Coastal Food: Peru

The amazing diversity of Peru's cuisine reflects the huge variation in the country's different landscapes. The country is spread across three main geographical zones: the coast, the mountains of the Andes and the Amazon jungle. Each zone has made its own contribution to Peru's world famous culinary heritage.

While this is Peruvian by name, the centuries of immigration means that there are other influences from the Arabs, Africans, Chinese and Spanish. Some of Peru's most famous dishes have originated from the country's Coastal and Mountain regions.

Coastal Cuisine

The food found at coastal areas consists mainly of fish, using fresh ingredients to create delicious meals.

Ceviche - This is raw fish marinated in salt, seasoning and lime juice (which changes its raw consistency). This dish is very popular all over South America, especially in the summer by the beach!

Shrimp Cioppino - Soup made from freshwater shrimp with milk, potatoes and chillis.

Anticuchos - These are grilled marinated meat kebabs, historically made with beef heart but are also delicious with chicken. These are usually marinated with the aji panca chilli, cumin, vinegar and garlic.

Aji de Gallina - A very creamy dish of chicken, coriander, parmesan and walnuts. It apparently tastes like a chicken korma!

Cau Cau - Tripe stew served with rice.

Empanadas Peruanas - Meat pies popular in Peru, filled with cheese, beef or chicken. Raisins, hard boiled eggs and olives are often added.

Escabeche Criollo - Pickled fish prepared with a lot of vinegar and onions, spices and chilli.

Sancochado - A stew made with beef, beans, cassava, sweet potatoes, chickpeas and carrots.

Picante de pollo - Spicy chicken stew.

Meals From The Mountians

The mountains of Peru also have their own distinctive type of cuisine.

Food found in the mountainous areas of Peru consists primarily of meat and fresh vegetables; Alpaca and Guinea Pig are just two of the Peruvian specialities that can grace your table. Go on; give them a try!

Alpaca - A very tender meat is found from this animal, which is part of the llama family. With just 1% of fat, this is believed to taste somewhat like venison!

Cuy (Guinea Pig) - An Andean highland speciality, this is something that is often served roasted. Many people say that it has a pork-like taste!

Pachamanca - With various wrapped meats placed on hot stones underground, this is a speciality that was around pre-Inca. The very juicy result is created partly because of the steam that cooks the meat!

Tacu Tacu - This is a thin piece of steak, a rice and beans pancake served with fried plantain and all topped with a fried egg.

Butifarra Sandwich - A sandwich filled with jamón del país (aji panca chilli rubbed onto ham) and salsa criolla (lime juice and onion salsa).

Carapulca - A pork and dry potato stew, eaten widely in the Andes.

Yuquitas Rellenas - Crispy fried balls of the Yuca plant, which is a root vegetable. Mashed yucca is wrapped around a small ball of fresh cheese, then rolled in breadcrumbs and fried until golden brown.

Papa Amarillo (Yellow Potato) - Peru is home to over 5,000 different types of potato and so they are usually with every meal, boiled, mashed, stuffed or chipped.

Rocoto Relleno (Stuffed Andean Peppers) - These are usually filled with quinoa and minced beef.


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