15 Best Peruvian Dishes You Must Try

Discover the 15 iconic Peruvian dishes you absolutely can't miss. Each dish tells a story—of ancient traditions, vibrant local ingredients, and the country’s incredible fusion of cultures:

• Conchitas a la parmesana: Fresh scallops baked in their shell with a mouthwatering mix of butter, lime juice, Worcestershire sauce, and a generous layer of grated Parmesan. Served sizzling hot, this coastal delicacy has been crowned Peru’s #1 dish by Taste Atlas, combining simplicity with bold flavor.
• Ceviche: Peru’s national treasure: raw white fish cured in fresh lime juice with chili peppers, red onion, salt, and cilantro. Served with giant corn (choclo) and sweet potato, it captures the freshness of the sea in every bite and has deep pre-Columbian roots.
• Pollo a la brasa: Juicy rotisserie chicken marinated in a blend of spices, garlic, vinegar, and dark beer, cooked over charcoal for a crisp skin and smoky flavor. The country’s most beloved dish, it’s a staple at family gatherings and restaurants alike, often served with fries and salad.
• Lomo saltado: A mouthwatering stir-fry of beef, onions, tomatoes, and soy sauce, flamed in a wok and served with rice and fries. This Chifa (Peruvian-Chinese) fusion dish embodies the immigrant heritage of Peru while being unmistakably local in taste.
• Ají de gallina: A creamy chicken stew made with shredded poultry, yellow chili (ají amarillo), soaked bread, walnuts, milk, and cheese. Rich and comforting, it's traditionally served with rice, potatoes, boiled eggs, and black olives—home-cooked soul food at its finest.
• Pachamanca: An Andean culinary ritual where meats, potatoes, corn, and herbs are baked underground using hot stones. More than just a meal, it's a communal celebration that pays homage to Pachamama (Mother Earth) with music, dancing, and tradition.
• Rocoto relleno: A fiery Arequipeño specialty: rocoto peppers stuffed with seasoned ground meat, hard-boiled egg, olives, and cheese, then oven-baked. It's bold, spicy, and a must-try for chili lovers looking to explore the soul of southern Peruvian cuisine.
• Anticuchos: Skewers of beef heart marinated in vinegar, chili, and spices, grilled to perfection and served with corn and boiled potatoes. A street food icon, especially during festivals and night markets, rooted in Afro-Peruvian culinary heritage.
• Tiradito: A refined cousin of ceviche, featuring thinly sliced raw fish dressed in creamy, spicy sauces—like ají amarillo or rocoto. With strong Nikkei (Japanese-Peruvian) influence, it blends elegance and heat in every silky bite.
• Arroz chaufa: A hearty Chifa-style fried rice with soy sauce, scrambled eggs, spring onions, and meats like chicken or pork. It reflects the Chinese diaspora’s lasting imprint on Peruvian daily life and is one of the most popular comfort foods nationwide.
• Tacu tacu: A crispy patty made of rice and seasoned beans, pan-fried until golden. Often topped with steak, fried eggs, or seafood stir-fry. Originally a humble leftover dish, it’s now a staple in Peruvian criollo cuisine and deeply satisfying.
• Papa a la huancaína: Boiled yellow potatoes covered in a luscious sauce of fresh cheese, ají amarillo, milk, and crackers, usually garnished with black olives and boiled egg. A classic starter found from street stalls to upscale restaurants.
• Causa limeña: A vibrant layered dish of yellow mashed potatoes seasoned with lime and chili, filled with tuna, chicken, or avocado. Served cold and beautifully decorated, it’s a versatile starter with endless regional variations and historical depth.
• Carapulcra: A rich Andean stew made with sun-dried potatoes (papa seca), pork or chicken, peanuts, garlic, and Peruvian chili peppers. Thick and deeply flavored, it’s a heritage dish especially loved in southern regions like Chincha and Ayacucho.
• Locro: A hearty highland stew of squash, potatoes, corn, and Andean herbs like huacatay. Sometimes enriched with cheese or meat, it’s a cozy dish that warms you from the inside, especially in the cooler mountain regions.