The following highlights some of the popular Traditional Peruvian Foods. If you manage to be in an Peruvian restaurant or you are visiting Peru, I recommend the following:
1. Rocoto Relleno (Stuffed Spicy Peppers)
This dish made famous in Arequipa, Peru, is not your typical stuffed pepper. Instead of peppers, the Peruvian recipe calls for a hot rocoto pepper, which gives it an extra kick. Rocoto peppers are 4 to 40 times hotter than jalapeños, so only those with a high tolerance for spiciness should try this dish. Stuffed with cheese, minced meat and vegetables, the filling is a delight that cuts through the spiciness of the pepper on the outside.
2. Pollo a la Brasa (Roasted Chicken)
Peruvian-style roast chicken, known as pollo a la brasa, is incredibly popular in Peru. Combined with chips, salad and a delicious aji amarillo sauce, a meal of pollo a la brasa is a family favourite. The key is to marinate the chicken in soy sauce with red peppers, garlic and cumin to give the meat and skin a smoky, salty flavour. The cooks then cook the marinated chicken over coals and serve it whole. This iconic Peruvian recipe is used throughout the country, and is even starting to catch on outside Peru.
3. Papas a la Huancaína (Potatoes in Spicy Cheese Sauce)
As you may have noticed, many Peruvian recipes use aji amarillo peppers. This pepper has a decent level of heat, but it is not overly hot. From sauces to stews, this pepper is a key flavour in Peruvian cuisine. One of the best Peruvian potato dishes, papa a la huancaína, also uses this chilli as a key ingredient. The boiled potatoes are topped with a yellow chilli and cheese sauce known as huancaína. A fairly simple dish to make, papa a la huancaina is a favourite summer appetizer or accompaniment to ceviche.
4. Lomo Saltado (Stir-Fry Beef)
Chifa is a popular Peruvian cuisine that combines local and Chinese ingredients and techniques. This style of cooking dates back to the early 20th century, when a wave of Chinese immigrants arrived in Peru. Chifa’s most popular dish, lomo saltado, is a hearty and flavourful dish. Lomo saltado is a robust mixture of beef, tomatoes, peppers and onions that is cooked in a pan with a soy sauce mixture. Most variations are served over fried potatoes (or even added to the stir-fry) and accompanied by white rice. Nowadays, you can find this dish not only in chifa restaurants, but in many Peruvian restaurants all over the country.
5. Ceviche
The national dish of Peru, ceviche is generally considered the best Peruvian food in the world. At first glance, it is a simple recipe of raw fish marinated in citrus juice. However, the spices in the marinade and the accompaniments make the dish complete. Raw white fish, such as sea bass, is cured in lime juice and mixed with thinly sliced red onion, chillies and salt. Peruvian corn known as choclo and sweet potato slices accompany the dish to give it even more flavour. The dish is fresh and tangy, with a hint of spice. Vegetarians and vegans in Peru can also appreciate the rich flavour in a mushroom variant.
6. Causa (Potato Casserole)
A typical Peruvian meal, causa rellena is similar to a potato salad. Layers of spicy and citrusy mashed potatoes, avocado and chicken or tuna are topped with hard-boiled egg, tomatoes or sauces. The dish is served cold, making it a great choice for warm summer days. Cooks often get creative with ingredients and toppings, but what makes a causa really a causa is the layered presentation and the use of Peruvian potatoes. In Peru there are thousands of varieties of potatoes of all colours, shapes, sizes and even flavours.
7. Anticuchos de Corazón (Grilled Heart)
These meat kebabs are a typical Peruvian street food. They are traditionally made with marinated beef hearts, but some cooks now use more conventional cuts of beef or chicken. However, the standard and what you can find on many street corners are beef heart anticuchos. Although the meat itself is tender and delicious, what makes this dish stand out is the marinade and the sauces used to serve it. The marinade uses many ingredients, but the main flavours are garlic, smoked aji panca pepper, cumin and sometimes lime juice.
8. Aji de Gallina (Creamy Chicken)
This dish, which consists of tender chicken stewed in a rich yellow chilli sauce, is a Creole classic. Gallina actually means chicken in Spanish, but most cooks use chicken in this dish. In addition to the chicken, a key ingredient is the aji amarillo pepper. This pepper gives the sauce its yellow colour and adds an incredibly spicy kick. Other ingredients, such as cheese and crackers, temper the spiciness and create a thick, creamy sauce. Like many other Peruvian dishes, aji de gallina is paired with potatoes and/or white rice. This dish is cheesy, nutty, spicy and absolutely delicious.
9. Arroz Con Pato (Rice with Duck)
This exquisite dish that formerly also had other names: “duck with rice”, “duck with rice Chiclayo style” or “rice with Lambayeque duck”. Rice with duck is an emblematic dish of Chiclayo in the northern region of Peru. It is an indigenous dish with a rich flavour prepared with duck meat cooked with coriander and peas. Its preparation is similar to arroz con pollo, masterfully combining the ingredients and bringing out the best of the flavour of a marinated duck and aromatic rice to satisfy the most demanding palates.
10. Cuy (Guinea Pig)
Fried guinea pig or cuy chactado is one of the oldest traditional Peruvian dishes that has been eaten since Inca times. Fried cuy is said to taste similar to chicken (or like a cross between rabbit and chicken), but with more fat. The head is also edible, and is a favourite part of many people. Fried guinea pig is usually eaten with the hands, and it is recommended to have some napkins at hand, as it can get a bit messy when eating it.
If you found this list useful, here are some more Traditional South American Foods to try out on my Pinterest channel.