Peru is a country where food is never just food. It is a map of its history, shaped by the Andes, the Pacific, the Amazon and centuries of cultural exchange. Walk through a Peruvian market and you will see how each stall tells its own story. There is the fragrance of aji peppers that have seasoned dishes for generations, the sound of sizzling woks from Chinese influences, and baskets overflowing with potatoes in every shade and size you can imagine.
Peruvian cooking is bold yet thoughtful, a cuisine that brings together native traditions and flavours carried across oceans. Dishes like lomo saltado, ceviche, rocoto relleno or anticuchos speak of the way cultures have met and mingled here. Some recipes are born from humble ingredients transformed by care and patience, while others celebrate abundance with seafood, spices and fresh herbs. Each plate offers more than taste. It gives a glimpse into the country’s identity and the way its people gather around food with warmth and pride.
This guide explores the traditional dishes that define Peru. Whether you are drawn to the comforting depth of an old Andean stew or the brightness of a coastal tiradito, it is an invitation to know a place through its flavours and to appreciate how its history lives on at the table.
1
Pollo a la Brasa (Roasted Chicken)
Pollo a la Brasa is one of Peru’s most beloved dishes. It is the kind of meal that draws a crowd, whether at a family table or a bustling rotisserie. With its deep golden skin, smoky aroma, and juicy meat, it is comfort food that feels anything but ordinary.This roasted chicken might look simple at first glance, but the flavour runs deep. The marinade is bold, the cooking method precise, and the result is something that leaves an impression well beyond the first bite.Across Peru, it is more than a weekend staple. It is the go-to for celebrations, casual lunches, and quick dinners alike. No matter the occasion, Pollo a la Brasa delivers on taste, warmth, and shared experience.
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Arroz Tapado (Beef and Rice)
Arroz Tapado is the kind of dish that doesn’t need to shout to make an impression. Built around seasoned ground beef and rice, it offers the comfort of a home cooked meal with just enough flair to make it special. It is hearty, familiar, and full of the flavours that shape Peruvian kitchens.The name translates to “covered rice” and that’s exactly what it is. A layer of rice, a generous helping of spiced meat in the centre, then more rice on top. Pressed into a mould or shaped by hand, it is as much about presentation as it is about nourishment.What makes Arroz Tapado stand out is its warmth and honesty. It is not trying to be fancy. It is food for families, for busy days, and for second helpings. Every bite tells you someone cooked it with care.
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Pan Con Chicharrón (Pork Sandwich)
Pan Con Chicharrón is Peru’s way of showing how a simple sandwich can carry serious flavour. It is bold, juicy, and deeply satisfying. Built from crisp pork belly, sweet potato, and a splash of salsa criolla, all tucked into a crusty bread roll, it is a bite that hits every note.This is not just breakfast. It is a celebration of Peru’s love for pork, bread, and contrast. You will find it on morning street corners, in busy cafés, and at weekend family gatherings. Every version carries its own flair, but the essence stays the same.It is the kind of dish that doesn’t need much to impress. No extra sauces or sides. Just well cooked meat, fresh toppings, and good bread. In a country filled with layered, complex plates, Pan Con Chicharrón keeps things gloriously direct.
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Tiradito (Sashimi Style Ceviche)
Tiradito is one of Peru’s most elegant seafood dishes. It blends the delicate precision of sashimi with the bright acidity of ceviche. The result is a plate that looks subtle but delivers bold, clean flavours that arrive quickly and linger just enough to keep you wanting more.This is not a dish that needs layering or complexity to stand out. It thrives on simplicity. Thinly sliced raw fish, a sharp citrus chilli sauce, and a chilled plate are all it takes. The first bite tells you everything you need to know.Tiradito brings refinement without formality. It is light, refreshing, and never far from the ocean it came from. Its quiet beauty is part of the appeal, but its flavour is what truly earns it a lasting place in Peruvian cuisine.
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Chupe de Camarones (Shrimp Chowder)
Chupe de Camarones is one of Peru’s most comforting and deeply satisfying dishes. This rich shrimp chowder hails from Arequipa, a city nestled in the southern Andes, where bold flavours and hearty textures define the local cooking style.It is the kind of dish you settle into. Warming, nourishing, and full of contrast, it brings together Andean potatoes, river shrimp, milk, eggs, and spice in one generous bowl. It is not light, but it is deeply balanced and soulful.Whether eaten during a celebration or on a quiet Sunday with family, Chupe de Camarones is less about formality and more about comfort. It is food that holds history, tradition, and bold flavour in every spoonful.
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Aji de Gallina (Creamy Chicken Stew)
Aji de Gallina is one of Peru‘s most comforting and flavourful dishes, a creamy chicken stew that embodies the country’s love for bold flavours and rich textures. Served over rice and often accompanied by boiled potatoes and olives, it’s a dish that feels both familiar and special.Its sunny yellow hue and velvety sauce make it a feast for both the eyes and the palate, while its deep, warming flavours capture the essence of Peruvian home cooking. Whether enjoyed at a casual lunch or as part of a celebratory spread, Aji de Gallina is a dish that tells a story of tradition, creativity, and cultural fusion.
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Papa a la Huancaína (Potatoes in Spicy Cheese Sauce)
Papa a la Huancaína may look simple at first glance, but this Peruvian dish holds layers of flavour that are anything but ordinary. It is a plate built on contrast: creamy and spicy, cold and comforting, rich yet refreshing.Often served as a starter, it features boiled potatoes covered in a velvety yellow sauce made from cheese and chilli, usually paired with hard-boiled eggs, olives, and lettuce. It is cool to the touch but full of warmth in taste.This dish is more than just potatoes in sauce. It is a showcase of Peruvian ingredients and creativity, transforming the humble potato into something worth savouring slowly. It manages to be familiar and distinctive at the same time.
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Causa Rellena (Layered Potato Dish)
Causa Rellena is a dish that immediately catches the eye before it ever touches the palate. Bright, colourful, and elegantly layered, it reflects Peru’s bold approach to food. But beneath the visual appeal lies a meal built on humble ingredients.Causa is a cold mashed potato terrine, layered with a filling that can range from shredded chicken to tuna, avocado, or vegetables. It’s light but satisfying, and its chilled nature makes it especially refreshing in warmer climates.Served as a starter or light main, Causa Rellena bridges the gap between rustic home cooking and refined presentation. It is a dish rooted in history but continues to evolve with creativity across Peruvian kitchens.
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Arroz Chaufa (Fried Rice)
Arroz Chaufa is Peru’s answer to fried rice. It is comforting, quick, and full of personality, combining Chinese cooking technique with local ingredients. It might look simple, but each serving carries a story that stretches across continents and generations.The dish feels at home in many settings. Whether served in a humble kitchen or a lively restaurant, it brings warmth and satisfaction in equal measure. You will find it packed with rice, vegetables, and protein, all tossed together in a searing hot pan.It is more than a convenient meal. Arroz Chaufa is a reminder of Peru’s diverse culinary identity, where old traditions and new influences find a shared language. Its flavours are bold, its roots deep, and its presence constant on tables across the country.
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Arroz con Mariscos (Seafood Paella)
Arroz con Mariscos is a vibrant celebration of Peru’s coastal identity. This seafood rice dish is colourful, bold, and deeply comforting, drawing from the sea and the land in equal measure. With each forkful, you get rich grains, fragrant herbs, and the ocean’s delicate treasures.The rice is cooked slowly, absorbing a stock rich with shellfish and spices, while the seafood is folded in gently to keep its tenderness intact. The result is soulful and satisfying.Often compared to paella, it stands apart with its signature Peruvian touches. Coriander, aji amarillo, and chicha de jora give it a unique character that is unmistakably local. Whether served at home or in a seaside restaurant, it leaves a lasting impression.
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Jalea (Seafood Platter)
Jalea is Peru’s answer to the perfect seafood platter. Crispy, golden, and packed with flavour, this coastal classic takes freshly caught fish and shellfish, coats them in seasoned flour, and fries them until irresistibly crunchy. It is a dish made to be shared, eaten by hand, and savoured with bold sauces.Jalea is not about refinement. It is about abundance, texture, and balance. The crunch of the seafood, the tang of lime juice, and the fresh bite of salsa criolla all collide on one generous plate. Every mouthful has heat, brightness, and richness in equal measure.Found mostly in Peru’s northern coastal cities, especially in Piura and Trujillo, Jalea is both a celebration dish and a casual weekend indulgence. It is loud, joyful, and deeply rooted in the rhythms of the sea.
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Sudado de Mariscos (Fish Stew)
Sudado de Mariscos is a dish that carries the soul of Peru’s coastline in every spoonful. This seafood stew is warm, aromatic, and boldly seasoned, bringing the ocean and the Andes together in a single pot. It is the kind of food that feels generous, both in flavour and in spirit.Often served steaming hot and straight from the pan, it’s the perfect comfort after a long day. With its blend of spices, herbs, and the natural brininess of seafood, it delivers a taste that’s rich but never heavy. It’s a celebration of ingredients allowed to speak for themselves.Sudado means “sweated,” a reference to the way the stew is simmered gently so the seafood releases its juices. The result is a broth that is light yet full of character, shaped by heat, spice, and a love for coastal cooking.
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Olluquito con Charqui (Dried Meat Stew)
Olluquito con Charqui is a dish that captures the soul of the Andes in a single bowl. Rich in history, earthy in flavour, and simple in ingredients, it has long nourished highland communities. At first glance, it may seem rustic, but its character runs deep.The stew brings together olluco, a native tuber with a unique texture, and charqui, dried and salted meat with roots in Incan tradition. What emerges is a dish that’s hearty yet vibrant, comforting yet distinctly regional.It may not be flashy on the plate, but it speaks volumes. Every bite is a reminder of Peru’s highland resilience, of meals shaped by altitude, climate, and centuries of resourcefulness.
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Mazamorra Morada (Purple Corn Pudding)
Mazamorra Morada is one of Peru’s most comforting desserts. Thick, sweet, and deeply aromatic, it is made with purple corn and flavoured with fruits and spices. Its striking colour draws you in, but it is the scent of cinnamon and cloves that holds your attention.Served warm or chilled, Mazamorra Morada is smooth and luscious, often spooned into small bowls at family gatherings or street festivals. It is both every day and celebratory, a dessert that Peruvians of all ages have grown up with.Whether you are enjoying it on a cool evening in Lima or from a street vendor during October’s Señor de los Milagros procession, Mazamorra Morada offers a moment of comfort steeped in tradition.
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Chicharrón de Calamar (Fried Squid)
Chicharrón de Calamar is one of those dishes that feels effortless yet delivers instant satisfaction. Popular along Peru’s Pacific coast, it offers golden rings of squid fried until crisp, served hot with wedges of lime and sometimes a fresh salsa criolla on the side.It is a snack, a meal, and a seaside ritual all in one. Whether picked up from a humble market stall or ordered at a beachfront restaurant, it always feels right. There is something about the crunch, the salt, and the clean bite of squid that keeps it memorable.Served on its own or as part of a larger seafood platter, Chicharrón de Calamar carries the charm of something unpretentious but deeply rooted. It is the kind of food that thrives when shared, best enjoyed with fingers and a squeeze of lime.
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Cau Cau (Tripe Stew)
Cau Cau is a dish that speaks to the soul of traditional Peruvian cooking. Built from humble ingredients, it turns beef tripe into something warm, rich, and deeply satisfying. It is a stew that’s not about glamour but about comfort, patience, and flavour that tells a story.At first glance, it may not be for the unadventurous. Yet for those who give it a chance, Cau Cau offers a flavourful experience that reflects the creativity found across Peru’s home kitchens. It is hearty, generous, and full of personality.Served with white rice and often paired with a side of spicy salsa criolla, Cau Cau is more than just a meal. It is the kind of dish that brings people together around the table, usually on a Sunday or during family gatherings.
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Papa Rellena (Stuffed Potatoes)
Papa Rellena is a Peruvian comfort food that proves how far a humble potato can go. Crispy on the outside and soft within, these golden potato parcels are filled with savoury minced beef, then fried until perfectly browned. It is the kind of dish that feels like home, no matter where you eat it.At a glance, it looks simple, but one bite reveals the layers. Mashed potato acts as the shell, while the centre carries a seasoned filling of meat, onions, olives, and sometimes egg. The contrast in texture and flavour is what makes it such a satisfying meal.It is a dish you are just as likely to find at a street corner as in a family kitchen. Papa Rellena fits into all parts of Peruvian life, filling enough for lunch, comforting enough for dinner, and familiar enough to stir nostalgia for anyone who grew up with it.
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Peruvian Chicharrón de Cerdo (Fried Pork)
Chicharrón de Cerdo is one of Peru’s most beloved comfort foods. Crisp on the outside, tender within, it captures the kind of rich flavour and texture that makes people pause mid bite. It is the sort of dish that never tries to impress and yet always does.At first glance, it is simple: chunks of pork cooked slowly, then fried until golden. But the magic lies in the contrast. The crackling skin gives way to juicy meat, and when paired with sweet potato or a soft bread roll, it becomes something far more than fried pork.In Peru, Chicharrón is more than a meal. It is part of weekend markets, family breakfasts, and regional pride. Whether eaten alone or as a sandwich, it speaks to tradition, patience, and a love for food that fills the soul.
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Carapulcra (Pork and Dried Potato Stew)
Carapulcra is one of Peru’s oldest known stews, and it still holds its place at the Peruvian table today. Built from native ingredients like dried potatoes and seasoned pork, it offers a deeply rooted taste of the Andes with every bite.Rich, earthy, and smoky, Carapulcra is the kind of dish that feels both rustic and refined. Its flavours come slowly, developing in layers as it simmers. What begins as a simple combination of ingredients grows into something intensely satisfying.Often served with rice or paired with peanut sauce, it blends highland traditions with influences from the coast. In every version, though, it remains a hearty, grounding meal that feels like it belongs to the land it comes from.
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Pachamanca (Meat and Vegetables)
Pachamanca is more than just a meal. It is a celebration of land, tradition, and time honoured technique. Rooted in the Andes, this dish brings together meat, vegetables, and herbs, all cooked underground using hot stones. It is rustic, earthy, and deeply communal in spirit.The name Pachamanca means “earth pot” in Quechua, and the dish lives up to that name in every sense. The earth becomes the oven. The flavours come from the soil, the smoke, and the patience that defines this cooking method.This is not a weekday dinner or a quick bite. Pachamanca is prepared for gatherings, for moments that matter. It is a dish that speaks of ancestry, of land passed through generations, and of cooking done the way it always was.
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Leche de Tigre (Ceviche Broth)
Leche de Tigre may sound mythical, but in Peru, it is a bold and beloved part of the ceviche experience. Translating to “tiger’s milk,” this citrusy broth captures the essence of ceviche in liquid form. Zesty, spicy, and packed with depth, it is often enjoyed as both a drink and a marinade.It is the part of the dish people often fight over at the bottom of the bowl. Some drink it straight, others serve it in a glass, and many believe it holds curative powers. Whether sipped for pleasure or used to wake up tired flavours, Leche de Tigre is a shot of pure Peruvian intensity.More than a leftover sauce, it has become a dish in its own right. Restaurants now serve it as an appetiser, sometimes with small bites of fish or corn, while vendors along the coast pour it into plastic cups, ready to revive any midday slump.
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Lomo Saltado (Stir Fried Beef)
Lomo Saltado, known for its bold flavours and dynamic mix of influences, this stir fried beef dish is a beloved staple in homes and restaurants alike.Lomo Saltado isn’t just a meal, it’s an experience, showcasing Peru’s rich culinary history and its ability for blending traditions from around the world. Served with rice and crispy fries, this dish is the perfect example of how Peruvians turn simple ingredients into something extraordinary.
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Tacu Tacu (Rice and Bean Patties)
Tacu Tacu is one of those dishes that seems simple on the surface but holds a deep sense of comfort and history. Made by frying leftover rice and beans into a golden, crisp edged patty, it is Peru’s clever answer to nothing going to waste.What begins as leftover ingredients transforms into something warm, hearty, and deeply satisfying. Crispy on the outside and soft within, it often steals the show even when paired with meat, seafood, or fried eggs.Across Peru, Tacu Tacu is more than just a side or filler. It is a dish in its own right, proudly served at both family tables and in restaurant kitchens. It speaks of creativity, resourcefulness, and real flavour.
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Anticuchos (Grilled Beef Heart Skewers)
Anticuchos are a dish that captures the essence of Peru’s culinary heritage: bold flavours, humble ingredients, and deep cultural roots. Found sizzling on street corners and celebrated at family gatherings, these skewers of marinated beef heart are as much a symbol of tradition as they are of flavour.Anticuchos are a perfect example of how Peruvian cuisine transforms everyday ingredients into something extraordinary. Whether enjoyed as a street food snack or a festive meal, they embody the warmth and vibrancy of Peru’s culinary culture.
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Rocoto Relleno (Stuffed Spicy Peppers)
Rocoto Relleno, a dish synonymous with the culinary richness of Peru, offers an enticing blend of bold flavours and vibrant presentation. Hailing from the southern city of Arequipa, this stuffed pepper dish has become a beloved staple across the country, celebrated for its unique combination of spiciness and heartiness.Whether served at festive gatherings or enjoyed in local restaurants, Rocoto Relleno is a shining example of Peru’s inventive use of native ingredients and its deep rooted love for bold, layered flavours.
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