Food in Peru

Published: 11 May 2023 | Update: 11 December 2025 | Reads: 4131

Peruvian gastronomy is recognized for its diversity, complexity, and the richness of its ingredients. More than a unified cuisine, it is a melting pot of culinary traditions that reflect the unique geography of the country, covering the Pacific Coast, the Andes Mountains, and the Amazon Jungle.

his fusion of regional cuisines and the influence of migrations (Spanish, African, Chinese, Japanese) have raised the cuisine to be considered the highlight of Peru in the cultural field.

When Peruvians refer to "Creole food" or "typical food", they are referring to this vast collection of dishes that vary drastically from one region to another. A Peruvian Tour is, essentially, a gastronomic trip: you can enjoy fresh ceviche on the coast of Trujillo, try fried guinea pig in mountainous Cusco, or taste exotic flavors like paiche in the jungle of Iquitos.

Below, we explore the distinctive features of the three great regional cuisines of Peru, showing how each place contributes to this unique culinary biodiversity.

Coastal cuisine

The gastronomy of the Peruvian coast is known for its strong dependence on seafood products that come from the Humboldt Current. This cuisine is notable for its freshness, its intense citrus flavors, and the heavy use of chili peppers.

Signature Dishes: Ceviche, the national dish of Peru, dominates coastal cuisine, consisting of raw fish marinated in lemon juice, chili, red onion, and accompanied by sweet potato and corn. Tiradito is a variation of ceviche, where the fish is cut into thin slices sashimi-style and bathed in citrus or creamy sauces.
Potato-Based Contributions: The Causa is another key coastal dish, which uses a seasoned yellow potato base, typically filled with shredded chicken or seafood (like crab or shrimp).
Other Highlighted Dishes: Other popular dishes include rice with seafood (similar to paella) and shrimp chupe, a creamy and nutritious soup, a signature of the southern coastal region, especially Arequipa.

Fact: The "tiger's milk" (the citrus juice resulting from the ceviche marinade) is also consumed together with a soup made from the fish head, coastal people consider it an excellent restorative, popularly known as a "dead raiser".

Peru Food

Andean cuisine:

The gastronomy of the Andean region of Peru is known for the use of ingredients native to the highlands and for dishes that are hearty, but are designed to provide energy at altitude. The consumption of tubers, grains, and local meats is dominant.

Fundamental Ingredients: The potato is an irreplaceable basic ingredient, with thousands of native varieties. Other key products include quinoa, corn, and camelid meats (llama and alpaca), as well as cuy (guinea pig).
Hearty Dishes: The Pachamanca is an ancestral cooking technique based on preheated stones that are buried to cook meats (pork, lamb) and tubers, resulting in a smoked and earthy dish. Chairo is a thick and comforting soup based on lamb or beef, tubers (potatoes and ocas), and chuño (dehydrated potato).
Popular Regional Dishes: Although the lomo saltado has Chinese-Peruvian fusion roots (Chifa), it is a very popular dish in the highlands, combining beef sautéed with onion, tomato, and french fries. There is also the rocoto relleno, a spicy pepper stuffed with ground meat and covered with melted cheese, it is the signature of Arequipa cuisine.

Fact: It is estimated that in Peru there are more than 4,000 native varieties of potato, many of which are exclusive to the high Andean regions. This diversity is crucial for dishes like the papa a la huancaína (boiled potato served with a creamy yellow chili and fresh cheese sauce) and is a testimony to the agricultural legacy of the Inca Empire.

Food in Peru

Amazonian cuisine:

The gastronomy of the Peruvian Amazon jungle stands out for its exotic character, the use of unconventional ingredients, and the freshness of its river products and local plants. The cuisine of this region is one of the least known globally, but it offers unique and intense flavors.

Proteins and Fish: The protein base comes from the rivers. The Paiche is an icon, being one of the largest freshwater fish in the world, appreciated for its firm texture and mild flavor. Other popular fish include the gamitana and the doncella.
Main Dishes: The Juane is perhaps the most representative dish, consumed especially during the Festival of Saint John. It consists of a mixture of rice, hen or chicken meat, and spices, cooked and wrapped tightly in banana or bijao leaves, which gives it its characteristic shape and smell. The tacacho with cecina is another essential dish, which combines tacacho (mashed and fried green plantain, mixed with pork lard) and cecina (smoked and cured pork meat).
Exotic Ingredients: Yuca, plantain, and various tropical fruits like camu camu and aguaje are pillars of the diet. The charapita chili, a small, but extremely spicy pepper, is the essential condiment that provides the flavor identity to the region.

Fact: Many Amazonian dishes, including the Juane, are cooked wrapped in bijao (or banana) leaves, a technique that not only gives a smoky and unique flavor to the food, but was also traditionally used to preserve and transport food safely in the hot and humid climate of the jungle.

Food in Peru

Criollo cuisine:

Criollo cuisine refers to the fusion of indigenous, African, and Spanish influences in Peruvian cuisine. It includes dishes such as arroz con pollo (rice with chicken), ají de gallina (chicken in a creamy yellow chili sauce), carapulcra (a stew made with potatoes and pork), and picarones (a sweet doughnut made with squash and sweet potato).

These are just a few examples of the many regional cuisines in Peru. Each region has its own unique culinary traditions, ingredients, and techniques that make Peruvian cuisine so diverse and interesting.

Peruvian cuisine is one of the most diverse and flavorful in the world, and it has been influenced by various cultures over the centuries. Here are some popular Peruvian dishes:

The 5 Peruvian dishes you must try if you visit Peru

These dishes represent the culmination of centuries of mixing and history, defining Peruvian gastronomy worldwide. They are dishes common across the regions that every traveler must try:

Arroz con Pollo: A classic Creole favorite. It consists of rice cooked in a vibrant green broth based on coriander (cilantro), spinach, and yellow chili, served with chicken pieces and usually accompanied by a creole sauce (red onion, chili, and lemon).
Lomo Saltado: This dish is the perfect example of Chifa (Chinese-Peruvian) fusion. It is a stir-fry where pieces of beef are cooked quickly in a wok over high heat with onion, tomato, yellow chili, soy sauce, vinegar, and spices.
Ají de Gallina: An elegant and comforting Creole dish. It consists of shredded hen bathed in a thick and creamy sauce, prepared with yellow chili (which gives it the color but not the excessive heat), walnuts, and bread soaked in milk.
Pollo a la Brasa: Simply, the most consumed dish in Peru. It is a whole chicken marinated in a secret mixture of spices (which includes black beer, cumin, and panca chili) and cooked slowly by the heat of the embers in a special rotating oven (rotombo).
Pachamanca: Although it is more of a technique than a dish, it is the maximum expression of Andean cuisine. It consists of cooking meats (beef, pork, lamb) and tubers (potatoes, oca, corn) underground on hot stones.

Ceviche - Peru

These are just a few examples of the many delicious dishes that you can try in Peru. The country's cuisine is known for its use of fresh ingredients, bold flavors, and fusion of different culinary traditions.

Connecting Flavor with Adventure

For the traveler preparing for adventure in Peru, especially towards Machu Picchu, it is essential to know what to expect from the cuisine in the higher altitude areas and during trekking.

The Cuisine in Cusco

Upon arriving in Cusco, you find a place full of Andean and Creole Cuisine. Therefore, the local diet is designed to provide energy and help with altitude acclimatization:

Restorative Soups: Hen soup and Chairo are good options, as they are hot, full of nutrients, and perfect for cold nights.
Local Ingredients: You will see dishes with meats from Andean camelids (like alpaca, leaner and softer than beef), thousands of potato varieties (including chuño and moraya), and the ancestral grain of quinoa.
Essential Drinks: Coca tea is the most important drink for the altitude, helping to relieve altitude sickness. You will also find Amazonian fruit juices brought from the nearby jungle.

The Culinary Experience on the Inca Trail

If you do a trek like the Inca Trail or the Salkantay trek, your food will be a culinary surprise thanks to the skill of the route's cooks:

Nutrition and Energy: The menus are designed to be high-calorie and nutritious, essential for the energy spent during the day. Expect breakfasts with quinoa or oats, and dinners with rice, pasta, and meats (chicken or beef).
Presentation on the Mountain: Despite being in tents, trekking chefs are famous for their creativity, often presenting dishes like Lomo Saltado or even cakes to celebrate the completion of the hike.
Acclimatization Food: The first meals on the path are usually lighter to avoid stomach trouble. Constant hydration with teas and broths is a priority.

In summary, your trip through Peru is also a gastronomic journey that perfectly complements history and landscapes. Eating is part of the adventure!

Peruvian Cuisine

Why is the best food in Peru?

Peruvian cuisine is considered one of the best in the world because it offers a unique blend of flavors and influences from the country's rich history and diverse geography. Peru's cuisine has been shaped by a variety of factors, including its indigenous cultures, Spanish colonialism, and immigration from Asia and Africa.

Peruvian food is characterized by the use of fresh ingredients, such as seafood, potatoes, corn, and a variety of herbs and spices. Peruvian dishes often feature a blend of sweet, sour, and spicy flavors, which make them stand out from other cuisines.

Another reason why Peruvian gastronomy is so highly regarded is the creativity and innovation that Peruvian chefs bring to their dishes. They use traditional ingredients and cooking techniques, but also incorporate new ingredients and cooking styles to create unique and exciting dishes.

Furthermore, the Peruvian government has invested in promoting and developing the country's gastronomy as a way to boost tourism and the economy. This has led to the recognition of Peruvian cuisine on the international stage, with Lima being named the "Gastronomic Capital of the Americas" and several Peruvian restaurants receiving Michelin stars.

In summary, the combination of fresh ingredients, unique flavors, creativity, and government investment has made Peruvian cuisine one of the best in the world.

Best Tours in Peru

Peru offers fascinating experiences that reveal natural landscapes, historical monuments, and living cultures, captivating those who seek adventure and discovery in every corner of its territory. Get to know the most outstanding tours:

Other trips in Peru

If you want to visit Machu Picchu, we recommend you to book your Machu Picchu Entrance Tickets in advance, so you will enjoy your Vacation in Machu Picchu without any problem.