7 Peruvian Dishes You Must Try

These are the most popular Peruvian foods you MUST try when you visit Peru.

Peruvian food is a hidden treasure. But I’m working very hard to change that. Because if you found the world’s best food—ever—you’d share it too, right?

The funny thing is, Peruvian gastronomy is internationally renowned… Yet still very much a surprise to many travelers and foodies.

I discovered the magic of Peruvian food in Spain, where I fell in love with pollo a la brasa and arroz chaufa. In fact, I loved it so much I moved to Peru for 6 months (and went back to visit multiple times after that).

Peru is foodie heaven.

Since then, I’ve been a walking, breathing, blond advertisement for this incredible country’s food. And I’ll keep shouting it from the rooftops until the whole world hears: Peru should be the #1 destination on every foodie’s bucket list.

As I preach the Peruvian-food gospel, I often get asked: “What’s your favorite Peruvian dish?” It’s a question I just can’t seem to answer. There are too many incredibly delicious, diverse, and unique dishes—I can’t commit to just one.

That’s why I put together this list of my top 7 Peruvian dishes you MUST try when you visit Peru.

A quality ceviche with all the essentials: cubed corvina fish, choclo, canchita, onions, and sweet potato, all in a leche de tigre base.

#1 Ceviche

Peruvian ceviche is the O.G. Don’t let anyone tell you otherwise.

Sure, Mexico has a shrimp ceviche, Colombia has a “ceviche” (tragically made with mayo and ketchup), Ecuador claims to have invented ceviche—but they are all just copycats (some sadder than others) of the real deal: Peruvian ceviche.

Only in Peru can you enjoy the world’s best, freshest, most authentic ceviche. Now, within Peru, there are many different types of ceviche (but that’s a topic for another day). The most popular and simple version has the following:

• The seafood: Cubed white fish (typically corvina, a fish similar to sea bass, or lenguado, sole fish) is the most common choice for Peruvian ceviche.

• The essentials: The fish is “cooked” in a mixture of citrusy lime juice and aji limo (a spicy Peruvian pepper).

• The liquid base: Known as leche de tigre, ceviche has a liquid base made up of blended fish, celery, onion, and fish soup broth.

• The sides: Served with slices of sweet potato, julienned onions, choclo (Peruvian corn), and canchita (Peruvian toasted corn).

☝🏻Pro tip: Ceviche is eaten with a spoon, not a fork. It should be served in a bowl or dish, and never a plate.

Digging into an incredible pollo a la brasa by one of my favorite Peruvian chefs, Jhosef Arias.

#2 Pollo A La Brasa (Rotisserie Chicken)

The ultimate Peruvian dinner, this chicken dish is unforgettable. This is no Costco rotisserie chicken—this dish is perfectly seasoned, roasted to perfection, with smoky flavors and juicy, tender meat.

Pollo a la brasa is always served with crispy fries, a simple yet delicious green salad with a traditional pollería vinaigrette, and the sauces. (Oh, I drool just thinking about the sauces!) You’ll be served

• A creamy yellow sauce made with spicy Peruvian peppers,

• A darker, orange-y sauce made from a spicier Peruvian pepper.

• A white, vinaigrette sauce that’s technically for the salad, but combines wonderfully with the other sauces and goes great with the fries.

All the sauces are incredible for dipping the fries and chicken, and really make this dish stand out. In fact, the key ingredients Peruvian chefs use to make these sauces are only found in Peru—specifically huacatay, aji amarillo, and rocoto. These are incredible flavors your taste buds will never forget.

Enjoying a beautiful lomito saltado in Paracas, Peru.

#3 Lomo Saltado (Steak Stir Fry)

This dish is one of Peru’s most adored chifa creations. Chifa is a category of Peruvian food with Chinese roots and Peruvian flair. There are many incredible chifa dishes, but lomo saltado is the star of the show. This dish is made up of:

• The meat: Perfectly seared medium-rare steak bites.

• The veggies: Slices of tomato, red onion, and aji amarillo.

• The sides: White rice and crispy fries.

• The flavor: Soy sauce combined with oyster sauce, cilantro, garlic, ginger, and cumin.

When you order lomo saltado, you can’t go wrong.

Pan con chicharrón from one of my favorite breakfast spots in Lima: Porcus Peru.

#4 Pan con Chicharrón (Fried Pork Belly Breakfast Sandwich)

Last year, in September 2025, Peru’s pan con chicharrón won the award for the world’s best breakfast. And it’s no surprise.

This dish is a mouth-watering mixture of crispy fried pork belly, sweet potato, acidic red onions, spicy sauce, and soft bread. Served with a glass of chicha morada, it’s a winner for sure.

You can find this popular breakfast sandwich at street vendor stands, in sanguicherias (sandwich shops), and in most restaurants that are open for breakfast.

This papa a la huancaína from Trujillo, Peru was drowning in creamy yellow sauce—just the way it should be.

#5 Papa a la Huancaína (Potatoes With Creamy Yellow Sauce)

This dish screams Peru—and it’s a must-try. Papa a la huancaína is a side dish that can be served alongside spaghetti dishes and rice plates, as well as on its own as an appetizer.

Boiled potatoes are peeled and sliced into circular pieces, then covered with a creamy yellow sauce made from aji amarillo (spicy peppers native to Peru), red onion, garlic, soda crackers, milk, and cheese.

The sauce is so good, they also serve it as a pasta sauce!

Seco de cabrito from one of my favorite restaurants in Trujillo, Peru: El Mochica de Doña Fresia.

#6 Seco de Cabrito a la Norteña (Goat Stew)

I discovered this dish months after living in Peru. The day I tried it, I had to beg my taste buds for forgiveness for not discovering it sooner.

Check out this magical flavor combo:

• The meat: Incredibly tender, fall-off-the-bone goat meat in a delicious and hearty stew sauce.

• The sides: Creamy, buttery beans, white rice, and tender yuca (cassava).

• The flavor: Marinated with traditional chicha de jora (corn beer), this dish is packed with savory, nostalgic flavor.

While this dish is traditionally a norteño (Northern-Peruvian) dish, you can find it in restaurants in Lima and other cities in Spain (and abroad). Do try this dish, it’s truly unforgettable.

Beautiful anticuchos from a street vendor in Cajamarca, Peru.

#7 Anticuchos (Grilled Beef Hearts)

One of my favorite street foods of all time. The idea of eating a cow’s heart might seem intimidating to some, but this dish is masterfully prepared and packed with flavor. The meat is tender, soft, and covered in a marinade made up of garlic, ají panca (spicy Peruvian peppers), vinegar, and other delicious spices.

It’s typically served with a piece of potato (did you know Peru is home to over 4,000 varieties of potatoes?) and a jaw-dropping spicy sauce.

You can find anticuchos after 6 or 7pm on street corners across the country—they’re one of Peru’s most popular street foods.

This Is Just The Beginning

With these seven delicious Peruvian foods, we’ve only taken a few steps into the Narnia that is Peruvian gastronomy.

There’s so much more.

From drool-worthy street foods and popular drinks to unique desserts and regional favorites, there is so much Peruvian deliciousness for your taste buds to enjoy.