42 Peruvian Foods To Try in 2024
What is Peruvian food? Don’t despair if you have no idea as to what Peru’s culinary offerings are. It’s a highly underrated cuisine that flies under the radar compared to the dishes of other South American countries. We'll explore every nook and cranny of Peruvian cuisine, including various breads and appetizers, to main courses and delectable desserts and drinks. Delve into the diverse spice blends that enhance the flavors of Peruvian food, providing a comprehensive understanding of the true taste of Peru's cuisine.
Peruvian food is a vibrant mix of flavors that reflects the country's geography, rich history and cultural influences. Positioned between the Pacific Ocean and the Andes Mountains, Peru boasts an array of ingredients ranging from fresh seafood along its coastline to hearty grains and potato varieties in the highlands. The fusion of indigenous ingredients with Spanish, African, Asian and even pre-Incan culinary traditions is what makes Peruvian food unlike anything you’ve tasted before.
Jump to Section
- Get a Taste of Traditional Peruvian Food
- Peruvian Breads
- Peruvian Appetizers
- Peruvian Soups and Stews
- Peruvian Main Dishes
- Peruvian Desserts and Sweets
- Peruvian Drinks
- Common Peruvian Spices
Get a Taste of Traditional Peruvian Food
Cooking classes that teach traditional techniques used in Peruvian cuisine provide a well-rounded and immersive experience. They go beyond just eating the food and enable you to develop a deep appreciation for the culture, techniques and flavors associated with this rich and somewhat unknown culinary tradition. Learning to make Peruvian food yourself is the best way to appreciate it. Through taking cooking classes near you, you can gain cultural context as you learn about the history, traditions and the significance of certain dishes in Peruvian culture. You also get the opportunity to actively engage in the cooking process, providing you with a hands-on experience that goes beyond just tasting the final product in a restaurant.
Peruvian Breads
You can tell a lot about a country through their breads and pastries. Peru is no different. The country’s diverse geography and cultural influences contribute to a wide variety of delicious breads on offer in the region. Using native ingredients, Peruvian breads are made from more than just wheat flour.
1. Pan Francés (French Bread)
Pan Francés or French bread is, as you would expect, a baguette-style loaf with a crispy crust and soft, fluffy interior. The simple dough consists of just flour, water, yeast and salt and is usually left to rise twice, giving it a feather-light texture. Pan Francés is often eaten for breakfast or as an accompaniment to meals throughout the day.
2. Pan Chuta
A round-shaped bread, pan chuta is crafted with an intricate braided design on the top. The dough is made from wheat flour, eggs, lard, aniseed and sugar. To prepare, the dough is braided and shaped into rounds before baking. Traditionally pan chuta is enjoyed during religious celebrations and is especially popular in the Andean region.
3. Pan de Yuca
Small, round and golden in color, this bread has a rich, cheesy flavor. A Peruvian food staple, pan de yuca is baked using yuca or cassava flour, cheese, eggs and butter. The ingredients are simply combined to form a dough that is then baked. Pan de yuca is commonly served as a snack or appetizer and enjoyed with coffee or hot chocolate.
4. Pan de Queso
Another cheesy Peruvian bread, these soft bread rolls make very popular snacks. Cornstarch, queso fresco (otherwise known as fresh cheese), eggs and butter are combined to form a dough. The dough is then shaped into small rounds and baked until golden. A popular Peruvian food eaten as a snack or breakfast item, pan de queso is often served with hot beverages.
5. T'anta Wawa
Translated as baby bread, t’anta wawa is a sweetened and adorned roll shaped and decorated in the form of a small child or infant. This Peruvian food is typically made from wheat flour, sugar, anise and eggs. The dough is rolled out, cut into rounds, baked and decorated. T’anta wawa is usually enjoyed during special occasions and festivals, such as All Saints’ Day.
6. Rosca de Pascua
Rosca de Pascua is a sweet bread, often braided and decorated with colorful sprinkles. The dough is made from wheat flour, eggs, sugar and sometimes anise. Before baking, the dough is braided or shaped into a round. Rosca de Pascua is a celebratory Peruvian food commonly associated with Easter celebrations.
7. Pan de Maíz
Peruvian pan de maíz, or corn bread, is a traditional and popular bread in Peru. This bread is made primarily from cornmeal, which gives it a distinctive flavor and a slightly coarse texture. The use of corn as a main ingredient is a nod to the importance of corn in Peruvian cuisine, dating back to ancient times. Depending on the region or personal preference, pan de maíz can be made sweet or savory and is often enjoyed on its own as a snack or accompaniment to other Peruvian foods.
Peruvian Appetizers
Peruvian appetizers, known as "entradas" in Spanish, offer a tantalizing introduction to the country's culinary delights. Here are some popular Peruvian appetizers that showcase the very best of Peruvian food produce.
8. Causa Limeña
A layered dish typically consisting of mashed potatoes seasoned with lime and yellow chili pepper, filled with various ingredients like avocado, chicken or seafood. Potatoes are mashed and mixed with lime juice and aji amarillo (yellow chili pepper) to create a smooth base. Layers are formed with fillings like avocado, chicken or tuna. Often served as an appetizer during special occasions or family gatherings, causa limeña is a Peruvian food that has pre-Columbian origins and has evolved over time with different variations.
9. Papa a la Huancaína
Papa a la Huancaína consists of sliced potatoes covered in a creamy, spicy cheese sauce. The sauce, known as huancaína, is made with queso fresco, aji amarillo, garlic and evaporated milk. It is blended to form a smooth, spicy cheese sauce. Typically, this Peruvian food is served as a cold appetizer. Originating from Huancayo, this dish is a staple in Peruvian cuisine and often enjoyed during festivals.
10. Anticuchos
Grilled skewers of marinated meat, often beef heart, is usually served with a side of potatoes or corn. The meat is marinated in a mixture of spices, vinegar and aji panca (Peruvian red pepper), then skewered and grilled. Anticuchos are popular Peruvian food and are commonly enjoyed during festivals and fairs. Historically, anticuchos were popularized by Afro-Peruvian communities and today they are a beloved part of Peruvian food culture.
11. Tiradito
Tiradito is a thinly sliced raw fish dish, similar to ceviche but with a different presentation. The raw fish is thinly sliced and marinated in a citrus-based sauce, often with aji amarillo, garlic and ginger. It is typically served with sliced onions and cilantro. A popular Peruvian food, especially in coastal regions, tiradito is often eaten before main meals. Tiradito is a fusion of Japanese sashimi and ceviche, highlighting Peru's diverse culinary influences.
12. Yuquitas Rellenas
Yuquitas rellenas consist of fried yuca or cassava balls that are stuffed with cheese, meat or sometimes seafood, then deep-fried until golden brown. These tasty treats are usually served as a snack or appetizer. Yuquitas rellenas showcase the influence of African, Spanish and indigenous culinary traditions in Peruvian food.
13. Ceviche
Ceviche is perhaps one of Peru's most iconic dishes. It consists of fresh raw fish or seafood marinated in lime or lemon juice, mixed with chili peppers, onions and cilantro. The acidity of the citrus cooks the proteins in the seafood, resulting in a refreshing and flavorful dish. Variations may include different types of fish, seafood, or even mixed seafood ceviche. Nowadays ceviche has expanded to include vegetables and fruit, making it a suitable starter for vegetarians and vegans wanting to try out authentic Peruvian food.
14. Tequeños
Although of Venezuelan origin, tequeños have become a beloved party snack in Peru. These are cheese-filled pastry sticks, usually wrapped in dough and deep-fried until golden brown. Served with a side of guacamole, salsa or aji sauce, tequeños are a delicious and addictive finger food. The versatility of tequeños has led to their popularity, and they have become a beloved addition to the Peruvian food scene.
15. Peruvian Empanadas
Known locally as "empanadas peruanas," these savory pastries are a popular and delicious snack or appetizer enjoyed throughout Peru. The dough used for Peruvian empanadas is typically made from a mixture of flour, water, salt and sometimes a small amount of fat, such as lard or butter. The dough is rolled out and cut into rounds or circles, ready to be filled. Common fillings include seasoned meats such as beef, chicken or pork, often combined with ingredients like onions, garlic and various spices.The dough is wrapped around the filling and then cooked by either baking or frying until it achieves a perfect golden-brown color.
16. Peruvian Tamalitos
Peruvian tamalitos, also known simply as tamales in Peru, are a popular Peruvian food. Tamales are typically made from a base of masa (a dough made from corn) and filled with various ingredients, creating a flavorful and hearty dish. The corn for the base is usually soaked, ground and mixed with ingredients like lard, broth and sometimes achiote (a natural red food coloring). Shredded chicken, pork, beef or a combination of these are used to fill the tamalitos dough, which is wrapped together with banana leaves or corn husks before being steamed or boiled.
Peruvian Soups and Stews
Each region in Peru has its own unique variations and specialties, showcasing the country's diverse climates, landscapes and cultural influences. From lighter seafood soups to heavy meaty stews, Peru serves up warming dishes for all tastes.
17. Ajiaco
Ajiaco is a hearty soup featuring chicken, potatoes, corn and various Andean herbs. It is typically made by simmering chicken with a variety of local potatoes, maize and aromatic herbs like huacatay (black mint). Ajiaco is commonly enjoyed during cold weather and is considered to be a comforting Peruvian food. The origins of the dish are hotly debated, though Ajiaco is a soup common to Colombia, Cuba and Peru.
18. Chupe de Camarones
This is a shrimp chowder with a creamy texture, featuring corn, potatoes, peas and eggs. The dish is prepared by cooking shrimp with aji amarillo (yellow chili pepper), milk and cheese. Chupe de camarones is a typical Peruvian food often consumed during celebrations and family gatherings.
19. Sopa a la Criolla
Sopa a la Criolla is a comforting beef soup with noodles, milk, eggs and a touch of chili pepper. It involves sautéing beef with onions, garlic and aji panca (dried red pepper) before adding noodles and a mixture of milk and beaten eggs. This Peruvian food is popular year-round and is often served at lunch or dinner.
20. Caldo de Gallina
Every country has a chicken soup recipe, and Peru is no exception. Caldo de gallina is the Peruvian version of chicken soup with added rice, vegetables and sometimes noodles. It is made by simmering chicken with the accompanying ingredients. This soup is usually eaten for lunch or dinner and is known for its revitalizing properties.
21. Sancochado
Sancochado is a hearty stew featuring various meats, potatoes, corn and vegetables. It involves boiling a mix of beef, chicken and pork with a variety of vegetables like corn, yams and green plantains. A fun fact is that sancochado was originally made with ten different meats. This flavorsome stew is often enjoyed during special occasions and family gatherings.
22. Chairo
Chairo is a traditional Andean soup made with meat, chuño (freeze-dried potatoes) and vegetables. The soup is prepared by boiling lamb, beef or even llama meat with chuño, vegetables and aromatic herbs. Chairo is commonly consumed during festivals and celebrations in the highlands of Peru.
23. Aguadito de Pollo
A nose-to-tail Peruvian food (utilizing many parts of the animal), Aguadito de pollo is a green chicken soup made with rice, cilantro and vegetables. The chicken meat, hearts, livers and gizzards are cooked with a generous amount of cilantro, rice and vegetables to create a flavorful and vibrant soup. Aguadito de pollo is enjoyed throughout the year and has a refreshing taste that makes it popular during warm weather.
24. Adobo
Peruvian adobo is known for its depth of flavor, combining the smokiness of the aji panca, the richness of garlic and the warmth of cumin. This spicy pork stew is often served with traditional accompaniments such as rice, potatoes or corn. The exact ingredients and preparation can vary regionally and among individual cooks, adding to the diversity of Peruvian food. Don’t get confused with adobo from the Philippines, Mexico and Puerto Rico as their adobo dishes are different from Peruvian adobo.
Peruvian Main Dishes
Peruvian food packs a punch, both in flavor and in its ability to keep you fuller than you’ve ever felt before. Heavy on the meat, carbohydrates and vegetables, a Peruvian main course has everything you need for a hike up the Andes.
25. Lomo Saltado
Lomo saltado is a stir-fry dish that typically includes strips of beef, tomatoes, onions and various Peruvian spices. It is often served with French fries and rice. The beef is marinated in a mixture of soy sauce and Peruvian spices, then quickly stir-fried with vegetables. Lomo saltado is a Peruvian food that pays homage to the fusion of Chinese and Peruvian flavors. Lomo saltado is commonly eaten for lunch or dinner, and it's a popular comfort food among locals.
26. Trucha Frita (Fried Trout)
Trucha frita is a dish fresh from the rivers of the Andes Mountains. In this region you will see an abundance of trout farms. Indeed, Peru is one of the world’s largest exporters of trout as their Rainbow trout is considered top-class. In this homely dish, the trout is simply seasoned with black pepper and fried. The trout is usually served alongside white rice, potatoes and salad. The freshness of the fish is all the flavor that’s needed for this Peruvian food favorite.
27. Aji de Gallina
Aji de gallina is a creamy chicken dish where shredded chicken is served in a spicy, rich sauce made with aji amarillo peppers, ground nuts and cheese. It is a popular Peruvian food, often accompanied by boiled potatoes or rice, and eaten for lunch or dinner.
28. Pachamanca
Not so much a dish but a way of cooking, Pachamanca is a Peruvian food cooking method that dates back to pre-Inca times. The name "pachamanca" comes from the Quechua language, where "pacha" means earth or land and "manca" means pot or cooking pit. Vegetables, potatoes, beef, pork, chicken and guinea pigs are seasoned and traditionally cooked in this way. It involves using hot stones to bake a variety of Peruvian food staples in an earthen pit for three to four hours.
29. Rocoto Relleno
Rocoto relleno is a spicy stuffed pepper dish, usually made with rocoto peppers filled with a mixture of ground meat, vegetables and spices. It's baked and often served with potatoes and cheese. The rocoto peppers are first boiled to reduce their spiciness, then stuffed with a mixture of meat, onions, garlic and other ingredients. It's then baked until golden. Rocoto relleno is commonly enjoyed for lunch or dinner and is a popular Peruvian food in Arequipa.
30. Cuy Chactado (Fried Guinea Pig)
If you have a pet guinea pig, you may want to give this traditional Peruvian food a miss. However, many Peruvian farm families living in the highlands, don’t consider these furry friends as pets and usually breed these animals for meat. Often eaten on special occasions, guinea pigs are either baked in an oven, fried or roasted alongside potatoes, noodles and stuffed peppers. Cuy is a surprisingly healthy source of protein, if that convinces you to give this Peruvian food a go.
31. Tacu Tacu
Tacu Tacu is a Peruvian food typically made with rice and beans. It is Creole in origin with Spanish and African influences thrown in. Tacu Tacu is prepared by frying beans and white rice together in a pan. Beef steak or fried egg accompanies this hearty dish. Tacu Tacu was created as a means of using up leftover rice and beans. Preparation methods vary from region to region. However, it makes for a rich and filling dish that represents Peruvian food perfectly.
32. Arroz con Pollo
Peruvian arroz con pollo is a traditional dish that translates to "rice with chicken" in English. It is a flavorful and comforting dish that typically features rice, chicken, a variety of spices, vegetables and herbs cooked together in a paella cooking style. Peruvian arroz con pollo is known for its rich and savory taste, with the rice absorbing the flavors from the chicken and spices during the cooking process. It is a popular and beloved Peruvian food, enjoyed in households and restaurants alike.
Peruvian Desserts and Sweets
Peru does not disappoint with its desserts. These sugary delights reflect the country's colonial influences, borrowing from Spanish and Arabic sweet treat traditions. A guide to Peruvian food wouldn’t be complete without something sweet.
33. Suspiro a la Limeña
This dessert consists of two layers: a bottom layer of manjar blanco, which is similar to dulce de leche, and a fluffy, meringue-like top layer. Manjar blanco is made by slow-cooking sweetened condensed milk until it becomes thick and caramelized. The meringue is typically made with egg whites and sugar. Suspiro a la limeña is a Peruvian food often enjoyed on special occasions and celebrations.
34. Alfajores
Alfajores are sandwich cookies with a sweet filling, usually dulce de leche, and sometimes coated in powdered sugar or coconut flakes. The cookies are made with cornstarch, flour, butter and sugar. After baking, they are filled with dulce de leche. Alfajores are popular Peruvian food treats eaten during holidays and festivals, and they also make a tasty afternoon treat.
35. Picarones
These are deep-fried dough rings made from a sweet potato and pumpkin batter. They are often drizzled with a syrup made from chancaca (unrefined sugar). The dough is made by mixing sweet potatoes, pumpkin, flour, yeast and sugar. After frying, the picarones are soaked in the chancaca syrup. Picarones are a Peruvian food commonly eaten during traditional Peruvian celebrations like Independence Day.
36. Turrón
Turrón is a nougat-like sweet, often containing nuts like pecans or almonds. The base is made with honey and sugar and nuts are added for flavor and texture. The mixture is then pressed into a mold and allowed to cool and set. Turrón is traditional Peruvian food eaten during Christmas and other festive occasions. It can also be found year-round in some regions.
37. Mazamorra Morada
A purple-colored dessert made from purple corn and thickened with sweet potato flour. It often includes pieces of fruit, like pineapple or apple. Purple corn is boiled with fruits and spices to create a vibrant, flavorful liquid. Sweet potato flour is then added to thicken the mixture. Mazamorra morada is a sweet Peruvian food eaten during the month of October and is often served with arroz con leche (rice pudding).
38. Arroz con Leche
A creamy rice pudding made with rice, milk, sugar and sometimes flavored with cinnamon or vanilla. Rice is cooked in milk until it reaches a thick, pudding-like consistency. Sugar and flavorings are added towards the end of the cooking process. Arroz con leche is a popular Peruvian food and is enjoyed all year round. It's often served as a dessert or snack.
Peruvian Drinks
Whether you're sipping a pisco sour in Lima or enjoying a cup of mate de coca in the Andes, the fresh flavors of Peruvian beverages are sure to leave a lasting impression on your taste buds. So give one of these a try to complement your Peruvian food feast.
39. Pisco Sour
The pisco sour is a tangy cocktail characterized by its pale yellow color and a thick layer of white foam on top. It consists of pisco (grape brandy), lime juice, simple syrup, egg white and bitters. It is shaken with ice and strained into a glass, and bitters are often added on top for flavor and decoration. The cocktail is a popular aperitif and is commonly enjoyed before meals. It is also a festive drink at social gatherings and celebrations. The pisco sour is considered the national drink of Peru and Chile, leading to a friendly rivalry about its origins.
40. Chicha Morada
Chicha morada is a vibrant, purple juice served chilled, often enjoyed as a refreshing beverage on hot days and as a traditional accompaniment to Peruvian food. The drink is crafted by boiling purple corn with fruits and spices, then sweetening it with sugar. Chicha morada has ancient roots dating back to the Inca civilization. It was consumed for both its taste and supposed health benefits.
41. Inca Kola
Inca Kola is a bright yellow, carbonated soft drink. Water, sugar, carbonated water, citric acid, natural and artificial flavors and sodium benzoate (as a preservative) are the main ingredients in this fizzy Peruvian soft drink. Commercially produced and widely available, Inca Kola is a popular all-day beverage and is often paired with Peruvian food. Inca Kola is often described as having a unique, bubblegum-like flavor. It is one of the most popular soft drinks in Peru and holds a significant place in Peruvian culture.
42. Mate de Coca
Mate de Coca looks like a greenish herbal tea. Coca leaves, hot water and sometimes additional herbs like mint or chamomile go into this tea-like infusion. Mate de Coca is often consumed to combat altitude sickness in the Andean regions. It is also enjoyed for its mild stimulant properties. While coca leaves are the source of cocaine, consuming them as a tea or in their natural state does not produce the same psychoactive effects. Mate de Coca has a long history of traditional use among indigenous communities in the Andes.
Common Peruvian Spices
It's the spices that make Peruvian food taste distinctly different to other cuisines. Therefore, in order to cook authentic Peruvian dishes, you have to get better acquainted with these indigenous ingredients.
- Aji Amarillo: Aji amarillo is a brightly coloured orange-yellow chili pepper that is a staple ingredient in Peruvian food. It has a fruity, subtly sweet flavor with a moderate level of heat. Aji amarillo is often used in the form of a paste to add both color and heat to sauces, stews and marinades. It is a key ingredient in dishes like Aji de gallina and Huancaina sauce.
- Huacatay: Huacatay is a type of black mint with a distinctive aroma that is a cross between mint and basil. It has a strong, pungent flavor. Huacatay is commonly used in marinades, soups and sauces, such as in the preparation of Huacatay sauce or Huacatay-based stews.
- Comino: Cumin has a warm, earthy and slightly citrusy flavor. Cumin is often used in Peruvian spice blends, marinades and rubs for meats. It adds depth of flavor to Peruvian foods like anticuchos (grilled skewers) and stews.
- Pimentón: Pimentón (paprika) is a spice made from dried and ground red peppers, imparting a mild, sweet and slightly smoky flavor. It is used to add color and flavor to various Peruvian foods, including soups, sauces and meats. Paprika is a common ingredient in Peruvian chorizo and is also used in aji de gallina.
- Oregano: Oregano is a fragrant herb with a slightly bitter and pungent flavor. Oregano is often used in spice blends, marinades and sauces for meats and stews. It is a key component in the seasoning of Peruvian foods such as roasted meats and anticuchos.
- Cilantro: Cilantro has a fresh, citrusy flavor with a hint of earthiness. Fresh cilantro is used as a garnish and flavor enhancer in many Peruvian dishes, including ceviche and various sauces. It adds a burst of freshness to Peruvian food.
- Ajo: Ajo (garlic) has a pungent and savory flavor. Garlic is a fundamental ingredient in Peruvian food, used in marinades, sauces and stews. It is often paired with other spices to create flavorful bases for various dishes.
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Peruvian cuisine not only tantalizes the taste buds but also serves as a testament to the country's resilience and adaptability. The Peruvian food scene is a reflection of the country's ability to embrace its past while looking towards the future. As we begin to understand what Peruvian food is and appreciate its unique gastronomy, demand for Peruvian food vendors and restaurants grow and grow.
So, whether you are sampling fresh ceviche by the Pacific coast, checking out a new Peruvian restaurant near you or taking a Peruvian food cooking class, exploring this country’s cuisine is a must for food lovers. Peruvian food is a true celebration of diversity and the perfect cuisine for all the gastronomic explorers out there.
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