The great gastronomy of Peru

A world-renowned cuisine

Peruvian food

Peru boasts one of the world's richest cuisines, thanks to a historically-driven melding of Spanish and Indigenous cooking to create a local Creole cuisine, along with Chinese and Japanese influences. Today the cuisine of Peru is gaining popularity on a global level for its originality and diversity.

It is also one of the world's most diverse cuisines, with one of the geatest number of distinct traditional dishes (491), with many food lovers rating it among the top gastronomic echelons enjoyed by French, Chinese, and Indian food.

Traditional Peruvian Cuisine is a fusion of the manner of cooking the Spanish with the native Peruvians in which stand out basic local products such as the potato, corn, peanut, chile and fish and seafood. These products, and some dishes, date back to the Inca Empire, which flourished in the Andes over thousands of years. When the Spanish conquistadors arrived in the 16th century, they brought with them European-style deserts and new ingredients such as chicken, beef and citric fruit. Then arrived African, Italian, Chinese, and Japanese immigrant populations, all of which added new dimensions to the Peruvian food now so beloved in homes and restaurants. The Peruvian Culinary Arts are in constant evolution and this, together with the variety of traditional dishes, makes it impossible to establish a complete list of representative dishes. After all, along the Peruvian coast there exist more than 2,500 different types of soup alone, as well as more than 250 traditional desserts.

un plato de cebiche
dos vasos de pisco sour
plato de picarones

Traditional Dishes of Peru by Region

Coastal Cuisine
Cebiche: Ceviche, Marinated Raw Fish or Shellfish
Chupe de camarones: Shimp Cioppino
Creole Cuisine
Anticuchos: Skewered and grilled beef heart brochettes
Loma saltado: Sauteed sirloin strips marinated in vinegar, soy sauce, and spices
Ají de gallina: Chicken in a yellow chili, cheese, and bread sauce
Arroz con pollo: Rice with chicken
Andean Cuisine
Papa a la huancaina: Potatoes with a spicy cheese sauce
Pachamanca: Meat and potatoes cooked underground in a makeshift clay oven
Ocopa: Potatoes with an herbed spicy cheese sauce
Cuy: Guinea Pig
Rocoto relleno: Stuffed Rocoto Chilis
Jungle Cuisine
Juanes: Rice and chicken cooked in bijao leaves
Tacacho con cecina: Plantain fritters with pork
Turrón: Nougat, the most common of which is anise and honey
Suspiro a la limeña: Layered desert with dulce de leche, meringue, and wine
Mazamorra morada: Purple corn dessert with a jelly-like consistency
Picarones: Pumpkin or squash fritters served in syrup
Pisco Sour: Pisco- and lime-based cocktail
Chicha de jora fermented corn drink