Last Updated on August 29, 2024 by Tori’s VA
If you know anything about Peruvian food then you know it is down right incredible. Lima is known as the food capital of the south for a reason! You need to know what the best Peru dishes are that you must try on your vacation to Peru. This way you can sit down at any restaurant and know what some great options are without even having to learn Spanish.
When preparing for eating in Peru, you’ll also want to learn Peru food facts. This article covers all of the unique ingredients you’ll see, places to eat and how to eat in Peru with dietary restrictions. Or, check out all of my other Peru articles to plan your perfect trip.
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Best Peru Dishes: Appetizers
Ceviche, the national dish of Peru
There’s no question about it, Ceviche is by far the most well known dish from Peru, and constantly considered to be the national dish of Peru. It is believed to have been first created in Peru nearly 2,000 years ago. Today, the capital city of Lima is famous for this delicious dish. It is served cold, as an appetizer, at all types of restaurants from casual to five-star. And I agree, it’s definitely one of the best Peru dishes, if not THE best.
Ceviche Ingredients
Ceviche is made with raw seafood, usually fish, marinated in a citrus mixture. This “denatures” the fish giving the appearance that the fish has been cooked. In addition to these two ingredients, it also typically includes onion, chili peppers, salt, pepper and “Tiger’s Milk” a special mixture that makes the dish creamy.
So, the fact that it’s raw fish might turn some people off. But I beg you to give it a try at least once. It is sure to blow you away. For others who love poke, sushi, smoked salmon, or tuna tartar, you might be drooling already. I must admit, while I like poke, I am not the biggest fan of uncooked fish. But I could eat ceviche all day every day.
Although fish is the most popular in Peru, you can also find shrimp, octopus and squid. The dish is always topped with a slice of sweet potato, plantain chips and some of Peru’s unique giant corn kernels.
This dish is one of my absolute favorites that I’ve had. It is fresh and bright and full of bold flavor. I love how light and healthy it is as well.
Where to Try Ceviche in Peru
Important to note, while you’ll find this dish all over Lima, you won’t want to get it once you venture inland. Most restaurants inland won’t serve it, but if they do I recommend that you try something different there, that is more authentic to that region. Stick with Lima or another coastal town, to try the Ceviche!
Wondering where to have Ceviche in Lima? As one of the best Peru dishes, it’s hard to go wrong at any restaurant in town. They’re kinda got it down pat! I absolutely loved the one I had at Insumo Rooftop in Miraflores. However, I think you also have to learn how to make it yourself! Take a cooking class in Lima where they will teach you how to make Ceviche along with a few other Peruvian staples. This is the dish that keeps on giving, since you will be able to make it again and again once you return home. Read all about our fun experience taking a Lima cooking class!
Causa
Not nearly as famous as its sister dish, Causa is another cold appetizer served all over Peru. Despite not being as well-known, it is equally delicious and is likely to be more widely liked by foreigners, as it contains much more basic ingredients.
History of Causa
The origin of the dish is super interesting. Causa has been served for hundreds upon hundreds of years in this region; the exact ingredients have just changed slightly over the time.
The name is believed to derive from the Quechua word “Kausay” that means “necessary substance” or “life”. Potatoes were one of the main resources in South America for many years, so it was thought to be the source of life. It was the way that many people could stay fed, nourished and alive. Therefore, this dish would be considered life-giving.
Quechua is the language of the indigenous people of this region. Many people in Peru and other surrounding countries still speak this language.
While it has severely been taken over by the Spanish language, people in the smaller villages in the mountains and other less commercialized areas do still speak Quechua. In the region of Cusco, children are required to learn the language in school, as a way to maintain their native language and retain it as an important part of their culture.
My sister and I hiked the Inca Trail and many of the people there only speak that language. Unfortunately that meant we could not communicate with them in Spanish, but it meant we could learn some little pieces of their language. It was so special learning bits and pieces of their native language, and it made them incredibly happy when we attempted to speak to them! More about that experience here.
Causa Ingredients
Causa, also known as causa limeña, is made with a few main ingredients.
Yellow Potatoes
Yellow Peppers
Limes or Lemons
A protein, usually chicken, tuna or other seafood
Mayonnaise
Avocado
Peas
The dish is basically cold mashed potatoes layered with the protein and mayo mixture and topped with avocados and peas. The potatoes are mixed with pepper and lime, for a bright and citrusy flavor. The combination of the bright potatoes with the creaminess of the avocados and mayonnaise is absolute perfection.
Causa Variations
There are many variations of the dish that make it exciting to try at different restaurants around the country. First, you can make it with different proteins, or sometimes it is served vegetarian, with no meat at all. This is a great option for vegetarian Peruvian food, as the culture focuses heavily on meat centered dishes.
The most common protein is tuna, then chicken, but often served with a variety of seafood in Lima. Occasionally it will even be topped with Ceviche as the protein! It’s a two-for-one!
Causa can be compared to the American potato salad. While still very different, they are both cold and creamy potato dishes, and in some ways do resemble each other. I would just say that Causa is the sophisticated version of potato salad. It has many more elements and flavor profiles than potato salad.
No matter the variation you try or the city you taste it in, this dish is a staple and a must when you are visiting Peru since it’s one of the best Peru dishes. It’s also a more simple dish that you can make at home!
Best Peru Dishes: Entrees
Lomo Saltado
So we’ve covered the best appetizers of Peru, so I think you are probably getting hungry for the main course! Undoubtedly the most well-known main course here is called Lomo Saltado. It is a beef stir-fry dish served typically with both white rice and french fries.
Okay, at first glance that might seem totally strange, rice and fries?! To me when I hear two starches there’s no need to say more, I am in. But others might not be so excited, so hear me out. The rice is a perfect combo to go with the beef and veggies, a typical side for a stir-fry. But the french fires, they soak up all the juicy goodness that is the stir-fry sauce. They become so saturated and flavorful, possibly the best fries I’ve ever had. And this is coming from a self proclaimed french fry connoisseur.
History of Lomo Saltado
The dish actually originated as purely a part of the Chifa cuisine (much, much more on that delicious topic later…) but has since made its way to all Peruvian menus. In fact, the existence of both the rice and fries is the representation of the two cuisines blending.
The stir-fry portion is made up of typical stir-fry ingredients. First and foremost, beef, typically sirloin or beef tenderloin. In addition you’ll see red onion, pepper, tomato, and a soy sauce based sauce. The sauce is the star of the show in my opinion. It’s very salty and has an almost creaminess to it compared to your typical stir-fry sauce.
This is an all-around perfect entrée. It’s warm, savory and the ultimate comfort food. Drench the french fries in the sauce before each bite and you’ll be in carb heaven. It’s certainly one of the best Peru dishes, and the one I crave the most now that I’m back home.
Aji de Gallina (Creamy Chicken)
Another popular main dish in Peru is Aji de Gallina, or loosely translated to creamy chicken in English. Not quite as well-known to tourists as the first three, but is a staple on traditional Peruvian menus and in Peruvian households. This dish is yet another classic comfort food with, yet again, potatoes and rice. With two carbs, chicken and the creamiest yellow sauce topped with a boiled egg, you’ll be full and satisfied from this savory dish.
We enjoyed this meal in Paracas, a town near the ocean just 3 hours south of Lima, as part of our day trip from Lima to Huacachina. However, you can enjoy this dish all over the country. It is likely to be served in any town you visit, and will be good no matter the region.
Guinea Pig
So here’s the deal. Guinea pig, also known as Cuy, is a Peruvian delicacy, served most commonly in the mountainous areas of the country. The most common places to find it are Cusco and the Sacred Valley.
Now let me be fully transparent. I am NOT a fan of the idea. I don’t have any interest in trying it or encouraging you to try it. The 8 year old Tori who became a vegetarian when she realized chicken fingers came from chickens would be very sad to hear that people eat guinea pigs.
But, the truth is it is a delicacy here. NOT one of the best Peru dishes, but a popular one that I felt had to be added to the list. The locals eat it, and many tourists try it while they are in the country since it is such a unique dish. It is typically served fried or roasted, and the entire body is served. No, I will not be sharing a photo of it because, well, just no thanks. Okay you get the point…moving on…
Alpaca
Alright, sorry, this isn’t much better. Actually I would almost argue this one is worse! Yes, in Peru they also serve Alpaca. The super sweet, fluffy friendly animal that lives all over the country. They eat.
Also, not a fan. Also, didn’t try it. Can’t tell you how it is because, well, I really don’t care to. Save the Alpacas!!
Okay I’m done now.
Best Peru Dishes: Drinks
Pisco Sour
Onto a more serious, and delicious, note. The famous Pisco Sour.
The national drink of Peru, pisco sours are fabulous and local to this area. The drink is similar to a whisky sour, but instead it is made with pisco, the local liquor made in Peru.
Pisco is made from grapes in vineyards like wine, kinda cool, right?
The beverage is super simple to make, and you can learn exactly how to from the locals in a cooking class! They offer cooking classes in every major city, so I urge you to book one, they are so much fun, teach you a lot about local cuisine and you get to take home the skills. Pisco sours for life! Read all about my experience at our amazing Lima cooking class.
To make a Pisco Sour, you will need Pisco, fresh lime juice, simple syrup, egg white and bitters. It just takes a few minutes to make and is incredibly fresh, sour, and delicious.
Chicha Morada
For a non-alcoholic drink, you’ll want to try the classic Peruvian beverage called Chicha Morada. It’s a semi-sweet juice type beverage that is actually made from corn! Purple corn specifically.
Originally made in the Andes Mountains, where the corn grows, you can now find this drink served all across the country. To make the drink at home, you’ll boil the corn along with some fruits, typically pineapple peel and quince, a local produce. The special touch is adding cinnamon and cloves. This addition makes the beverage smell just like Christmas in a cup if you ask me, and I’m all about it.
This drink is definitely unique, but you have to understand how common it is in Peru. People drink it constantly and it is on every single menu we saw. The people there love it, and for good reason! It really is delicious! It’s so popular, even Coca Cola sells it bottled!
Make sure you try some of these best Peru dishes during your trip! Try them at many different restaurants to see how they differ too, they’re all served with slight variations depending on the restaurant and the region. When you get back home, you’ll be craving these and hunting for the closest Peruvian restaurant, so eat as much as you can while you’re there!
