Similar to other cultures, Peruvian dishes are a rich combination of several influences, including Spanish and Chinese cuisine combined with traditional ingredients originating from Peru. Many tourists who visit the nation have the opportunity to try new versions of some old favorites and may just be surprised by their discoveries. Traditionally, Peruvian dishes include rice or potatoes (after all, Peru grows 4000 types of potatoes ) combined with different types of proteins like lamb, chicken, fish or pork. Depending on the region, dishes may include locally grown peppers, including the yellow aji or red rocoto variety. Here’s our list of Perus 8 must try:
Ceviche
Ceviche is a simple dish typically made from fresh raw local fish or any form of seafood which are marinated with the use of citrus juices like lime or lemon. You can opt to add chili peppers and seasonings like onion and salt. The dish is not cooked with heat rather with the citrus marinade. It’s served with avocado, sweet potatoes, lettuce or corn. You can try this dish at any region of the country however they are quite popular in the northern coast of Peru.
Chupe de Camarones (Shrimp Cioppino)
On a recent visit to the coast of Peru I tried chupe de camarones – or shimp chowder. This traditional dish is stock soup of crayfish mixed with potatoes, chilli pepper and milk. It reminded me a Thai soup and I was certain there was some Asian influence. This is a classic Peruvian shrimp chowder is indeed a meal in itself..
Papas a la huanciana (huancayo-style Potatoes)
Dont be mis-led by its name, the origins of this popular dish lie in a region called Chosica in Lima and not Huancayo. We were served this almost every meal, when Miro and I stayed with our host Peruvian family when we first arrived in Lima. And we were hooked. The dish is named after a Huancaina (a person who hails from Huancayo) who first made this dish available to the people. (Thank you!!) Its a simple dish made of potatoes boiled, sliced and served on a lettuce leaf. It is then topped with a hearty serving of spicy cheese.
Pollo a la Brasa (Grilled chicken or roaster chicken)
Pollo a la Brasa is a classic Peruvian rotisserie-style chicken that’s quite flavorful. It is one of the most eaten dish in Peru finds its origins in the capital city, here in Lima. Pollo a la brasa has been declared by Peru’s National Institute of Culture “a culinary specialty” and is used by Peru’s census agency, the INEI to calculate the country’s monthly inflation. Here is Peru, there’s even a “Day of Pollo a la Brasa” which is the third Sunday in July. It’s that important. Pollo a la brasa is chicken that’s been marinated with many Peruvian ingredients (plus a little soy sauce), then roasted in a special brick lined rotisserie that is fired up with mesquite charcoal. Simple and oh, so delicious.
Anticuchos
This is Miro’s contribution as I have never tasted this. Anticuchos is food very popular in the streets of Peru, which is where Miro has tasted it. In essence, it’s marinated grilled beef hearts served on a stick. He liked it, that should say a lot, since he’s not a big meat eater.
Meat on a stick, meat on a stick, meat on a stick… say it with me, MEAT ON A STICK!
Lomo Saltado
Lomo Saltado can be found in every region throughout the country. It is a platter with sautéed onions, tomatoes and beef served with either french fries or rice, or sometimes both. Lomo Saltado a fusion of Chinese and Peruvian flavors, which in Peru is referred to as “Chifa” cousine. What makes the meal so special is the wine used for sauté which provides a rich unique flavor.
Cuy Chactado
Cuy is another traditional dish recommend to try while in Peru. (Full disclosure: We haven’t tried it. Somehow, Miro and I can’t get over eating a former pet, but it’s a national favorite, so I thought I’d list it here. ) Cuy was believed that this cuisine originated from the Antiplano region. This dish is a guinea pig which I suspect tastes EXACTLY like chicken or rabbit. It’s usually offered barbecued or baked and served with hot sauce. It’s traditionally served on special occasions here in Peru, so let’s party!!!
Causa
And for my absolute favorite (besides ceviche of course): Causa is one of the most popular dishes all along Peru’s coast, including Lima. Besides being delicious, the traditional causa is fairly economic and easy to prepare. It includes potatoes with local spices, (remember all the potatoes here in Peru?), tuna from the ample Pacific Coast, and Peru’s plentiful supply of avocados. There are many variations both in the purée and in the fillings.
Wonderful step by step guide & recipe found at Peru’s Delights:
“How could I ever imagine that some mashed potatoes with lemon juice, chili pepper, oil, and salt, molded like a cake, could ever turn into an appetizer of such perfect synergy? Causa didn’t sound extremely promising at first. But I obviously wasn’t acquainted with the one-of-a-kind ingredients of Peru, otherwise I wouldn’t have so readily doubted. This is the kind of dish of which you only need to take a bite, and it suddenly becomes perfectly clear why it is a big star in so many tables.”For more, please visit Peru’s Delights.
Peruvian dishes can vary according to its geography which has its own distinct taste. But, while in Peru, it would be very much exciting to sample something new and give in to the chance of embracing a different culture.
Lainie Liberti is a recovering branding expert, who’s career once focused on creating campaigns for green – eco business, non-profits and conscious business. Dazzling clients with her high-energy designs for over 18 years, Lainie lent her artistic talents to businesses that matter. But that was then.
In 2008, after the economy took a turn, Lainie decided to be the change (instead of a victim) and began the process of “lifestyle redesign,” a joint decision between both her and her 11-year-old son, Miro. They sold or gave away all of of their possessions in 2009 and began a life of travel, service, and exploration. Lainie and her son Miro began their open-ended adventure backpacking through Central and South America. They are slow traveling around the globe allowing inspiration to be their compass. The pair is most interested in exploring different cultures, contributing by serving, and connecting with humanity as ‘global citizens.’
Today Lainie considers herself a digital nomad who is living a location independent life. She and her son write and podcast their experiences from the road at Raising Miro on the Road of Life.
