Gastronomic Tour in Lima – Food, Flavors & History

Experience Lima’s rich culinary heritage with a walking food tour that explores the capital’s historic flavors and fusion cuisine:

• Ceviche: Peru’s national dish, made from fresh fish marinated in lime juice, chili, red onion, and cilantro. Its roots go back to pre-Columbian times, but the version we know today was shaped by Spanish influences, especially with the introduction of limes and onions. Today, ceviche is not just food—it’s a cultural symbol and a celebratory staple.
• Lomo Saltado: A vibrant example of Chinese-Peruvian fusion (chifa cuisine) from the 19th century. This stir-fry combines tender beef strips with onions, tomatoes, yellow chili, soy sauce, and vinegar, usually served with rice and fries. It reflects how Lima has blended immigrant flavors into its culinary identity with delicious results.
• Ají de Gallina: A comforting dish of shredded chicken in a creamy yellow chili sauce made with milk, soaked bread, cheese, and crushed walnuts. It bridges colonial cooking styles and Andean ingredients, resulting in a rich and satisfying plate commonly served during family meals or traditional gatherings.
• Anticuchos: Marinated skewers of beef heart, seasoned with ají panca, garlic, cumin, and vinegar, grilled over hot coals and served with potatoes and corn. Anticuchos date back to the colonial era and are heavily influenced by Afro-Peruvian cuisine, emerging from resilience and ingenuity. Today they are street food icons, especially popular at night markets and food fairs.
• Causa: A dish of layered yellow potato mash, seasoned with lime and ají amarillo, filled with tuna, chicken, shrimp, or avocado. Originally a pre-Columbian recipe, causa has evolved to become a creative and colorful starter, often beautifully presented at festive meals or upscale restaurants.
• Suspiro a la Limeña & Mazamorra Morada: Two of Lima’s most beloved desserts. Suspiro a la Limeña features a base of rich dulce de leche topped with port wine meringue, offering a sweet and airy contrast. Mazamorra Morada is a thick pudding made from purple corn, dried fruits, cinnamon, and cloves—traditionally enjoyed during festivals like the Lord of Miracles procession in October.