Peruvian food is having its moment. While Thai, Japanese and Mexican cuisines have long held the spotlight in North American kitchens and restaurants, Peru is emerging as the cuisine everyone is talking about.
In 2023, Lima’s Central restaurant made history as the first South American establishment ever to be named The World’s Best Restaurant by the prestigious World’s 50 Best list. Food critics, home cooks and adventurous diners are taking note — and the results are showing up on menus and delivery apps from coast to coast.
So what makes Peruvian cuisine so exciting? It’s one of the world’s great fusion traditions, blending Indigenous Andean roots with Spanish, African, Chinese and Japanese influences — sometimes all in the same dish.
Here are four dishes that showcase the best of what Peruvian cuisine has to offer:
- Ceviche
Peru’s national dish is strikingly simple: fresh white fish (traditionally sea bass) is marinated in lime juice, red onion, salt and ají chili peppers. The acidity of the citrus actually “cooks" the fish without any heat, resulting in a dish that’s bright, zesty and absolutely refreshing. Bonus: ceviche is one of the easiest impressive-looking dishes you can make at home.
- Lomo saltado
Lomo saltado is essentially a Chinese-style stir-fry made with Peruvian ingredients, born from the Chinese immigrant communities that arrived in Lima in the 19th century. Strips of beef are wok-fried with tomatoes, red onion, soy sauce, vinegar and ají amarillo peppers, then served over white rice — and alongside a pile of French fries. It’s hearty, kid-friendly and quick enough for a weeknight dinner.
- Causa limeña
This one surprises people every time. Causa is a cold, layered dish built on a base of mashed yellow potato seasoned with lime juice and ají amarillo, filled with chicken, tuna or avocado and topped with more potato. It’s served cold and looks far more elaborate than it is to prepare.
- Arroz chaufa
Another gift from Peru’s Chinese culinary heritage, arroz chaufa is Peruvian fried rice: cooked rice stir-fried with chicken or shrimp, egg, green onion and soy sauce. It’s quick, pantry-friendly and so delicious. If you’re new to Peruvian cooking and want a low-stakes entry point, this is it.
Have you tried Peruvian food, or is it still on your culinary bucket list? We’d love to hear from you — share your experiences and recommendations with the Shop Talk community!
Did you know? The birthplace of the potato
Peru is the birthplace of the humble spud, first cultivated around Lake Titicaca between 8,000 and 5,000 years ago. Today, the country is home to more than 3,000 native potato varieties, ranging from white and yellow to deep purple and red. By the way, quinoa, another ingredient now found in kitchens everywhere, is also native to the Peruvian Andes. Two superfoods, one country — not bad!