Peruvian cuisine has become world renowned. In the past few years, its popularity has exploded, and this once unknown style is finding its way into restaurants all over the world. Peruvian claim to culinary greatness is due mostly to the diversity of climates and people that exist within the country.

Peru boasts the Andes, the Amazon, and a long stretch of coastline which combine to make the country a gourmand’s paradise. The many different climates mean that plenty of fresh and delicious ingredients are available, while the diverse cultures and population provides a wonderfully mixed palate.

A plate of fresh cebiche - one of the most typical and popular dishes in Peru

The origins of Peruvian cuisine can be found in the mix of Spanish and indigenous cuisine, accented by a diverse group of immigrants from China, Africa, and Japan.

Rice, peppers, corn, and potatoes are the staples, although they are often seasoned in surprising ways and have a different taste than you may be used to.

The most common corn in Peru, called choclo, has large kernels and isn’t sweet like its smaller cousin popular in the United States and Europe. Corn is also used to make Chicha, a sweet fermented drink that is popular in the many small family restaurants that adorn the country’s cities and towns.

Cuisine can vary greatly depending on the region of Peru but Criollo, which can be found along the coast and in the capital of Lima, is what people usually think of when they imagine Peruvian food.

Seafood is a mainstay of Criollo cuisine, and the variety and quality can hardly be found elsewhere; expect it to be dressed simply, highlighting the flavor of the meat.

Cebiche, for example, is the quintessential Peruvian dish: raw fish or shellfish marinated in lemon juice and spicy peppers, served with sweet potato, corn and raw onion. Both refreshing and delicious, cebiche is the most popular seaside lunch option during Peru’s long summers.

There are many great related dishes that serve up variations on this theme such as tiradito, a spicier version of cebiche which is sliced thinner, and served without onions.

There are also many non sea food dishes accompanied by rich sauces with complex flavors.

A popular favorite in Lima is anticuchos, skewers of marinated beef heart, served with potato and the obligatory hunk of corn.

Among the other top dishes is Aji de gallina, another famous Peruvian dish consisting of strips of chicken in a creamy and spicy yellow sauce, usually served over potato and accompanied by rice.

Lomo saltado, on the other hand, is a Chinese inspired stir-fry of beef and vegetables served over rice that is also extremely popular.

While there are many fine restaurants that serve up gourmet Peruvian food, often with a flair for fusion, some will tell you the best place to get traditional Peruvian cuisine is in one of the small restaurants that permeate the country and serve delicious fixed menu lunch specials for a fraction of the price.

What makes Peruvian food so great is its adaptability; it can spar with the finest cuisines in the world, and also seem entirely at home on a simple kitchen table.

Backstreet Bites in Lima

Looking for somewhere a bit more authentic? Try some of these unusual recommendations during your stay in town.

For a unique cebiche & seafood restaurant, head to la Canta Ranita (the Singing Frog), tucked away at the back stalls of Barranco market, on Jr Union. This place gets packed to the gills for lunch, so aim to arrive by midday or expect a long wait. They’re closed on Tuesdays.

The anticucherias around the plaza de Surco are all excellent, and well worth a visit. If you’re not squeamish about offal, consider ordering a parrilla – a personal-sized grill delivered straight to your table and laden with cuts of beef, pork and chicken.

Walking into the center of Lima you will pass countless food vendors in the street. Choclo con queso (corn with cheese), anticuchos and papa rellena (stuffed potato) are all delicious and will prove no problem for travel-hardened stomachs.

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