7 Peruvian Dishes You Have To Try

Peru is said to have some of the best food in South America. Declared the “World’s Leading Culinary Destination” by the World Travel Awards, Peruvian dishes have recently gained in popularity and spread around the world.

Peru covers many diverse regions, from mountains to tropical forests, creating a vibrant variety of incredible Peruvian dishes that are each delicious in their own right. However, know that many regional dishes cannot often be found elsewhere in the country, and, for example, food in Lima is quite different than the food in the rural Andes. Here are the top Peruvian dishes you have to try:

# Ceviche

For most people, ceviche is one of the most well known Peruvian dishes. Eaten since ancient times, it consists of raw fresh fish which is marinated lime juice and then mixed with ají peppers, onions and spices. It is often served with yuca or sweet potato along with an ice-cold beer. The leftover marinade from Ceviche (called leche de tigre, or “tiger’s milk”) is also served as a drink.

# Alfajores

Shortbread cookies, made with butter and cornstarch, are sandwiched together with the caramel-like dulce de leche. They are then rolled in sugar, shredded coconut, or chocolate. Alfajores are found across South America, though they originated in Spain.

# Lomo Saltado

This classic Peruvian dish is the result of the mixing of Chinese and Peruvian flavours (known as chifa) after Chinese immigration during the 19th century. Found in the Andes, it is a stir-fry of chopped beef, onions, tomato, and ají peppers flavoured with soy sauce and served with fried potatoes and rice.

# Canchita

These roasted salty corn kernels are a popular snack throughout Peru and are often served at restaurants much like bread, or at bars with drinks.

# Pollo a la Brasa

A whole rotisserie chicken is marinated in soy sauce with red peppers, garlic, and cumin and spit-roast over a naked charcoal flame. The resulting juicy, succulent dish is served with chunky French fries across the country, from street food joints to more upscale restaurants.

# Pisco Sours

Pisco, a fermented Peruvian grape juice brandy, was developed by 16th-century Spanish settlers in Peru and Chile. A yellowish colour, it has an almost non-alcoholic flavour that might deceive first-time drinkers. It is famously used in Pisco Sours, cocktails that are prepared with egg white, lime juice, simple syrup, and bitters.

# Aji de Gallina

This hearty dish is popular in the colder Andean regions and is made with Peru’s famous ají peppers. Slices of chicken are stewed in a yellow sauce (made with evaporated milk, aji peppers, breadcrumbs, onion, garlic, and cheese). This is then served with olives and slices of potatoes and boiled eggs.