Peruvian cuisine is one of the best in South America and it is known not only for its exquisite taste, but also for its variety and ability to incorporate the influence from different times and cultures. The Peruvian cuisine is an important expression of its own culture just as its ceramics, textiles, music and literature. Thanks to Peru's three regions and ocean, there are an abundance of markets that can offer a variety of fresh ingredients that satisfy not only the housewife but also the most sophisticated chef.

The culinary history of the Peruvian food dates back to the Incas and pre-Incas with its maize, potatoes and spices that later was influenced by the arrival of the Spanish colonies, and throughout the years it incorporated the demands of the different migrations and "mestizajes". Such groups included Chinese, European, African and Japanese immigrants.

Typical dishes:

Papa a la Huancaina: Sliced Boiled Potatoes covered in a cheesy, slightly spicy yellow sauce (which contains Turmeric) served on top of lettuce. This dish is usually garnished with a quarter of a hard-boiled egg and sometimes with olives too.

Anticuchos: Skewered meat (brochettes) that are sold throughout the streets of Peru and of course in restaurants. We recommend that you ask what type of meat it is before ordering one, as the most general kind is called anticucho de corazón, which is marinated beef hearts grilled on a stick.


Lomo Saltado: If you are on diet, we don't recommend this dish. Peruvians take strips of steak and sauté it with soy sauce, vinegar, garlic, chilies, onions and tomatoes. It is then served over a bed of rice with a large helping of french fries. It is often served with a small side of salad too. It is a hearty meal that is served in many of the less expensive restaurants.

Ceviche: There are many different variations of the dish which can be found in almost every restaurant in Peru. It is generally made with bite size chunks of raw white fish, normally sea bass. The fish is marinated in lemon / lime juice, onions and chilies. Traditionally it is served with boiled sweet potatoes or corn.


Aji de Gallina: Shredded chicken is cooked with a sauce of milk, onions, chilies, garlic, walnuts and cheese. It is served over rice and is a favorite of many Peruvians and tourists alike.

Papa Rellena: Basically a variation of your stuffed potato. It is mashed potato rolled into balls or ovals and then stuffed with ground meat and spices. They are then deep fried is the outside is a crispy brown.

Cuy Chactado: Here is where Peruvian cuisine might get a little scary for you. Fried Guinea pig! It was once eaten by Incan royalty and today remains a special food in Peru. While some restaurants serve it cut into small pieces and marinated others prefer a more dramatic presentation. It isn't uncommon to see the entire animal, head, feet and all grilled and served on a platter.


Ensalada Pallares: A salad of Peruvian Lima butter beans. The beans are first boiled, and then mixed with tomatoes, chilies, onions, lime juice, vinegar and salt once the beans are cooled. It is a very traditional dish that has lasted for thousands of years, probably because it tastes so good!


Sopa (Soup): Everywhere you go there is soup, no two restaurants serving the same kind. It seems that whatever is left over for the day goes into the soup, but the results are always very pleasant. It is a common dish to have for breakfast in Peruvian homes.



Escabeche de Pescado: The preparation includes boiled fish, chilies, onions and a whole lot of vinegar. Traditionally this was only a preparation for fish, but today chefs prepare it with chicken or duck.


Picarones: These look like thin donuts (with a biggish hole in the center) that are not perfectly round. They are a type of pumpkin fritters which are normally served with syrup on top. It is sweet, but not overly so, and it is a filling dessert or snack.


Lucuma: This 'nutty' flavored, orange colored fruit can frequently be found in Peruvian desserts. Peru is the only place in the world that has a large production of the lucuma fruit, although you will also find smaller lucuma farms throughout South America. The most common way to find this unique flavor is in ice-cream.