7 dishes to try in Peru

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7 dishes to try in Peru

Peru is a mecca is great food. With an influence from the Inca heritage, the Spanish and Asian immigration, and influences from the mountains, coast and jungle, there is a plethora of great dishes to try. Here we’ve narrowed down seven local dishes you need to put on your bucketlist!

A popular street food, anticuchos are small meat skewers that are cooked over an open flame and might be beef, chicken or the local favourite – heart.

The classic fresh seafood staple of Peru, and neighbouring Chile. Ceviche is usually made of fresh fish and/or seafood which is marinaded in the acidic juice of either lime or lemon to soften the meat. It is mixed with fresh onion, coriander, chilli pepper, and Peruvian corn, and can have potatoes added.

Peru loves its potatoes, and the Causa is a typical dish made with yellow Peruvian potatoes that are mashed into a smooth, sweet mixture with added spices and lime juice and topped with tuna, salmon, chicken or just avocado.

The catch-all term for Chinese-Peruvian food. Popular dishes include a Chow-Mein-style dish Tallarin Saltado, and a Cantonese-style stir fried rice known as Arroz Caufa.

You’ve probably heard the horror stories of guinea-pig-eating Peruvians, and it’s true – the Cuy (or guinea pig) is a popular local dish, especially in the Andes. It more closely represents a suckling pig once it has been roasted on a wood fire.

Another potato-based dish, but this time boiled, sliced potatoes are slathered with a sweet and spicy sauce made with evaporated milk, lime, yellow chilli, and garlic, and then topped with hardboiled egg. A comfort food staple in most Peruvian joints.

A typical dish from Ica. This is a pasta dish usually made with chicken. The soup is a large noodle broth cooked until the flavours are intense and the soup is effectively dry.


Read more about Peruvian food and wine on our 80 Harvests adventure!

Amanda Barnes

Amanda Barnes

Amanda Barnes is a British journalist who has been living in the Southern Hemisphere for the last six years, has tried over 500 Malbecs, eaten over 600 Chilean oysters and still has a functioning liver and kidneys (as far as she knows).
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