Inca Cola!
The interesting and unique flavors of Peruvian food are a culinary force to be reckoned with. With so many flavorful delicacies, each meal is a new opportunity to expand your gastronomic horizons. While Peru has some of the strangest foods I’ve ever eaten, the sensational cuisines make it worthy of being in the top 5 best countries to eat. I hope you get to try some of the spectacular foods for yourself someday! Until then, thanks for reading and keep leveling up!
Check out our food vlog for our first impression of Peru’s most iconic food!
