Peruvian Cuisine and Gastronomy Day: A journey through Peru’s most iconic dishes

Peru's gastronomy is incredibly diverse, with each region offering its own unique flavors that reflect the country’s rich biodiversity and cultural heritage.

Peruvian gastronomy is undoubtedly one of the most celebrated in the world, not just for its diversity, but also for its distinct flavors and the rich history behind each dish. Its global acclaim is rooted in many factors, including ancient traditions, the cultural fusion of the peoples who arrived in Peru, and the incredible variety of local ingredients.

Join us on a flavorful journey through the most iconic dishes from every region of Peru.

A TASTE OF NORTHERN PERU

We begin our culinary journey at the northernmost tip of Peru, in sunny Tumbes, where the Mar de Grau provides an abundance of seafood. Here, we savor the rich flavors of Cebiche de conchas negras, a dish that bursts with freshness. The shells are marinated in tangy lime juice, mixed with red onion, ají limo (a spicy chili), and cilantro. This combination creates an explosion of flavor that is truly unforgettable, especially when paired with sweet potato and chifles (fried plantain chips).

Cebiche de Conchas Negras / Photograph: PROMPERÚ

Continuing along the same route, we arrive in Piura, a region known for its captivating flavors and rich seasonings. Here, dishes like seco de chabelo, malarrabia, and Cebiche de caballa take center stage And, of course, these meals are best enjoyed with a glass of clarito en poto, a traditional local drink.

Seco de Chabelo / Photograph: Juan Puelles / PROMPERÚ

The flavors of the north are truly distinctive, often highlighted by traditional ingredients like loche squash. This squash enriches many dishes, including the celebrated arroz con pato a la chiclayana from Lambayeque. This dish features duck cooked with black beer, marinated with spices and chili peppers, and is traditionally served with sarsa criolla (a side primarily made from onion, cilantro, spicy chili, and lemon). A delightful experience!

Arroz con pato / Photograph: Adrián Portugal / PROMPERÚ

Traveling south to the La Libertad region, you will find traditional dishes like shambar, frito,  and sopa teóloga standing out. The latter, hailing from the Moche district, is a remarkable stew often referred to as "boda" or "sopa de fiesta" due to its preparation in large pots for special occasions like Holy Week or weddings. As for shambar, it is a beloved delicacy enjoyed every Monday. A trident of flavor!

Shambar / Photograph: PROMPERÚ

In Cajamarca, the famous caldo verde is a staple, especially suited for the cold weather. This hearty dish is made with potatoes, cilantro, paico (a local herb), and huacatay (Peruvian black mint), which give it its distinctive green color. It is a substantial and comforting part of Cajamarca breakfasts, typically served with fresh cheese and bread. Delicious!

Caldo verde / Photograph: PROMPERÚ

 

A little further east, beyond the cloud forests, we reach the Amazon region, where we’re greeted by the iconic juane de yuca. This dish features cassava as the base, mixed with cooked rice and spices to form a dough, then filled with hen or beef and olives. It is wrapped in achira (Indian shot) leaves and steamed. Juane de yuca is also a staple at regional festivities and celebrations, often enjoyed with a delicious coffee.

In the Loreto region, one of the highlights is cecina con tacacho. This dish features smoked pork, known as cecina, served with tacacho, a side made from fried and mashed green plantains mixed with pork fat. In San Martín, we find the traditional inchicapi, a stew whose name comes from Quechua: "Inchi" meaning peanuts and "api" meaning porridge. This stew is made with hen, slowly cooked with ground peanuts, corn, and sachaculantro (a local herb) leaves, resulting in a broth with a deep, intense flavor.

Cecina con tacacho / Photograph: PROMPERÚ

 

Inchicapi / Photograph: PROMPERÚ

 

SEASONINGS FROM THE CENTRAL REGION

In central Peru, you will find a variety of delicious dishes like Pachamanca de tres sabores, cuy chactado, trucha frita (fried trout), lomo saltado, Cebiche, chicharrón colorado (red fried pork rinds), and yuyo passi. Here, we present some of the most representative dishes from this region of the country.

We are located in the Áncash region where we tried cuchikanka, a dish that consists of a whole piglet marinated with chili and garlic that is then baked. It is traditionally served with mote (corn) and a chili sauce, becoming the protagonist of many local festivities.

 

Cuchikanka / Photograph: Hidalgo Calatayud / PROMPERÚ

 

In Lima, the capital of Peru, Cebiche is the flagship dish that represents the country in the world, Intangible Cultural Heritage of Humanity by UNESCO in 2023. Its preparation is simple and has many variants, the traditional one consists of fresh fish marinated in lemon juice, mixed with onion, spicy chili, and cilantro. It is usually accompanied with sweet potato and corn. We also have lomo saltado, which fuses the sautéing technique, typical of Chinese cuisine, and Peruvian ingredients such as potato, tomato, and onion.

Lima / Photograph: Marylin Vergel / PROMPERÚ

Locro de gallina is an emblematic soup from Huánuco. This dish features hen, potatoes, pumpkin, and corn, all cooked slowly in a rich sauce made with onion, garlic, yellow chili, and herbs like huacatay. The result is a wonderfully aromatic and filling meal, where the tender pumpkin, potatoes, and corn blend perfectly with the flavorful hen.

In the heart of central Peru lies the Pasco region, a unique area where Andean and Amazonian landscapes converge. Here, you can savor charquicán, a traditional dish from Cerro de Pasco. In Oxapampa, you might enjoy specialties like juane de gallina, briala de cerdo, or parrilla mixta. For dessert, try strudel de plátano, a twist on the classic apple strudel brought to Peru by Austro-German colonists, where bananas have replaced apples for a local touch.

We continue along this culinary route and arrive at the department of Junín, where a Pachamanca is being cooked underground. Declared Cultural Heritage of the Nation in 2003, it preserves a series of knowledge surrounding its preparation that makes it unique and valuable. Its name comes from the Quechua "pacha" (earth) and "manca" (pot). Its cooking method is done in an underground oven formed by hot stones, where ingredients such as beef, pork, chicken, potatoes, beans and humitas (Fresh and pounded Peruvian corn, wrapped in a fresh corn husk) are gathered. A gem of Andean cuisine!

 

Pachamanca / Photograph: Renzo Tasso / PROMPERÚ

Pachamanca / Photograph: PROMPERÚ

 

Heading east to Ucayali, we discover the patarashca technique, an ancient method of cooking fresh fish, such as paiche or doncella. The fish is wrapped in bijao leaves along with a blend of spices, including spices such as sweet chili, onion, and sachaculantro. Cooked on the grill or over low heat, the flavors meld together while the bijao leaves impart a wonderful aroma. The result is a juicy, aromatic, and flavorful dish.

 

Patarashca / Photograph: PROMPERÚ

 

HEADING TO SOUTHERN PERU

Southern cuisine is renowned for its use of native ingredients like potatoes, corn, and quinoa. It also features a variety of chili peppers and different types of meat, including guinea pig, alpaca, pork rinds, and lamb.

In the Huancavelica region, you can enjoy patachi, a hearty dish made with wheat, beef, pork, or mutton, along with peas, broad beans, onion, parsley, and mint. Cooked slowly, it transforms into a rich, nourishing soup that is perfect for recharging your energy. Patachi also holds a special place in Andean tradition, often served at celebrations and important events as a symbol of communal sharing.

The route leads us to the flagship dish of the Ica region: Carapulcra and Sopa Seca Chinchana, also known as "Manchapecho." Carapulcra is made with parboiled potatoes in Chincha, while in other parts of the region, dried potatoes are used. Meanwhile, Sopa Seca is known for its vibrant color and rich flavor, making it the perfect complement to this emblematic dish.

The Arequipa region deserves special mention for its gastronomy. Known for its spicy dishes and diverse use of spicy chilis, onions, and other local ingredients, Arequipa is a culinary gem in Peru. Among its iconic dishes, chupe de camarones stands out. The best time to enjoy this rich, flavorful soup is during October and November. It is made with ají panca (a spicy chili), red onion, squash, corn, potatoes, rice, beans, fresh milk, eggs, cheese, and huacatay. It is a delight at the foot of the Misti volcano!

Chupe de Camarones / Photograph: PROMPERÚ

In Ayacucho, an intense red stew, puca picante, is prepared. This stew is cooked with pork, potatoes, peanuts, and beets, which gives it its distinctive color. The dish is seasoned with ají panca and accompanied with rice, pork rinds and salad, completing a tasty meal.

Puca Picante / Photograph: Renzo Tasso / PROMPERÚ

To the east, in the Apurímac region, you will find kapchi de chuño o moraya. This stew combines chuño or moraya (dehydrated potatoes) with broad beans, fresh cheese, yellow chili, milk, and huacatay. Known for its creamy texture and rich flavor.

When it comes to traditional dishes, the enchanting Chiriuchu (Quechua for "cold chili") from Cusco is a must-mention. This unique dish is served cold and is a staple during the Corpus Christi festivities. It reflects a blend of coastal, highland, and jungle ingredients, with historical roots in the Inka Empire, where such ingredients were traded across regions. Chiriuchu includes charqui (dried meat), toasted Andean corn, cheese, spicy chilis, cochayuyo (seaweed), sausage, tortillas or omelletes, and fish egg cups, among other ingredients.

Chiri Uchu / Photograph: PROMPERÚ

Continuing east to Madre de Dios, we encounter a traditional and healthy cooking method known as pescado en paca. This emblematic dish is made by cooking fish inside a bamboo tube. This method allows the fish to cook slowly in its own juices, which helps the flavors to meld and intensify. The result is a substantial dish with minimal seasoning, accompanied by cassava and banana.

As we head south into the highlands, reaching over 3,800 meters above sea level, we arrive in Puno, the region surrounding Lake Titicaca. Here, Kancacho is a highlight of the local cuisine. This dish features roast lamb marinated with spicy chili, spices, and local seasonings, and is served with potatoes and tunta (white chuño). If you visit Puno, trying this delicacy is a must!

Kankacho ayavireño / Photograph: PROMPERÚ

Our culinary journey through Peru continues as we arrive in Moquegua. Here, you will find cuy frito con ensalada de palta moqueguana as well as cordero a la piedra. The lamb is slowly cooked on hot stones, resulting in a tender, juicy meat with a distinct smoky flavor.

Finally, we reach Tacna, the southernmost point on the Peruvian map. Here, both locals and visitors flock to taste the renowned picante a la tacneña, a historic stew made with tripe and beef legs. If you are visiting the "Heroic City," trying this flavorful dish is a must.

Picante a la Tacneña / Photograph: Zetta / PROMPERÚ

Remember that Peruvian cuisine is incredibly diverse, and it is always complemented perfectly by Pisco, Peru’s flagship drink. After enjoying the freshness of a Cebiche, the warmth of a Pachamanca, or the richness of a juane de yuca, you are not just savoring the food; you are connecting with the deep roots of a country that has turned its diversity into a boundless source of inspiration and tradition.

Picante a la Tacneña / Photograph: Shutterstock