When people asked what surprised me most about Peru, my answer was always the same: the food! Before visiting, I’d heard Peru was becoming a bit of a foodie destination, but I had no idea just how good the food in Peru would be.
In this guide, I’ll walk you through where to find the best food, which traditional dishes you absolutely must try (yes, guinea pig is included on that list but, no, I wasn’t brave enough to try it myself), and how to navigate everything from world-class restaurants to local markets and street food stalls.
I’ll share everything I picked up on my journey through Peru about where and when to eat, how much to budget, and which culinary experiences are worth the splurge.

The Cultural Background of Peruvian Cuisine
Peru’s cuisine is so incredible and interesting because it has influences coming from all directions.
Did you know Peru has the second-largest Japanese population in South America? Japan and Peru share an ocean, so when Japanese immigrants arrived in hoards in the late 19th century, they brought their culinary techniques with them but had to adapt to local ingredients. The result is Nikkei cuisine, which is the Japanese-Peruvian fusion which, whilst odd sounding at first, is very common in Peru.
You’ll also come across Chifa (Chinese-Peruvian) cuisine too, which is less common because Chinese dishes are practically woven into the fabric of Peruvian cuisine in itself (which is why you’ll find wok-fried dishes like lomo saltado on practically every menu).
Beyond its Asian influences, Peruvian food features a lot of seafood, thanks to its huge coastline, and higher into the mountains you’ll find tonnes of potatoes (and plenty of places boasting about the 3,800 varieties of potatoes that they grow in Peru).
Up in the Amazon rainforest, you’ll find wild and wonderful fruits and grains you probably haven’t heard of, that are closer to the types of influences you’d expect from Brazil or the Caribbean.
Of course, these are just the few tidbits that I learned as I travelled through Peru, but you could probably write a book on the entire history of Peruvian cuisine.
🇵🇪 Read more: Unmissable Famous Landmarks in Peru
Lima: South America’s Culinary Capital
So many backpackers I met told me to skip Lima entirely and start my journey down the coast, claiming Lima was “just a big city with nothing to see.”
Whilst there is SO MUCH more to see in Peru than Lima, I’m glad I stuck around for a few days and didn’t rush through the culinary capital of Latin America.
The crown jewel of Lima’s food scene is Central, which was voted the best restaurant in the world in 2023. (I went to Peru in 2024, so it was the talk of the town.) Run by chef Virgilio Martínez, each course represents a different Peruvian ecosystem and altitude, taking you on a journey from below sea level up to the high Andes. At S/950 (about 230€) for the lunch menu (and more than that for dinner), it’s definitely in “special occasion” territory!
But here’s the thing – Lima isn’t just about fancy, expensive restaurants; the food scene is diverse, and for every upscale restaurant there is an equally affordable alternative. As in many other South American countries, you’ll find many restaurants offering the typical “menú del día”, where S/12-15 (3-4€) will get you a starter, main, and drink.
Must-Try Peruvian Delicacies
Here are some traditional Peruvian dishes that are not to be missed (alright, I’ve already admitted that I didn’t try guinea pig, but it has to be on your radar even if you don’t want to try it yourself).
Ceviche
If you try just one thing in Peru, make it ceviche! It’s the national dish for good reason. Fresh, raw fish “cooked” in lime juice and usually mixed with red onions, chili peppers, and coriander.
The best ceviche I had was in Lima (no surprise), but I found decent versions throughout the country (although I’d try it along the coast rather than at in-land destinations – you never know what’s happened to that fish during transit!)
Top tip: Peruvians only eat ceviche for lunch, never dinner! This is because the fish is freshest in the morning, and traditionally fishermen would make ceviche right on their boats with the morning catch. So, follow the locals and get your ceviche fix at midday.
Lomo Saltado
Lomo saltado is basically a beef stir-fry with onions, tomatoes, soy sauce, and spices, served with rice and chips (yep that’s double carbs, just like they do here in Portugal.) It is a perfect demonstration of the Chinese influence on Peruvian cuisine, and you can find it anywhere from high-end restaurants to tiny local joints.
Guinea Pig (Cuy)
The un-appeal of guinea pig is usually that it’s served whole, roasted, on a stick with the head still on. Whether you want to eat it or not, be warned that you will see it around the markets! I didn’t go anywhere near it, and it made me feel a bit 🥴.
Alpaca and Llama
Alpaca and Llama are two Andean animals that make for surprisingly tasty burgers. You can find this meat served in several forms, but you’ll most often find it served as a burger as it’s becoming more popular as a healthier, more sustainable alternative to beef with both locals and tourists alike.
Ají de Gallina
Ají de Gallina is a creamy chicken stew made with yellow chili pepper (ají amarillo) that gives it a beautiful golden colour and gentle spice. The sauce is thickened with bread and walnuts, giving it a really rich texture.

Peruvian Street Food: What to Try and Where to Find It
The street food scene in Peru is not quite as abundant as you might find in other Latin American countries, but there are plenty of wonderful things you can try for a fraction of the cost of eating in a restaurant. Whatever your budget, keep an eye on street food stalls to make sure their food is kept piping hot and there’s a fairly high turnover of dishes, so you’re not getting something that’s been sat out for hours.
Here are a few things you should look out for:
Anticuchos
These are beef heart skewers, and as you might have guessed, this was another thing I was far too squeamish to try. You’ll smell these before you see them, and I have to be honest, the smell was really good. They’re often called the ultimate street food of Peru (and I love to try local cuisine when I travel so, who knows, maybe you’ll get an update on this after the next time I go to Peru!).
Picarones
These are sweet potato and squash doughnuts drizzled with a honey-like syrup called chancaca. Think of them as Peru’s answer to donuts, but with a more complex flavour. A portion usually costs around S/5-8 (1-2€), and they’re best eaten piping hot.
Butifarra
Butifarra is a small sandwich filled with thinly sliced pork (jamón del país) and something they call salsa criolla, which is onions marinated in lime juice in a similar way that ceviche is. The best one I had was from a tiny cart in Miraflores where the vendor had been making butifarras for over 20 years.
Choclo con Queso
The corn in Peru is completely different from what I was used to – the kernels are huge and starchy rather than sweet. You’ll find vendors selling this everywhere, especially near tourist sites and markets. It’s perfect for a quick energy boost and costs around S/5 (1€).
Empanadas
Empanadas are stuffed pastries that you’ll find all over Latin America, done slightly different in every country (and every country thinks they do them best!). In Peru they tend to have a flakier crust, and you can find them filled with just about anything.
Is Street Food in Peru Safe?
I was seriously worried about food poisoning the first time I went to Latin America, but it’s usually fine to eat street food as long as you follow the basic rules that you’ll find touted all over the place:
- Follow the locals! If a place is packed with Peruvians, it’s probably both delicious and safe.
- Look for vendors who wear gloves and handle money and food separately. The most professional vendors often had someone taking money while another person handled the food.
- Fresh and hot is best! Stick to food that is cooked right in front of you and served steaming hot.
- Don’t eat raw items from a street food stall, including ceviche, fresh fruit, and salad.
- Hand sanitiser was my best friend! I always used it before eating anything.
Vegetarian and Vegan Options in Peru
When I was travelling through South America, I was transitioning away from being vegetarian after eight years meat-free. I still did (and do) eat mostly vegetarian, but I make exceptions in cases where eating veggie would be difficult or for trying local delicacies.
Some less common traditional dishes like papa a la huancaína (potatoes in spicy cheese sauce) and rocoto relleno (stuffed spicy peppers) are naturally vegetarian and really delicious.
In tourist areas like Cusco and Lima, many restaurants now offer vegetarian versions of classic dishes. I tried various plates of “lomo saltado” that were made with mushrooms instead of beef, for example (I actually only tried one mouthful of the beef version, and I preferred my mushrooms!).
Peru’s Famous Drinks
The drinks in Peru deserve their own spotlight, and there are a few you need on your list to try before you go:
Pisco Sour
This became my evening ritual – a frothy, tangy cocktail made with pisco (grape brandy), lime juice, sugar syrup, egg white, and a dash of bitters. It’s delicious and dangerously drinkable! Peru and Chile argue over who originally invented this but, I have to be honest, I preferred the pisco sours in Peru! You can also get them made with various flavours, or drink the pisco liquor on its own (although I didn’t like it as much straight).
Chicha Morada
This is a non-alcoholic purple corn drink that I first tried in the free walking tour I did in Arequipa. It’s flavoured with pineapple, cinnamon, cloves, and lime, creating a refreshingly sweet-spicy flavour. You’ll find it everywhere from street stalls to high-end restaurants.
Inca Kola
Inca Kola is a bright yellow soft drink that is a Peruvian institution; it’s what they drink in Peru instead of Coca-Cola. They say it tastes a bit like bubblegum or cream soda. Fizzy drinks aren’t really my thing, but of course I had to try it, and to me it tasted more similar to Irn Bru.
Frequently Asked Questions About Peruvian Food
Is Peruvian food spicy?
No, generally Peruvian food is not that spicy. While Peruvians use various chilies like ají amarillo, rocoto, and ají limo, they’re often used more for flavour than heat. Most dishes are fairly mild, though you’ll usually find hot sauce on the table if you want to spice things up.
What time do Peruvians eat?
Breakfast is usually early, between 7-9am, and is generally light – the most common hostel breakfast was bread with butter and jam or boiled eggs. Lunch is the main event, typically between 1-3pm, and many businesses close for a proper lunch break. Dinner happens quite late by some standards, usually after 8pm, and is a lighter meal than what they eat at lunch.
Is it safe to eat raw vegetables and salads in Peru?
This depends on where you are. In higher-end restaurants in major cities, yes, it’s generally fine. They understand tourist concerns and prepare food accordingly. In more rustic establishments or rural areas, I would be more cautious.
How much should I budget for food in Peru?
The brilliant thing about Peru is that you can eat amazingly well on almost any budget. I was traveling as a mid-range backpacker and spent about S/50-80 (12-20€) per day on food. This included hostel breakfast (usually included), a set lunch menu, and a modest dinner, plus drinks.
Do I need to speak Spanish to order food in Peru?
In tourist areas, many restaurants have English menus, but knowing basic food-related Spanish phrases definitely helps, especially for street food.
Conclusion
What makes Peruvian cuisine so special isn’t just the amazing flavours (though those would be enough!), but the way each dish tells a story about the country’s history and culture. When you eat lomo saltado, you’re tasting the influence of Chinese immigrants. When you sip a pisco sour, you’re participating in a national tradition. And when you try one of Peru’s thousands of potato varieties, you’re connecting with an agricultural heritage that goes back to the Incas.
Peru might be famous for Machu Picchu, but its cuisine deserves just as much recognition. So go hungry, stay curious, and get ready for one of the world’s greatest food adventures!