Peruvian cuisine is one of the most diverse in the world. It features more than 4,000 varieties of potatoes, an abundance of chilies, and influences from the Andes Mountains, the Amazon jungle, and the coastal region. So, what should you definitely try on a trip through Peru? David Fernandez, a culinary expert from Inkaterra Hotels, knows the answer and will tell you which dishes you shouldn’t miss, how to enjoy them sustainably, and if the country is suitable for vegans.
This is the seventh installment of our Culinary Journey series—a new destination every month.
A world of flavors
“Our cuisine features many unique ingredients, including various types of chili peppers that offer a wide range of flavors, as well as an assortment of herbs,” says David. He has worked in Peruvian cuisine for over 20 years and is now the food and beverage manager at the sustainable Inkaterra hotels. David adds that root vegetables, such as oca, jicama, yacon, and manioc, as well as the wide variety of potatoes, are also notable features of Peruvian cuisine. Peru is famous for having over 4,000 varieties of potatoes.
Fun fact: In some villages in the Andes, prospective daughters-in-law must prove their worth by demonstrating their ability to skillfully peel irregularly shaped potatoes.
For over 50 years, the Inkaterra hotel group has actively promoted sustainable tourism in Peru. Their efforts include various projects for nature and species conservation, as well as sustainable cuisine. Four of its accommodations are members of the Green Pearls® network: Inkaterra Reserva Amazónica, Inkaterra Machu Picchu Pueblo Hotel, Inkaterra La Casona in Cusco, and Inkaterra Hacienda Urubamba in the Sacred Valley.
10 Must-Eats in Peru – Insider-tips from David
The Inkaterra Group has locations throughout Peru, including the Andes region and the Amazon rainforest. The different cuisines and regional ingredients are well known to David.
“My culinary concept highlights the authentic flavors of Peruvian cuisine by using fresh, regional ingredients. Every dish reflects our country’s culinary heritage by combining tradition and innovation.” – David Fernandez
He shared his ten personal culinary highlights with us to help you plan your next trip to Peru:
Typical Peruvian dishes
#1 Ceviche
The national dish par excellence! It’s fresh fish marinated in lime juice with onions, chili peppers, sweet potatoes, and corn. The acidity of the lime juice “cooks” the fish without any heat. If you’re in Lima, try ceviche at a small, local restaurant by the sea. But pay attention to what kind of fish you’re eating. More sustainable options include squid from selective fishing and tilapia from certified aquaculture. Many species of sea bass and tuna are overfished. The WWF Fish Guide provides an overview.
#2 Lomo Saltado
This classic Peruvian fusion dish features stir-fried strips of beef, onions, tomatoes, and bell peppers in soy sauce, served with fries and rice. A wild mix—and incredibly popular! A sustainable alternative to beef is a version made with alpaca meat. It is widely available in Peru and often comes from animals raised on natural Andean pastures without intensive farming.
However, meat consumption, especially beef, is harmful to the climate. Some restaurants also offer a vegetarian version of this dish with mushrooms or tofu.
#3 Causa Limeña
Served cold and highly sought after, this dish features mashed yellow potatoes (a Peruvian variety) layered with avocado, chicken, or tuna. A typical starter dish and ideal on hot days. While avocados are intensively cultivated in Peru, they are criticized for their high water consumption.
#4 Arroz con Mariscos
Peru’s version of paella features lots of coriander and fresh seafood, often with a hint of ají amarillo, a mild, fruity chili pepper. This dish is particularly popular on the coast.
Ask about the origin of the seafood, as suppliers do not always source shrimp, mussels, and squid from sustainable fisheries.
It’s best to ask; many small businesses now prioritize sustainable fishing methods. That way, you can enjoy your meal with a clear conscience.
#5 Crema de Papa Peruanita – Peruvian potato cream
If you want to explore the diversity of Peruvian potatoes, start with this dish! Cooks often enhance the potato cream with herbs or ají.
Perfect as a starter or side dish!
Street Food & Savory Snacks
#6 Anticuchos
David recommends grilled beef heart skewers for a quick snack. The spicy marinade contains vinegar, garlic, and chili. Anticuchos are a typical Peruvian evening street food snack. If you eat meat, a nose-to-tail approach like this one, which utilizes offal, is more sustainable than fillet culture.
#7 Rocoto Relleno
This is a stuffed, fiery pepper from Arequipa with minced meat, egg, olives, and cheese baked on top. It may look harmless, but beware: the rocoto is much spicier than it looks. Take the first bite with respect!
David loves this dish, which is understandable given how much flavor it packs. Vegans can rejoice, too, as some restaurants now offer vegan versions with a filling of quinoa, black beans, or lentils. It tastes just as spicy and is more climate-friendly. 😉
#8 Mazamorra Morada (mit Arroz con Leche)
A purple dessert made with purple corn, cinnamon, dried fruit, and sweet potato starch. It can be eaten warm or cold and is often served with arroz con leche (rice pudding). Purple corn, which has antioxidant properties, is grown in the Andes. However, since the dessert contains quite a lot of sugar, it isn’t necessarily healthy.
#9 Picarones
Peruvian donuts are made from pumpkin and sweet potatoes. Deep-fried and drizzled with sugar syrup, they taste best fresh from the street stall. Unlike classic doughnuts, they are light and less sweet, but just as addictive. 🙂
#10 Suspiro a la Limeña
The “Sigh of Lima” is a poetic name for a dessert made with sweetened condensed milk and topped with meringue. It’s sweet, creamy, and a little retro — almost like something from another era. The recipe dates back to colonial times and has been passed down through the generations.
Digression: Eating guinea pigs (“cuy”) in Peru
Many consider guinea pigs to be fluffy pets, but in Peru, they are a traditional dish. Cuy, as it is called, is mainly eaten in the Andean regions and is often grilled on a spit or cooked in an earth oven (pachamanca). For locals, it is a festive dish that has been prepared since Inca times.
However, the idea often takes some getting used to for Western and Asian travelers because we primarily perceive these small animals as pets rather than farm animals. Additionally, in some world religions, it is not permitted to eat guinea pigs; for example, it is neither halal nor kosher. Nevertheless, if you’ve always wanted to try guinea pig, Peru offers you the opportunity to do so.
Is Peru a good place for vegans?
I asked David, “How easy is it to eat vegan in Peru?”
His answer: “It’s possible, even if it’s not always easy.” Traditional Peruvian cuisine contains a lot of animal products, but the basic ingredients are mostly plant-based, such as potatoes, corn, legumes, quinoa, amaranth, and lots of herbs. Of course, there are also fruits and vegetables.”
More and more restaurants, especially in larger cities and tourist regions, offer vegan options or adapt dishes upon request. There is now a small but growing vegan scene, particularly in Lima, Cusco, and the Sacred Valley.
Sustainable eating in Peru – Tips for your trip
Peruvian cuisine is full of flavor and if you keep a few things in mind, you can enjoy it mindfully and sustainably.
- Choose local over imported: Ask for regional products and try what’s in season. Many markets offer seasonal fruits and vegetables directly from local farmers.
- Markets instead of supermarkets: Markets are the culinary heart of many cities. Here, you can find fresh ingredients, discover new fruits, and meet the people who grow them.
- Street food with care: It’s cheap and delicious, but not always sustainable. Pay attention to the origin and preparation of meat and fish. And bring your own cutlery or container to reduce packaging waste. Last but not least, know your stomach’s limits and take it slow. Some travelers may experience stomach problems from unfamiliar food and street stalls that don’t take health guidelines very seriously.
- Eat with the locals: Small, family-run businesses and “comida casera” restaurants often cook fresh, simple meals with whatever ingredients are available. This is usually cheaper and more sustainable than international franchise chains.
Sustainability at Inkaterra Hotels
The Inkaterra hotels are committed to a culinary concept that blends sustainability with enjoyment. “We work with regional products and seasonal ingredients,” David explains. “Our suppliers come from the surrounding communities, and many of them are small farms or cooperatives.”
Some products are even grown in the hotels’ own gardens. For example, the Inkaterra Hacienda Urubamba follows an “Earth to Table” initiative and grows its own red and black quinoa, Urubamba corn, and various potato varieties.
By the way, these two blog articles explain how to travel around Peru as sustainably as possible:
We hope we’ve inspired you to embark on a culinary journey through Peru!
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