Peru has a rich and diverse history of street food that draws influences from a variety of sources. It has the rich natural resources of both its land and the sea that borders much of the country.
Beyond the wide range of ingredients found in Peruvian cuisine, a mix of traditional recipes and immigrant influences have combined to form many unique and innovative dishes.
The best street foods in Peru include both original recipes as well as variations on Latin American classics. Dishes like ceviche, anticuchos, and juanes are distinctly Peruvian, while the tamales and empanadas you find there will show you the country’s unique take on classic dishes.
In the rest of this article, we will explore seventeen of the best street foods you can find in Peru.
From ingredients sourced from the land and the sea, we’ll explore each of these tasty treats so you’ll be ready to try your favorites on your next trip to Peru.
Just want the recipes? Our Peruvian street food hub has a step-by-step recipe for each of these.
1. Butifarras
Butifarra is a mouthwatering sandwich you can find being prepared on street carts and in shops throughout Peru.
The sandwich gets its name from a famous Catalan sausage that was introduced to Peru in colonial times.
The introduction of sausage to the traditional diet and the Italian influence of smoked hams in the region laid the foundation for the butifarra as we know it today.
The butifarra starts with a fresh, round bun called a roseta. The roseta is best when fresh-baked with a crispy outer crust.
Inside, slices of Peru’s traditional ham, known as jamon del pais, are placed along with lettuce, radishes, and chilies.
These ingredients are topped off with salsa criolla, which is a relish made from sweet onions.
2. Anticuchos
Anticuchos are a uniquely Peruvian favorite that consist of cow’s hearts grilled up and served on skewers.
This food has a long history in the region, and the origin can be traced back to the time of slaves in Peru.
The heart of the cow was considered a leftover and was given to the enslaved people of the time.
Although it wasn’t a prime cut of the cow, the enslaved people innovated their preparation of the dish.
They added distinct flavors that laid the foundation for the anticucho you can find on the streets of Peru today.
In modern times, vinegar, spicy pepper, and cumin are added to give it the bold flavor it is known for.
3. Causa
Causa, also known as causa rellena, is like a beautiful, layered potato salad.
Mashed potatoes with a touch of lime and hot pepper are essential to this dish, but the fillings vary widely, and you can choose based on your tastes.
You might see causa with chicken, tuna, avocado, eggs, or anything else that goes well with potato.
Causa can be made small and light as a side dish or appetizer. It can also be prepared with heartier ingredients to serve as the main course.
You might see this prepared round, like a parfait with each layer visible.
It can also look like a large layered cake with individual slices cut to serve hungry customers.
Causa is one of Peru’s most popular dishes.
4. Picarones
Picarones are a type of Peruvian doughnut, and they are well-loved by all ages in Peru.
This popular Peruvian dessert has a long history that dates back to colonial times.
Nowadays, you can easily find them being fried up in carts on the street or in markets throughout the cities.
What makes these picarones unique is their dough. The dough is made from squash and sweet potato flour.
The flour is formed into rings and then deep-fried until the outside turns crispy.
When served, these rings are topped with a sweet glaze, called chancaca, which could be honey or another simple syrup.
When you try picarones on the street, you will be able to enjoy them hot, right out of the frier.
5. Mazamorra Morada
Mazamorra morada is a favorite dessert of Peruvians and is particularly popular for Peruvian independence day celebrations across the country.
It is a type of pudding that starts with the country’s famous purple corn. It is from this unique corn that the pudding gets its signature dark purple color.
Fruits are added during the cooking process, such as fresh pineapple and quince.
It is also quite common to add dried fruits as well, such as prunes, apricots, or cherries.
This pudding is made by first boiling the corn and fruit. This process will yield a dark purple tasty liquid which is then spiced and thickened with potato flour or cornstarch.
It is traditionally topped with lime and cinnamon and is best served cold.
6. Ceviche
Perhaps Peru is most famous for its Ceviche.
Using freshly caught fish, lime, onion, chili pepper, and salt, this dish takes its influence from Japanese immigrants who came to Peru generations ago.
The Japanese kitchen had long since mastered the art of preparing dishes like sashimi and sushi, and immigrants brought this knowledge with them to Peruvian seafood.
Nikkei cuisine is the mixing of the culinary influences of Peru and Japan. And ceviche is the most famous dish of Nikkei cuisine.
Ceviche uses the citrus of the lime to cure the freshly-caught raw fish.
This dish is perhaps the most famous of all of Peru’s tasty offerings and is enthusiastically sought out by foreigners looking for an authentic taste of Peruvian cuisine.
This dish is widely enjoyed in both small street stalls and restaurants alike.
7. Papa Rellena
Papa rellena, literally translating to “stuffed potato,” is a classic Peruvian combination of potato and beef.
It resembles an empanada, with the beef serving as the stuffing inside while the mashed potato serves as the outer dough. These are then deep-fried and served up crispy and hot.
Other ingredients can be added to the beef to enhance the flavor and make the dish more Peruvian.
You might find papa rellenas with sliced hard-boiled eggs inside or perhaps diced olives mixed in with the meat.
8. 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 corn cobs are usually boiled and served alongside chunks of fresh, white cheese.
This combination is well-loved due to its pairing of the corn’s subtly sweet taste with the salty taste of the cheese.
The dish may sound simple, but you will understand what all the excitement is about once you try the combination for yourself.
9. Salchipapas
Salchipapas are a favorite in many countries in Latin America, including Peru.
This dish is a go-to fast food favorite that can be easily found on the street.
It combines a serving of french fries with slices of hot dogs or sausages.
You can choose your favorite sauce to accompany the meal, including ketchup, mayonnaise, or hot sauce.
10. Juane
From the outside, it can be hard to tell what exactly a juane is.
It could be round, like a ball, or more rectangular, like a small packet.
Regardless of its shape, it will be wrapped up in large green leaves known as bijao leaves.
These resemble the banana or plantain leaves you can find tamales wrapped in.
Once you unwrap the outer layer, you will be pleasantly surprised at the delicious contents inside.
This dish mainly consists of yellow rice, spiced with turmeric, salt, pepper, and cumin.
You may taste oregano as well, depending on the preparation.
You will traditionally find pieces of chicken with the rice, along with slices of a hard-boiled egg and diced olives.
Juanes are another distinctly Peruvian dish and come from the jungle regions of the country.
They are also associated with the feast of St. John the Baptist, which is a holiday that occurs in June, as it is rumored that the shape of the dish resembles the head of St. John (or Juane, in Spanish) after his beheading.
11. Peruvian Empanadas
Like many countries in Latin America, Peru has its own unique version of empanadas.
Like many other street foods we have seen so far, sliced hard-boiled eggs and olives are added to the ground beef filling for a signature Peruvian twist.
While some countries tend to either fry or bake their empanadas, you can find both cooking styles in Peru.
While these are most popular with ground beef stuffing, you can find other varieties as well.
There is always plenty of variety when it comes to the Peruvian kitchen.
12. Peruvian Tamales
While tamales are made in countries throughout Latin America, Peru has a specific version that you won’t find anywhere else.
What makes the Peruvian tamale unique is the corn used for the dough. Tamales generally use ground yellow corn to make the dough.
However, in Peru, white corn is preferred when it comes to making tamales.
Additionally, with whatever meat is chosen for the stuffing, hard-boiled eggs and Peruvian black olives (aceitunas botijas) are often added as well.
You might also taste some aji amarillo, a flavorful and spicy pepper commonly found as a way to spice up Peruvian dishes.
The tamales are wrapped in banana or plantain leaves and steamed the way they would be elsewhere in Latin America.
13. Arroz Con Leche
The concept of arroz con leche is simple: rice cooked in milk and sweetened.
This delicious style of pudding is another Latin American classic and has taken on a life of its own in Peru.
Anything can be added to the base, such as cinnamon, vanilla, dried fruits, or even liquor.
Peruvians also like to combine their arroz con leche with their other famous pudding dessert, mazamorra morada.
This was the dark purple corn-based pudding we explored earlier.
The pairing of these two desserts brings out the flavors in each and is a combination well-loved by Peruvians and visitors alike.
14. Chicha Morada
Chicha Morada is a favorite Peruvian drink made from the same purple corn we saw in the mazamorra morada.
Usually, the corn is boiled once for the pudding’s liquid. The corn is saved and then boiled again to make chicha morada.
It is the corn that gives this beverage its signature purple color.
You can taste cinnamon, cloves, apple, and lime in this favorite beverage in addition to the purple corn flavor.
It is a refreshing drink usually served cold. Unlike chicha de jora, this chicha is non-alcoholic.
15. Chicha De Jora
Chicha de Jora is an alcoholic drink that is made from fermented yellow corn.
The alcohol content is a bit lower than other types of beer, but this corn beer still has the power to get the one who drinks it quite tipsy.
This drink has a long history that dates all the way back to the ancient Inca civilization and possibly even further.
It was used in important ceremonies and rituals and can still be consumed in Peru today.
It is more popular in the South of the country, and you can find many places that brew it fresh in that region.
16. Chicharrón
Peruvian Chicharrón is a beloved street food that captures the essence of traditional Peruvian flavors.
This crispy, deep-fried pork dish is typically served with slices of sweet potato, choclo (Peruvian corn), and salsa criolla – a zesty mix of red onions, lime juice, and cilantro.
Known for its satisfying crunch and bold taste, Peruvian Chicharrón is often enjoyed as a hearty breakfast or a midday snack.
Whether eaten alone or tucked inside a sandwich known as “Pan con Chicharrón,” this dish embodies the rich culinary heritage of Peru, blending indigenous ingredients with Spanish influences.
Perfectly seasoned and paired with the sweetness of sweet potato and the tang of salsa criolla, Chicharrón is a must-try for anyone seeking an authentic taste of Peru’s vibrant street food culture.
17. Tacu Tacu
Tacu Tacu is a traditional Peruvian dish that brilliantly combines leftover rice and beans into a crispy, golden patty.
Originating from Afro-Peruvian cuisine, this humble yet flavorful dish is often pan-fried to perfection, offering a delightful contrast between its soft interior and crunchy exterior.
Tacu Tacu is frequently paired with succulent steak, fried plantains, or topped with a fried egg for added richness, making it a versatile meal for any time of day.
Its simplicity and adaptability have earned it a special place in Peruvian cuisine, where it’s celebrated as both a comfort food and a hearty street food favorite.
Whether enjoyed as a quick lunch or a filling dinner, Tacu Tacu offers a satisfying taste of Peru’s culinary diversity.
Final Thoughts on Peruvian Street Food
Peru’s cuisine has become well known throughout the world for its mix of influences and amazing flavors.
Peru’s street food scene is no different– the wide range of influences and varied sources of ingredients creates delicious dishes available on every street.
Sources
- Atlas Obscura: Juane
- Eat Peru: Peruvian Empanadas
- Cook Pad: Choclo Con Queso
- Food Republic: Know Your Spuds: What is Causa?
- NBC News: From Its Wrap to Ingredients, the Tamale reflects Latino Diversity
- Netflix: Street Food Latin America
- The Spruce Eats: Butifarra Sandwich is a Peruvian Tradition
- The Spruce Eats: Chicha Morada
- The Spruce Eats: Mazamorra Morada
- The Spruce Eats: Papa Rellena
- Peru Delights: Arroz Con Leche
- Peru Delights: Salchipapas
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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.