11 must-eat dishes you must try in your life


When most of us think of Peru, we often think of ancient ruins high up in the Andes, or the lush jungles and indigenous cultures of the Peruvian Amazon. But when you are prepared for the country’s cuisine, you might also think of the country’s dizzying variety of potatoes (the potato comes from this region!) Or the most famous dish – ceviche.

Peru is often referred to as the crown jewel of Latin American cuisine – home to a variety of dishes and flavors not found anywhere else on earth. Few other cuisines make such extensive use of indigenous ingredients and cooking methods, while they also include those from Europe, Africa, and East Asia.

Many of the country’s culinary traditions are finally getting the international recognition they deserve. In fact, this year a Peruvian, Pía Léon, was named the best cook in the world.

So what are some of the most iconic Peruvian dishes that you must try?


The national dish and one of the most popular foods in Peru (or even around the world!), Ceviche can become an instant obsession. Countries in Latin America (from Ecuador to Mexico) have their own take on the classic, but in Peru, it’s almost always a sea bass that’s marinated in lime juice, onion, salt, and aji for a few minutes.

Lomo Saltado

Lomo Saltado is popular not only with the locals, but also with almost all travelers who come to Peru. Let’s go over what it is. As with several dishes originating in Peru, Lomo Saltado is very much influenced by cultures that came to Peru early, such as the Chinese.

There are different versions of this traditional Peruvian food as the ingredients are switched according to taste. But basically it’s a beef pan served with vegetables and a delicious sauce that can only be achieved if you mix everything right.

Aji de Gallina

Imagine a curry-style shredded chicken in a thick sauce of cream, ground walnuts, cheese, and aji amarillo. That’s exactly what Aji de Gallina is and it’s delicious. It’s usually served on a bed of rice, boiled potatoes, and black olives.

Arroz con Pato

The dish is so popular that it can be found on almost every Peruvian family table as well as in the best restaurants in Lima and, like many things in Peruvian cuisine, has been adapted in countless variations.

Papas a la Huancaina

This popular side dish consists of sliced ​​yellow potatoes soaked in a puree of queso fresco, aji amarillo, garlic, condensed milk, lime juice, and – you guessed it – salt crackers. It’s not the prettiest dish, but it’s full of flavors!

Causa Rellena

This iconic Peruvian dish has its roots deep in the indigenous Quechan culture, but it has hit the world stage and has taken many different forms. At its core it is a potato casserole: yellow Peruvian mashed potatoes, mixed with lime, oil and a spicy aji-amarillo sauce. Shredded tuna, salmon, or chicken are mixed in with mayo, followed by layers of avocado, hard-boiled eggs, and olives. This surface is covered with more potato mixture and so on, so that as many lasagna-like layers are created as you dare

Leche de Tigre

La leche de tigre is often seen only as a preparation method for a good ceviche. This dish can stand alone as a dish with fresh fish, cold fish stock, lots of Peruvian lime, salt and pepper. The leche de tigre can be served like this and drunk straight from a large glass or eaten from a small bowl. And it’s also often viewed as an aphrodisiac due to the many fish and shellfish involved in its preparation.

Cuy Chactado

One of the most popular sources of meat in Peru (other than alpaca) is the guinea pig – which many (outside of Peru) consider a pet rather than a meal. Even so, it’s a popular dish across the country – even though it originated in the Andes.


Photo credit: Paulo Loreto / Getty Images

Don’t let “heart” scare you off. After all, the heart is a muscle, leaner than filet mignon, stronger in taste than a ribeye and delicious when cooked over an open fire. It is usually cut into small cubes and served on a skewer.


This is for sure one of the most popular snacks in Peru – and here in the US it is very similar to beef jerky. It’s a traditional snack that is also made from the cute and fluffy alpaca (is there anything this animal can’t do ?!). It’s a type of jerky meat made from the native alpaca or llama, or sometimes a mix of both.

Caldo De Gallina

Although the origins of this dish are somewhat unknown, most believe that it came from Chinese workers who fused it with Peruvian traditions. This very traditional dish is specially prepared with gallina (a hen) due to its distinctive taste profile. There is also the addition of noodles, usually a thick noodle is used.


Lucuma is a subtropical tree fruit native to Peru that resembles a mango. Although it can be eaten raw, it is more commonly used as a flavoring in ice cream, juices, and many desserts.


Picarones Pasados ​​Receta de ChileRecetas- Cookpad
CARLOS MAMANI / Getty Images

Picarones are a bit like Peruvian donuts, but they are so much more and much tastier. These round, deep-fried pastries are made from the “Zapallo Macre”, a type of Peruvian pumpkin and sweet potato mixture. The dough itself is very sweet and pretty healthy up to this point if you think about it.

But then we sprinkle with sugar and cinnamon and garnish it with a syrup made from “chancaca”, a type of black molasses, cinnamon, orange peel, figs and pineapple. The result is a sweet traditional Peruvian dessert that is a must-try.

Do you have a favorite Peruvian food? Have we forgotten any iconic dishes from the country? Let us know in the comments!

Do you notice necessary corrections? Please send us an email at [email protected]


Leave A Reply