Peruvian cuisine

Peruvian cuisine, considered among the best in the world, inherited its innovation, mix and flavors from Peru’s history. Its culinary fusion developed over a long process of cultural exchange between the Spanish, Africans, Chinese, Japanese and Italians, among others. The dishes became more and more varied as races mixed and migrants landed at the port of Callao.  With such diverse culinary history, Peru indeed is a must visit for foodies.

Peru’s culinary heritage has given it a wide range of unique flavors and ingredients, which have allowed its fame and reputation to spread beyond its borders to position itself in other countries. The flavor of Peruvian food gained its vitality during colonial times through the fusion of the culinary traditions of immigrants from Spain, China, Japan, Italy, Africa and indigenous Peru.


Peruvian food today

Peruvian cuisine has flourished in recent years because of the diversity of dishes served at restaurants around the world. These include Peruvian-Oriental fusion dishes, such as maki and chifa, Italian-Peruvian food such as mondonguito a la italiana (Italian-style tripe), tagliatelle with pesto, among other delicious combinations.


In various parts of the country we find proposals that will be responsible to sweeten our palate. The cuisine of Lima, North Shore, Amazon, Arequipa , Andean and Novoandina expected to give a unique dining experience.

The cuisine of the Northern Coast

The cuisine of Peru’s northern coast fits perfectly with its warm climate and offers a delectable variety of seafood and fish to the most discriminating tastes of visitors. A delicious way to savour the varied flavours of ceviches and sudado stews is by accompanying it with a cold beer or corn-based chicha de jora.

Red meat lovers can enjoy our exquisite cabrito kid meat from the goats raised in the area.


This dish, among a cornucopia of both sweet and savoury dishes, make the northern coast an ideal place to visit.

Amazonian Cuisine

If only given one phrase to describe the varied cuisine of the Peruvian Amazon, it would be “culinary delight.” Food from the Peruvian Amazon not only entices with its exotic dishes, but also attracts travellers with its great variety of delicacies such as beef, poultry, fish, mutton and pork.

It also offers other examples of Pachamama’s abundance, such as majaz, with its lean meat and delicious flavour, or plantains, used as a main

ingredient in many recipes. And what better companion for this tantalizing food than the fresh juice of countless kinds of fruit, or other drinks, such as masato guaranteed to pamper the palate of our most indulged visitors.

Cuisine of Lima

Without a doubt, Lima’s cuisine has earned it an excellent and well-deserved position as one of the top gastronomic capitals of the world. In addition to hosting the most important food fair in Latin America, its culinary variety delights locals and visitors alike.



With its iconic dishes, ceviche and tiradito, Lima is a prime destination for those who love good cuisine. Its gastronomy is the result of disparate influences: African, indigenous and Chinese, which all coalesce in delicious dishes that enchant even the most demanding palates.




Cuisine of Arequipa


You will love Arequipa’s food and restaurants, also known as picanterías, where the delicious aromas of the regional repast waft through the air along with the heat of wood fires. Rocoto peppers, the area’s iconic delicacy, solterito cheese salad, white soup, pork crackling, guisado stew, and the famous adobo dominical all entice visitors.


And what about the desserts? Food of the gods! During your fortunate encounter with the White City of Arequipa, don’t forget to try the traditional corn chicha accompanied by a delicious anise drink, Nájar, which eases digestion. What more could you ask for?

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