Peru
Food Safety Tips
Essential food safety information to help you enjoy Peru's cuisine safely and confidently.
Be cautious with street food
While street food is delicious, choose vendors with high turnover and where locals eat. Look for clean preparation areas.
Drink bottled or purified water
Tap water is not safe to drink in most areas. Stick to bottled water and avoid ice in remote areas.
Raw seafood is generally safe in coastal areas
Ceviche is a popular dish but best consumed at reputable restaurants in coastal areas where fish is fresh.
Altitude can affect digestion
In high-altitude areas like Cusco, digestion can be slower. Eat lighter meals and stay hydrated to avoid discomfort.
Dietary Options
vegetarian
MEDIUM AVAILABILITYVegetarian options are available in tourist areas and larger cities, but limited in rural regions. Rice, beans, and corn-based dishes are common vegetarian staples.
vegan
LOW AVAILABILITYVegan options are limited outside of specialized restaurants in Lima and Cusco. Traditional Peruvian cuisine often includes animal products.
gluten-free
HIGH AVAILABILITYMany traditional Peruvian dishes are naturally gluten-free, using corn, potatoes, quinoa, and rice as staples.
halal
LOW AVAILABILITYHalal options are very limited. Seafood and vegetarian dishes are the safest choices.
kosher
LOW AVAILABILITYKosher options are limited to a few restaurants in Lima. Advance research is recommended.
Common Allergens
Seafood
HIGH PREVALENCESeafood is extremely common in coastal Peruvian cuisine, especially in dishes like ceviche and tiradito.
COMMONLY FOUND IN:
Peanuts
MEDIUM PREVALENCEPeanuts appear in some sauces and dishes, particularly in Creole and Amazonian cuisine.
COMMONLY FOUND IN:
Corn
HIGH PREVALENCECorn is a staple in Peruvian cuisine, appearing in many forms from drinks to main dishes.
COMMONLY FOUND IN:
Dairy
MEDIUM PREVALENCECheese and other dairy products are common in Andean cuisine.
COMMONLY FOUND IN:
Ají (Peruvian chili)
HIGH PREVALENCEWhile not an allergen, ají peppers can cause discomfort for those sensitive to spicy foods.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Peru's food culture for travelers.
Ceviche
Fresh raw fish marinated in citrus juices (usually lime) and spiced with ají peppers, served with sweet potato, corn, and onions.
Lomo Saltado
Stir-fried beef with onions, tomatoes, and french fries, seasoned with soy sauce and served with rice - a perfect example of Chifa (Chinese-Peruvian) cuisine.
Ají de Gallina
Shredded chicken in a creamy sauce made with ají amarillo (yellow chili pepper), bread, milk, and walnuts, served with rice, potatoes, and olives.
Anticuchos
Grilled skewers of marinated beef heart, a popular street food served with boiled potatoes and corn.
Causa
Layered potato dish with avocado, chicken or tuna, and mayonnaise, seasoned with lime and ají amarillo.
Rocoto Relleno
Spicy rocoto peppers stuffed with a mixture of ground beef, onions, garlic, olives, raisins, and spices, topped with cheese.
Picarones
Sweet, ring-shaped fritters made from squash and sweet potato dough, served with a syrup made from chancaca (raw sugar).
Pisco Sour
The national cocktail made with pisco (grape brandy), lime juice, egg white, simple syrup, and bitters.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Peru's diverse culinary traditions.
Papa a la Huancaína (Papa a la Huancaína)
Boiled potatoes covered in a creamy, spicy sauce made with aji amarillo peppers, queso fresco, and evaporated milk. This dish is a popular appetizer or side dish.
Allergens:
Anticuchos (Anticuchos)
Grilled skewers of marinated beef heart, often served with boiled potatoes and a spicy peanut sauce. This dish is a popular street food and is enjoyed as a hearty snack or meal.
Allergens:
Causa Rellena (Causa Rellena)
A layered dish made with mashed yellow potatoes seasoned with aji amarillo, filled with various ingredients such as chicken, avocado, tuna, or vegetables. It's a versatile dish served cold as an appetizer or main course.
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Peru.
Lima
Lima's cuisine is known for its fusion of international influences and its focus on fresh seafood. It's the birthplace of many iconic Peruvian dishes like ceviche and lomo saltado.
Cultural Significance:
Lima, as the capital, has historically been a melting pot of cultures, resulting in a diverse and innovative culinary scene.
Signature Dishes:
- Ceviche
- Lomo Saltado
- Ají de Gallina
Key Ingredients:
Arequipa
Arequipa's cuisine is characterized by hearty stews and spicy dishes. Rocoto relleno, a stuffed spicy pepper, is a regional specialty.
Cultural Significance:
Arequipa's cuisine reflects the region's volcanic landscape and the use of local ingredients like the rocoto pepper.
Signature Dishes:
- Rocoto Relleno
- Chupe de Camarones
- Adobo Arequipeño
Key Ingredients:
Cusco
Cusco's cuisine features Andean ingredients like quinoa, potatoes, and alpaca meat. Pachamanca, a traditional earth-oven cooking method, is still practiced in the region.
Cultural Significance:
Cusco's cuisine reflects the region's Inca heritage and the continued use of traditional cooking methods and ingredients.
Signature Dishes:
- Pachamanca
- Chiri Uchu
- Cuy
Key Ingredients:
Sweet Delights & Desserts
Indulge in Peru's traditional sweet treats and desserts.
Picarones (Picarones)
Peruvian doughnuts made from squash and sweet potato, deep-fried and drizzled with chancaca, a sugarcane syrup. These are a popular street food dessert, especially during festivals.
Alfajores (Alfajores)
Two delicate shortbread cookies filled with dulce de leche and often dusted with powdered sugar. These are a popular treat enjoyed throughout the day.
Mazamorra Morada (Mazamorra Morada)
A thick, purple pudding made from purple corn, fruit, and spices. It's often served with arroz con leche, creating a contrasting color and flavor combination.
Traditional Beverages
Discover Peru's traditional drinks, from locally produced spirits to regional wines.
Pisco (Pisco)
Peru's national liquor, a brandy made from grapes. It's the base for the famous Pisco Sour cocktail.
Chicha de Jora (Chicha de Jora)
A fermented corn beverage with ancient roots, traditionally prepared in large clay pots. Its alcohol content varies depending on the fermentation process.
Soft Beverages
Discover Peru's traditional non-alcoholic drinks, from local teas to refreshing juices.
Inca Kola (Inca Kola)
A bright yellow, sweet, bubbly soda with a unique flavor profile. It's a popular national soft drink.
Chicha Morada (Chicha Morada)
A refreshing non-alcoholic beverage made from boiled purple corn, pineapple, cinnamon, cloves, and sugar. It's served chilled and is a popular everyday drink.