In Peru, food isn’t just sustenance – it’s storytelling, science, and sacred ritual cooked into one. Here, travelers can sip cocktails born of ancient grapes and Andean herbs, dine on 3,000 varieties of potatoes, and watch a centuries-old dish bake beneath the earth itself. From the vibrant markets of Lima to the highland farms of the Sacred Valley, Peru serves up culinary adventures that are as bold and layered as its landscapes. Feast your eyes on some of our favorite bites below!
Ancient Roots and Grains
From ancient quinoa seeds and rainbow-colored corn, to 3,000 kinds of potatoes, Peru proves that grains are anything but boring.
Corn is simple, rustic, and 100% snack royalty in the Andes. Choclo con queso is a cob served on a stick with a thick slice of salty cheese, while chicha morada is a unique corn drink made from purple kernels, pineapple, cinnamon, and clove.
Peruvian quinoa is the tiny but mighty superfood, packing ancient power and nutty flair into every bite. Quinoa atamalada gives this grain a glow-up in a rich, stew-like dish, where it simmers with cheese, spices, and a kiss of chili.
With thousands of varieties to choose from, it's no wonder that there are seemingly endless recipes that utilize Peruvian potatoes. Papa a la Huancaina is a potato dish drizzled in a creamy, spicy, cheesy sauce and served with hard-boiled eggs and olives, while papa rellena is reimagined mashed potatoes stuffed with seasoned beef, onions, olives, and egg, then deep-fried until golden.
Peruvian Staples
Peruvian foods are known for blending traditional ingredients with unique, local imagination, offering bold, deeply rooted, and unexpected flavors.
Ceviche is the national obsession — raw fish served in citrus, spiced with ají, and served cold and fresh.
For something hotter, lomo saltado is a stir-fry of beef, onions, and tomatoes with soy sauce, thrown over fries and rice.
Spice things up with Peruvian peppers! Ají de gallina is a beloved dish with shredded poultry bathed in a creamy, spicy, golden-yellow sauce – a comfort food with a kick and a colonial backstory. 
Wash it down with the national cocktail, Pisco Sour, a foamy, tangy concoction of grape brandy, lime, egg white, and a dash of bitters.
Unique Must-Tries
Get ready to tango with your taste buds! From ancient tuber wines to spicy sauces that flirt with fire, Peru's unique concoctions bring an unusual pop of flavor to every bite.
Sauces are king! Uchucuta (a Quechua word meaning ‘ground chiles’) is a sour, fiery green sauce made of peppers and fresh herbs – a uniquely Peruvian must-have condiment at the table.
There are bountiful Peruvian wines made the traditional way – with vineyard grapes. But when here, you must also try tuber wine – the funky, floral cousin of your usual cabernet, made from native tubers like oca and mashwa.
Pachamanca is a traditional meal cooked underground, boasting a buried treasure of marinated meats and Andean herbs. It’s not just a meal, it’s an ancient flavor ritual wrapped in warmth, smoke, and a whole lot of deliciousness.
Want to taste all of these foodie finds, and more? Discover our Flavors of Peru Package, a 10-day journey that introduces you to the most memorable bites across Lima, Sacred Valley, and Cuzco! Book with your favorite Travel Advisor.
