Peruvian Cuisine: Top 20 Best Peruvian Dishes

Often overlooked, Peruvian cuisine is one of the oldest and among the best in the world. With renowned restaurants like Central, Peruvian cuisine traces its origins to the Incas and their terraced agriculture. Thousands of varieties of potatoes and quinoa bring vibrant color to the markets. In the Amazon jungle, Peruvians enjoy dishes like piranha or meals cooked in bijao leaves. Here is my list of the best Peruvian dishes and their stories…

The Best Andean Peruvian Dishes

With the Incas, the beginnings of Andean agriculture—with their multiple varieties of potatoes and the breeding of guinea pigs and alpacas—gave rise to the first of best Peruvian dishes.

Pachamanca

This dish dates back to the Inca era, when the earth (Pacha) was used as an oven (Manca). Pachamanca is a dish made of meats (chicken, pork, lamb), tubers, and sometimes corn, cooked underground with heated stones. It was a ritual meal prepared for agricultural or religious celebrations. Over time, this tradition has evolved, but the ingredients and cooking method remain largely unchanged in rural areas.

Causa

This dish dates back to pre-Columbian times, using papa amarilla (yellow potato), a crop domesticated over 7,000 years ago. The Incas would mix mashed potatoes with chili peppers and herbs. With the arrival of the Spanish and new ingredients like avocado and chicken, causa evolved into a popular dish, often filled with fish (tuna, mackerel, crab), avocado, or chicken.

Anticuchos

This dish dates back to pre-Columbian times when the Incas grilled pieces of meat on skewers. With the arrival of the Spanish, beef replaced llama or alpaca, but beef hearts, less favored by the colonizers, remained a key ingredient. Today, anticuchos are a popular street food..

The Best Peruvian Fish and Seafood Dishes

With its long coastline along the Pacific, most Peruvians eat fish or seafood marinated in lemon. This is especially true for the famous ceviche, which has been recognized as an intangible cultural heritage by UNESCO since 2023.

Ceviche

Ceviche is the most iconic dish of Peru, with origins tracing back to the pre-Columbian coastal fishermen who marinated fish in citrus juices. With the arrival of the Spanish, lime replaced local fruits, and chili peppers were added to enhance the flavors. Over the centuries, ceviche has evolved into a national dish with regional variations, such as Amazonian ceviche or that of the Andes (made with river trout). I highly recommend the restaurant La Mar in Lima to try several variations.

Chupe de Pescado

This rich fish stew has coastal origins. Initially, it was a simple soup made with local fish, often prepared by the fishermen themselves. Over time, chupe has been enriched with potatoes, corn, milk, and sometimes cheese or eggs. It has evolved into a nourishing dish that combines Andean ingredients with those from the sea.

The Best Peruvian Dishes with Asian Influence

Attracting a large number of Asian workers in the late 19th century, known as ‘culis,’ they replaced slaves on farms and also brought back excellent products like soy sauce, allowing for a remarkable fusion known as chifa.

Lomo Saltado

This dish was born from the fusion of Chinese and Peruvian cuisine following the arrival of Chinese workers in the 19th century. Lomo Saltado is a stir-fry of beef with onions, tomatoes, and fries, seasoned with soy sauce, an ingredient brought by the Chinese. This blend of Peruvian and Asian cooking techniques is one of the best examples of chifa cuisine. You can find it everywhere in Peru, but the one in my photo comes from La Terraza del Pardo.

Chaufa

Chaufa is a dish that perfectly illustrates the influence of Chinese immigration in Peru in the 19th century. The word ‘chaufa’ comes from ‘chǎofàn’ in Mandarin, meaning ‘fried rice.’ The rice, stir-fried with meat, vegetables, eggs, and soy sauce, quickly became a popular dish in Peruvian cuisine. Today, there are many variations of chaufa, using seafood, chicken, or pork, and it is often accompanied by spicy sauces for a more Peruvian twist.

The Best Peruvian Dishes from the Colonial Era

When the Spanish arrived in Peru, they brought their products and a large number of slaves to feed, who often relied on the leftovers of the colonizers.

Ají de Gallina

This dish dates back to the colonial era and has Spanish roots. The Spanish introduced stewing techniques and ingredients like milk and nuts. Manjar blanco, a chicken stew with a white sauce, is considered the ancestor of ají de gallina. Over time, Peruvians adapted this dish by adding ají amarillo, a typical Peruvian chili, which gave it its distinctive flavor and yellow color. Originally, this dish was prepared for special or festive occasions, as chicken was not a common everyday ingredient.

Sopa Seca

This dish is a noodle stew typical of the coastal regions. Of Afro-Peruvian origin, it is often prepared during festivals and celebrations. Its name means ‘dry soup,’ as the pasta absorbs all the sauce, which is often made from tomatoes, garlic, and cilantro. It is typically served with carapulcra, a stew of dried potatoes

Tacu Tacu

This Creole dish originated among African slaves working in the haciendas. Tacu tacu consists of a mixture of cooked rice and beans, often reheated and sautéed together to form a crispy patty. Originally, it was a dish to repurpose leftovers, but it has evolved to include meats or seafood as toppings.

Cau Cau

Of colonial origin, Cau Cau is a stew made with beef or chicken tripe, flavored with turmeric and mint. It is a perfect example of the fusion between Spanish and Andean cuisine, as tripe has been a staple among the lower classes. This dish has evolved to include fish or seafood in coastal regions. Don’t hesitate to try it at Restaurant Huaca Pucllana.

Papas a la Huancaína

Originating from the Huancayo region, this dish features boiled potatoes topped with a creamy sauce made from ají amarillo (yellow chili), fresh cheese, and milk. It was created during the colonial era. The recipe has not changed much over time, but it is now enjoyed throughout Peru, often as a starter or side dish.

Alfajor

Alfajor is a pastry inherited from colonial Spain, where it was often made with almond paste and honey. In Peru, it has evolved to consist of two cookies filled with dulce de leche and dusted with powdered sugar. This dessert is popular throughout Latin America, but each region has its own unique version.

The Best Peruvian Dishes from the Amazon

Completely different from the rest of Peruvian cuisine, Amazonian cuisine deserves an article of its own.

The Other Best Peruvian Dishes and Beverages

Pollo a la brasa

This dish was created in the 1950s by Swiss immigrants in Peru who invented a rotisserie grill to cook chickens evenly. The chicken is marinated in Peruvian spices like ají panca and garlic before being slowly roasted, giving it a rich, smoky flavor. It has become a staple in Peruvian restaurants, both in Peru and abroad.

Pisco Sour

This cocktail has become the national drink of Peru, made from pisco (grape brandy), lime, sugar, and egg white. Created in the 1920s in Lima by an American bartender, it quickly gained popularity. Today, it is a symbol of Peru’s winemaking heritage and an essential element of its gastronomy.