Peru is not only known for its incredible landscapes and rich history that make it a very popular destination, but also for its diverse cuisine. That’s why if you’re planning a trip to Peru or already have a complete itinerary, you can’t miss the opportunity to try some of the flagship dishes, the most exotic, delicious, and unique ones. In this blog, together with Kantu Peru Tours, we present you the Top 10 Peruvian Dishes you must include in your culinary activities list. Get ready for a taste adventure!
1. Ceviche: The King of the Coast
As part of the Peruvian dishes, the Peruvian Ceviche is one of the most popular and delicious dishes in Peru. It consists of fresh fish marinated in lemon, chili pepper, red onion, and cilantro, accompanied by sweet potato, corn, and cancha. Its history dates back to pre-Hispanic times when ancient Peruvians (Mochica, Chimú) marinated fish with tumbo (a sour fruit) and chili pepper. With the arrival of citrus fruits (lemon, bitter orange), ceviche evolved into the dish we know today. In the 19th century, it became popular in Lima, the capital of Peru, as a fisherman’s meal and is now a Cultural Heritage of the Nation.
→ Where to try it: La Mar (Lima), Chez Wong, or Mi Barrunto.
→ Price: S/30–S/60 (USD 8–16).
2. Lomo Saltado: Peruvian-Chinese Fusion
The famous Lomo Saltado is another great representative of Peruvian cuisine, born from the fusion of Peruvian and Chinese flavors. It consists of beef stir-fried with onion, tomato, chili pepper, and soy sauce, served with rice and French fries. Its history dates back to the 19th century when Cantonese immigrants adapted the wok to local ingredients, giving rise to “chifa” and eventually becoming an icon of Peruvian gastronomy by mixing Asian techniques with local flavors.
→ Where to try it: El Encuentro (Lima) or Titi (Barranco).
→ Price: S/25–S/60 (USD 7–16).
3. Aji de Gallina: Colonial Flavors
Among the most iconic Peruvian dishes is Aji de Gallina, a creamy chicken stew made with shredded chicken in a sauce of yellow chili pepper, bread, milk, and cheese. Its origins lie in the colonial era when the Spanish brought manjar blanco, a European dish that Peruvians adapted by replacing almonds with local chili peppers. This dish became a favorite among the working class in the 19th century and remains a classic of criollo cuisine.
→ Where to try it: Isolina (Barranco) or La Picantería.
→ Price: S/20–S/40 (USD 5–10).
4. Rocoto Relleno (Arequipa)
In Arequipa, Rocoto Relleno stands out as one of the spiciest and most traditional Peruvian dishes. This stuffed chili pepper, filled with meat, cheese, and herbs, and baked in the oven, has its roots in colonial convents where nuns combined local ingredients with Spanish techniques. Originally, the Arequipan adobo was used to preserve meat before refrigeration, and over time, this dish became the most representative of the “White City.”
→ Where to try it: La Nueva Palomino (Arequipa).
→ Price: S/15–S/40 (USD 4–10).
5. Cuy Chactado (Andes)
This is a very popular dish in the Andes, Cuy Chactado is one of the most traditional Peruvian dishes, especially in Cusco, made from guinea pig (cuy) fried in a pan. It has been consumed for over 5,000 years, even in Inca rituals. The ancient Peruvians considered it a vital source of protein, and it remains a delicacy in regions like Cusco and Ayacucho, served during festivals and celebrations.
→ Where to try it: Pachapapa (Cusco) or local markets like San Pedro.
→ Price: S/40–S/70 (USD 10–18).
6. Anticuchos: Skewers with African Roots
Anticuchos are a testament to the Afro-Peruvian heritage in Peruvian cuisine, these beef heart skewers marinated in aji panca have their origins in the colonial era when African slaves used offal (cheap cuts) and chili peppers to flavor their meals. Over time, they became popular in the streets of Lima and are now a classic of street food that you can enjoy in various presentations and prices in the city center.
→ Where to try it: Grimanesa Vargas (Lima) or local markets.
→ Price: S/5–S/15 (USD 1–4).
7. Causa Rellena: A Patriotic Dish
Causa Rellena is a cold, salty potato cake with aji, filled with chicken or seafood. Its history is linked to the War of the Pacific (1879) when Peruvian women prepared this dish to feed the troops, hence its name (“for the cause”). However, its roots go back even further as the Incas already used yellow potatoes in their diet. Today, this dish is a symbol of creativity and resistance and is often the appetizer for Peruvian ceviche.
→ Where to try it: La Causa (Lima) or Huaca Pucllana.
→ Price: S/20–S/35 (USD 5–9).
8. Juane (Amazonia): A Mystery Wrapped in a Leaf
In the Amazon, Juane is one of the most mysterious but delicious Peruvian dishes. Made from rice with chicken, egg, and spices, wrapped in bijao leaves, it has pre-Columbian origins as indigenous people prepared it for long journeys. With the influence of Christianity, it became associated with the Feast of St. John (June 24), symbolizing the saint’s head. Today, it is an icon of jungle gastronomy that you can taste in various national tasting restaurants or markets like San Pedro in Cusco.
→ Where to try it: Belen Market (Iquitos) or Mercado San Pedro.
→ Price: S/10–S/20 (USD 3–5).
9. Tacacho con Cecina (Jungle): Amazonian Energy
Tacacho con Cecina is another representative dish of the jungle. It consists of mashed green plantain with lard, accompanied by smoked pork. Its history dates back to indigenous communities who consumed it as an energy source for long hunting trips. The technique of cecina (sun-drying) was introduced by the Spanish, but the tacacho comes from the Quechua Language “taka chu” (to hit), due to its preparation method.
→ Where to try it: Amazon Grill (Iquitos) or Mercado San Pedro.
→ Price: S/15–S/30 (USD 4–8).
10. Picarones: Sweet Colonial Heritage
Finally, Picarones are a traditional dessert. These fried rings made from sweet potato and squash, dipped in chancaca honey, date back to the colonial era when African slaves replaced expensive and scarce wheat with sweet potato and squash. The chancaca honey, derived from sugarcane, gave it the characteristic sweet touch. Today, they are a must at fairs and celebrations, especially during the Month of the Lord of Miracles.
→ Where to try it: Stalls in Lima or Manolo (Miraflores).
→ Price: S/5–S/10 (USD 1–3).
Ready to experience an adventure that will awaken all your senses? These Peruvian dishes will not only make your mouth water but also tell fascinating stories with every bite. From the refreshing ceviche to the comforting aji de gallina, through the unique flavors of the Amazon and the Andes, Peruvian cuisine is reason enough to visit this incredible country. Dare to try them directly in their land of origin, discover the authentic flavors and let yourself be surprised by one of the richest culinary heritages in the world!
If you need more information or assistance in designing your adventure in Peru, do not hesitate to contact us Kantu Peru Tours. We’re happy to assist with any questions or needs you may have regarding your packages to visit Peru!🌄✨
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