Peru is a country known for its diverse cuisine Peruvian Food Culture has been influenced by a variety of cultures throughout history.

Peruvian food is a mixture of indigenous ingredients with Spanish, African, Japanese, and Chinese flavors. One of the most popular dishes in Peru is ceviche, which is made with raw fish marinated in citrus juice, onions, and chili peppers.

Peruvian Food Culture

Peruvian Ceviche Peruvian Food Culture
Peruvian Ceviche

Other must-try dishes include lomo saltado, a stir-fry of beef, onions, tomatoes, and French fries, and ají de gallina, a chicken stew with a creamy yellow chili sauce.

Cuy, or guinea pig, is also a specialty dish in Peru that is often eaten during special occasions and festivals.

Peruvian food culture also includes a wide range of beverages, such as pisco sour, an alcoholic cocktail made with pisco, lime juice, sugar, and egg whites. Overall, Peruvian cuisine offers a rich and unique culinary experience that has become increasingly popular around the world.

Stereotypical Peruvian Dishes

  • Ceviche: A famous seafood dish marinated in citrus juices.
  • Lomo Saltado: Stir-fried beef marinated in soy sauce and vinegar.
  • Aji de Gallina: A creamy chicken dish with a thick, yellow sauce.
  • Rocoto Relleno: Stuffed spicy peppers, often filled with meat and cheese.
  • Anticuchos: Skewered and grilled meat, often heart.
  • Causa: A layered potato dish, commonly filled with avocado and chicken.
  • Pisco Sour: A popular cocktail made with Pisco brandy, lime juice, and egg white.
  • Papa a la Huancaína: Boiled potatoes topped with creamy cheese sauce.
  • Cuy: Roasted guinea pig, typically served in the Andean highlands of Peru.
  • Carapulcra: A stew made with dried potatoes, pork, and peanuts.


Peruvian cuisine, renowned for its unique blend of indigenous and international influences, boasts an array of noteworthy dishes.

These range from the world-renowned ceviche, a seafood dish marinated in citrus juices, to the distinctive lomo saltado, a soy and vinegar-marinated stir-fry.

Aji de gallina offers a creamy, chicken-infused experience, while the stuffed spicy peppers of rocoto relleno and the skewered grilled meat, anticuchos, provide a taste of Peru’s more adventurous culinary side.

Other dishes like causa, papa a la huancaína, cuy, and carapulcra showcase Peru’s aptitude for creating flavorful dishes from simple, local ingredients.

Finally, the popular cocktail pisco sour, composed of Pisco brandy, lime juice, and egg white, underscores Peru’s rich beverage culture. In essence, the diversity and richness of Peruvian cuisine offer a captivating gastronomic journey that has gained global recognition.

Ceviche and Beyond: Unveiling Peruvian Food Culture