If Peruvian foods not your number one reason to visit Peru, maybe it should be! Peru’s rich cultural heritage created an innovative jumble of flavours from Europe, Africa and Asia that, when blended with traditional Peruvian cuisine, form a unique, world-class epicurean experience.
When planning your trip to Peru, make sure these 6 dishes are on your Peruvian foods must-eat list!
English name: Ceviche (also seviche)
Peru’s national dish can be found almost every restaurant and even if you’ve tried it, you simply can’t miss tasting an authentic ceviche in the country that started the craze! You’ll find lots of variations but the original is sea bass soaked in lime juice, onion, salt and aji (hot chili), served with a side of sweet potatoes and corn.
English name: Peruvian layered potato dish
Potato’s originated in Peru. It’s estimated that there’s over 4,000 varieties and this dish is a testament to that. Causa takes its name from the old Incan Quechua word kausaq, which means “giver of life,” another name for the potato. Rellena is the Spanish word for “stuffed” or “filled.” In its most basic form causa is served cold and consists of mashed potatoes, layered like a lasagne with avocado, hardboiled eggs and olives.
English name: Beef Heart Skewers
Street food at its best, beef heart is marinated in cumin, aji and garlic, skewered and charcoal grilled to perfection. If you’ve never tried heart, it’s extremely lean and nutritious but you’ll also be able to find other varieties.
English name: Peruvian Sirloin Stir Fry
This Peruvian, Asian fusion of stir fried beef, onions, tomatoes and aji, topped with soy sauce and potato, served over rice is almost as popular as ceviche. Try it with alpaca meat to knock another Peruvian classic off you’re ‘to eat’ list!
English name: Fried or Roasted Guinea Pig
Adventurous foodies must try Cuy, (pronounced “kwee”) which is…guinea pig. While it might seem unconventional to tuck into furry critters better known as domesticated pets in the West, this indigenous mammal has been a staple in Peru’s Andean diet for around 5,000 years! When roasted over an open fire, this popular meat is smoky and tender, covered in crispy skin and is delicious dipped in aji sauce.