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Peru’s Culinary Reputation Continues to Grow

Peru continues to shine on the world culinary stage. The annual “World’s 50 Best Restaurants” awards were announced last week and placed three Peruvian restaurants in the top 50.

There are numerous unique Peruvian dishes visitors should try during a visit to the country. Here are our top 10 suggestions:

Ceviche: Peruvian ceviche is arguably the best in the world. Tender chunks of fresh raw fish are marinated in leche de tigre, a spicy Peruvian chili, lime and onion mixture. Pisco Sour: A classic Peruvian cocktail made with Muscat-grape brandy. Causa: Causa somewhat resemble sushi, with smooth mashed potato as a carefully-shaped base and topped with delicate slices of fish, seafood, egg or vegetables. Lucuma: Lucuma is a Peruvian fruit grown almost exclusively in the Andes. Lomo Saltado: sliced beef stir-fried with garlic, cumin, tomato and onion. Aji de Gallina: strips of chicken served with a creamy yellow sauce made with aji amarillo (yellow chilis), cheese, milk and bread. Cocktail de Algarrobina: Think of this as a pisco eggnog-type cocktail. Chicha Morada: A sweet, non-alcoholic Peruvian beverage made by boiling blue/purple corn with pineapple and spices. Inca Kola: A soft drink created in Peru in 1935, this sweet, fruity cola is made with lemon verbena, known locally as Hierba Luisa. Papa la Huancaina: Peru is known for potatoes – almost 4,000 varieties can be found across the country.