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Peruvian cuisine has quietly become one of the most respected and exciting cuisines in the world. Described by many as Latin America’s culinary crown jewel, it has a food culture defined not by one single flavour profile or ingredient – rather, it’s a tasty testament to the country’s wonderful diversity.
Peru has a marvellous range of landscapes, produce, techniques, and different cultural influences that make its cuisine a rich, sensory pleasure. Its geography alone is breathtakingly varied, stretching from the vast blue Pacific Ocean to the towering Andes mountains, and deep into the lush maze of Amazonian rainforest – each area contributing its own unique ingredients and traditions.
And while you might be familiar with one particular Peruvian dish above others (ceviche, anyone?), there’s incredible variety in Peru’s extensive national menu, with lots of flavour to discover beyond their beloved, famous fish dish.
Behind Peru’s food is a long history of fusion. Indigenous civilisations, of course, laid the foundation, with native ingredients like potatoes, corn, quinoa, and chilli peppers becoming staple ingredients that fed Peru. At that time, many of these ingredients were unknown to the rest of the world, but when the Spanish arrived, they took to them immediately, incorporating them into their own livestock, dairy products, rice, wheat, and, of course, some new cooking techniques.
Later waves of Chinese and Japanese immigrants also had a profound influence on Peruvian cooking, especially in urban areas like Lima. The result is a cuisine that feels both deeply rooted and wonderfully evolved.
But you don’t need a plane ticket or a 15-hour flight to enjoy Peru’s fabulous flavours. Many of Peru’s most iconic dishes are perfect for home cooking and relatively easy to put together. With a few speciality ingredients (most of which are now widely available to us here in the UK), you can recreate a huge range of authentic Peruvian meals in your own kitchen.
Here are 10 of the best.
1. Ceviche
No discussion of Peruvian cuisine can begin without the globally beloved (unofficial) national dish, ceviche.
Ceviche is a perfectly simple celebration of fresh fish and well-balanced, delicate flavours: raw white fish, marinated briefly (and very lightly ‘cooked’) in freshly squeezed lime juice, seasoned with salt, and mixed with garlic, thinly sliced red onions, coriander, and spicy ají peppers. Habanero will do if you can’t source these, yet there are places to find them in the UK (often sold in bulk!). Luckily, chillis freeze well and will make good freezer stock.
To make Peruvian ceviche, cut the fish into generous chunks and cover in a bowl with its citrus-acid marinade (leche de tigre) just long enough to turn it opaque, but without losing its tender texture.
Ceviche is traditionally served with slices of sweet potato and large-kernel Peruvian corn, creating a perfect contrast of acidity, heat, and sweetness.
To make ceviche, check out this recipe from Just You.
2. Lomo saltado (Peruvian beef stir fry)
Lomo saltado is one of Peru’s most beloved comfort foods, and it’s a shining example of Peru’s fabulous Chifa cuisine; the fusion of Cantonese-Chinese and Peruvian cooking that really began to burgeon outside in the Chinese immigrant community in Lima restaurants in the 1920s and 30s.
This dish combines tender stir-fried beef with onions, tomatoes, soy sauce, vinegar, and ají peppers (see, your freezer peppers are already paying for themselves!), served with white rice and French fries.
The origins of lomo saltado date back to the 19th Century, when Chinese immigrants arrived in Peru in waves, and adapted their cooking techniques to local ingredients. The result is a dish that feels instantly familiar yet uniquely, authentically Peruvian.
Check out this lomo saltado recipe from Little Spice Jar.
3. Papa a la huancaína
Super simple yet sublimely tasty, and absolutely iconic, papa a la huancaína is a Peruvian comfort dish that centres around Peru’s most famous ingredient: the potato.
In fact, while our neighbours across the channel are often associated with the potato, it originally hit our European shores when the Spanish conquistadors brought it back. Potatoes were first domesticated as a root crop in Peru many thousands of years ago, and the country is home to thousands of potato varieties; this dish proudly showcases them.
In this dish, boiled potatoes are sliced and topped with a smooth, velvety sauce made from ají peppers, fresh cheese, milk, garlic, and crackers or bread. The sauce is mildly spicy, tangy, and irresistibly creamy.
Served cold as an appetiser or side dish, papa a la huancaína is one of the easiest Peruvian recipes you can make at home. It’s perfect for entertaining, a fantastic winter warmer, and it works well as part of a larger spread of dishes.
To make papa a la Huancaína, try this recipe from DelishGlobe.
4. Rocoto rellena
From the southern Peruvian city of Arequipa, rocoto relleno is a dish known for the fiery heat of its rocoto peppers, undercut with savoury depth from their hearty meat, cheese, and nut filling.
Rocoto peppers resemble bell peppers but pack significantly more spice. You’re not likely to find them in your local convenience store, but if you’re struggling to find them in a shop near you, they’re available to buy frozen online and have delivered to your door.
Traditionally served with potato gratin, rocoto relleno reflects Spain’s influence on Peruvian cuisine but still channels its indigenous heat and quintessential flavour profile. If the heat level of the rocoto peppers is a little more than you’re looking for, you can temper it by blanching the peppers or substituting them for milder bell peppers, which are great for stuffing. Serve with creamy potato gratin for a delicious, robust, and nourishing dinner.
Check out this rocoto rellena recipe from Peru Delights to give it a go.
5. Ají de gallina
Ají de gallina is a creamy, comforting, rich stew that perfectly represents Peru’s love for layered flavours. Made with shredded chicken in a sauce of ají amarillo peppers, milk, bread, walnuts, garlic, and cheese, this dish is wonderfully earthy; its richness offset by a mild spicy depth and well-balanced flavours.
Historically, ají de gallina evolved from the Spanish dish Manja Black, which was brought to Peruvian shores during colonial times and adapted with local ingredients. Today, it’s a staple of home cooking and a common feature at family gatherings.
Served over white rice with boiled potatoes, olives, and hard-boiled eggs, ají de gallina is deeply satisfying and easy to make at home. It’s also an excellent way to introduce Peruvian chilli peppers to those unfamiliar with them.
We love this ají de gallina recipe from Great British Chefs if you’d like to give it a try.
6. Anticuchos
Anticuchos are Peru’s most famous street food: grilled skewers traditionally made from beef heart (though many people choose different types and cuts of meat these days). Marinated in vinegar, garlic, cumin, and chilli peppers, the skewers are tender and flavourful. And while the idea of beef heart may sound intimidating, it’s prized for its tenderness and rich flavour.
The roots of anticuchos trace back to enslaved Africans who were brought to Peru during the colonial era, and resourcefully transformed inexpensive cuts into something delicious and enduring. Today, anticuchos are enjoyed by people from all walks of life.
For home cooking, many people substitute beef heart for sirloin, flank steak, or chicken, while keeping the classic marinade. Grilled or broiled, anticuchos are smoky, savoury, and perfect for casual meals or gatherings.
Check out this anticuchos recipe from Great British Chef to get started.
7. Pollo a la brasa
Pollo a la brasa, or Peruvian rotisserie chicken, is arguably the country’s most popular dish, being simple, easy to prepare, and perfect for feeding a hungry family. This mouthwatering meal consists of a whole chicken marinated in garlic, cumin, paprika, and traditional Peruvian flavours, and roasted until the skin is crisp and dark, and the meat juicy.
It’s not an ancient dish, having been developed in the 1950s, but since it came on the scene, pollo a la brasa has very quickly become a national obsession. It’s typically served with fries, salad, and spicy sauces.
This recipe from Eat Peru will help you put a pollo a la brasa dinner together, so why not spice up your usual Sunday lunch with a little Peruvian flavour?
8. Seco de carne
Another really delicious dish to make as a Sunday meal is seco de carne, a slow-cooked meaty stew that’s intensely infused with those Peruvian flavours that you’re probably starting to recognise by now: cilantro, ají peppers, garlic…and, in this recipe, beer!
Beer is a well-known tenderising agent used to marinate meat, and with the rest of the ingredients given time to infuse, you can look forward to some melt-in-the-mouth meat that’s packed with rich, herbaceous flavours.
This dish varies by region, and can be made with beef, chicken, lamb, or goat. It’s commonly served with rice and beans, potatoes, or yuca/cassava. Seco is ideal for weekend cooking, filling your kitchen with comforting, warmly spicy aromas and rewarding culinary patience with deep flavour.
To give it a go, try this seco de carne recipe from A Cozy Kitchen.
9. Chicharrón de chancho
All over the world, across countless cultures and countries, people have found different ways to cook delicious, indulgent, crispy pork. From British roast pork with crackling to Italian porchetta and all the way to China’s Cantonese Siu Yuk, there are multiple ways to make this fatty, tasty, tender meat taste incredible. Peru has its own recipe: chicharron de chancho.
As with all of these famous pork dishes, the beauty of the dish lies in the magnificent mouthfeel; that mouthwatering contrast between the soft, sweet centremeat and the crunchy, crispy, fatty outside.
What makes hicharron de chancho special is its uniquely Peruvian marinade. In Peru, this is a really popular street food, but you can certainly dress it up for a dinner party, or serve smaller bite-sized pieces when you have guests over.
If you’re keen to give chicharron de chancho a try, check out this recipe from Chasing Foxes.
10 Suspiro a la Limeña
To finish this list – and your dinner – on a sweet note, why not try suspiro a la limeña, one of Peru’s most iconic desserts? It features a silky caramel custard/pudding made from condensed milk and evaporated milk, topped with a light meringue flavoured with port wine and cinnamon.
Its name is wonderfully poetic, translating as “the sigh of a woman from Lima”, beautifully reflecting the dessert’s indulgent richness. Think of that satisfied sigh you might exhale after tasting a really great dessert at the end of a fabulous meal.
To make suspiro a la limeña, try this recipe from Waiting for Blancmange.
Final thoughts…
You might not have thought about trying to cook Peruvian dishes at home before, perhaps assuming it to be tricky to do here in the UK. But as you’ve now seen, many of these dishes are built around familiar techniques and are certified comforting foods: hearty stews, stir-fries, roasts, grills, and simple sauces, elevated by unique Peruvian seasoning.
Once you’ve stocked a few key ingredients, a surprising amount of Peruvian food becomes very achievable. And while this list only scratches the surface of Peru’s national menu, it’s a great starting point.
Whether you’re drawn to the freshness of ceviche, the hearty warmth of stuffed peppers, or the creamy indulgence of suspiro a la limeña, these recipes offer a practical way to explore Peru’s famous food culture from the comfort of your kitchen.
For more inspiration, check out our world cuisine section.
Have you tried Peruvian food? Will you be trying any of these recipes at home? We’d love to hear from you in the comments below.
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