Peruvian food is not to be missed! Did you know that the city of Lima in Peru is the culinary capital of South America?
In fact, according to the World Travel Awards, Peru is one of the top destinations for foodies to visit in 2023!
Unfortunately for most, a trip to Peru is a once-in-a-lifetime experience.
And many will never get the chance to explore the wonders of Machu Picchu and the Amazon rainforest.
But, does that mean you have to miss out on all the taste-bud tingling Peruvian cuisine?No! You can get authentic Peruvian food all over the globe, even in the US where Peruvian restaurants have sprouted up all over the country.
So, what are you waiting for?
Check out this list of best Peruvian foods below and you’ll be ready for the ultimate Peru vacation…or your US foodie staycation!
What Is Peruvian Food – Peru Food Facts
Before we dig into some mouth-watering popular Peruvian dishes, let’s take a look at some fascinating Peru food facts.
As with most countries colonized in the past, traditional Peruvian cuisine is a perfect reflection of the countries history.
You will find that most Peruvian recipes are a fusion of native foods and immigrant cuisine.
Many influences come from Asia, West Africa, and Europe.
The staples of a typical Peruvian food diet contain the following common ingredients:
- Potatoes
- Soup
- Rice
- Corn
- Seafood
- And a lot of meat (from Peruvian roasted chicken to Guinea Pigs!)
If you go into any restaurant, first they will typically serve a classic Peruvian soup or stew.
This soup will usually contain quinoa, corn, vegetables, and meat.
If soup isn’t the order of the day, they may serve Peruvian roasted corn kernels with a variety of creamy and spicy sauces, even including soy sauce.
After, they will serve your main course. This usually contains some kind of rice and boiled potatoes.
And don’t forget the meat such as Peruvian chicken or seafood!
Then they will give you a small dessert. Peruvian cuisine is more famous for its main meals than its desserts.
But they do have some sweet specialties that are to die for.
Peruvian Food: 47 Best Peruvian Dishes to Try
Now that you know your Peruvian food facts, it’s time to dig in for a taste of Peru!
Check out this list of the tastiest Peruvian dishes you can find.
1. Picarones
Street food is a big part of the Peruvian culture.
You can find vendors selling grilled meats, corn on the cob, tamales, popcorn and more.
If you have a sweet tooth, you’d definitely want to give picarones a try.
Picarones peruanos are a dessert made from dough fried in oil, then drenched in syrup called chancaca.
Picarones have to be tasted to fully appreciate how special they are. They are truly a sensory delight.
2. Ceviche
Ceviche is Peru’s national dish. The name actually means “fresh fish” in Quechua.
Depending on the chef and location, there are different varieties of raw fish used in the recipe.
This zesty treat is a Peruvian fresh fish dish that is super healthy. It’s made out of uncooked fish that’s marinated in lemon juice.
Then it’s sprinkled with aji amarillo (Peruvian yellow chili pepper) and red onion and often served with camote, Peruvian sweet potatoes.
The best places to eat Ceviche in Peru are near the Peruvian coast. Although wherever you go around Peru you’ll find a different version of the national dish.
You can find Peruvian ceviche in street food variations or delicious fine dining options.
3. Juane
Born in the jungles of Peru, juane is a combination of chicken, hard-boiled egg, olives, and rice.
Its golden color comes from its seasoning–turmeric and cumin spice up most traditional recipes.
As an added touch, people usually enjoy the dish with cassava or boiled bananas.
Even though you can find this dish in Peruvian restaurants and on the menus of street vendors at any time, people traditionally enjoy it on June 24 during the Feast of San Juan, hence the name juane.
During the Feast of San Juan, packages of juane are exchanged, and friends and family get together to prepare large batches of this flavorful, filling dish.
4. Choros a la Chalaca
For seafood lovers, choros a la chalaca is one of the best Peruvian dishes the South American country has to offer.
This common Peruvian seafood appetizer includes an array of half mussels shells stuffed with a mixture of fresh ingredients.
Along with the freshest mussels you can find, there are several other ingredients that you will need to successfully create choros a la chalaca.
Here’s your shopping list:
- Corn
- Tomato
- Onion
- Spicy pepper, usually rocoto or ají amarillo
- Parsley
- Lemon juice
- Oil
Choros a la chalaca is a fresh and authentic dish from Peru, but thankfully, you don’t need to book a flight to enjoy it.
5. Lomo Saltado
Lomo Saltado is the delightful outcome of the fusion of Chinese cuisine and Peru food recipes.
It is a wildly popular Peruvian meat dish.
Many Chinese immigrants arrived in Peru in the 1800s.
They taught natives new cooking methods, including how to flame-cook (flambé) their food.
Lomo Saltado contains a meaty serving of stir-fried beef, red onions, Peruvian peppers, tomatoes, and soy sauce.
It is often served with fluffy white rice, potatoes or french fries.
The smoky taste gives Lomo Saltado a BBQ sensation.
But it’s the mixture of Peruvian spices and Chinese ingredients that gives Lomo Saltado such a unique flavor.
6. Crema Volteada
The Crema Volteada is the Peruvian version of the French crème caramel, which is commonly known as flan in Latin America.
The main difference is that Peruvians substitute the regular milk with evaporated and condensed alternatives, which is why their version has a richer feel.
Some Peruvian families like to add puréed quinoa to the egg/milk mixture.
This gives the Peruvian food a unique nutty taste to the crema volteada, so you should definitely give it a try!
7. Chupe de Camarones
Chupe de Camarones is a prawn chowder that is both aromatic and full of superfoods.
When you think of chowder, creamy seafood comes to mind. Chupe de Camarones is both creamy, chunky, and crunchy!
The mixture includes prawns, cumin, tomatoes, broad beans, corn, garlic, onions, cream, and a poached egg.
The hearty seafood stew is protein-rich and gives off divine garlic aromas.
It’s traditionally made with prawns.
But many use chicken, beef, lamb, shellfish or only vegetables instead.
8. Butifarra
Ask a Peruvian what the first thing that pops in their mind is when they hear the word “sandwich,” and they’re guaranteed to say butifarra—not grilled cheese, not hamburgers.
The butifarra sandwich consists of spiced ham, rosetta bread, salsa criolla, chili peppers, lettuce, and radishes.
It’s traditional for canteens and street vendors to sell this classic Peruvian sandwich with pork rind every morning.
Records show that the butifarra dates back to the 1700s.
9. Cuy al Horno
Like eating chicken feet in China or frogs legs in France, Cuy al Horno is Peru’s bizarre delicacy.
Out of all the meats on this traditional Peruvian food list, this one may be the most controversial.
Cuy al Horno is basically a roast guinea pig!
They bake the guinea pig on a spit and serve it whole. Then they stuff the meat with a variety of herbs.
And it’s usually served with potatoes and vegetables.
In Peru, because they serve the roasted guinea pig whole, it’s pretty much impossible to eat with a knife and fork.
You can’t be dainty and sophisticated, use your fingers instead. That’s what most of the locals do.
Some people might not like the idea of eating a guinea pig or even alpaca meat, but it’s commonplace and one of the more traditional Peruvian dishes.
It’s even becoming more popular in the US for its taste and ecological benefits.
However, if you’d rather have your guinea pig fried you can try Cuy Chactado.
10. Choclo con Queso
Choclo con Queso is a delicious combination of Peruvian corn and cheese.
Choclo is a type of corn found in Peru and is recognized by its large yellow kernels.
The boiled corn cobs are usually served alongside chunks of fresh, white cheese.
This combination of traditional Peruvian food is well-loved due to its pairing of the corn’s subtly sweet taste with the salty taste of the cheese.
The traditional Peruvian side dish may sound simple, but you will understand what all the excitement is about once you try the combination for yourself.
11. Tiradito
Tiradito is another fusion dish from Asia, but this time it has Japanese roots.
This unique Nikkei cuisine (Peru and Japan fusion) created this fabulous seafood dish.
Tiradito is like Ceviche, but it has a more delicate taste.
Instead of overwhelming the fish, they marinate the delicate thin cuts of raw fish in Leche de Tigre or Tigers Milk.
Tigers milk is a unique Peruvian marinade.
It is a spicy citrus sauce made up of lime juice, sea salt, sliced onion, and chili.
This zesty Peruvian food has a delicate taste that brings out the natural flavors of the seafood.
12. Pisco Sour
Pisco sour is a big deal. So big it has its own holiday and is the national drink of Peru.
Pisco, the main ingredient used to make the Pisco Sour, is a strong brandy that boasts a proof of 38% – 48%, making pisco sour a very potent drink!
Pisco sour is made using this mean brandy, simple syrup, lime juice, Angostura bitters, and egg whites. Yes, egg whites.
Because pisco sour has an excellent flavor, unique texture and is a renowned cocktail, everybody who can, wants to claim the fame and credit for its creation.
Peru and Chile are the main contenders with both countries claiming hotly that pisco sours originated with them.
A perfect cocktail that can be served with practically any traditional Peruvian food.
13. Rocoto Relleno
Are you ready for some spice in your life? While chili is a common ingredient in most Peruvian food recipes, Rocoto Relleno is well-known for its fiery taste.
Rocoto Relleno is a spicy food. It is a red bell pepper stuffed with Peruvian vegetables, sautéed meat, and topped with a lot of cheese.
The stuffed bell pepper is baked to perfection. Some opt for a boiled egg instead of meat for a vegetarian option.
If you want the flavors without the spice, you can pre-boil the pepper in water and vinegar to reduce the firey taste of the rocoto relleno dish.
14. King Kong
King Kong is a Peruvian dessert made with alternating layers of various fillings and cookies, turning it into a huge layered treat.
By far the most traditional cookie filling is manjar blanco, Peru’s version of dulce de leche.
Back in northern Peru, a baker decided to make a popular confection into a supersized dessert.
Soon, people started using the name of the ape to refer to the towering cookie.
Today, the treat is popular in Peru, with even a King Kong festival every July.
15. Aji de Gallina
Aji de Gallina is a traditional Peruvian home cooked dish. If you meet anyone in Peru, they’ll tell you that their Mom or Grandma makes the best Aji de Gallina ever.
The golden-hued dish is a rich stew made with shredded chicken and spicy aji amarillo sauce.
The Aji de gallina creamy sauce is made with ground walnuts, pecans, cheese, garlic, onion, and peruvian yellow pepper (aji amarillo).
Although creamy, many add other Peruvian chili pepper and other spices to add some oomph to the mild dish.
The Peruvian chicken stew is usually served with fluffy white rice, boiled eggs, and potatoes. Others traditionally mop it up with bread. Especially in those cold winter months.
Restaurant recipes vary, but the best Aji de Gallina you’ll find is in peoples homes, cooked by abuela of course!
16. Jalea de Mariscos
If you want a big old plate of fried seafood, Jalea de Mariscos is the meal for you.
This popular dish is actually a take on the classic Italian dish, Fritto Misto.
The Peruvian version is a selection of bite-size pieces of fish dipped in batter and deep-fried.
Some use vegetable or meat instead of fish.
The deep-fried delights are usually served with Salsa Criolla, which is a treat in itself.
Salso Criolla is onion, coriander, tomato, and lime mixed with Peruvian chilis.
This fresh and healthy salsa is the perfect side to the deep-fried guilty pleasure.
17. Chicha de Jora
Chicha de jora is an ancient Inca corn beer popular in Peru, where it’s sold in many towns and cities.
For centuries, the beverage has been consumed throughout the Peruvian Andes and can be served sweet or strong.
To make it at home, you will need to germinate and boil jora corn before leaving it to ferment.
Every region in Peru adds its unique ingredients to the chica de jora recipe, and this drink is even used as an ingredient for cooking.
18. Anticuchos de Corazon
Antichuchos de Corazon, or “Beef Heart Skewers” is similar to a late night kebab on a night out.
Traditionally, the Antichuchos recipe includes a beef heart.
This dates back to Spanish colonial times when the Spanish would take the best portions of the cow and leave the organs for the locals.
Antichuchos are cow’s heart marinated in vinegar and hot spices, then cooked on skewers in a charcoal oven.
The meat alternates with potatoes and onion on the skewer and drizzled with lime.
Many today prefer the delicacy made from a lean cut of meat instead of the organs.
Whichever cut you prefer, they will cook the meat medium rare.
19. Arroz con Pato
While most of Latin America loves their Arroz con pollo, Peruvians swear by Arroz con Pato.
The literal translation of this dish is “rice with duck”.
This is a typical Spanish Criollo dish that’s eaten widely throughout Peru.
As the name suggests, this filling dish is mostly made up of duck and rice, but there is more to it.
They mix the rice with beer and herbs (mainly cilantro) which makes it an outer-worldly green color.
Then they roast the duck to crispy perfection.
20. Pollo a la Brasa
If roast Guinea pigs don’t get your tastebuds tingling, maybe a roasted Pollo a la Brasa will instead!
They marinate the whole chicken in cumin, garlic, and red peppers.
Then they roast the Peruvian chicken on a rotisserie to achieve a perfectly crispy skin.
They traditionally serve Pollo a la Brasa with a spicy sauce called aji verde, french fries and salad.
Pollo a la Brasa is easily the most traditional Peruvian food you’ll find across the country.
Add an Inca Kola to your Peruvian roasted chicken dish and your ready to apply for citizenship.
21. Tacu Tacu
Tacu Tacu is the Peruvian version of bubble and squeak. This rice and beans dish is usually served with beef steak and egg.
It’s a traditional home-cooked meal in Peru.
But this traditional home-cooked meal has many tasty additions when served in gourmet restaurants.
Many chefs add asparagus, Amarillo chili, leeks and even sweet mango to the mix. Some add avocado too.
22. Causa
Causa or Causa Rellena is like a cold Peruvian potato cake. That may not sound very appetizing, but this cool salad-like dish will blow your taste buds off.
The Peruvian potato casserole features a perfect blend of meat, potatoes, eggs, celery, olives, and the superfood, avocado.
They sprinkle the mashed potatoes and the mixture with zesty lime and salt for flavor.
Some people use mayonnaise or chili as an addition too.
23. Conchitas a la Parmesana
Conchitas a la Parmesana, or Parmesan scallops is an Italian, Peruvian fusion dish.
This is one of the freshest, cheesiest seafood dishes you’ll find.
They melt parmesan cheese on top of fresh scallops. Then they add a dash of lime.
And, that’s it, this simple dish is ready for eating.
You can find this classic European style dish in any seafood restaurant in Peru.
It’s a great option if you’re hankering for something that “tastes like home”.
24. Choclo
As mentioned in the Peru food facts above, the main staples of a Peruvian diet include corn and potatoes.
There are thousands of varieties of corn and potatoes that grow throughout the highlands.
Choclo corn cobs are enormous kernels that aren’t as delicious as the sweet corn we all know and love.
But, this staple food is super tasty when slathered with sour cream, cheese, and chili powder.
If you get the chance to visit Peru, you’ll see ladies selling the ginormous cobs from huge boiling pots.
They are the perfect snack to carry with you on your trek through the Amazon jungle.
25. Suspiro a la Limeña
Suspiro a la Limeña is the most popular dessert recipe in Lima.
The sugary treat is a combination of caramelized sugar and merengue.
The popular Peruvian dessert goes well with some Peruvian tea or a glass of Pisco.
Pisco is Peru’s national liquor that’s made from concentrated grapes.
This sickly sweet treat is perfect to cleanse your palette after a seafood dish.
But you only need a small portion, even if you’re a sweet tooth!
26. Mazamorra Morada
Mazamorra is another sweet dessert, but they serve this dessert hot.
Due to the long winters of some of the mountainous regions, many citizens use this sweet dessert to warm themselves up.
Although, many eat it in the summer months too.
The dessert uses naturally grown produce to create a complex treat.
Peruvian purple corn, cinnamon, clove, pineapple, peach, cherry, and apricot make up the mixture.
Then add sweet potato flour to create a gelatin-like glaze over the mixture.
This purple corn pudding is often served with Arroz con Leche, which is sweet milk rice.
27. Papa a la Huancaina
Papa a la Huancaina, is a favorite Peruvian starter.
It is made from boiled potatoes, and spicy cheese sauce called salsa huancaina.
Papa a la huancaina is commonly garnished with aceitunas botijas, also known as Peruvian black olives and sliced hard-boiled eggs and served over a bed of lettuce.
Papa a la Huancaina is eaten all year long but a very common dish most notably enjoyed during the holidays.
28. Cau Cau
Cau Cau is a popular Peruvian food.
It is a tripe stew that has Creole influences and is popular in many areas in South America, but it is most prominent in Peru and Africa.
The delicious stew has many variations.
People often substitute the tripe for chicken, seafood, or beef, with the main spices including cumin, turmeric, and onions.
Even though some people serve the dish alone, many serve the Peruvian stew with a side of rice.
29. Leche de Tigre
There are so many great Peruvian foods to list we had to squeeze in at least a few more.
Leche de Tigre! Is there a cooler name for a dish then Leche de Tigre? English translation, “Tiger’s Milk” or “Milk of the Tiger”.
Leche de Tigre is not only a traditional Peruvian cuisine but also known as a hangover cure and even more interestingly as an aphrodisiac.
Apparently after eating this Peruvian food, it will help bring out the tiger in you!
Leche de tigre can be found in Peru’s best restaurants served in small glasses along side ceviche.
It is a dish comprised of a citrus-based marinade that cures the seafood in the ceviche.
It’s typically made up of lime juice, chiles, sliced onion, salt and pepper.
30. Inca Kola
“The Golden Kola” is among the most popular drinks in Peru.
Some people say that Inca Kola tastes like bubblegum.
Other people swear that they can smell and taste pineapple, lemon, lime, or even bananas.
It is a refreshing latin soda when chilled ice-cold and consumed on a hot summer day, but most people from Peru drink it at room temperature rather than serving it over ice or as a base mixer for alcoholic drinks.
You can buy Inca Kola at Amazon.
31. Seco de Carne
Seco de Carne is a Peruvian stew made from meat and other ingredients like herbs, spices, and vegetables.
The stew uses chile peppers, cilantro or huacatay, and sometimes beer to give the dish its exquisite flavors and aromas.
There are numerous preparations, and it will probably look different depending on who makes it.
Read: Seco de Carne vs. Seco de Pollo; What’s the Difference
32. Arroz Zambito
Arroz zambito is Peru’s version of rice pudding.
The traditional Peruvian food is darker than your typical rice pudding because of of the chancaca used to make it.
The dessert is said to have originated in the 1800s.
It was originally made with water, but over time, Peruvian cooks started to add milk to give arroz zambito a creamier texture.
Serve it at room temperature after garnishing it with with toasted pecans and grated coconut.
33. Humitas
Humitas are cakes made with maize, butter, eggs, and cheese.
This dish is easy to make and doesn’t require you to follow complicated steps.
Various versions of humitas exist, as it is not onlu popular in Peru but in Argentina, Bolivia, Ecuador and Chile as well.
You can make many additions to enhance humitas flavors and suit your taste.
34. Estofado de Pollo
Estofado de Pollo is a traditional Peruvian dish, often referred to as Peruvian Chicken Stew.
It is a flavorful and comforting meal that combines tender chicken pieces, usually thighs or drumsticks, with a variety of colorful vegetables, such as tomatoes, bell peppers, carrots, peas and potatoes.
The dish is characterized by its savory sauce, which is made from onions, garlic, aji panca paste or paprika, tomato paste and red wine or beer.
Estofado de Pollo is slow-cooked, allowing the flavors to meld together, resulting in a hearty dish.
It is typically served with rice, quinoa or crusty bread to soak up the delicious Peruvian sauce.
35. Shambar
Shambar is a traditional, hearty Peruvian soup originating from the northern region of Peru, specifically the city of Trujillo.
This wholesome Peruvian dish is known for its unique combination of ingredients and flavors, which include three types of beans (fava, chickpea and green pea), various meats (pork, beef and sometimes smoked ham) and wheat kernels.
Perfect for enjoying on a chilly day or for gathering family and friends around the table, shambar is a traditional Peruvian dish that will leave you feeling satisfied and eager to explore more of the delicious offerings of South American cuisine.
36. Carapulcra
Carapulcra is one of the oldest dishes in Peru.
Originally, an indigenous pork stew prepared with dried potato, pork, and a mix of spices, this dish has seen many variations over time.
Heavily influenced by history, this dish continues to be a unique specialty of this Andean region.
Carapulcra is a pork stew that is packed with deep, bold flavors.
37. Arroz Chaufa
Arroz Chaufa is one of the most typical Chifa dishes, a fusion of Peruvian-Chinese foods.
The term Chaufa is derived from the Cantonese word, which roughly translates to fried rice.
The main dish is made with ingredients such as fried rice, Chinese onions, ginger, garlic, chicken, and eggs.
It is typically cooked in a wok with a sweet and sour sauce.
Depending on what you like, you can also prepare the dish with other meats such as steak and pork.
The Peruvian meal is quite filling and satisfying, especially if you like to eat rice.
38. Olluquito con Charqui
Olluquito con Charqui is a traditional Peruvian dish known for its unique combination of flavors and textures.
It features Olluco, a native Andean tuber that has a crunchy texture similar to jicama and a mildly sweet taste.
Olluco is combined with Charqui, which is dried alpaca or llama meat.
The dish is seasoned with aji amarillo, a yellow Peruvian chili paste that adds a warm and spicy element to the dish.
This hearty meal is typically served with steamed rice or quinoa.
Olluquito con Charqui is not only delicious but also carries historical and cultural significance as it has been enjoyed by the people of the Andean region for centuries.
39. Solterito
Solterito is a refreshing Peruvian side dish that showcases the vibrant flavors of traditional Andean ingredients.
This Peruvian bean and corn salad is a medley of fava beans, corn, tomatoes, onions, black olives (aceitunas botija) and queso fresco, a soft and crumbly fresh cheese.
The ingredients are tossed in a simple dressing made with olive oil, red wine vinegar, lime juice, salt and pepper, which enhances the dish’s natural flavors.
The beauty of the popular Peruvian salad lies in its versatility, as it can be easily adapted to include additional ingredients like avocado or rocoto peppers for extra heat.
Its colorful and visually appealing presentation makes it an excellent choice for a picnic or outdoor gathering.
40. Chicha Morada
Chicha morada is a traditional Peruvian purple corn drink. Yes, that’s right, purple corn drink.
While popular through out the year, it certainly is the beverage of choice during the summer months.
This refreshing drink is made from Peruvian purple corn, otherwise known as maiz morado.
Chicha morada is a staple of Peruvian culture. You will find it in every restaurant, bar and supermarket and even sold as a street food.
Chicha morada can be drank at any meal and at any event. There is no better representative drink of Peruvian cuisine than chicha morada.
41. Cachangas
Cachangas are a beloved Peruvian treat, known for their simplicity and satisfying taste.
These golden, fried discs of dough are often enjoyed as a breakfast item or an afternoon snack.
Made with basic ingredients like flour, water, salt, and sometimes a hint of sugar, cachangas are quick to prepare and can be customized to suit different tastes.
In some regions, they’re enjoyed plain, showcasing their light, airy texture and subtle crispiness, while in others, they’re served with toppings like cheese, honey, or even dulce de leche for a touch of sweetness.
Their versatility and comforting flavor have made cachangas a staple in many Peruvian households.
42. Pastel de Papa
Pastel de Papa is a traditional Peruvian dish that showcases the country’s love for hearty, flavorful comfort food.
This dish is essentially a layered potato casserole, often compared to lasagna, but with a distinctly Andean twist.
Thinly sliced Peruvian potatoes are layered with a creamy mixture of milk, cheese, and spices, creating a luscious texture and rich taste.
It’s commonly paired with seasoned ground beef or sometimes enjoyed as a vegetarian delight with cheese taking center stage.
Whether served as a main dish or a side, its warm, cheesy layers make it a comforting favorite.
43. Caldo de Gallina
Caldo de Gallina is a rich and comforting chicken soup known for its deep flavor and nourishing qualities.
Made with free-range hen, this dish is slow-cooked to extract all the essence from the meat, resulting in a hearty broth.
It’s typically served with boiled eggs, thick noodles, potatoes, scallions, and a squeeze of lime, adding layers of taste and texture.
A touch of ají amarillo (Peruvian yellow chili) gives it a mild kick, making it both warming and satisfying.
Popular as a late-night meal or hangover cure, Caldo de Gallina is a staple in Peruvian street food culture, found in markets and casual eateries across the country.
44. Seco de Cabrito
Seco de cabrito is a traditional Peruvian stew made with goat meat, slow-cooked until tender in a rich, aromatic sauce of chicha de jora (fermented corn beer), cilantro, garlic, onions, and spices.
This dish is known for its deep, savory flavor, where the marinade and slow cooking process allow the meat to become incredibly tender and infused with the essence of the sauce.
Typically served with rice, beans, yuca, or fried plantains, seco de cabrito is a beloved dish that reflects the fusion of indigenous and Spanish culinary traditions in South America.
45. Arroz Tapado a lo Pobre
Arroz a lo Pobre is a comforting and hearty dish popular in several Latin American countries, particularly Peru and Chile.
Despite its name, which translates to “poor man’s rice,” this dish is rich in flavor and satisfying ingredients.
It typically consists of white rice served with a fried egg, sautéed onions, and fried plantains, often accompanied by a juicy steak or fried sausage for added protein.
Some variations include crispy French fries or a side of avocado for extra texture and flavor.
Arroz a lo Pobre embodies the essence of simple, home-cooked meals that make the most of humble ingredients while delivering a delicious and filling experience.
46. Tallarines Verdes
Tallarines Verdes is a beloved Peruvian pasta dish inspired by Italian cuisine but infused with local flavors, featuring spaghetti or fettuccine tossed in a vibrant green sauce made from fresh spinach, basil, queso fresco, evaporated milk, onions, and garlic.
Blended until creamy, the sauce has a rich, herbaceous flavor balanced by the mild, salty cheese, and it often includes walnuts or pecans for added depth.
Typically served with a juicy steak, breaded chicken, or grilled fish, Tallarines Verdes offers a perfect harmony of comfort food and fresh, garden-bright taste.
Its origins trace back to Italian immigrants in Peru, but over time, it evolved into a uniquely Peruvian classic, loved for its bold color, creamy texture, and satisfying flavor.
47. Chancho al Palo
Chancho al Palo is a traditional Peruvian roasted pork dish, especially famous in Huacho.
The pig is butterflied, attached to a large metal frame, and slow-roasted beside a wood fire for several hours.
It’s seasoned with garlic, ají panca, cumin, vinegar, and spices, creating deep smoky flavor.
The result is extremely crispy skin with tender, juicy meat inside.
It’s typically served with sweet potatoes and salsa criolla and is a popular weekend specialty in Peru.
Bonus Dish: Chijaukay
Chijaukay is a popular Peruvian fried chicken dish that comes from the country’s Chinese-Peruvian culinary tradition known as Chifa.
It features pieces of chicken that are marinated in soy sauce, garlic, and spices, then coated in a light batter—often made with cornstarch—and deep-fried until perfectly golden and crispy.
The result is chicken that’s crunchy on the outside, tender and juicy on the inside.
What truly sets Chijaukay apart is its signature sweet-and-sour style sauce, which is typically poured over the crispy chicken or served on the side for dipping.
The Peruvian sauce adds a balanced mix of savory, sweet, and slightly tangy flavors that reflect the fusion of Chinese techniques with Peruvian tastes.
Commonly served with fried rice (arroz chaufa) or fries, Chijaukay remains a favorite in chifa restaurants across Peru.
Discover the Rich Flavors of Peruvian Food
From the iconic ceviche to the hearty lomo saltado and the rich flavors of ají de gallina, Peruvian food is a vibrant fusion of indigenous, Spanish, African, and Asian influences.
Whether you’re indulging in street food or savoring a gourmet meal, Peru’s culinary scene offers something for everyone.
Ready to explore more?
Discover and taste the best Peruvian dishes to experience the true essence of this world-renowned cuisine!
Now that you know all about Peru’s best foods, you’ll need something to wash that down, take a look at What They Drink In Peru.
More Peruvian Foods
See all →
Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.
I’ve recently started exploring Peruvian food. I tried ceviche and ají de gallina and both were incredible—Thanks for the inspiration!