Erin Elizabeth
Traveling the world can be exciting, but trying new foods can be even more exciting. Exploring different cultures through their food can be a delicious way to educate yourself. Peruvian food is delicious and underrated.
New tastes, different textures, and spices you have never heard of are some things you can look forward to. Maybe you are planning a trip to Peru or you are just curious about their foods, there are some foods that you must sample.
Peruvian cuisine offers an endless menu of tempting dishes, so I have compiled a list of the most popular Peruvian foods.
In my opinion, the following sixteen dishes are the best options for someone trying Peruvian food for the first time. We will take a quick look at each.
1. Arroz con Pato
Arroz con pato is a Peruvian food delight which means duck with rice. This dish is prevalent in northern Peru, specifically in the city of Chiclayo.
Arroz con pato is the perfect combination of native and foreign ingredients. Peruvians love preparing food with their native ducks, and this delicious dish includes rice, duck, cilantro, and peas.
People of Peru often use beer to marinate the duck.
The rice is seasoned with coriander giving it a flavor that complements the savory duck.
Peruvians serve this dish with the duck legs resting on the rice, or you can experiment with this recipe by substituting chicken for the duck.
2. Aji de Gallina
Aji de gallina is a Peruvian stew made with chicken. This delicious meal is considered comfort food and is often called a chicken chili.
Peruvians make a base by sautéeing red onion, garlic, and aji amarillo. Aji amarillo is a mildly spicy pepper.
They add poached poultry and stock and then thicken it with milk-soaked bread or evaporated milk, cheese, and groundnuts. The result is a creamy chicken stew that you will love.
This Peruvian food, aji de gallina, is served with boiled potatoes or white rice and garnish the dish with black olives and a hard-boiled egg.
Aji de gallina is a typical meal you will encounter if you visit Peru.
3.Lomo Saltado
Lomo saltado is a traditional Peruvian food that echoes American cuisine.
This dish is a stir fry made with marinated strips of sirloin, onions, tomatoes, french fries, soy sauce, aji amarillo, rice, and vinegar.
Lomo saltado was born from the chifa tradition, which combines Peruvian cuisine and Chinese cuisine.
Lomo saltado is full of flavor and has just the right spice. You can experiment with the level of spice depending on your tastes.
The beauty of this dish is that it has endless variations that will all be delicious.
The stirfry can be used in sandwiches, stuff peppers, or fill empanadas. You can also substitute chicken for beef.
4. Rocoto Relleno
Rocoto relleno is a famous dish from Arequipa, a city in the south of Peru. It is a variety of stuffed peppers, and this dish takes considerable time to prepare but is well worth the wait.
Rocoto peppers are cooked in vinegar and water to remove as much spiciness as possible.
When the rocoto peppers are ready, they are stuffed with mincemeat and sprinkled with cheese. They are baked and then served whole.
There are many variations for stuffing the rocoto peppers, and the most popular is a mixture of beef, pork, onions, garlic, margarine, and pecans.
Stuffing the rocoto pepper with a hard-boiled egg is another popular way to serve them.
5. Ceviche
Peruvians make this delicacy with raw fish, usually sea bass, that has been cured in citric juices.
They seasoned it with aji, chili peppers, red onions, salt, and coriander. Peruvians usually serve this dish as an appetizer.
Ceviche is prepared fresh, and you must eat it immediately to avoid food poisoning.
They do not cook ceviche. The marination in a citric mixture causes the proteins to become denatured, making it appear cooked.
The citric mixture will not kill parasites or worms as cooking would. Ceviche is usually marinated for several hours before serving, and this dish is generally served with chunks of corn on the cob and slices of sweet potato.
6. Leche de Tigre
Leche de Tigre is a Peruvian beverage considered an appetizer, an aphrodisiac, and a cure for hangovers.
When enjoying Peruvian cuisine, you often drink leche de tigre before their seafood entree. They make this beverage from the citrus mixture used for curing seafood, and the bubbly liquid can be made alone or made from marinade used to make ceviche.
There are many variations of this beverage. It can be spicy, creamy, acidic, savory, or fresh.
The drink can be made creamier by adding fish puree or milk to balance the acidity of the lime juice.
A leche de tigre is a wonderful way to prepare your palate for the seafood entree that is sure to follow.
7. Tacu Tacu
When it comes to using leftovers, Peru’s tacu tacu is one of the tastiest ways to clean out the refrigerator.
This dish uses leftover rice and beans and spices the dish with onion, garlic, spicy aji amarillo, and herbs. They fry the ingredients into a patty.
Peruvians serve tacu tacu with a fried egg, steak, fried plantain, and fried fish with a delicious onion relish served on the side.
You can easily make tacu tacu as a vegetarian meal by eliminating the egg and meat, and you will still have a great meal.
The spices and peppers will give this leftover masterpiece an appealing zest.
8. Pollo a la Brasa
Pollo a la brasa is a type of rotisserie chicken popular in Peruvian cuisine. It was once only served in high-end restaurants but has become a staple of Peruvian restaurants.
This tender roast chicken is cooked on a spit, and they season it with salt. Traditionally, the chicken is served with french fries, and people eat it with their fingers.
Today, Peruvians use additional spices to season the chicken, and people often use cutlery to eat it.
Pollo a la brasa is served with creamy sauces and most often with an aji salsa.
It is considered a traditional Peruvian food, and most Peruvians consume it at least three times a month.
9. Tiradito
Tiradito is a popular Peruvian dish of raw fish served in a spicy sauce. They cut tiradito into thin slices.
Japanese cuisine influences this recipe. Tiradito differs from ceviche because it is sauced immediately before serving.
They serve this meal with sweet potato and boiled corn. There are variations in the manner of serving. Sometimes, they serve it with scallops or a small amount of searing.
Tiradito also differs from ceviche because it usually contains no onions, and its sauce is traditionally made with ginger and garlic.
Tiradito can be made quickly; the trickiest part will be slicing the fish. If you enjoy sushi, you will love tiradito.
10. Anticuchos
Anticuchos are a popular part of Peruvian cuisine, and they are served in July during the celebration of Fiestas Patrias.
They prepare anticuchos with inexpensive meats that are grilled using a skewer.
You can find these skewers at street carts and street food stalls, and the meat is marinated in vinegar and spices. Anticuchos are made from any meat, but the most common is beef heart.
Anticuchos are often served with a boiled potato at the end of the skewer.
They prepare the skewers with beef, Vienna sausage, onions, peppers, carrots, and mushrooms and serve them alongside other grilled meat.
11. Causa
Causa limena is a typical Peruvian entree that is enjoyed by many. It is a casserole with yellow potatoes kneaded with crushed peppers as the bottom and top layers.
You can also use any other variety of potatoes: The ingredients include lemon, boiled egg, yellow chili pepper, and black olives.
They make the filling with white meat such as tuna, trout, chicken, shellfish, spider crab, or octopus.
They serve this dish with a light layer of mayonnaise. Instead of yellow potatoes, the top and bottom layer can include lima beans and yellow yucca. This dish is a tasty appetizer that Peruvians love.
12. Butifarra
A butifarra sandwich has become a staple of Peruvian food culture, and it is the ultimate ham sandwich.
A butifarra sandwich consists of Peruvian country-style seasoned ham called Jamon del pais slathered with salsa Criolla, a sweet onion relish.
It is commonly served on rosetta bread, but French bread rolls accompany the dish well. Peruvians often serve this tasty sandwich at birthday parties.
Butifarra sandwiches have become so popular that street vendors and sandwich shops sell them at any time of the day.
Variations of garnishes are endless depending on your tastes, but radishes, lettuce, and chilies are the most popular. You can also add aji Amarillo sauce for extra spice.
13. Chupe de Camarones
Chupe de Camarones is a delicious Peruvian chowder like no other.
Each region of Peru has its variation of this chowder, and the most prevalent version is the shrimp chupe which is originally from Arequipa, the southern part of Peru.
Traditionally, this chowder was made from crayfish, but shrimp has become the favorite ingredient.
This chowder is served in the winter and is offered as a first course. Fish stock is used as a base and then add shrimp.
Onions, carrots, bay leaf, peppercorn, and salt are added and left to simmer. The ingredient that sets this chowder apart is the rocoto chilies. These chilies are very hot, and they will create a very spicy chowder.
14. Mazamorra Morada
Mazamorra morada is a delicious Peruvian dessert. It translates to purple porridge or pudding, and it is like nothing you have ever seen or tasted before.
The main ingredient is maize morado or more commonly known as Peruvian purple corn.
Most people eat this dessert warm, but it is just as good when cold – many Peruvians pair their mazamorra morado with arroz con leche on a cold winter night.
The maiz morado gives this dessert its fabulous purple hue. Raisins, apricots, peaches, and prunes are the dried fruits used, and then fresh pineapple, peaches, and sour cherries are added to make this dessert unbelievably scrumptious.
It’s a refreshing dish that you won’t soon forget after a nice hot day.
15. Cuy al Horno
Peruvians do not necessarily see guinea pigs as household pets; they are used to making one of Peru’s most popular meat dishes.
It is a popular meal served at holiday events, and they even have the National Day of Cuy, which is celebrated every year on the second Friday of October.
Each region of Peru has its way of preparing this traditional guinea pig dish.
Cuy al horno, baked guinea pig, is most popular in the Cusco region. This popular meal is found in every tourist restaurant in the country.
The cuy, or guinea pig, is cleaned and seasoned with garlic, pepper, salt, cumin, oil, and Huacatay. It is marinated and then baked for one hour.
16. Papas a la Huancaina
Papas a la Huancaina is a delicious Peruvian appetizer. They make this dish with boiled potatoes smothered in a spicy, creamy sauce of fresh white cheese, grilled aji Amarillo, red onion, and garlic.
This appetizer has become a staple for everyday and holiday menus.
In the southern region of Peru, they serve it with a sauce flavored with black mint rather than huancaina sauce. Both variations are tasty.
Papas a la huancaina is typically served cold on lettuce leaves and topped with black olives, white corn kernels, and hard-boiled eggs.
This appetizer is a favorite for picnics because it can be served cold.
17. Palta a la Reina
Palta a la Reina is a classic Peruvian dish that features avocado as the star ingredient. It is a simple yet delicious recipe that consists of a halved avocado filled with a mixture of shredded chicken, mayonnaise, and lime juice.
The dish is often topped with a slice of hard-boiled egg and served with a side of crackers or bread. Palta a la Reina is a popular dish in Peru and is often served as an appetizer or as a light lunch.
The creaminess of the avocado and the tangy flavor of the chicken and lime juice make for a satisfying and flavorful dish.
18. Alfajores
Peruvian Alfajores are a sweet and indulgent treat that are beloved in Peru and throughout South America.
These delicate cookies consist of two soft, crumbly biscuits sandwiched together with a creamy filling made from dulce de leche, a caramel-like sauce made from condensed milk. The cookies are often dusted with powdered sugar and are sometimes coated in chocolate for an extra decadent touch.
Peruvian Alfajores are a popular dessert and snack and are often enjoyed with a cup of coffee or tea. Their buttery texture and rich, sweet flavor make them a delightful treat that is sure to satisfy any sweet tooth.
19. Juane
Juane is a traditional Peruvian food that is often enjoyed during festivals and special occasions.
It is a savory dish made with rice, chicken, olives, boiled eggs, and various spices, all wrapped in a banana leaf and cooked. The banana leaf gives the dish a unique flavor and aroma while also helping to keep the ingredients moist and tender.
Juane has its roots in the Amazonian region of Peru, and its popularity has spread throughout the country. It is often enjoyed with aji sauce, a spicy condiment made from aji amarillo peppers, and is a delicious and hearty meal that is perfect for sharing with family and friends.
20. Choros a la Chalaca
Choros a la Chalaca is a popular Peruvian seafood dish that is often enjoyed as an appetizer.
This Peruvian food consists of fresh mussels that are marinated in a mixture of lime juice, onions, tomatoes, and cilantro, and served on the half shell. The combination of the tangy lime juice and the savory flavors of the onions, tomatoes, and cilantro make for a delicious and refreshing dish.
Choros a la Chalaca is named after the Chalaco people, who are natives of the coastal city of Callao in Peru. It is a dish that showcases the abundance of fresh seafood that is available in Peru’s coastal regions.
21. Choclo con Queso
Choclo con queso is a traditional Peruvian dish that combines two simple ingredients: fresh corn and cheese.
The dish is typically made with large, starchy kernels of corn that are boiled and served with slices of queso fresco, a mild and crumbly cheese. The cheese is often sprinkled with a sprinkle of salt and served alongside the corn, which can be eaten hot or cold.
Choclo con queso is a popular street food in Peru, and is also often served as a side dish or snack. Its simple yet satisfying flavors make it a beloved dish that is enjoyed throughout the country.
22. Jalea de Mariscos
Jalea de Mariscos is a traditional Peruvian food that features a delicious mix of battered and fried seafood.
The dish typically includes a variety of seafood such as fish, squid, shrimp, and octopus, which are coated in a light batter and fried until crispy.
The fried seafood is then served with yuca (cassava) fries, salsa criolla (a tangy onion salad), and lime wedges. Jalea de Mariscos is a popular dish in Peru, especially in coastal regions where fresh seafood is abundant.
Its crispy texture and flavorful combination of seafood and tangy accompaniments make it a favorite dish among seafood lovers.
23. Cau Cau
Cau cau is a popular Peruvian cuisine that is known for its unique combination of flavors and textures.
The dish consists of diced tripe (beef stomach) that is cooked in a flavorful broth with potatoes, onion, garlic, and aji amarillo peppers. The dish is typically served with rice and garnished with fresh cilantro.
Cau cau has its roots in Afro-Peruvian cuisine and is a popular comfort food in Peru. Despite its unusual main ingredient, the dish is beloved for its tender texture and flavorful broth that is both hearty and comforting.
Cau cau is a dish that is sure to warm both the heart and the stomach.
