Peruvian Food Guide

Peruvian cuisine is among the most varied and best in the world. It's a reflection of its three main geographical zones, the coast, the Andean highlands and the jungle, and an incorporation of influences from different times and immigrant cultures. While the Peruvian cuisine only is recognized internationally in the last few years, food and its preparation is one important part of the Peruvian culture and a very personal way to express the Peruvian identity.

Today the Peruvian cuisine combines Pre-Inca and Inca staples and food with the Spanish, Basque, African, Asian and French, Italian and British cuisine which immigrants brought with them; a unique fusion of the culture, traditions and flavors of four continents in which all parts coexist or melt in harmony and even enrich another. Next to foreign influences and ethnic diversity the Peruvian cuisine is also characterized by Peru's unique climates and landscapes. Each region and each town has its own local cuisine and culinary treasures, depending on geography and climate that provide different ingredients native to each area.

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Salsa Criolla

Typical Peruvian Salsas, Sauces & Dips
Salsa Criolla probably is the most important and most popular side dish in Peru. Prepared with red onions, aji amarillo, the juice of Peruvian limes and some freshly chopped coriander or parsley, S...

Ají de Gallina

Typical Peruvian Main Courses
Aji de Gallina, a spicy chicken stew, is a popular Peruvian dish especially on Lima's "cold" winter days. Aji de Gallina consists of thin chicken strips served in a savory creamy yellow sauce made ...

Peruvian Tiradito

Typical Peruvian Starter & Appetizer
Peruvian Tiradito, one of the most popular and characteristic Japanese-Peruvian fusion dishes, represents like no other the unique combination of different cultures, traditions and flavors that is ...

Peruvian Queso Mantecoso

Peruvian Cheese
Queso Mantecoso, meaning buttery cheese, is a semi-fresh cheese originating and till today mainly produced by small dairies in the Cajamarca region of northern Peru. It has a distinctive, slightly ...


Typical Peruvian Main Courses
Jalea surely is the most delicious and most popular deep-fried fish and seafood dish in Peru and one of the signature dishes of Peru’s northern coastal regions such as Lambayeque and Piura. As so m...

Sanguche de Chicharron

Typical Peruvian Sandwiches
The Chicharrón Sandwich is Lima's number one sanguche. Chicharrón is fried pork shoulder or pork belly boiled in a flavorful broth and, accompanied with camote, a popular breakfast treat. Even thou...

Hierba Buena (Menta)

Common Herbs in the Peruvian Cuisine
Hierba Buena (translated meaning “good herb”), also known in Peru as yerbabuena or hierbabuena, refers to various related mint species, which vary from region to region. While it has its uses in th...


Grains, Coffees, Crops, Beans & Nuts of Peru
Kiwicha is native to the high Peruvian Andes. Also known as Amaranth, Kiwicha is an ancient crop cultivated for thousands of years by numerous cultures including the Incas. Kiwicha seeds are slight...

(Aji) Rocoto

Peruvian Aji - Chili Peppers
Rocotos look a little like a small version of a bell pepper. But be careful, these peppers are extremely hot!


Typical Peruvian Vegetables
The Camote is distantly related to the potato and its English name is "Sweet Potato". As engravings and paintings on Moche ceramics proof the Camote is part of the Peruvian cuisine for nearly two t...
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