Discover the Top 8 Must-Try Foods in Peru

The Quintessential Peruvian Dishes

Ceviche: Peru's National Dish

Ceviche, often considered the national dish of Peru, is a must-try for seafood lovers. This dish features raw fish cured in freshly squeezed key lime or bitter orange juice, with sliced onions, chili peppers, and seasoning. The fish used in ceviche is typically fresh catch from the Humboldt Current, known for its rich marine biodiversity. According to the Ministry of Production of Peru, the country's fishing industry, heavily reliant on this current, is among the largest in the world, emphasizing the freshness and quality of the seafood used in Peruvian cuisine.

Cuy: A Traditional Delicacy

Cuy, or guinea pig, is a traditional Andean dish with historical significance. Once reserved for ceremonial meals and offerings among indigenous nobles, cuy is now enjoyed widely across the country. It is typically served whole, either roasted or fried, and is known for its tender, gamey flavor that is often compared to rabbit or wild fowl. The city of Arequipa is famed for its version called 'Cuy Chactado,' where the guinea pig is flattened and fried to crispy perfection.

Causa: Layers of Flavor

Causa is a versatile potato dish that exemplifies the Peruvian knack for combining simple ingredients with spectacular results. It consists of layers of mashed yellow potatoes seasoned with lime and oil, alternated with fillings like tuna, chicken, or shrimp, and avocado. This dish is served cold and often garnished with boiled eggs and olives, making it a refreshing starter or light meal.

Lomo Saltado: A Culinary Fusion

Lomo Saltado is a prime example of the Chinese influence on Peruvian cuisine. This stir-fry mixes marinated strips of sirloin with onions, tomatoes, and Peruvian spices, served with fried potatoes and rice. The use of soy sauce and vinegar in the marinade highlights the Asian culinary techniques that have been seamlessly integrated into Peruvian cooking.

Aji de Gallina: A Creamy Comfort Food

Aji de Gallina is a beloved Peruvian comfort dish. It features shredded chicken bathed in a creamy sauce made from milk, bread, yellow chili peppers, and walnuts, served over rice with potatoes and black olives. This dish's mild spiciness and rich texture make it a favorite among both locals and tourists.

Anticuchos: The Street Food Staple

Anticuchos are skewered and grilled meat, traditionally made from beef heart but also available with other meats. Marinated in a blend of vinegar, cumin, and aji panca (a type of chili pepper), these skewers are a popular street food throughout Peru. They're often served with boiled potatoes or corn on the cob.

Rocoto Relleno: Stuffed with Flavor

Rocoto Relleno involves large, spicy rocoto peppers stuffed with a savory mixture of ground beef, onions, olives, and hard-boiled eggs, topped with melted cheese. Originating from Arequipa, this dish is baked until the flavors meld beautifully, offering a spicy and hearty experience.

Lucuma: The Superfruit Dessert

Lucuma is a native Peruvian fruit with a unique flavor often described as a cross between sweet potato and maple. It is widely used in desserts, particularly ice cream, providing a rich, creamy texture and a naturally sweet taste. Lucuma is not only delicious but also packed with nutrients, including antioxidants, fiber, carbohydrates, vitamins, and minerals, making it a popular choice for health-conscious consumers.

Conclusion

Peruvian cuisine is a delightful exploration of flavors and traditions. From the zesty ceviche to the sweet lucuma desserts, each dish offers a glimpse into the country's diverse culinary landscape. Whether you're dining in a high-end restaurant or grabbing a bite from a street vendor, the flavors of Peru are sure to leave a lasting impression.

For more insights into Peruvian culture and cuisine, consider visiting PromPeru or explore more about the country's diverse offerings at Lonely Planet's Guide to Peru.