Claire Dean
Claire Dean

Claire Dean

Travel in South America is a joy to behold. The rich variety of destinations, experiences, landscapes and geography fascinated me so much, that I chose to relocate here, over 20 years ago! The best thing I ever did! Allow me to share my knowledge and passion for Central and South America with you and help you plan your holiday of a lifetime!

The Top Traditional Dishes to try in Peru

The Top Traditional Dishes to try in Peru

4MINREAD

Written by:Claire Dean

Published: 2022-11-02

Peruvian food is a cuisine of contrast, robust yet delicate, acidic with sweet or starchy, and hot and cold on the same plate. Traditional Peruvian food relies on different herbs and spices, producing bold flavors ranging from crisp and refreshing to deep and hearty, combining opposites in a blend of culinary genius. While many people visit Peru to experience Machu Picchu and unparalleled trekking, Peru's true treasure is its rich culinary heritage. Rich ingredients from the coast, The Andes, and The Amazon combine with culinary techniques from Africa, Europe, and East Asia to produce unique taste sensations, giving Peru the title of the culinary capital of South America. Peru's gastronomic boom began, reinventing dishes that had a long tradition in the kitchens of Peruvian families. Here is a list of the top traditional Peruvian dishes to sample on your visit to Peru.

 

Peruvian seafood is a culinary delight that you won’t quickly forget thanks to its fresh ingredients, strong flavors, and cutting-edge preparation methods. There is no other dish in the world that compares to Peruvian seafood's distinctive and delicious flavor. Make sure you try it on your Peru vacation packages along the Pacific Coast of the country!

Peruvian Sea Bass

 

Ceviche

Let's begin with the national dish of the country. Ceviche can be described as addictive, and there are not many Peruvians who don't class this Peruvian dish as one of their favorites. Other South American countries have their versions of the dish. Still, this marinated fish or seafood served cold, includes the catch of the day, marinated for a few minutes in lime juice, onion, salt, and hot chilies (aji), is Peruvian cuisine. Preparing a ceviche is an art that Peruvians like to experiment with to make other dishes like quinoa ceviche and even a mango ceviche for vegetarians!

 

Taking pride of place in Peru’s national heritage, ceviche is a must-try Peruvian seafood dish. Although several different varieties exist, the classic Peruvian ceviche is comprised of raw fish marinated in fresh lime juice, Ají Amarillo (Peruvian yellow peppers), chopped red onions Salt and pepper for taste. Try Peru´s national dish on your Peru tour packages.

Ceviche

 

Lomo Saltado

There's nothing more Peruvian than Lomo Saltado. As a country home to diverse cultures, the birth of this dish could only have been possible because of cultural influences in the kitchen. Lomo Saltado is originally a Chinese dish brought by Chinese immigrants. Combine sliced steak, marinated in soy sauce, red onions, french fries, ají Amarillo, or chili, and you have the basic recipe; then serve with rice. Coming in second only to ceviche in popularity, Lomo Saltado is a mix of Chinese stir-fry and classic Peruvian cuisine. Originating from the coastal region of Peru, this world-famous dish is on most menus throughout the country these days and is a must-try on your Peruvian vacation.

 

Lomo saltado is quite possibly the first Peruvian fusion dish. It is a traditional Peruvian dish consisting of stir-fried marinated slices of sirloin or beef tenderloin, onions, yellow Peruvian chilis, and tomatoes. The dish is typically served with French fries and rice on the side and can be found on the menus of almost all Peruvian restaurants. The addition of soy sauce and corriander came from the Chinese immigrants during the 19th century.

Lomo Saltado

 

Aji de Gallina

There are different stories about the origins of the deliciously creamy Aji de Gallina. Historians say that when the Spanish took over Peru, a dish that came from Europe made with chicken breast and Arab seasonings became the first version of Aji de Gallina. Another theory claims that the poor of Lima collected the hen bones thrown away by the rich and took the remains to their houses, where they added chili and bread to make a bigger meal. Aji de Gallina today is generally made with strips of chicken, bread, potatoes, olives, and eggs and is one of Peru's most unique dishes.

 

Often consumed on cold days by many Peruvians, aji de gallina is a médium spicy dish of shredded chicken in a creamy sauce. It is served with rice and garnished with black olives and a boiled potato. The sauce is made with aji amarillo, garlic, onions, Brazil nuts, cheese, and breadcrumbs, and it is often flavored with cumin, pepper, oregano, turmeric, and parsley. Make sure you sample it when you visit Peru.

Aji de Gallina

 

Pachamanca

Pachamanca originates from the Andean region, and the cooking is done underground, somewhat like an underground barbecue! The word "pachamanca" is broken down into two: "Pacha," meaning earth, and "manca," meaning pot. This impressive dish has been served at important ceremonies since pre-Columbian times. It is cooked with hot stones that cover the meat and vegetables, along with potatoes and other spices used according to the region, then covered with earth to do its thing!

 

Pachamanca is ancestral comfort food, one of the country's most enduring Andean traditions. The preparation hasn't changed much over the years. You can still find pachamanca celebrations in backyards around The Andes or anywhere there's a spare piece of land! Sample Pachamanca on your Cusco tours.

Pachamanca

 

Cuy (Guinea Pig)

Guinea pig, or "Cuy "in Spanish, is the second most popular meat source in the Andes, with alpaca being the first. Eating a rodent or a pet may seem an unfavorable idea for many; however, a melt-in-your-mouth tender dark meat infused with the taste of wood smoke, all beneath a crispy golden skin. Just imagine you're eating a single serving of roast suckling pig or roast chicken and enjoy this tasty, low calory, nutritious dish, as the Incas once did.

 

Many people compare Guinea Pig to the the rich flavor of duck, but one thing is for sure, "cuy" is totally unique. Guinea Pig has been eaten for centuries in Peru and is such a special dish in Peruvian tradition. Cuy is a small animal that’s native to the Andes mountains, and the Daddy of all guinea pigs! Sample cuy when you visit Peru.

Guinea Pig

 

Arroz con Pollo / Pato

On the surface, this appears to be a simple Spanish Creole recipe. In Peru, however, this is a signature dish with many regional variations. The rice is typically combined with cilantro paste, herbs, and dark beer to lend a hearty, earthier flavor. Topped with a leg or thigh of roast duck or chicken, this dish is served up all over Peru at home and in restaurants.

 

The process of cooking this dish involves frying the duck legs and cooking them with the rice, duck broth, and beer, as well as Pisco Arroz con Pato translated to rice with duck, is one of the most popular dishes from the North of Peru, especially Chiclayo. It would be a crime not to sample Arroz con pato on your Chiclayo tours.

Arroz con Pato

 

Juane

This traditional Amazonian dish is a must-try if you are heading into the jungle region of Peru. It consists of rice, chicken, eggs, and olives, all wrapped in macaw flower leaves. In some parts of the Amazon, you can find Juane with yuca root, "paiche" (the biggest fish in the Amazon), and fried plantains, and if you are heading to a jungle lodge, it is often served on the boats for lunch, due to its organic, takeaway style, packaging.
According to legend, Spanish missionaries were on their way from Chachapoyas to San Martin in The Amazon. The contents of the missionaries’ juane would have been the staple foods of the Indigenous diet at the time- fish, yucca, and plantains. Today, Juane is generally made from rice, chicken, olives, and eggs that are hard-boiled inside a bijao leaf. Make sure you try Juane on your Iquitos tours of the Amazon Rainforest!

Juane

 

Choritos a la Chalaca

Along the coast of Peru, Choritos a la Chalaca make the best appetizers on any summer day. Originating from the port of Callao, this dish consists of mussels filled with onions, tomatoes, and corn kernels, while the fish marinates in lime juice, just like a ceviche does. You do not even need a fork to eat Choritos a la Chalaca. Just eat it directly from the shell!

 

Choritos are mussels, and “ a la chalaca ” means "From Callao". These steamed mussels in their shells are covered with a mix of vegetables and spicy rocoto. Usually, they are served with cold beer before lunch, as a tasty treat to whet the appetite on the coast of Peru. Sample them when you visit Lima.

Choritos a la Chalaca

 

Pollo a La Brasa

Named the unofficial national dish of Peru, this spit roast chicken is Peruvian soul food. Chefs marinate a whole chicken in a potent combination of garlic, herbs, and spices, then spit roast it over hardwood to give it its heavenly crisped skin and exotically earthy flavor. Whatever time you arrive at a destination in Peru, you can guarantee that the local "polleria" will be open to sampling this delicious dish.

 

Pollo a la Brasa is almost as Peruvian as the country’s flag itself! This Peruvian-style spit-roasted chicken fries and salad all washed down with an Inca Cola is about as Peruvian as you get! You can find a "polleria" on most Peruvian Street corners so make sure you try it on your Peru vacation packages.

Pollo a la Brasa

 
With so many traditional plates to try, this is just a selection of our favorites. On your visit to Peru, make sure you at least try these top traditional dishes of Peru.

 

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