Peruvian Food You Must Try

Here are iconic Peruvian dishes you shouldn’t miss—each one a flavorful window into Peru’s diverse geography, indigenous roots, and cultural fusion:

• Ceviche: Peru’s most emblematic dish. Fresh white fish (like sea bass) is marinated in lime juice, sliced red onion, ají limo (chili), and salt, then served cold with cancha (toasted corn), sweet potato, and seaweed. This coastal delicacy is a celebration of bold, fresh flavors and centuries-old fishing traditions.
• Lomo Saltado: A savory stir-fry combining marinated beef strips with red onions, tomatoes, and chili peppers, flambéed in soy sauce and vinegar. This fusion of Criollo and Chinese culinary traditions is typically served with white rice and crispy fries—symbolizing the Chifa legacy in everyday Peruvian cooking.
• Ají de Gallina: A comforting dish made of shredded chicken simmered in a creamy, spicy sauce of ají amarillo (yellow chili), bread, cheese, milk, and crushed nuts. Served with boiled potatoes, rice, and a slice of hard-boiled egg, it’s a cozy plate with colonial and Andean roots that speaks to the heart of Peruvian home cooking.
• Causa Rellena: A vibrant, cold layered dish of mashed yellow potatoes seasoned with lime, salt, and ají amarillo, stuffed with tuna, chicken, or avocado. Often garnished with olives, egg slices, and sauces, causa is a versatile and elegant appetizer with roots in pre-Columbian and Republican eras.
• Arroz con Pato: A traditional dish from northern Peru (especially Chiclayo), featuring duck leg slowly cooked in cilantro, dark beer, ají amarillo, and spices, then mixed with seasoned rice. Its green color and rich aroma make it a festive centerpiece with Moorish and Creole culinary influences.
• Cuy al Horno: A highland delicacy of whole guinea pig marinated in spices, then roasted in an oven or over coals. High in protein and flavor, it’s often served with native potatoes and corn, and is traditionally eaten during special celebrations in the Andes.
• Pollo a la Brasa: Peru’s most consumed and beloved dish—rotisserie chicken marinated in soy sauce, vinegar, garlic, cumin, and other spices, then grilled over charcoal. The crispy skin, juicy meat, and smoky aroma make it a favorite for families, especially with fries, salad, and creamy dipping sauces.
• Rocoto Relleno: A fiery and flavorful specialty from Arequipa: spicy rocoto peppers stuffed with a savory mix of ground meat, cheese, egg, and olives, then baked and often topped with melted cheese. It’s usually served with pastel de papa (potato gratin) and has pre-Inca origins mixed with colonial technique.
• Anticuchos: Skewered and grilled beef heart, marinated in garlic, vinegar, cumin, and ají panca. Cooked over open flames and served with boiled potatoes or corn, anticuchos are a popular street food rooted in Afro-Peruvian cuisine, especially loved during evening markets and festivals.
• Seco de Carne: A hearty beef stew flavored with chicha de jora (fermented corn beer), cilantro, and a variety of spices. It’s slow-cooked until tender and often accompanied by beans and rice. This dish showcases the fusion of native ingredients and Spanish culinary techniques from Peru’s coast and highlands.
• Pachamanca: A sacred Andean cooking ritual where meats (lamb, pork, chicken), potatoes, corn, and herbs are baked underground with hot stones. More than just a dish, pachamanca is a communal experience that honors Pachamama (Mother Earth) and is deeply rooted in Inca heritage, still celebrated in rural festivals and community feasts today.