Food from Peru
As with almost every activity, the style and pattern of eating and drinking varies considerably between
the three main regions of Peru.
Depending on the very different ingredients available locally, food in each area is essentially a mestizo creation, combining indigenous Indian cooking with four hundred years of European - mostly Spanish - influence.
Guinea pig (cuy) is the traditional dish most associated with Peru, and indeed, you can find
it in many parts of the country, but especially in the mountain regions, where it is likely
to be roasted in an oven and served with chips.
In the past twenty years, with the wave of North American interests in the country, fast food has become commonplace. You'll find Kentucky Fried Chicken in Lima; and hamburgers, as well as the ubiquitous pizza, which the Peruvians have adopted with enthusiasm, are more readily available than the traditional guinea pig.
Snacks and Light Meals
All over Peru, but particularly in the large towns and cities, you'll find a good variety of traditional
fast foods and snacks such as salchipapas (fries with sliced sausage covered in various sauces), anticuchos
(a shish kebab made from marinated lamb or beef heart) and empanadas (meat- or cheese-filled pies). These are
all sold on street corners until late at night. Even in the villages you'll find cafés and restaurants
which double as bars, staying open all day and serving anything from coffee with bread to steak and fries or
lobster. The most popular sweets in Peru are made from either manjar blanco (sweetened condensed milk) or fresh
In general, the market is always a good place to head for - you can buy food ready to eat on the spot or to take away and prepare, and the range and prices are better than in any shop. Most food prices are fixed, but the vendor may throw in an orange, a bit of garlic, or some coriander leaves for good measure. Markets are the best places to stock up for a trek, for a picnic, or if you just want to eat cheaply. Smoked meat, which can be sliced up and used like salami, is normally a good buy.
Mountain food is more basic - a staple of potatoes and rice with the meat stretched as far as it will go. Lomo saltado, or diced prime beef sautéed with onions and peppers, is served anywhere at any time, accompanied by rice and a few french fries. A delicious snack from street vendors and cafés is papa rellena, a potato stuffed with vegetables and fried. Trout is also widely available, as are cheese, ham and egg sandwiches. Chicha, a corn beer drunk throughout the sierra region and on the coast in rural areas, is very cheap with a pleasantly tangy taste. Another Peruvian speciality is the Pachamanca, a roast prepared mainly in the mountains but also on the coast by digging a large hole, filling it with stones and lighting a fire over them, then using the hot stones to cook a wide variety of tasty meats and vegetables.
All larger towns in Peru have a fair choice of restaurants, most of which offer a varied menu. Among them
there's usually a few chifa (Chinese) places, and nowadays a fair number of vegetarian restaurants too. Most
restaurants in the larger towns stay open seven days a week from around 11am until 11pm, though in smaller settlements
they may close one day a week, usually Sunday. Often they will offer a cena, or set menu, from morning through
to lunchtime and another in the evening. Ranging in price from $1 to $3, these most commonly consist of three courses:
soup, a main dish, and a cup of tea or coffee to follow. Every town, too, seems now to have at least one restaurant
that specializes in pollos a la brasa - spit-roasted chickens. Tipping in budget or average restaurants is normal,
though not obligatory and you should rarely expect to give more than about $0.5. In fancier places you may well
find a service charge of ten percent as well as a tax of eighteen percent added to the bill, and in restaurants and
peñas where there's live music or performances the cover charge can go up to $5. Even without performance,
cover charges of around $1 are sometimes levied in the flashier restaurants in major town centers.
Along the coast, not surprisingly, seafood is the speciality. The Humboldt Current keeps the Pacific Ocean off Peru extremely rich in plankton and other microscopic life forms, which attract a wide variety of fish. Ceviche is the classic Peruvian seafood dish and has been eaten by locals for over two thousand years. It consists of fish, shrimp, scallops or squid, or a mixture of all four, marinated in lime juice and chill peppers, then served "raw" with corn and sweet potato and onions. You can find it, along with fried fish and fish soups, in most restaurants along the coast for around $2. Escabeche is another tasty fish-based appetizer, this time incorporating peppers and finely chopped onions. The coast is also an excellent place for eating scallops - known here as conchitas - which grow particularly well close to the Peruvian shoreline. Conchitas negras (black scallops) are a delicacy in the Northern tip of Peru. Excellent salads are also widely available, such as huevos a la rusa (egg salad), palta rellena (stuffed avocado), or a straight tomato salad, while papas a la Huancaina (a cold appetizer of potatoes covered in a spicy light cheese sauce) is great too.
In the jungle, the food is different. Bananas and plantains figure highly, along with yuca (a manioc rather like a yam), rice and plenty of fish. There is meat as well, mostly chicken supplemented occasionally by game - deer, wild pig, or even monkey. Every settlement big enough to get on the map has its own bar or café, but in remote areas it is a matter of eating what's available and drinking coffee or bottled drinks if you don't relish the home-made masato (cassava beer).
Source: TravelNow Destination Guides