Peru is a country to be savored as much as it is to be explored. Here, gastronomy is not just a side dish to travel — it’s a gateway, a true immersion into the culture and the roots of the country.
From the high Andes to the Pacific coast, each Peruvian region has its own flavors, ingredients, and family stories passed down through generations. Eating in Peru means tasting the diversity of a territory, the generosity of its people, and a culinary creativity recognized worldwide.
Here are some specialties you shouldn’t miss — to be enjoyed with curiosity… and always with gratitude.
Ceviche – The coastal must-try
This is Peru’s flagship dish, found on every coastal table and proudly defended by every Peruvian. Ceviche is ultra-fresh raw fish marinated in lime juice, with red onion, cilantro, corn, and sweet potato.
Seemingly simple, it requires a perfect balance of acidity, freshness, and textures. In Lima, cevicherías are everywhere. But it’s by the sea, in a small port or a popular canteen, that it often reveals its true soul.
Lomo saltado – Chinese influence on a plate
Peru is a country of cultural blends, and its cuisine tells that story better than anything else. Lomo saltado, a stir-fry of beef with onions, tomatoes, and soy sauce, served with fries and rice, is the perfect example.
Born from chifa cuisine (a mix of Chinese and Peruvian traditions), it’s a comforting, generous dish, often cooked over high heat in markets and home kitchens. A pleasant surprise for those who don’t expect to find a wok in the Andes.
Causa limeña – Fresh and colorful
Both a starter and a light main dish, causa is a mashed yellow potato flavored with lime and yellow chili pepper (ají amarillo), layered with chicken, tuna, or vegetables.
Served cold, it plays on contrasts: soft, tangy, spicy… It’s an explosion of freshness that delights from the first bite. A lunchtime staple, especially in coastal areas.
Cuy – An ancient Andean tradition
Cuy, or guinea pig, is a traditional dish in the Andes, eaten since pre-Inca times. It may surprise some, but it’s an integral part of Andean culture. Most often grilled or roasted, it’s served whole, with potatoes and corn.
Tasting it also means stepping outside Western norms and understanding the symbolic and nourishing importance of this animal for Quechua communities. As always, it’s essential to try it respectfully, in a local and responsible setting.
Ají de gallina – Creamy and comforting
This creamy dish made of shredded chicken in a sauce of ají amarillo, milk, bread, and cheese is a classic of Peruvian family meals. Served with white rice and potatoes, it evokes Sunday family gatherings, childhood memories, and warm kitchen lunches.
Behind its soft appearance lies a subtle complexity — spicy and velvety — making it one of the most beloved dishes in the country.
Rocoto relleno – Arequipa’s spicy surprise
Originally from Arequipa, rocoto relleno is a red chili pepper stuffed with meat, egg, cheese, and spices, often baked au gratin. Despite its pretty color, rocoto is very spicy — but also very flavorful.
It’s a signature dish of southern Peru, often enjoyed in the traditional picanterías of the region. For spice lovers, it’s a must-try. But be sure to ask whether it’s been “mildened,” depending on local customs.
Desserts and drinks not to be missed
Suspiro limeño, a sweet dessert made with condensed milk and meringue, lives up to its name: it’s a true “sigh of Lima.”
As for drinks, it’s impossible not to mention the pisco sour, the national cocktail made with pisco, lime, sugar, egg white, and bitters. But Peru also offers chicha morada (a non-alcoholic drink made from purple corn), and Inca Kola, a bright yellow soda that’s incredibly popular and completely unique.
To taste is to meet
In Peru, every meal is an invitation. Behind each dish, there’s a hand that prepares it, a market that buzzes, a story that gets passed down. Eating here is never trivial. It’s an act of sharing, a moment of connection, often simple and profound.
At Escápate, we encourage you to taste with curiosity — but also with care: by favoring small family-run restaurants, talking with cooks, asking questions, and giving thanks. Because the true flavor of Peru is also found in genuine, spontaneous encounters.
