After spending two weeks in Peru, I was lucky enough to sample some of the best Peruvian cuisine. I tasted fresh fish in the coastal city of Lima, comforting quinoa soup on the remote islands in Lake Titicaca and a variety of fried street foods in Cusco. Even though I ate a lot, I know there’s still so much more to try.
With this guide I’m sharing my favourite meals and you’ll learn what to expect when you visit Peru. I’m going to cover traditional Peruvian dishes, street foods, drinks and desserts, along with the best places to try them.
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Traditional Peruvian Meals
Seafood
Street Food
Drinks
Desserts
Food Safety Tips
FREE Printable Food Guide
Arroz chaufa
Where to eat it: All over Peru but I recommend Lima/Ica for the seafood version (Chaufa de Marisco). Try restaurant Cevicheria los Mariscos (Ica)
This dish translates to “Chinese fried rice” and it’s as simple as that. A mixture of ginger, garlic, green onions and vegetables cooked with the rice in a wok with soy sauce. I wouldn’t even call it a fusion because the cooking methods and flavours brought over by immigrants keep this dish traditionally Chinese.
I would however suggest trying the seafood version, “con mariscos” which is more of a Peruvian fusion. The fresh seafood and the bright yellow colour make it a fried rice to get excited about.
Adobo
Where to eat it: Mainly served in Arequipa - I had mine at the restaurant at Tacama Winery (Ica)
Influenced by the Spanish who settled in Peru, this slow-cooked dish can be made with a variety of meats like pork, beef or chicken which have been marinaded with paprika, garlic and vinegar.
If done right, expect the meat to literally melt in your mouth.
Rocoto Relleno
Where to eat it: The Andes and Arequipa. I tried mine at Restaurant Dona Clorinda (Pisac).
Simply put, these are stuffed peppers with meats and cheese. Though not always, they can be breaded and fried, adding another delicious layer to the dish.
I was expecting them to pack a punch but the heat wasn’t too bad. Apparently the vinegar marinade gets rid of the spice.
Cancha
Where to eat it: The Andes Region. I enjoyed it as an appetizer at Chuncho (Ollantaytambo).
Corn is one of the main crops in Peru, and there are over 45 of varieties of it too. In the Andes there is a large-grain version called Chulpe corn. It’s commonly toasted and seasoned simply with salt.
Because of its size and texture, it doesn’t puff up like popcorn. It can be served as a snack before a meal or alongside ceviche. It’s typically put on the table as a sharable plate.
Quinoa Soup
Where to eat it: Lake Titicaca
The islands of Amantani and Taquile, on Lake Titicaca, are remote and this makes importing food a big challenge. In addition they sit at a high altitude which means it’s impossible to grow most vegetables.
Because of this, the main item on the menu is quinoa soup. It’s comprised of quinoa, onions, potatoes and carrots - all accessible to the island and essential in preventing altitude sickness. While it’s nothing extraordinary, it’s warm, comforting and filling without being excessive. Frankly, my digestive system thanked me for it.
Cuy
Where to eat it: For the traditional cuy-on-a-stick, try it in the Andes. For those a little less adventurous, try it at Maido (Lima).
Ok, I’m sparing you the horrific image of a guinea pig on a skewer but that is exactly what you can expect if you order cuy in the Andes.
It might be hard to imagine, but in Peru, especially in the Andes region, guinea pigs are treated like chicken. They’re farmed and are a popular item on the menu. They are either served on a spit, stuffed with herbs or flattened, cut up and fried.
Since I grew up with guinea pigs I had a hard time ordering this (and I’m a rather adventurous eater). So I stuck to trying a bite-sized version of cuy at Maido in Lima. It was enough for me to confirm that the taste wasn’t all that bad. It’s fattier than chicken - probably more closely related to duck . Forgive me Cuddles.
Fun Fact: If you visit Cusco and head into the Cathedral, look for the painting of the Last Supper by Marcos Zapata. You’ll see a traditional Peruvian cuy meal.
chicharron
Where to eat it: All over Peru - Try restaurant Cevicheria los Mariscos (Ica)
Unless you don’t eat meat, Chicharron is easy to love. Served as a hard pork rind or fried pork belly you can find it as a side dish in restaurants throughout the country. Often served with corn, yams (or Peruvian yuca) and red onions, these bite-sized chunks of pork are salty, crunchy and the epitome of fried food.
Tubers
Where to eat it: The Andes Region. For fancy versions try Central (Lima)
Tubers is another way of saying potatoes and in Peru there are over 3,800 varieties. Most commonly served in the Andes region - where with the high altitude other types of crops can’t grow - they can be served as a side, in a soup or as a standalone. If you visit restaurant Central in Lima, Chef Virgilio serves them baked, without any toppings - it was the first time I ever stopped and truly tasted a potato.
Pachamanca
Where to eat it: The Andes Region - Hotel El Albergue (Ollantaytambo)
Arguably the most interesting meal I had in Peru was the Pachamanca. It’s the process of cooking meats and vegetables in the ground. The process starts by placing the meat (often chicken or lamb) on burning stones.
They are then covered by herbs (like traditional Peruvian munya) and vegetables. Finally a tarp is placed on top and covered with dirt. Watching the process is half the fun and the chicken came out perfectly cooked. Crispy on the outside and juicy on the inside. Better than anything I could have done in a conventional oven.
Trout
Where to eat it: Andes Region. I enjoyed the fried version with garlic sauce at Restaurant Dona Clorinda (Pisac).
Trout is a popular river and lake fish, so it’s commonly served in the high-altitude areas by the Andes and Lake Titicaca.
It’s easy to find, on almost every menu. I had it as a burger, grilled and fried both with and without creamy sauce. I don’t love the taste of trout, so I was happiest with the fried version, masked in garlic sauce, at Dona Clorinda in Pisac.
Lomo Saltado
Where to eat it: Can be found in restaurants all over Peru. I enjoyed the one at Restaurant Dona Clorinda (Pisac).
The French have beef bourguignon and the Peruvians have lomo saltado. Tender strips of sirloin, marinated for hours in soy sauce, vinegar and spices, cooked in a wok and served with french fries or potatoes and rice. It’s Peru’s ultimate comfort food and tends to be the first dish that comes to mind if you ask a local for their favourite.
While it’s served throughout the country, I suggest trying it at a low-altitude destination or waiting at least 3 days after you arrive in a high-altitude region (like Cusco). The proteins are harder to break down and you’re more likely to feel the results of altitude sickness.
Food Guide Checklist
Have fun with this FREE food guide and scavenger hunt!
Subscribe to my monthly newsletter and download a free “Peru Food Guide”.
The handout is packed with my favourite dishes from this post and a checklist so that you can keep track of what you want to try next.
Free Peru Food Guide
Peru has over 2,400km of coastline, this means that coastal cities like Lima have always got fresh seafood on the menu. It’s common to find fish like tuna, sea bass, halibut, snapper, yellowfin and bonito.
There are also many varieties of freshwater fish from the rivers and lakes in the interior of the country.
Pro Tip: Raw fish is best consumed before or during lunch since it’s fresher. Peruvians tend not to eat ceviche for dinner. It’s also riskier to eat raw fish the more inland you go. It won’t be fresh and proper refrigeration may be an issue.
Sushi and Nigiri
Where to eat it: Restaurant: Maido (Lima) and La Mar (Lima)
Sushi in Lima makes perfect sense. Not only is there an abundance of fresh fish, but there is also a large population of Japanese-decedent Peruvians. This wonderful influence means that it’s possible to get sushi infused with Peruvian flavours.
It’s best to keep it simple - no need for crazy rolls with lots of sauces hiding the true taste of the fish.
Try Maido for amazing fusion and La Mar for straight up Peruvian. Both places make sure the fish is fresh and only the best cuts are served. No tough fish here, it’s all thinly sliced and tender.
Ceviche
Where to eat it: Restaurant La Mar (Lima) or Cevicheria los Mariscos (Ica)
I still dream about the ceviche I ate in Peru. Raw chunks of fresh fish, caught earlier that morning cooked in the acidity of lemon/lime juices.
Though it’s served cold, the cooking technique from the citrus juice is like magic since transforms the pinky fish flesh to a milky white. Ceviche is often topped with crunchy red onions and aji spices and served with corn and sweet potatoes.
Leche de Tigre
Where to eat it: Restaurant Maido (Lima)
Take the juices from the ceviche and you’ve got Leche de Tigre, or “Tiger’s Milk”. This dish can be served with the fish, as a sort of soupy ceviche, or on the side. If you like acidic flavours, this is a dream.
I’ll be the first to admit, I love street food but am not risky enough to try it on my own. For that reason I seek out street food tours so that I'm guided to authentic, yet safe food vendors.
I tried Curious Monkey Food Tours in Cusco and did an evening of street food with my guide in Ica. I was thrilled with both tours and left with a full tummy.
Hot Tamales
Where to eat it: The streets of Cusco - part of Curious Monkey Food Tours
Inside the corn-husk wrap is a mixture of meat (pork, chicken or beef) with corn meal and often hard-boiled egg, raisins, olives and chili. The ones I tried in Cusco had a nice sweetness to them.
Without a food tour I would have walked right past the lady selling the fresh tamales because they're normally covered to maintain warmth.
I was lucky enough to get a peek on the tour as the vendor peeled back the towel for a quick glimpse.
Empanadas
Where to eat it: Restaurant La Mar (Lima)
Popular across all of South America, empanadas are a delicious snack-staple. Traditionally, inside the baked exterior is a mixture of ground beef, olives, onions, egg and raisins. Topped with some icing sugar and lime juice it’s got that perfect balance of sweet and savory.
Empanadas come in a bunch of varieties. There are different meats, vegetarian options and some are filled with “Aji de gallina”, a traditional Peruvian curry made with aji amarillo - yellow chili peppers.
I had a seafood version from La Mar in Lima. They were stuffed with crab and shrimp and were a great way to kill time in the line while waiting for a table.
papa rellena
Where to eat it: The streets of Ica or Cusco with Curious Monkey Food Tours
This might be one of my favourite Peruvian street foods. It’s mashed potatoes, filled with meats and spices and then fried for an oily and crunchy exterior.
I tried two and they differed greatly. In Cusco I had a vegetarian version and in Ica it had a sweetness to it.
Regardless of the flavour, I'm a sucker for the mixed textures of fried and gooey.
Peruvian Sandwich
Where to eat it: Restaurant La Lucha Sandwich Shop (Arequipa)
With locations in both Lima and Arequipa (though I would go in Arequipa because Lima has better restaurants), La Lucha has a menu filled with sandwiches.
These sandwiches are packed with all good Peruvian ingredients. You can order chicken, beef, chicharron and my personal favourite, the “lomo fino”, which is finely sliced steak loin, with caramelized onions and cheese.
Anticuchos
Where to eat it: The streets of Lima or Cusco - part of Curious Monkey Food Tours
This street food originated in the Andes, but you can find it all over the country. Picky eaters may be turned off when they hear the main meat is “beef heart”, but I can assure you it tastes just like other cuts of beef and it’s nothing but delicious.
For a tender and flavourful end result, the meat is marinated all day in a vinegar blend with local spices like aji pepper, cumin and garlic. They’re served on skewers with potatoes and hot sauces. Some vendors take great pride in their marinade and keep the ingredients top secret.
Picarones
Where to eat it: Streets of Ica, Lima or Cusco with Curious Monkey Food Tours
The Peruvian donut! This doughy a blend of squash and sweet potato is formed into rings and then fried. Picarones are typically served, topped with honey or a sugarcane syrup for a deliciously sweet kick.
Eating it is simple. Just use your hands and rip it apart. It’s the perfect late-night street food that will give you sticky and greasy fingers at the same time.
Peruvian Wines
Where to drink it: Tacama Winery (Ica)
While Peruvian wines are not nearly as famous as their Chilean and Argentinian counterparts they’re actually pretty good. I visited Tacama Winery in Ica, the oldest vineyard in South America, and was given a tour of the facilities.
We ended with a wine and pisco tasting - the perfect way to get a good mid-day buzz.
Pisco
Where to drink it: Ica and Lima, if you can’t make a special trip to Pisco
Pisco is a Peruvian alcohol made from fermented grape juice. It’s colourless and often used in co*cktails like the Pisco Sour which consists of lime juice, Angostura bitters, simple syrup and egg whites.
I don’t like the egg whites in my co*cktail (the smell of egg is too strong for me) so I enjoyed asking bar tenders to whip me up other pisco-based co*cktails. I was made a delicious concoction from the bartender at La Mar in Lima.
Pro Tip: if you want to learn about Pisco and have tastings, you can visit the Pisco region, or Tacama Winery in Ica which makes Pisco too.
Coca Tea
Where to drink it: The Andes - found in most hotels and restaurants
Chances are if you’re headed to the high-altitude regions of Peru, you’re going to come into contact with coca tea and coca leaves. The leaves can be chewed or infused with boiling water (my preference as the boiling water kills any bacteria on the leaves) and are supposed to help with the affects of altitude sickness. While I took prescribed medication for altitude sickness, I also drank coca tea every time it was offered to me.
Some people freak out since the leaves contain a small amount of alkaloids, which is the base for cocaine but the effects of a serving are similar to a cup of coffee. Note that you can’t bring the leaves into the USA (and other countries) as they are considered illegal, so drink up in the Andes.
Chicha Morada
Where to drink it: Served throughout Peru at restaurants
Looking at this purple drink it’s hard to believe that it’s made from corn, purple corn to be exact. We had it both in Ica and Cusco as part of the street food tours. The drink is infused with pineapple, cinnamon and sugar though it’s not overly sweet.
It’s a refreshing pairing that can be enjoyed with savoury meats or sweet desserts.
Inka Cola
Where to drink it: All over Peru
Do you like cream soda? If so, you’ll love Inka Cola. This fizzy and sweet, carbonated drink is based on the flavour of lemon verbena. Though it’s colour leaves much to be desired, I guarantee that after one sip you’ll be addicted.
Inca Kola can be found all over the country and is popular among locals and visitors alike. If you become a huge fan, pick up a souvenir t-shirt, often sold in local markets.
Fresh Fruit Juice
Where to drink it: San Pedro Market (Cusco)
You can’t miss it, there’s an entire section in the San Pedro Market of Cusco dedicated to ladies selling freshly-squeezed fruit juice. They will yell and compete for your business but generally you can’t go wrong. I opted for the friendliest one.
The fruit juices are so fresh because they’re blended right in front of you. They typically consist of whatever fresh fruit is on hand. Things like papaya, banana, mangos and oranges.
The main thing to remember is that ice isn’t always made with boiled water. So it’s important to find a vendor that doesn’t use ice or water in their juice. This way there is less chance of bacteria contamination from tap water. Most vendors advertise this because they know it’s important to tourists. So look for signs and don’t be afraid to ask for “no agua”.
Churros
Where to eat it: Served throughout Peru in bakeries.
Fried dough and sugar, often served with chocolate or caramel sauce. It doesn't take a foodie to know this mixture is dynamite. The trick is eating them hot and fresh. I had mine from a bakery in Cusco with Curious Monkey Food Tours.
Queso Helado
Where to eat it: On the streets of Arequipa
Though the name suggests “cheese ice cream”, it’s actually a frozen treat made from three types of milks and spices, the main one being cinnamon. It’s commonly served on the streets of Arequipa.
Now that you’ve got an idea of what to expect, you may be wondering - what were my favourite meals?
Here are my top three:
1. El Albergue Pachamanca
Where: Ollantaytambo, The Sacred Valley
3. La Mar Lunch
Where: Lima
Does not take reservations
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While I had no food poisoning issues, Peru does have some risks, especially if you plan on eating street food. You need to exercise caution with where you eat. Here are some helpful tips for you to consider.
Bring your meds
Disclaimer: I am not a doctor - Consult a doctor before taking this medication.
Pepto-Bismol: relief from upset stomach, nausea and diarrhea
Imodium: for sudden onset of diarrhea
It Could be altitude sickness
If you're in the high-altitude areas of Peru (Cusco, Machu Picchu, Lake Titicaca) then you're susceptible to altitude sickness. The effects of this are similar to food poisoning like nausea, diarrhea and upset stomach.
It’s important to stay hydrated, eat simple carbs and avoidmeats. Drink coca tea and if it gets bad, descend to a lower altitude or seek oxygen from local hotels.
FREE Handout with Tips for Preventing Altitude Sickness
If you’re looking for more tips to prevent altitude sickness you can subscribe to my newsletter and receive a free download.
My handout includes tips on how to acclimatize and eat while your body adapts to the altitude. It also includes a suggested itinerary so that you elevate in altitude throughout your trip.
Free Guide to Avoiding Altitude Sickness
Wash your hands
Keep your hands clean and wash them before eating any food. Bring some hand sanitizer or hand wipes with you.
Consider bringing a reusable spork so you can eat without using your hands.
Food Guide Checklist
Have fun with this FREE food guide and scavenger hunt!
Subscribe to my monthly newsletter and download a free “Peru Food Guide”.
The handout is packed with my favourite dishes from this post and a checklist so that you can keep track of what you want to try next.
Free Peru Food Guide
Do Your Research
Locals are your best friend - whether it’s your hotel, tour guides or people you meet along the way - ask them for their recommendations.
I used a private tour guide on some days and it was great to not only visit a local restaurant but eat with the comfort of knowing the food is sanitary. If you don’t know any locals, check online (TripAdvisor, Yelp, Google ratings) for restaurant ratings and reviews.
Eat Raw fish before noon
Eating raw fish can be risky. The most important thing is that the fish is fresh so have your ceviche and sushi before or during lunch. Ceviche for dinner means the fish may be sitting out with greater chance of contamination.
Eat Raw fish in coastal cities
Cusco and the Andes is not the place to try to ceviche. The more inland you go the less chance the fish is fresh and refrigeration is sometimes an issue in the remote parts of Peru.
Careful with Pisco Sours
Pisco sours are delicious co*cktails, made with ice and egg whites. So enjoy them at reputable restaurants and bars. I usually order other pisco co*cktails without the egg white.
Do not drink the tap water
The tap water in Peru isn't safe to drink. I did use it to brush my teeth with no issues but if you're worried, consider buying a Steripen or Lifestraw to sterilize the water.
Take Caution with street food
Only eat food that is hot. This way the bacteria has been killed and you know it hasn't been sitting out all day. Stick to soup, roasted, fried and well done meats.
Avoid cheese, fruit/vegetables without peels, salads, ice cream and cold foods. These are more likely to have been sitting out without proper refrigeration or cleaned using contaminated water.
If you can afford it, go on a street food tour. This way there is little chance of eating bad food, plus you learn a lot along the way.
Avoid Ice. Unlike boiling water, ice (in drinks or as ice cream) may contain bacteria. While I tried ice cream in Arequipa with no issues, you should do so with caution.
Avoid vendors who are touching food and money at the same time. Money has a ton of bacteria and a clean food stall will have separate people handling the money and food. If it’s a one-man shop check to see if they wipe their hands before touching the food.
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Natasha L
food guide, peru food, peruvian food, peruvian dishes, traditional peru food, food blog, peru, Peru, south america, South America, fujifilm, food photography, food photos, FujifilmXT2
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