10 foods you have to try in peru

Anticuchos

Anticuchos are marinated and grilled beef heart skewers. This popular street food is believed to have originated in the Andes, where the Incas used to prepare and consume grilled animal hearts during religious ceremonies. Today, anticuchos are a staple of Peruvian cuisine, and they are often served with boiled potatoes and a spicy sauce. We found some of the best anticuchos from street vendors in Kenedy Park in Lima!

If you know DJ you know he’s got a massive phobia of hearts. Long and gross story for another time, but trying grilled beef heart was quite the leap. After literally one bite, he fell in love with anticuchos. He still talks about them often, and is ultra-bummed we can’t find any good anticuchos in Denver.

Ceviche

Ceviche might be the most ubiquitous Peruvian food. It’s a dish made from fresh raw fish marinated in lime juice and mixed with onions, chili peppers, and other seasonings. This dish is popular throughout Latin America, but Peruvian ceviche is king. Hands down. 

Peruvians use different types of fish, including sea bass, octopus, and shrimp, and they often add dried corn (think the best CornNuts you’ve ever had) and sweet potato to the dish.

Ceviche has been a staple of Peruvian cuisine for centuries, but it was not until 2008 that it was officially recognized as a national dish.

Leche de tigre is a popular Peruvian dish that is basically a style of ceviche. The dish is made by combining lime juice, fish juice, onions, garlic, chilies, salt, and other seasonings, creating a tangy and spicy broth. The name “leche de tigre” translates to “tiger’s milk,” which refers to the milky appearance of the broth. 

Leche de tigre is often consumed as a remedy for hangovers or as a way to boost the immune system. We can confirm that after a night of one too many pisco sours, a shot of the spicy broth dropped in a beer is absolutely aces! 

The best ceviche we had was at AlToke Pez in Peru. The very small restaurant was featured in Netflix’s Street Food Latin America. 

Papa Rellena

Papa Rellena are a must try Peruvian food because they are ubiquitous. You’ll find them everywhere. Papa Rellana is a deep-fried mashed potato ball stuffed with meat, onions, and spices. This popular Peruvian snack is typically served as an appetizer, and it is often accompanied by a spicy dipping sauce. Papa Rellena originated in the coastal region of Peru, but it has become a popular dish throughout the country.

Rocoto Relleno

This dish comes from the Arequipa region of Peru. Rocoto peppers are a type of hot pepper that is commonly used in Peruvian cuisine. They range from 30,000-100,000 Scoville units – jalapenos are usually from 2,000 to 8,000. Rosanna is usually not a huge fan of super spicy food, but she loved these! 

Stuffed Rocoto Peppers are a traditional dish that consists of roasted peppers stuffed with ground beef or pork, onions, peanuts, raisins, green olives, hard boiled eggs and spices. The center of the pepper is removed, the fillings are added, topped off with cheese, and baked to perfection. 

Arroz Chaufa Peruano

Peruvian cuisine is a blend of indigenous and foreign influences, and one of the most popular examples of this fusion is the Chinese-inspired dish known as Chaufa. Chaufa is a Peruvian version of fried rice, and it is a beloved dish that can be found in almost every Peruvian restaurant.

The history of Chaufa dates back to the mid-19th century when Chinese immigrants began arriving in Peru to work on plantations and mines. These immigrants brought their own culinary traditions with them, and they quickly adapted their cooking techniques to use local ingredients. The result was a unique fusion cuisine that combined Chinese and Peruvian flavors, and Chaufa was born.

Chaufa is typically made with leftover rice that is fried with vegetables, eggs, and meat. The dish can be made with a variety of different ingredients, including chicken, beef, shrimp, and pork. The rice is first stir-fried with garlic and ginger, and then the vegetables and meat are added. Soy sauce and oyster sauce are often added for flavor, and scrambled eggs are also added for texture.

Chaufa is a versatile dish that can be served on its own or as a side dish to accompany other Peruvian dishes. It is a staple of Peruvian cuisine, and it is often enjoyed by locals and tourists alike. The dish has also gained popularity outside of Peru, and it can now be found in many Chinese restaurants around the world.

One of the most popular variations of Chaufa is Arroz Chaufa Peruano, which is made with Peruvian ingredients such as ají amarillo, a spicy Peruvian chili pepper, and cilantro. This variation of the dish adds a unique Peruvian twist to the classic Chinese recipe.

Our favorite experience with this must try Peruvian food was at Kion Restaurant in Cusco. 

Lomo Saltado

Lomo Saltado is another Chinese / Peruvian mashup dish. Lomo Saltado is a stir-fry dish made with beef, onions, tomatoes, and french fries. This dish is believed to have originated in Lima, the capital of Peru, and it has become one of the most popular dishes in the country. Lomo Saltado is often served with rice or potatoes.

Aji de Gallina

Aji de Gallina is a creamy chicken dish that is flavored with aji amarillo, a type of yellow chili pepper that doesn’t pack a ton of heat. This dish is believed to have originated in the coastal region of Peru, and it is often served with boiled potatoes and rice.

Aji de Gallina has a rich and complex flavor, and it is a popular comfort food in Peru. It’s made by sautéing red onion, garlic, and ají amarillo together, and adding shredded poached poultry and stock. The stew is then thickened with bread soaked in milk or evaporated milk, cheese such as parmesan, and ground nuts such as pecans or walnuts.

Pachamanca

Pachamanca is a traditional Peruvian dish that is prepared by cooking meat, potatoes, and other ingredients in an underground oven. 

This dish is often prepared for special occasions and celebrations, and it is believed to have originated in the Andes Mountains. Pachamanca has a smoky and savory flavor, and it is often served with corn and beans. Our favorite was from Chicha by Gaston Acurio in Cusco. 

Cuy

Cuy, or guinea pig, is a traditional Peruvian dish that is typically roasted or fried whole. We get it, your furry little friend might not seem that appetizing, but give it a try. It’s really not bad at all. Not our favorite by any means, but hey.  

This dish is often served in the Andean region of Peru, where guinea pigs have been domesticated for thousands of years. Cuy has a gamey and rich flavor, and it is a delicacy in Peruvian cuisine.

Causa Rellana

Causa Rellana is a traditional Peruvian dish made of mashed potatoes, filled with a variety of different ingredients, and shaped into a layered cake-like structure. The dish is often served cold and garnished with hard-boiled eggs, olives, and avocado. 

Causa Rellena actually dates back to the pre-Columbian era. The dish is believed to have originated in the Inca Empire, where it was a staple food of the indigenous people. The Incas used to make a similar dish using mashed potatoes, corn, and quinoa, which they would fill with different ingredients, including fish, meat, and vegetables.

After the Spanish conquest of Peru, the dish evolved to incorporate new ingredients and techniques. The Spanish introduced new ingredients to the dish, such as chicken and avocado, and also brought new cooking techniques, such as frying and baking.

Even though this dish has existed for a long time, it didn’t have a specific name for much of it’s history. Our Peruvian friend Chris explained to us that in order to raise funds for the Peruvian-Chilean Pacific War, this dish was sold in the corners of streets in Lima as a way to contribute to the cause. Por la causa being Spanish for “for the cause”. 

Bonus: Alpaca Steak

DJ tried Alpaca Steak at Zig Zag Restaurant in Arequipa and loved it. It can be hard to eat such a cute animal, but Alpaca has been a staple of Peruvian cuisine for ages. And…it’s delicious.