WHAT TO EAT IN PERU

Ceviche

Considered Peru's national dish, ceviche is a refreshing and tangy seafood dish made with fresh raw fish or seafood marinated in lime juice and mixed with onions, chili peppers, and cilantro. It's a fantastic combination of flavors and textures. The icy Humboldt Current that flows through the Pacific Ocean just off Peru’s coast supports one of the world’s most bountiful sources of seafood. The acid in the fruit “marinades” the fish, giving it a delicate flavor and slightly chewy consistency. The dish is usually spiced with red onion and aji pepper and served (typically at lunch) with sweet potato or choclo, white Andean corn with dime-size kernels.

Cuy (Guinea Pig)

There is no way to avoid it, this staple meat raised in many households of the Andes goes by a different name outside of Peru - Guinea Pig. For thousands of years, cuy was an important source of protein for Andean peoples, and they continue to be a staple from Bolivia to Southern Colombia. To demonstrate the importance of the dish the cathedral in Cusco hangs a replica of Da Vinci’s Last Supper, in which Christ and the 12 disciples are seated at "the last supper" enjoying a platter of cuy. The meat, which is quite bony, is usually baked or barbecued on a spit and served whole—often with the head on. It has a pleasant, gamy taste like that of rabbit or wild fowl. There are various ways of prepping cuy "al horno" (oven-baked), "Chacteado" (flattened and fried), a specialty of the Arequipa region, or "al palo" (cuy kebab!).

Lomo Saltado

This national favorite is a Peruvian stir-fry dish that combines marinated strips of beef, onions, tomatoes, and peppers, sautéed together and served with French fries and rice. It's a delicious fusion of Chinese and Peruvian flavors which originates from the first Chinese immigrants to arrive in Peru. Any Peruvian restaurant worth its salt will surely have Lomo Saltado on its menu!

Aji de Gallina

Aji de Gallina is a creamy and flavorful chicken stew made with shredded chicken, aji amarillo (yellow chili pepper), walnuts, bread, and cheese. It's usually served over boiled potatoes and accompanied by rice. On the side, you will usually be served an olive and a sliced boiled egg. This creole dish is another delicious staple of Peruvian cuisine. A vegetarian alternative with a similar flavor is the ubiquitous papa a la huancaina, cold boiled potato with creamy yellow sauce in abundance!

Anticuchos

Anticuchos are skewers of marinated and grilled meat, usually made with beef heart. They are seasoned with aji panca (Peruvian red pepper) and served with boiled potatoes or corn. This popular street food is packed with smoky and savory flavors. These skewers of grilled, marinated meat (much like shish kebabs) are served everywhere in Peru. High-end restaurants offer them as entradas or appetizers. Street-cart vendors sell them slathered in a garlicky sauce. While almost any meat can be prepared this way, the most traditional - and best - anticuchos are made with beef heart, a practice believed to trace back to the days when Peru’s Spanish conquerors would consume a cow’s choicest cuts and leave the organs for their slaves.

Pollo a la Brasa

A close second to lomo saltado as the most popular local meal, pollo a la brasa can be found in every corner of Peru. Also known as Peruvian Spit roast chicken, Pollo a la Brasa is marinated in a blend of spices and cooked over charcoal, resulting in juicy and flavorful meat with crispy skin. It's often served with French fries and aji sauce. Pollo a la brasa was first made and popularised by Swiss immigrants in the 1950s, and although it was at first only served in high-end restaurants, it now makes up nearly half of the fast-food market. Originally only salt was added to the chicken, but many seasonings are now used in its preparation, including rosemary, cumin, soy, and huacatay (Andean black mint).

Causa Rellena

Causa is a layered dish made with mashed yellow potatoes seasoned with lime juice and ají amarillo. It's filled with various ingredients like chicken, tuna, or avocado, and often garnished with olives and hard-boiled eggs.

Rocoto Relleno

This dish is typically associated with Arequipa, Peru’s second-largest city, but it is served everywhere. What appears to be a plain-old red bell pepper is actually a fiery Capsicum and at least ten times as hot as a jalapeño when raw), stuffed with spiced, sautéed ground beef and hard-boiled egg. The peppers are topped with melted cheese and baked until golden and bubbly. The original recipe uses yellow potato, hard-boiled egg, ají amarillo, and black olives with a squeeze of lemon.

Quinoa

Don’t forget to eat your fill of different quinoa preparations while you’re visiting Cusco. This Inca ‘mother grain’ is delicious, nutritious, and goes well with nearly everything. Some dishes you should include quinoa atamalada (quinoa and vegetable stew), and sopa de quinoa (quinoa soup), both perfect for warming your belly and bones on a chilly Cusco night. Peru is the origin of this nutritious and delicious superfood.

Picarones

For dessert, try picarones, a delicious Peruvian version of doughnuts. They are made from sweet potato and pumpkin dough, deep-fried until golden, and served with syrup made from chancaca (unrefined cane sugar). This deep-fried dessert can be found on street corners throughout Peru and are perfect on a cold Andean evening!

This has covered just some of the classics of Peruvian cuisine and the country’s most popular dishes. Restaurants in Lima are at the cutting edge of innovation, tinkering with recipes or turning them on their head. After just a short time in Peru, you will quickly understand why foodies from around the world are flocking to Peru to experience what is coming out of their kitchens. Remember, these are just a few highlights from the incredibly diverse and flavorful cuisine of Peru. Each region has its own specialties, so don't miss the opportunity to explore the local dishes wherever you go. Enjoy your culinary adventure in Peru!