Peruvian cuisine is one of the richest and most awarded in the world, the result of an exceptional cultural blend (Inca, Spanish, African, Chinese, and Japanese influences). Here is a guide to help you navigate the menus.
Ají amarillo
The star ingredient of Peruvian cuisine. A fruity, moderately spicy yellow chili pepper that gives color and flavor to many dishes.
Ají de gallina
Shredded chicken coated in a creamy and comforting sauce made of ají amarillo, milk, soaked bread, pecans, and parmesan cheese.
Anticuchos
Popular street food. Tender beef heart skewers marinated in panca pepper, vinegar, and spices, grilled over a wood fire.
Arroz chaufa
A symbol of Chifa cuisine (Sino-Peruvian fusion). Fried rice cooked in a wok with soy sauce, scrambled eggs, scallions, and chicken or pork.
Causa limeña
Cold mashed yellow potatoes seasoned with lime and ají amarillo, served in layers and stuffed (with tuna, chicken, crab, or avocado).
Ceviche
The absolute national dish. Diced raw fish "cooked" by the acidity of a lime marinade (leche de tigre), with red onions, chili pepper, sweet potato, and corn.
Chicha de jora
An Andean craft beer, low in alcohol, obtained by fermenting corn. It is also widely used as a cooking base for stews.
Chicha morada
A refreshing, non-alcoholic drink with an intense purple color, made by boiling purple corn with pineapple, cinnamon, and cloves.
Chicharrón
Pieces of pork boiled and then fried in their own fat until crispy. Often served for breakfast in a sandwich (pan con chicharrón).
Choros a la chalaca
Typical appetizers from the port of Callao. Mussels topped with a brunoise of red onions, tomatoes, corn, and cilantro, marinated in lime juice.
Chupe de camarones
Originating from Arequipa. A thick, rich, and spicy soup with large river shrimp, milk, Andean cheese, fava beans, and a poached egg.
Cuy chactado
Whole guinea pig (cuy), flattened under a stone and fried until extremely crispy. A highly prized meat in the Andes since Inca times.
Juane
A specialty of the Amazon. A large ball of turmeric rice (which gives it a yellow color), containing chicken and a hard-boiled egg, wrapped and steamed in a bijao leaf.
Lomo saltado
The other great Peruvian classic. Sautéed beef tenderloin in a wok, flambéed with pisco, with tomatoes, onions, and soy sauce. Served with french fries and white rice.
Lúcuma
A fruit endemic to the Andes. Its flesh is starchy and its unique flavor is reminiscent of caramel or maple syrup. Very popular in ice cream or desserts.
Mazamorra morada
A gelatinous dessert made from purple corn, sweet potato flour, and dried fruits. It is often served hot, alongside rice pudding (the "clásico").
Pachamanca
An ancestral Andean cooking method. Marinated meats (pork, beef, mutton, cuy), potatoes, and corn are slow-cooked underground in contact with hot stones.
Papa a la huancaína
A very popular appetizer. Sliced boiled potatoes covered in a creamy yellow sauce (blended fresh cheese, ají amarillo, milk, and crackers).
Parihuela
A concentrated, thick, and generous seafood soup (whole fish, crabs, shellfish), very spicy. It is often credited with aphrodisiac properties.
Picarones
Ring-shaped fritters made from a dough of sweet potato and squash (macre), fried and drizzled with a hot sugarcane syrup (chancaca).
Pisco sour
The national cocktail. Shaken: grape brandy (Pisco), lime juice, simple syrup, an egg white for creaminess, and three drops of Angostura bitters on the foam.
Pollo a la brasa
The most widely consumed dish by Peruvians. Charcoal-roasted chicken, marinated in a secret blend of spices, dark beer, and soy sauce. Served with french fries.
Rocoto relleno
A spicy specialty from Arequipa. A meaty red pepper (rocoto), stuffed with minced meat, onions, peanuts, and hard-boiled egg, baked with cheese on top.
Seco de cordero
A tender lamb or beef stew, slow-cooked in a highly aromatic green sauce made from blended cilantro and chicha de jora.
Suspiro de limeña
Literally the "sigh of the Lima woman". An extremely sweet dessert consisting of a manjar blanco (dulce de leche) cream topped with a Port wine meringue.
Tacu Tacu
A dish of Afro-Peruvian origin. A pan-fried mixture of leftover rice and beans from the day before, forming a kind of thick omelet, often topped with a fried egg and a steak.
