16 Peruvian must try foods

It's the next food craze to sweep the planet. Rich in flavours, colours, and spices, Peruvian food isn't just another trend, it's a culinary capital with a cuisine that will soon conquer the world with its incredible ingredients and bold worldly fusions. Influenced by Japanese, Spanish, Italian, Chinese, and Indigenous cuisines, these are the Peruvian foods you must try now.


Freshness in a bowl, ceviche is the ultimate Peruvian dish: fresh fish or seafood marinated in lime juice until "cooked" turning fleshy, white and opaque. There are many versions of this national dish, but most will include topping it with sliced red onions, boiled corn kernels, cilantro, and hot chilli peppers.

Related: How to make authentic ceviche

Ají de gallina

Don't let the bright fluorescent yellow colour scare you, this Peruvian classic cream chicken stew will no doubt excite any tastebuds. Shredded chicken is combined with mildly spicy ají amarillo peppers in a cheesy sauce before served with white rice, a hard boiled egg, and sliced black olives. It's the most unlikely marriage of flavours that somehow all work together.


Street food at its finest, enter into the wonderful world of grilled Peruvian meat on a stick. The meat is marinated in vinegar, cumin, ají pepper, and garlic before being skewered and grilled over open flames. While anticuchos can be made from many types of meat, the most common are beef heart and alpaca.

Papas a la huancaína

Say goodbye to boring potato salad, papa a la huancaína is where it's at. Boiled potatoes are smothered in a cheesy sauce made with ají amarillo, evaporated milk, and fresh white cheese.

Lomo Saltado

Marinated strips of beef tenderloin stir fried with fresh green peppers, onions, and tomatoes and served with white rice sounds like a wonderful dish -- but add in some French fries to the mix and now we're really talking.


The Peruvian version of whipping up a meal with just leftovers, rice and beans are fried and topped with sauce and pan fried breaded steak, goat, or fish.

Leche de tigre

"Tigre's milk" in English, leche de tigre is the name for the citrus juicy marinade that cooks the fish and seafood in ceviche. In Peru, leche de tigre is often served in a glass alongside ceviche and is known as both a hangover cure and an aphrodisiac.


Fried food lovers and fans of seafood rejoice: jalea is the food for you. Imagine a plate towered high with lightly breaded and fried seafood, generously doused in lime juice and covered in thinly sliced pickled red onions.

Arroz Chaufa

One of the most representative "chifa" dishes (Peruvian-Chinese fusion), chaufa closely resembles Chinese food favorite fried rice: loaded with leftovers like roasted chicken, pork, spring onions, and any other vegetables in the fridge.

Pollo a la brasa

Succulent and juicy Peruvian rotisserie chicken, pollo a la brasa is generally served with salad and French fries, making it a favourite cheap dish for lunch or dinner.


Influenced by Japanese immigrants, tiradito is a Nikkei dish (Japanese-Peruvian) of thinly sliced raw fish, prepared similarly to sashimi or carpaccio, except topped with a citrus, fruity, or creamy sauce.

Chancho al palo

Cracklings that will blow your mind, this roasted pork dish is what dreams are made of. Think about a flavour more delicious than bacon, the crispy pork skin is cooked over an open flame until it reaches a cracker-like melt-in-your-mouth consistency.

Causa Rellena

Peru is the land of the potato, and with over 3800 varieties makes it the country's most widely used native ingredient. It's no surprise that causa rellena has turned into a crowd favourite. Yellow Peruvian potatoes are mashed and layered between foods like crab, shrimp, or chicken and served with a mayonnaise based sauce.


A traditional delicacy throughout the Andean region that dates back to pre-colonial times, cuy (or guinea pig) is baked or barbecued whole on a spit -- often times with the head intact.

Seco de cordero

The perfect comfort food, lamb is slowly cooked in a spicy cilantro sauce on low heat until it forms a hearty stew. Seco de carne, is a similar version cooked with beef instead of lamb.

Suspiro de Limeña

Literally translated as "the sigh of a woman from Lima," this popular dessert is a sweet custard parfait topped with pillowy meringue. Even though it originated in Lima, it's eaten throughout the entire country.

Related: Guide to Peruvian Food

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About the Author

Alexandra Lazar is a writer, editor and eater based in Argentina. She writes for various for newspapers, magazines, online publications, travel guides and blogs about food, wine, bars and travel.