Food & Drink

Peruvian cuisine ("Comida Peruana") has been experiencing a gastronomic revolution since the 2000s, bringing it on par with French and Japanese cuisine. The secret: a unique fusion history. Indigenous techniques (4,000+ potato varieties, quinoa, Aji chilies), Spanish colonial cuisine, African influences (Anticuchos), Chinese immigration (Chifa cuisine), and Japanese immigrants (Nikkei cuisine) have created a cuisine that exists in no other country in the world.

★★★ Ceviche

The national dish of Peru and a UNESCO World Heritage. Fresh raw fish (usually sea bass/Corvina), marinated in Leche de Tigre (lime juice with Aji chili, garlic, cilantro), served with sweet potato and corn (Cancha). In Peru, Ceviche is not marinated for hours but prepared fresh and served immediately — the fish should still be firm. That's why Ceviche is only available at lunchtime (when the fish is fresh). Cevicherias close in the afternoon!

★★★ Lomo Saltado

The perfect Peruvian-Chinese fusion and the most popular everyday dish in Peru: strips of beef stir-fried in a wok with tomatoes, onions, Aji Amarillo, and soy sauce, served with rice AND fries (yes, both!). The history of Chinese immigrants on a plate — every restaurant, every family has their version.

★★★ Causa

A poem of potatoes: Yellow potatoes processed with lime juice, Aji Amarillo, and oil into a creamy mass, layered with chicken, tuna, or crab meat and avocado. Served cold — elegant, delicious, and proof that Peru's 4,000 potato varieties are not in vain.

★★ Anticuchos

Grilled beef heart skewers — Peru's most famous street food. Marinated in vinegar, cumin, garlic, and Aji Panca, perfectly grilled medium-rare over charcoal. Sounds daring, tastes fantastic. Eat at the street stalls (Anticucheras) in the evenings like the Peruvians. Served with potatoes and spicy sauce.

★★ Aji de Gallina

A creamy stew of shredded chicken in a sauce made from Aji Amarillo, walnuts, bread, and Parmesan. Comfort food Peruvian style — warming and filling. Especially good in the cold of Cusco.

★★ Cuy (Guinea Pig)

The most traditional dish of the Andes — and the biggest culinary challenge for Europeans. Guinea pigs have been bred and eaten in Peru for 5,000 years. The whole animal is fried crispy or grilled in the oven. The taste is similar to rabbit — tender, slightly nutty. In Cusco and the Sacred Valley, Cuy is a festive dish. Trying it is a matter of honor!

Other Classics

• Rocoto Relleno: Stuffed spicy peppers with ground meat and cheese — the specialty of Arequipa. Caution, SPICY!
• Papa a la Huancaína: Boiled potatoes in a creamy Aji-Amarillo cheese sauce. The perfect appetizer.
• Tacu Tacu: Fried rice and bean cake — soul food made from leftovers.
• Suspiro de Limeña: "Sigh of the Limeñan" — a decadent dessert made from Dulce de Leche with a meringue topping and port syrup.

★★★ Pisco Sour

The national cocktail of Peru (and a point of contention with Chile!): Pisco (grape brandy from Ica), fresh lime juice, sugar syrup, egg white, and Angostura bitters. Perfectly mixed, it has a velvety foam crown, is tart-sweet, and dangerously easy to drink — especially at altitude! The first Saturday in February is the official "Día del Pisco Sour".

Other Cocktails

• Chilcano: Pisco with ginger ale and lime — lighter than Pisco Sour, refreshing
• Pisco Punch: Pisco with pineapple juice and citrus — perfect for hot days in Lima

★★★ Chicha Morada

The favorite drink of Peru — and a surprise for every first-time visitor: a deep purple, ice-cold juice made from purple corn (Maíz Morado), cooked with cinnamon, cloves, pineapple, and lime. No alcohol, but full of flavor — fruity, spicy, unique. Available in every restaurant and at every street stand.

Other Drinks

• Mate de Coca (Coca Tea): The lifesaver in the highlands! A mild, slightly bitter tea made from coca leaves, which helps against altitude sickness. Free in every highland hotel. Coca leaves are legal in Peru and have nothing to do with cocaine.
• Inca Kola: Peru's best-selling drink — bright yellow, tasting like bubble gum. Adored by Peruvians, for Europeans... an acquired taste. A must-try!
• Chicha de Jora: Fermented corn beer — the drink of the Incas, still freshly brewed in rural areas today. Slightly alcoholic, tart. Served in "Chicherías" (identified by the red flag/flower above the door).
• Emoliente: A warm herbal drink made from barley, flaxseed, aloe vera, and lime, sold by street vendors in the evenings. Said to soothe stomach ailments.
• Peruvian Beer: Cusqueña (the best), Pilsen Callao, Arequipeña, Cristal. All decent lagers. Craft beer scene growing in Lima and Cusco.
• Coffee: Peru is one of the world's largest organic coffee producers! Excellent single-origin coffee from Chanchamayo or Jaén can be found in specialized cafés in Lima, Cusco, and Arequipa.