National Classics

• Ceviche: Raw fish marinated in lime juice, chili, and onions, Peru’s national dish, typically served with corn and sweet potato.
• Grilled Chicken (Pollo a la brasa): Roasted over charcoal and served with fries, salad, and Peruvian chili sauce, a staple in everyday meals.
• Stir-Fried Beef (Lomo saltado): A quick stir-fry of beef, onions, and tomatoes, served with rice and fries, showcasing the fusion of Chinese and Peruvian cuisine.
• Andean Stew (Pachamanca): Meat and root vegetables slow-cooked under hot stones, a festive highland dish often requiring advance booking.
• Yuca with Huancaína Cheese: A common appetizer combining creamy cheese and spicy flavors.

Regional Specialties

• Lima: Home to ceviche, tiradito, seafood paella, and high-end fusion restaurants, making it the heart of a food-focused trip.
• Cusco: Known for roasted guinea pig (cuy), quinoa soup, and chicha (corn beer), offering a strong highland vibe.
• Arequipa: Famous for stuffed rocoto peppers (rocoto relleno) and spicy ocopa appetizers, often regarded as one of Peru’s food capitals.
• Puno: Features lake trout and highland quinoa dishes, complemented by fish from Lake Titicaca.

Practical Tips

• For the best ceviche, choose a reputable restaurant or enjoy it during lunch when it’s freshest.
• Peruvian food tends to be tangy and spicy; if you can’t handle heat, request “sin picante” (without spice) in advance.
• Reservations at Lima’s high-end restaurants often need to be made weeks ahead, and some only accept online bookings.
• Be cautious with street food—opt for stalls popular with locals and avoid raw items if you’re unsure about hygiene.
• Try local drinks like Inca Kola, purple corn juice (chicha morada), and Pisco Sour.