National Food of Peru: Top 17 Dishes

Welcome, food lovers! Are you curious about Peru’s lively and diverse cuisine? Have you ever wondered what makes Peruvian food so special, or why it’s gaining popularity worldwide? If these questions pique your interest, you’re in for a treat. In this article, we explore the national food of Peru, showing the top 17 dishes that define the culinary landscape of this gastronomic paradise.

From the coastal ceviche to the hearty Andean stews, Peruvian cuisine offers an excess of flavors and textures that are bound to tempt your taste buds. In this exploration of Peruvian culinary delights, you’ll discover the rich history and cultural influences that shape each dish. We will highlight the unique ingredients and cooking techniques that make these dishes stand out, from street food favorites to family dining traditions.

By the end of this article, you will not only gain a deeper appreciation for Peru’s national dishes but also find yourself eager to try them. Join us on this delicious travel through the heart of Peruvian food culture!

Top 7 National Foods of Peru

1. Ceviche

photo by James

Ceviche is Peru’s national dish, originating from the coastal regions where fresh fish is marinated in lime juice and served cold. Typically accompanied by red onions, boiled corn, and sweet potatoes, Peruvian ceviche differs from its Mexican counterpart by not including tomatoes or avocado. Ceviche is so beloved in Peru that it is celebrated annually on National Ceviche Day, June 28, when restaurants offer special menus and creative variations of the dish.

Video by WatchMojo.com

2. Cuy

photo by Andrew

Cuy, or guinea pig, is a national delicacy in Peru, with a taste often compared to chicken. The meat, rich and fatty, is either cooked in a traditional oven (Pachamanca) or fried and typically served whole with fried potatoes, corn, and ají huacatay sauce. Consumed using hands, it can be a messy but authentic experience.

3. Ají de Gallina

photo by Feralbt

Ají de Gallina is a cherished Peruvian dish featuring shredded chicken in a rich, creamy sauce made from cheese, walnuts, and ají amarillo, a spicy yellow pepper. This dish, which offers a unique combination of fruity and tangy flavors, has been part of Peruvian cuisine. It was introduced by African slaves brought to Peru by the Spanish, who sought to make use of leftover potatoes and poultry.

4. Papa a la Huancaína

photo by Andagi

Papa a la Huancaína is a popular Peruvian appetizer consisting of boiled potatoes topped with a creamy, spicy sauce and garnished with cold boiled eggs. The yellow dressing, made from garlic, cheese, crumbled crackers, and milk, gives the dish its distinctive flavor. Unlike typical salads that are sweet or acidic, this salad offers a spicy taste, making it a unique addition to Peruvian cuisine.

5. Pollo a la Brasa

photo by Jorge Gobbi

Pollo a la Brasa, a Peruvian-style rotisserie chicken, is a beloved dinner option usually served with French fries, salad, and ají Verde sauce. The sauce, a spicy mix of cashews, sour cream, mayo, and jalapeños, complements the roasted chicken perfectly. It has become a staple in Lima’s restaurants, often enjoyed with friends and family.

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6. Lomo Saltado

photo by Brenda Benoît Dudley

Lomo Saltado is a renowned Peruvian stir-fry dish originating from Lima, combining marinated sirloin steak with red onions, tomatoes, and ají amarillo peppers. This fusion dish, influenced by Chinese cuisine, is typically served with rice and French fries. Lomo Saltado has become a national favorite and is available throughout the country.

7. Tacu Tacu

photo by Suedehead

Tacu Tacu is a national Afro-Peruvian dish made from rice and beans, often compared to bubble and squeak. Typically served with a cheap cut of beef steak and a fried egg, the dish has evolved with gourmet additions like amarillo chili, asparagus, leeks, and mango. Originating from Peru’s Afro-Peruvian communities, Tacu Tacu remains a versatile and beloved dish, with many modern variations incorporating local ingredients like Peruvian Hass avocados.

6 Traditional Dishes to Eat

8. Seco de Carne

photo by Kirk K

Seco de Carne is a hearty Peruvian beef stew that stands out for its simplicity and strong flavor. The stew features a thick broth made from generous cuts of beef and traditional Andean ingredients, notably fermented corn and cilantro, which infuse the dish with a distinctive taste. Typically served with a side of rice, Seco de Carne transforms from a simple soup into a comforting and satisfying meal that shows the culinary traditions of Peru.

9. Rocoto Relleno

photo by Idan Robbins

Rocoto Relleno is a must-try for fans of stuffed peppers, featuring fiery Peruvian peppers that are significantly spicier than chili peppers. Despite the heat, this dish is well-balanced and flavorful, with each pepper filled with a mixture of vegetables, ground meat, and cheese. The combination tempers the spiciness and delivers a satisfying culinary experience. Rocoto Relleno is not only a favorite in Peruvian cuisine but also a dish that can be easily replicated at home.

10. Arroz con Mariscos

photo by Cmasi

Arroz con Mariscos is a beloved Peruvian seafood dish akin to Spanish Paella, distinguished by its unique blend of ingredients and flavors. The dish begins with a cluster of spiced rice, enriched with peas, carrots, and red bell pepper. A variety of shellfish, such as clams, shrimp, octopus, mussels, scallops, and squid, are then mixed in, creating a lively and flavorful meal. Adding a sprinkle of parmesan cheese can further refine this delicious dish.

11. Adobo

photo by James

Adobo, a spicy pork stew from Arequipa, is a cherished Peruvian dish traditionally served for Sunday breakfast. Cooked in a clay pot, this version of adobo differs from others in Latin America, featuring pork marinated with annatto seeds, smoky chili pepper, and fermented corn. The result is a uniquely flavorful stew that highlights the regional culinary traditions of Arequipa, offering a taste that is distinctly Peruvian.

12. Jalea

photo by Neeta Lind

Jalea is Peru’s answer to fish and chips, offering a Latin twist on the British classic. This dish consists of deep-fried mixed seafood or fish, typically served with deep-fried yuca instead of potatoes. Jalea is often accompanied by creole salsa, made from red onion, cilantro, and lime juice, which perfectly complements the salty fried seafood. This dish is a popular choice in Peruvian cuisine, especially for seafood lovers.

13. Tequeños

photo by Rodolfo pimentel

Tequeños are a popular Peruvian appetizer, especially enjoyed in bars across the country. These bite-sized treats are made from fried wonton wrappers filled with soft white cheese and are usually served with spicy salsa or guacamole for dipping. Originating from Venezuela, the Peruvian version of tequeños offers a unique twist on this delightful snack, making it a perfect start to any meal in Peru.

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Spices: The Heart of Peruvian Cooking

photo by bobistraveling

Peruvian cuisine is renowned for its lively and diverse use of spices, particularly in the mountainous regions where the climate supports the growth of unique chili peppers like ají amarillo and ají rocoto. These chilies, known for their distinctive heat and flavor, are central to many traditional dishes.

Beyond these native chilies, Peruvian cooking also incorporates a variety of other herbs and spices such as cumin, smoked paprika, coriander, and oregano, each contributing to the complex and rich flavors that define the country’s culinary identity.

Seasoning blends in Peru are masterfully crafted to achieve a balance of warmth and aroma. Key ingredients like cumin, annatto, garlic, and paprika are commonly used to create a foundation of spice, which is often complemented by the freshness of lime. This combination results in a seasoning that provides a balanced heat, enhanced by a notable aromatic quality.

Peruvian Family Dining

photo by Andrew Seaman

In Peru, lunch is the most significant meal of the day, traditionally accompanied by a siesta where families gather to enjoy this time together. This cultural practice emphasizes the importance of family bonding and sharing meals. Many restaurants cater to this tradition by offering special “menús” during lunchtime, making it convenient for people to enjoy a hearty meal.

Common dishes for dinner in Peru, although typically smaller in portion compared to lunch, include flavorful options like lomo saltado, ají de gallina, pollo a la brasa, tacu tacu, and arroz con pollo.

Breakfast in a typical Peruvian home is varied and strong, featuring beverages like coffee, oatmeal (often served hot and sometimes flavored with apple or pineapple), milk, tea, and an evident of juices. The meal can also include eggs, various sausages, bread (with butter, marmalade, or plain), and tamales.

Dinner often sees Peruvians dining out at restaurants serving traditional Peruvian food, Chinese-Peruvian fusion (chifas), or the popular pollo a la brasa. Street food and leftovers from lunch are also common evening meals. The Peruvian love for food is evident in the availability of food around the clock, from market stalls to family-run restaurants, reflecting a rich culinary culture that continues to evolve and welcome new influences.

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Street Food

14. Causa

photo by Manuel González Olaechea

Causa, or causa rellena, is a popular Peruvian dish resembling a layered potato salad. The base of the dish consists of mashed potatoes flavored with lime and hot pepper. Fillings can vary widely, including options like chicken, tuna, avocado, and eggs, making each causa unique. This versatile dish can be served as a light side or appetizer, or it can be made heartier to serve as a main course.

15. Picarones

photo by Xauxa

Picarones are a beloved Peruvian dessert similar to doughnuts, enjoyed by people of all ages. Originating from colonial times, these sweet treats are commonly found being fried up in street carts and markets. The dough is uniquely made from squash and sweet potato flour, formed into rings, and deep-fried to achieve a crispy exterior. Once fried, they are topped with chancaca, a sweet syrup that can be honey or another simple syrup.

16. Salchipapas

photo by Jorge Gobbi

Salchipapas is a popular fast food favorite throughout Latin America, including Peru. This simple yet satisfying street food dish combines crispy french fries with slices of hot dogs or sausages. The combination is typically served with a variety of sauces, such as ketchup, mayonnaise, or hot sauce, allowing each person to customize their meal to their liking. Easily found on the streets, salchipapas are a go-to snack for those craving a quick and flavorful bite.

17. Anticuchos

photo by Kirk K

Anticuchos are a perfect Peruvian street food with roots in Afro-Peruvian culinary traditions. These tasty skewers usually feature marinated beef hearts, although chicken, pork, and other meats are also used. The meat is marinated in a flavorful mix of spices, vinegar, and garlic before being grilled to perfection. Anticuchos are typically served with boiled potatoes and aji sauce, a spicy chili sauce, creating a delicious and satisfying street food experience that is both rich in flavor and cultural heritage.

Farm-to-Table Movement

photo by Water, Land and Ecosystems

The farm-to-table movement in Peru, exemplified by Pachamanca, represents a meaningful dedication to sustainability and local sourcing. In the Sacred Valley of the Incas, places like El Albergue offer immersive experiences where guests participate in the Pachamanca preparation, using organic vegetables from on-site farms.

This practice of using locally grown produce and traditional cooking methods highlights the minimal distance from farm to table, often just a few yards. Such sustainable practices are a necessity for many native communities, contrasting with the more affluent societies’ choice-based approach to sustainability.

This dynamic illustrates a lifestyle where resources are used fully, with minimal waste, promoting a deep respect for nature and cultural traditions.

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Dining Etiquette

photo by Jeremy Noble

Dos

1. Keep Their Hands Visible: While eating, they keep their hands visible above the table. When not holding utensils, they place their hands on the table rather than in their lap.

2. Use Utensils Correctly: They keep the knife in their right hand and the fork in their left. When finished, they place them diagonally across their plate with the tines pointing to 10 o’clock.

3. Wait for the Host: They allow the host to direct them to their seat and wait for the host to sit and say “buen provecho” (enjoy your meal) before they start eating.

4. Bring a Gift: If invited to a home dinner, they bring a small gift like wine, flowers, or chocolates. They make sure the gift is nicely wrapped and avoid sharp items like knives or scissors.

5. Engage in Conversation: They participate in light and non-controversial conversations. Suitable topics include football (soccer), Peruvian cuisine, and natural landscapes.

Don’ts

1. Don’t Be Late: For formal dinners, it’s customary to be 30 minutes to an hour late unless specified as “hora ingles” (English time), which means arriving on time.

2. Don’t Reject Food or Drink: They never turn down food or drink offered by the host. Accepting what is offered shows gratitude and respect.

3. Keep Elbows Off the Table: It is considered rude to rest their elbows on the table while eating. They maintain proper posture and etiquette.

4. Respect Seating Arrangements: They avoid seating themselves or switching seats. They follow the host’s seating plan and remain in their designated spot.

Global Influence and Popularity

photo by Suedehead

Peruvian cuisine has earned global acclaim for its emphasis on fresh ingredients and its rich culinary heritage. Each dish, no matter how simple, prioritizes the freshness of its components, from the lively purple corn used in chicha morada to the range of herbs and spices that flavor traditional meals.

This dedication to freshness is evident in every bite and drink, representing the nation’s dedication to quality. Peru’s geographical diversity, with access to both the Pacific Ocean’s bounty and the Andean mountains’ unique crops, allows for a remarkable variety of flavors and ingredients, making its culinary landscape both diverse and distinct.

The popularity of Peruvian food extends far beyond its borders, as the country has become a top destination for culinary travel. This recognition is not only due to the exceptional taste of its dishes but also because of the accessibility of delicious food throughout Peru. Whether you’re dining at a high-end restaurant or enjoying a meal from a local market vendor, the quality remains consistently high.

Video by Eating with Andy

Key Takings about National Food of Peru

1. Top 7 National Foods of Peru: Peru’s national dishes, such as ceviche and pollo a la brasa, showcase the country’s culinary diversity and rich flavors, deeply rooted in tradition.

2. 6 Traditional Dishes to Eat: Hearty stews like Seco de Carne and spicy Rocoto Relleno highlight Peru’s ability to transform simple ingredients into extraordinary meals.

3. Spices: The Heart of Peruvian Cooking: Unique chili peppers and aromatic herbs play a crucial role in defining the lively and bold flavors of Peruvian cuisine.

4. Peruvian Family Dining: Family meals, especially lunch, are central to Peruvian culture, emphasizing togetherness and the enjoyment of home-cooked food.

5. Street Food: Street foods such as Anticuchos and Salchipapas offer a quick, delicious insight into the daily culinary life of Peruvians, rich in flavor and tradition.

6. Farm-to-Table Movement: The farm-to-table movement in Peru highlights sustainability and the use of fresh, locally sourced ingredients, preserving traditional cooking methods.

7. Dining Etiquette: Peruvian dining etiquette reflects respect and cultural values, from keeping hands visible to engaging in light conversation and bringing thoughtful gifts.

8. Global Influence and Popularity: The global popularity of Peruvian cuisine is driven by its fresh ingredients and culinary heritage, making Peru a top destination for food lovers.

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