How Christmas dinners are enjoyed across Peru’s regions

The Christmas tables in Peru's diverse regions beautifully showcase the country's rich culinary traditions.

In Peru, Christmas is a time for family, celebration, and delicious food. Each region adds its unique cultural and culinary flair to the holiday table, blending traditional recipes with modern influences.

This article explores how Christmas dinners are celebrated across Peru's regions, showcasing their unique flavors, traditions, and distinctive customs.

Source: La Marita Tumbes

NORTH

On the northern coast, Christmas dinners blend traditional dishes with fresh local ingredients. In regions like Tumbes and Piura, the centerpiece is often turkey or chicken, served with noodles or salad, accompanied by crispy chifles (fried plantain chips). For dessert, a sweet pineapple or cherry mazamorra provides the perfect finishing touch.

In Lambayeque, Christmas dinners feature delicious alternatives like wood-fired oven-roasted turkey paired with potato salad, raisins, and pecans. A must-have on the festive table are the famous empanadas de globo, a local favorite.

Another popular option in this region is pavita a la olla (stewed turkey), stuffed with pork or chicken. For appetizers, locals enjoy empanadas filled with cheese, beef, or chicken, along with freshly baked corn breads. To complete the celebration, a toast with chicha de jora (fermented corn drink) is essential.

In La Libertad, turkey also takes center stage at Christmas Eve dinner. However, unlike in Lambayeque, the turkey is marinated for 24 hours in orange juice, giving it a unique flavor. It is typically served with a salad made of noodles, diced carrots, green peas, and pecans, adding a touch of sweetness and texture to the meal.

Source: PROMPERÚ

CENTER

As expected, Pachamanca is a star dish on Christmas tables in this part of the country. The three-color version, featuring pork, lamb, chicken, mashua, oca, potatoes, yucca, sweet potatoes, and broad beans, is a must-have in Junin. Meanwhile, in Huanuco, Pachamanca shares the spotlight with spicy guinea pig and is among the most popular dishes, often accompanied by dulce de queso (sweet cheese dessert) and guarapo de caña de azúcar (sugarcane juice).

In the Ancash region, roasted duck and baked guinea pig are two of the most popular choices for Christmas tables. These dishes are typically served with native potatoes and sliced goose, creating a hearty and traditional holiday feast.

Source: Andina

SOUTH

In Arequipa, a unique salad made with garlic, beetroot, pallares (beans), avocado with onion, carrot, and lliccha—a local herb—is a must at any Christmas table. Meanwhile, in Ayacucho, chicharron de cerdo (pork crackling) and picante de cuy (spicy guinea pig) are served at the midnight dinner, alongside pan guagua (sweet bread) and rosquitas de anis (aniseed cookies). For dessert, alfajor de maicena filled with manjar blanco is an essential treat.

In Huancavelica, the emblematic patasca, a hearty soup made with lamb, corn, and potatoes, is a staple at Christmas tables. The popular peanut punch with milk also makes an appearance, adding a rich and comforting touch to the celebration.

In Cusco, Christmas dinner is centered around chicharron (pork crackling), served with parboiled corn, canchita serrana (toasted corn), and moraya, a dark-colored chuño with a rich, intense flavor. To accompany the meal, chicha de jora and the classic pan de Oropesa (Oropesa bread) are two essential complements.

Source: PROMPERÚ

AMAZON

In the Amazonas region, picante de cuy (spicy guinea pig), cream, roasted plantain, rosquitas made from yucca flour, as well as tamalitos and juane, are beloved treats enjoyed by both young and old. Meanwhile, in Loreto, patarashca—a traditional fish dish wrapped in leaves—is the star of the holiday feast, taking center stage during these festive celebrations.

In the regions of San Martin and Ucayali, the classic juane and traditional tacacho with jerky are essential dishes for Christmas Eve dinner. Meanwhile, in Madre de Dios, the festive table is dominated by paiche picadillo (a fish stew) paired with masato, a fermented drink made from yuca.

There’s no doubt that the holidays, especially Christmas dinner in Peru, showcase the country’s rich gastronomic diversity. Each region adapts its unique ingredients and traditions to celebrate this festive occasion, preserving the spirit of unity and gratitude that defines the Peruvian celebration.