At the World Travel Awards, Peru has been chosen as the leading culinary destination in the world for five consecutive years. A magnificent feat when you consider that it was just a little over 10 years ago that the Peruvian food movement gained momentum. With the gastronomic boom, the reinvention of how food is prepared is due to a group of chefs with a vision of the future Gaston Acurio, and Pedro Miguel Schiaffino among others.
They have brought Peruvian cuisine to the world stage with a mix of different food cultures to what we see in the best restaurants in Peru today. For this reason, together with our colleagues from Machu Travel Peru, we have prepared a small article about the best traditional Peru dishes. Learn a little more about these ancestral delicacies!
30 best dishes of traditional Peruvian food: Ceviche (Peruvian sushi) Leche de Tigre (Tiger’s Milk) Jalea (Seafood Fried Chunks) Tiradito (Marined raw fish) Sudado de Pescado (Steamed Fish) Cau Cau (Cattle tripe stew) Arroz con Pato (Rice with duck) Tacu Tacu (Fried rice and bean dough) Ají de Gallina (Creamy Chicken) Causa Rellena (Potato Casserole) Arroz con Pollo (Rice with Chicken) Carapulcra (Spicy chicken and minced pork dressing) Seco de Res (Cilantro Beef Stew) Lomo Saltado (Stir-Fried Beef) Arroz Chaufa (Chaufa Rice) Pollo a la Brasa (Roasted Chicken) Anticuchos (Grilled Heart) Trucha Frita (Fried trout) Chicharron (Fried Pork Rind) Pachamanca (Steamed food underground) Papa a la Huancaina (Potatoes in Spicy Cheese Sauce) Juane (Rice with chicken wrapped in banana leaves) Tacacho (Baked banana dough) Cuy Chactado (Guinea Pig) Rocoto Relleno (Stuffed Spicy Peppers) Adobo (Spicy pork stew) Chupe de Camarones (Shrimp Chowder) Capchi de Setas (Muoshrom stew) Chiriuchu (Dried meat chunks) Guiso de Tarwi (Tarwi Stew) The history behind Peruvian flavors
1. CEVICHE (PERUVIAN SUSHI) If you are on the coast of Peru, you must try the renowned and popular Peruvian ceviche. It is maybe the dish that has made Peru known throughout the world. Despite many countries in the region having their own ceviche dish, there is not something similar in taste and quality to Peruvian ceviche. Also according to some historical sources, ceviche originated about 2,000 years ago with the Moches, a pre-Inca culture on the coasts of Peru. Peruvian ceviche is prepared differently from the rest of South America. The fish is marinated in lemon juice, chopped hot pepper, and salt (by 5 – 10 minutes) and then served immediately with lettuce salad with fresh onion slices, toasted (breaded and/or toasted corn kernels), and Cochayuyo (red algae that grow in cold water shores along the Peruvian coast).
Although, due to its great influence throughout the country, there are numerous presentations with unique ingredients.