During our trip to Peru, we dove into the local food scene — widely considered one of the richest and most varied in the world. Peruvian cuisine is famous for blending Indigenous traditions with Spanish, African, and Asian influences, which results in dishes full of flavor, color, and history. It’s no surprise, then, that Lima is often called the gastronomic capital of South America.
On a daily basis, Peruvians eat lots of corn, potatoes (there are hundreds of varieties!), quinoa, fresh fish from the coast, and meats like chicken and beef — all boosted by bold seasonings such as ají (local chilies). Among the highlights we tried were ceviche, lomo saltado, causa rellena, and ají de gallina. To drink, we couldn’t miss the refreshing chicha morada and the iconic pisco sour.
In Cusco, the experience felt even more authentic: we enjoyed Andean trout prepared in different ways and treated ourselves to classic desserts like tres leches cake. As a result, each meal became an essential part of our itinerary, making our evenings just as memorable as our tours. In this post, we’ll share some famous Peruvian dishes you really should try when you travel to Peru.
Ceviche
Ceviche is made with white fish marinated in lime, red onion, chili, and cilantro. In Lima, it usually comes with corn and sweet potato; however, in Cusco it’s common to find it with ultra-fresh Andean trout. Therefore, it’s worth ordering as a starter first, as it’s light and citrusy and opens your appetite for the main courses. Besides the classic, some menus offer tiradito, with thin slices of fish and creamy sauces, which we also tried — and loved.
Lomo Saltado
Lomo saltado is an icon of chifa cooking — a fusion of Chinese wok techniques with Peruvian ingredients. The beef is quickly stir-fried with onion, tomato, and soy sauce; then it’s served with fries and white rice. Although it seems simple, the secret lies in the doneness of the meat and the balance between saltiness and acidity. Consequently, when it’s well executed, the dish delivers juiciness, crunch, and umami — a safe, comforting choice for Cusco’s chilly nights.
Causa Rellena
Causa rellena is a classic cold dish that uses Peruvian yellow potatoes — naturally creamy and slightly sweet. Between layers of mashed potato seasoned with lime and ají amarillo, you’ll usually find chicken or tuna, plus mayonnaise and touches of avocado. Therefore, it works very well as a shared starter. In addition, it’s a visually beautiful plate that helps you understand the importance of potatoes in Peru, a country with dozens of Andean varieties.
Ají de Gallina
Ají de gallina is a creamy stew of shredded chicken, bread, and milk, finished with ají amarillo. The result is a velvety, comforting, and moderately spicy sauce. In general, it arrives with rice, potatoes, and boiled egg. Thus, on days when the altitude calls for more comforting meals, it hits the spot. Moreover, it pleases those who prefer milder flavors compared with the sharp acidity of ceviche.
Chaufa
Chaufa is Peru’s take on fried rice — another legacy of chifa cuisine. It can be made with chicken, beef, seafood, or quinoa, as we tried in Cusco. The grains are stir-fried for that signature wok aroma and mixed with vegetables, eggs, and sauces. Consequently, it’s a practical option for lunch or dinner, especially when you want something flavorful without too much acidity. Additionally, many places serve generous portions that can feed two people.
Andean Trout
Surrounded by high-altitude lakes and rivers, the Cusco region excels at trout. Grilled, baked “on the tile,” or oven-roasted, it usually comes with Andean potatoes and sautéed vegetables. Therefore, it’s an impeccable alternative for fish lovers. What’s more, the texture is delicate and the flavor subtle, pairing easily with local white wines — or even with refreshing chicha morada.
Chicha Morada & Pisco Sour
Chicha morada is made with purple corn, spices, and fruit — and it’s non-alcoholic. As a result, it’s great for hydrating and pairing with spicy dishes. Meanwhile, the country’s most famous cocktail, the pisco sour, blends pisco, lime, simple syrup, and egg white, creating a silky foam and a perfect balance between sweetness and acidity. However, because of the altitude, it’s wise to go easy on alcohol during the first few days so you can fully enjoy the tours.
Restaurants
Hanz
First of all, it has an amazing view of the Plaza de Armas and excellent service. We had a pisco sour with ceviche to start, followed by lomo saltado as the main course. For dessert, we ordered the “Degustación de Postres Peruanos.” It’s an excellent pick if you’re after beautiful plating and bold flavors. In addition, the dining room has large windows, creating the perfect vibe for a romantic dinner or a toast with friends. Therefore, it’s worth arriving a little early to grab a table with a view.
The ceviche and lomo saltado are standouts, yet the Peruvian desserts also impress with their presentation. Moreover, service is quick and the cocktail list offers great pisco sour variations. In short, the experience feels complete from beginning to end.
KusyKay
Very close to the Plaza de Armas, this restaurant is super friendly. We ate a delicious quinoa chaufa with chicha morada. The atmosphere is cozy and the dishes offer great value, making it a solid option for quick, tasty meals. In addition, the kitchen keeps the seasoning balanced, which is ideal if you prefer something less spicy. Another plus is the location — a practical address for everyday exploring in Cusco.
Yaku
We started with ceviche and then ordered an excellent “fish on the tile” (oven-baked trout). For dessert we had the torta de tres leches. It’s a great experience for anyone wanting to try Andean trout, which is highly appreciated around Cusco. Additionally, the kitchen nails the fish’s doneness, keeping it juicy and enhancing the flavor with well-balanced sauces.
The must-order dessert is the tres leches cake — moist, just sweet enough, and the perfect comforting finish. Finally, a short espresso helps highlight the milky notes and balances the sweetness.
Incanto
An excellent restaurant that combines Peruvian and Italian cuisines. The setting is super pleasant, close to the Plaza de Armas. It’s a smart pick if you want to switch between fresh pastas and Andean dishes like ají de gallina. Moreover, the wine list includes bottles that pair nicely with both pasta and local fish. Therefore, it’s a versatile choice for groups with different tastes.
Full House
In Aguas Calientes, this is an excellent option. It has an amazing view of the river running through town. We ordered tiradito de trucha and lomo saltado — both excellent! We drank Intipalka Sauvignon Blanc, a Peruvian white with great value. Furthermore, the location makes dinner easy after visiting Machu Picchu, when you’re craving generous portions and quick service. Thus, post-tour evenings feel far more relaxed.
Mangos
In Lima, it’s inside the Larcomar shopping mall, with a stunning view over the coastline. We ordered the mango ceviche and chicken chaufa, paired with Peruvian white wine. We loved it! The spot is perfect for watching the sunset and for kicking off your trip with a special meal. Besides, service is usually efficient, which helps when your schedule is tight between tours and transfers.
Tacama Winery
We did a tasting at Tacama Winery, near Ica. The dishes pair beautifully with the winery’s own wines, especially those meant for seafood, meats, and Peruvian desserts. In addition, the vineyard tour helps you grasp the country’s diversity, which goes far beyond Cusco’s altitude. Finally, it’s a delicious stop if you want to include wine tourism in your itinerary.
Useful Tips
- Tours with included meals: excursions to spots like Laguna Humantay, Rainbow Mountain, Ausangate, and the Sacred Valley generally include lunch in the package, with no choice of restaurant.
- Balance your eating: after tours, explore well-reviewed restaurants on TripAdvisor and Google to enjoy more memorable dinners.
- Book ahead: planning reservations in advance helps you avoid lines at the most popular places.
- Altitude & food: avoid alcohol during the first days, as it can affect your performance on hikes.
- Listen to your body: stay hydrated, choose light soups, and don’t overdo it in the first 24–48 hours to help with acclimatization.
- Go at your pace: everyone reacts differently to altitude, so take it easy to make the most of both the food and the tours.
Our Final Thoughts
After many plates and a few glasses, we realized that Cusco is a destination best savored slowly. Alternating intense sightseeing with well-planned dinners made all the difference. Moreover, prioritizing places that nail ceviche, lomo saltado, and Andean trout guaranteed consistently great meals. Therefore, if you intend to combine Machu Picchu with food experiences, set aside at least two evenings to explore the local scene without rushing.
For more tips about Peru, read also:
Huacachina: The Magical Oasis in Peru
Rainbow Mountain Peru: A Complete Guide to the Colorful Hike
Machu Picchu in One Day: Cusco Day Trip Itinerary
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