Peru is one of the most exciting culinary destinations in the world. Its diverse geography and rich cultural influences have created a unique food scene that blends indigenous, Spanish, African, Chinese, and Japanese flavors. From seafood on the coast to hearty mountain stews in the Andes, Peruvian cuisine is known for its bold flavors and fresh ingredients.
Considered Peru's national dish, ceviche features fresh fish marinated in citrus juices, typically lime, and mixed with onions, cilantro, chili peppers, and corn. It's a coastal classic known for its bright, tangy flavors and refreshing taste.
A fusion of Chinese and Peruvian flavors, lomo saltado is a stir-fry made with strips of beef, onions, tomatoes, and soy sauce, served with fries and rice. It's a favorite comfort food across the country.
This creamy chicken stew combines shredded chicken with a rich, spicy sauce made from yellow aji peppers, cheese, milk, and walnuts. It's typically served with rice, boiled potatoes, and olives.
Grilled meat skewers, often made from beef heart, seasoned with spices and aji pepper. Anticuchos are a popular street food snack typically served with potatoes and corn.
Peru is home to an incredible variety of tropical and Andean fruits. Lucuma is one of the country's most beloved flavors, known for its sweet, nutty taste and often used in ice cream and desserts.
Camu camu, a small, tangy Amazonian berry, is famous for having one of the highest natural concentrations of vitamin C.
Another favorite is chirimoya, sometimes called custard apple, with a creamy texture and naturally sweet flavor.
Granadilla is a type of passion fruit with a jelly-like center filled with seeds, offering a refreshing treat on hot days.
In the jungle regions, aguaje is a popular reddish fruit known for its high vitamin A content and is often enjoyed as a chilled drink or frozen snack.
Peru's drink culture is as rich as its culinary traditions. The Pisco Sour is considered the national cocktail, made with Pisco brandy, lime juice, sugar syrup, egg white, and a dash of bitters.
Chicha morada is a popular non-alcoholic drink made from purple corn, pineapple, cinnamon, and cloves, served cold and known for its sweet, spiced flavor.
Inca Kola is a bright yellow soda with a sweet, almost bubblegum-like taste, beloved by locals and often paired with traditional meals.
Emoliente is a warm, herbal drink commonly found in Andean towns, made with barley, medicinal herbs, and lemon.
In the highlands, mate de coca — a tea brewed from coca leaves — is traditionally enjoyed to help with altitude sickness and is a staple in places like Cusco and Puno.