Peru Food Guide
Content Information
Recently updated🔥Current Food Trends 2025
What's happening in Peru's culinary scene right now
Peru's culinary landscape in 2025 celebrates its global recognition as the gastronomic capital of South America. Lima remains Latin America's premier food destination with Central Restaurant ranked #1 on World's 50 Best 2023, alongside Maido and Kjolle consistently on Asia's and World's best lists. Key trends: Biodiversity-driven cuisine featuring Peru's 4,000+ potato varieties and 3,000+ quinoa types, Amazon superfoods (camu camu, sacha inchi), Nikkei fusion evolution (Japanese-Peruvian), plant-based interpretations of classics at spots like Raw Cafe, sustainable fishing initiatives protecting Humboldt Current ecosystem, pisco heritage celebrations with artisanal pisquerias, Andean food sovereignty movements promoting native crops, altitude-based tasting menus featuring coast-Andes-Amazon ingredients, modern cevicherias reimagining traditional preparations, chifa (Chinese-Peruvian) cuisine gaining international recognition.
Food Safety Tips
Essential food safety information to help you enjoy Peru's cuisine safely and confidently.
Be cautious with street food
While street food is delicious, choose vendors with high turnover and where locals eat. Look for clean preparation areas.
Drink bottled or purified water
Tap water is not safe to drink in most areas. Stick to bottled water and avoid ice in remote areas.
Raw seafood is generally safe in coastal areas
Ceviche is a popular dish but best consumed at reputable restaurants in coastal areas where fish is fresh.
Altitude can affect digestion
In high-altitude areas like Cusco, digestion can be slower. Eat lighter meals and stay hydrated to avoid discomfort.
Dietary Options
vegetarian
MEDIUM AVAILABILITYVegetarian options are available in tourist areas and larger cities, but limited in rural regions. Rice, beans, and corn-based dishes are common vegetarian staples.
vegan
LOW AVAILABILITYVegan options are limited outside of specialized restaurants in Lima and Cusco. Traditional Peruvian cuisine often includes animal products.
gluten-free
HIGH AVAILABILITYMany traditional Peruvian dishes are naturally gluten-free, using corn, potatoes, quinoa, and rice as staples.
halal
LOW AVAILABILITYHalal options are very limited. Seafood and vegetarian dishes are the safest choices.
kosher
LOW AVAILABILITYKosher options are limited to a few restaurants in Lima. Advance research is recommended.
Common Allergens
Seafood
HIGH PREVALENCESeafood is extremely common in coastal Peruvian cuisine, especially in dishes like ceviche and tiradito.
COMMONLY FOUND IN:
Peanuts
MEDIUM PREVALENCEPeanuts appear in some sauces and dishes, particularly in Creole and Amazonian cuisine.
COMMONLY FOUND IN:
Corn
HIGH PREVALENCECorn is a staple in Peruvian cuisine, appearing in many forms from drinks to main dishes.
COMMONLY FOUND IN:
Dairy
MEDIUM PREVALENCECheese and other dairy products are common in Andean cuisine.
COMMONLY FOUND IN:
Ají (Peruvian chili)
HIGH PREVALENCEWhile not an allergen, ají peppers can cause discomfort for those sensitive to spicy foods.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Peru's food culture for travelers.
Ceviche
Fresh raw fish marinated in citrus juices (usually lime) and spiced with ají peppers, served with sweet potato, corn, and onions. The spicy citrus marinade is called leche de tigre (tiger's milk).
Lomo Saltado
Stir-fried beef with onions, tomatoes, and french fries, seasoned with soy sauce and served with rice - a perfect example of Chifa (Chinese-Peruvian) cuisine reflecting Chinese immigrant influence.
Ají de Gallina
Shredded chicken in a creamy sauce made with ají amarillo (yellow chili pepper), bread, milk, and walnuts, served with rice, potatoes, and olives. Rich comfort food with a spicy kick.
Anticuchos
Grilled beef heart skewers marinated in smoky spices with vinegar, garlic, and ají panca. Popular street food served with boiled potatoes and corn. Has roots in Andean and African communities who transformed tough cuts into flavorful dishes.
Causa
Visually stunning layered potato dish with mashed yellow potatoes seasoned with lime and ají amarillo, filled with avocado, chicken, tuna, or shrimp, often garnished with olives and hard-boiled eggs.
Rocoto Relleno
Spicy rocoto peppers stuffed with a mixture of ground beef, onions, garlic, olives, raisins, and spices, topped with cheese. Arequipa regional specialty with significant heat.
Tiradito
Similar to ceviche but with sliced (not cubed) fish and a spicier, smoother sauce. Nikkei fusion dish combining Japanese sashimi techniques with Peruvian flavors. Showcases Peru's coastal seafood excellence.
Pisco Sour
The national cocktail made with pisco (grape brandy), lime juice, egg white, simple syrup, and bitters. Named national heritage drink, artisanal pisquerias offer tastings throughout Lima.
Pachamanca
Traditional Andean earth-oven cooking method where meat (lamb, pork, chicken, cuy), potatoes, corn, beans cooked underground with hot stones wrapped in banana leaves. Ancient Inca cooking technique still practiced in Cusco, Ayacucho regions.
Arroz con mariscos
Peruvian seafood rice dish similar to paella - rice cooked with mixed seafood (shrimp, squid, mussels, fish), ají amarillo, peppers, peas, cilantro. Coastal specialty showcasing Peru's Pacific Ocean bounty.
Papa a la Huancaína
Boiled yellow potatoes covered in a creamy, spicy sauce made with ají amarillo peppers, queso fresco, evaporated milk, and crackers. Popular appetizer throughout Peru.
Chupe de Camarones
Hearty shrimp chowder from Arequipa with potatoes, corn, eggs, milk, and aromatic spices. Comfort food showcasing coastal ingredients with Andean preparation.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Peru's diverse culinary traditions.
Pollo a la Brasa
Rotisserie chicken marinated in soy sauce, beer, and spices, served with fries and ají verde sauce. Peru's most popular fast food - every neighborhood has a pollería.
Allergens:
Salchipapas
Street food classic combining sliced hot dogs and french fries topped with ketchup, mustard, mayo, and various sauces. Beloved snack found at street carts nationwide.
Tacu Tacu
Pan-fried mixture of rice and beans, often served with steak, fried egg, or fried plantains. Originally created to use leftover rice and beans, now a beloved dish.
Allergens:
Juane
Amazonian dish of rice, chicken, olives, and hard-boiled eggs wrapped and cooked in banana leaves. Traditional for San Juan festival but available year-round in jungle regions.
Allergens:
Carapulcra
Ancient Andean stew made with dried potatoes (papa seca), pork, peanuts, and ají panca. One of Peru's oldest dishes dating back to pre-Columbian times.
Allergens:
Arroz Chaufa
Peruvian-Chinese fried rice with eggs, scallions, soy sauce, and various meats. Chifa cuisine staple found throughout Peru.
Allergens:
Papa Rellena
Deep-fried stuffed potatoes filled with seasoned ground beef, olives, hard-boiled eggs, and spices. Popular street food and home cooking staple.
Allergens:
Seco de Cordero
Lamb stew cooked with cilantro, beer, and ají panca served with rice and beans. Northern coastal specialty particularly popular in Lambayeque.
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Peru.
Coastal Cuisine (Lima, Arequipa)
The coldwater Humboldt Current that runs along Peru's coast favors abundant marine life, keeping coastal tables full of seafood-inspired dishes. Lima is the birthplace of ceviche and lomo saltado, while Arequipa is famous for rocoto relleno and chupe de camarones.
Cultural Significance:
Lima, as the capital, has historically been a melting pot of cultures, resulting in diverse and innovative culinary scene. Arequipa's volcanic landscape influences the use of local ingredients like the fiery rocoto pepper.
Signature Dishes:
- Ceviche
- Tiradito
- Causa
- Rocoto Relleno
- Chupe de Camarones
Key Ingredients:
Andean Highlands (Cusco, Puno, Ayacucho)
In the Andean highlands it's about potatoes - Peru is home to over 4,000 varieties ranging in color, texture, and flavor. Hearty meals centered around native potato, corn, quinoa, and various tubers. Pachamanca earth-oven cooking is still practiced.
Cultural Significance:
Cusco's cuisine reflects the region's Inca heritage and the continued use of traditional cooking methods and ingredients dating back centuries. Food sovereignty movements promote native crops over industrial agriculture.
Signature Dishes:
- Pachamanca
- Chiri Uchu
- Cuy (guinea pig)
- Chuño (freeze-dried potato)
- Quinoa dishes
Key Ingredients:
Amazonian Cuisine (Iquitos, Pucallpa, Madre de Dios)
Fish is a staple in the Amazon, where rivers overflow with diverse species. Jungle version of ceviche made with river fish, spicier jungle chilies and coconut milk. Patarashca (fish wrapped in banana leaves) is a local favorite. Exotic fruits and ají charapita pepper define the region.
Cultural Significance:
The Amazon rainforest region showcases indigenous cooking techniques like wrapping food in banana leaves and smoking meats. Biodiversity-driven cuisine features ingredients found nowhere else on earth.
Signature Dishes:
- Juane
- Patarashca
- Tacacho (mashed plantain with pork)
- Cecina (smoked pork)
- Inchicapi (chicken and peanut soup)
Key Ingredients:
Sweet Delights & Desserts
Indulge in Peru's traditional sweet treats and desserts.
Picarones
Peruvian doughnuts made from squash and sweet potato, deep-fried and drizzled with chancaca, a sugarcane syrup. These are a popular street food dessert, especially during festivals.
Alfajores
Two delicate shortbread cookies filled with dulce de leche and often dusted with powdered sugar. These are a popular treat enjoyed throughout the day.
Mazamorra Morada
A thick, purple pudding made from purple corn, fruit, and spices. It's often served with arroz con leche, creating a contrasting color and flavor combination.
Arroz con leche
Creamy rice pudding made with milk, cinnamon, condensed milk, egg yolks. Served warm or chilled, topped with cinnamon. Often paired with mazamorra morada (purple corn pudding) creating "combinado" - contrasting colors and flavors.
Suspiro a la Limeña
"Lima's sigh" - rich dulce de leche-based custard topped with meringue and port wine. Silky smooth manjar blanco (sweetened condensed milk caramel) base with fluffy Italian meringue topping. Iconic Lima dessert served in traditional restaurants.
Turrón de Doña Pepa
Traditional dessert for October's Señor de los Milagros (Lord of Miracles) procession but available year-round. Layered anise-flavored cookie sticks held together with chancaca (molasses) syrup, decorated with colorful sprinkles. Festive, sticky, sweet.
Lucuma ice cream
Ice cream made from lucuma fruit - endemic Peruvian superfruit with sweet, maple-like flavor. Lucuma grows in Andean valleys, prized since Inca times. Creamy, unique flavor unlike any other fruit. Peru's most popular ice cream flavor, found in heladerías nationwide.
Champús
Sweet, thick drink/dessert made from mote (hominy corn), pineapple, quince, sweet potato, spices, panela (raw sugar). Served warm or chilled. Andean specialty particularly popular in Cusco, Arequipa.
Traditional Beverages
Discover Peru's traditional drinks, from locally produced spirits to regional wines.
Pisco
Peru's national liquor, a brandy made from grapes. It's the base for the famous Pisco Sour cocktail.
Chicha de Jora
A fermented corn beverage with ancient roots, traditionally prepared in large clay pots. Its alcohol content varies depending on the fermentation process.
Soft Beverages
Discover Peru's traditional non-alcoholic drinks, from local teas to refreshing juices.
Inca Kola
A bright yellow, sweet, bubbly soda with a unique flavor profile. It's a popular national soft drink.
Chicha Morada
A refreshing non-alcoholic beverage made from boiled purple corn, pineapple, cinnamon, cloves, and sugar. It's served chilled and is a popular everyday drink.