{"id":13809,"date":"2016-01-27T16:54:22","date_gmt":"2016-01-27T05:54:22","guid":{"rendered":"http:\/\/www.intrepidtravel.com\/adventures?p=13809&preview_id=13809"},"modified":"2025-03-19T02:28:03","modified_gmt":"2025-03-18T15:28:03","slug":"peru-street-food","status":"publish","type":"post","link":"https:\/\/www.intrepidtravel.com\/adventures\/peru-street-food\/","title":{"rendered":"Our guide to Peru’s tastiest street food"},"content":{"rendered":"

Welcome to Peru: land of ancient Inca ruins, brightly dressed llamas and the only country in the world where family and friends give each other yellow underpants on New Year\u2019s Eve.<\/strong><\/p>\n

It\u2019s also a gastronomic wonderland.<\/p>\n

With over 3,000 varieties of potato, 55 different types of corn and the birthplace of the very<\/em> drinkable Pisco, Peru<\/a> <\/strong>is quickly developing a reputation as one of the world\u2019s foodie hotspots. Step aside Copenhagan, move over New York\u00a0\u2013 Peru is a country that self-proclaimed foodies should put at the top of their \u2018must visit so I can eat everything\u2019 list immediately.<\/p>\n

Here are some of our favourite dishes that you\u2019ll see on just about every menu in Peru.<\/p>\n

\"juan-felipe-rubio\"<\/a>

Image c\/o Juan Felipe Rubio, Flickr<\/p><\/div>\n

Ceviche<\/h3>\n

What is it?<\/strong><\/p>\n

A medley of raw seafood, which is \u2018cooked\u2019 in fresh citrus juices, chilli, onion and herbs.<\/p>\n

Wait, raw seafood? Sounds like a recipe for disaster\u2026<\/strong><\/p>\n

It\u2019s not! Provided the seafood used is fresh and you eat it as soon as it\u2019s served, ceviche is actually a recipe for deliciously good times (but if you\u2019re pregnant, it\u2019s probably best to choose a cooked meal). Thirty million Peruvians can\u2019t be wrong.<\/p>\n

\"peru---kevin-tao\"<\/a>

Causa and empanada in Peru. Image c\/o Kevin Tao, Flickr<\/p><\/div>\n

READ MORE: FROM CEVICHE TO SUSHI: A GUIDE TO LIMA’S FOOD SCENE<\/strong><\/a><\/p>\n

Causa<\/h3>\n

What is it?<\/strong><\/p>\n

A savoury, layered dish, made up of potato, vegetables, egg and chicken. Think of it as a deliciously edible version of one of those coloured sand ornaments from the 80s\u2026<\/p>\n

Potato, eh? Tell me more\u2026<\/strong><\/p>\n

Potato lovers will be in heaven in Peru \u2013 the country is famous for them! With over 3,000 varieties of tuber growing in the Andean Highlands, the humble spud is the hero of this dish.<\/p>\n

I don\u2019t eat chicken \u2013 are there other versions?<\/strong><\/p>\n

The beauty of this dish is that it can consist of anything and everything (it\u2019s actually a great dish for using up leftovers). Some places keep it simple with peas, corn and tomato, or while others get fancier with layers of prawn or caviar.<\/p>\n

\"peru<\/a>

Image c\/o Paul Lowry, Flickr<\/p><\/div>\n

EXPERIENCE PERU’S INCREDIBLE FOOD SCENE ON INTREPID’S 10-DAY FOOD ADVENTURE TRIP\u00a0<\/strong><\/a><\/p>\n

Anticuchos<\/h3>\n

What is it?<\/strong><\/p>\n

Meat on a stick. Originally made with llama meat, anticuchos are now made with cubed beef heart that\u2019s marinated in a mix of garlic, chilli, spices and vinegar, then threaded onto a skewer and cooked on a barbecue. If you\u2019d prefer something less hearty, chicken and beef anticuchos are just as delicious.<\/p>\n

Where can I get it?<\/strong><\/p>\n

Anticuchos are Peru\u2019s most popular street food, and are best enjoyed hot off the grill of a street-side anticucheras.<\/p>\n

\"peru---phil-whitehouse\"<\/a>

Image c\/o Phil Whitehouse, Flickr<\/p><\/div>\n

READ MORE: WHAT TO DO IN LIMA, FROM ESSENTIAL SIGHTS TO PERUVIAN BITES<\/strong><\/a><\/p>\n

Cuy<\/h3>\n

What is it?<\/strong><\/p>\n

Look away, lovers of all things cute and cuddly. Cuy (pronounced \u2018kwee\u2019) is guinea pig, and it\u2019s been on the menu in Peru for over 5,000 years.<\/p>\n

Guinea pig, you say?<\/strong><\/p>\n

It\u2019s true. While gourmet chefs are whipping up \u2018fancy\u2019 versions in restaurants all over the country (and the world), it\u2019s traditionally roasted over a spit (cuy al palo), or flattened between two stones and fried (cuy chactado). Cuy is almost always cooked and served whole \u2013 teeth, ears and all.<\/p>\n

What does it taste like?<\/strong><\/p>\n

Like a chicken\/rabbit hybrid.<\/p>\n

\"krista-2\"<\/a>

Image c\/o Krista, Flickr<\/p><\/div>\n

CHECK OUT INTREPID’S RANGE OF SMALL GROUP ADVENTURES IN PERU\u00a0<\/strong><\/a><\/p>\n

Pollo a la Braza Peruano<\/h3>\n

What is it?<\/strong><\/p>\n

Pretty much the best roast chicken you\u2019ll ever eat. Slathered in a spicy marinade and roasted over coals, this is not your typical roast chook.<\/p>\n

What\u2019s it served with?<\/strong><\/p>\n

Potato, usually in the form of decidedly un-Peruvian French fries, and a light salad.<\/p>\n

Where can I get it?<\/strong><\/p>\n

Anywhere in Peru.<\/p>\n

\"nick-jewell-2\"<\/a>

Image c\/o Nick Jewell, Flickr<\/p><\/div>\n

Red flags<\/h4>\n

Driving around Peru, you\u2019ll notice red flags (or coloured plastic bags, ribbons and bunches of flowers, depending on the region you\u2019re in) along the side of the road. This indicates that there\u2019s a chicheria nearby, ready to serve up a glass of chicha to passers by. Chicha is not for the faint-hearted (and most travellers are advised against trying it); the fermented corn drink \u2013 often sweetened with strawberries, pineapple and cloves \u2013\u00a0is quite potent and can be harsh on stomachs. Perhaps stick with Inca Kola instead.<\/p>\n

\"peru---eduardo-meneghel\"<\/a>

Image c\/o Eduardo Meneghel, Flickr<\/p><\/div>\n

Toasting Mother Earth<\/h4>\n

On the eve of August, the coldest month of the year and typically when crops are trickier to grow, locals honour Pachamama \u2013 the goddess of fertility \u2013 by giving her a plate of food. The offering is then tipped onto the ground and a prayer is recited, which is said to bring good luck, good health and good harvests. During the rest of the year, it\u2019s not uncommon for your host to spill the first sip of their drink onto the ground, to give thanks to Mother Earth.<\/p>\n

Hungry for more? Discover Peru\u2019s culinary scene from Lima to Cusco on our Real Food Adventure.<\/a><\/strong><\/p>\n

—-<\/p>\n

Feature image c\/o Andrea Moroni, Flickr\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

May contain traces of Guinea Pig…<\/p>\n","protected":false},"author":15582,"featured_media":14399,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"","_lmt_disable":"","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"enabled":false},"version":2}},"categories":[9],"tags":[260,276,37,38],"class_list":["post-13809","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-food-adventures","tag-latin-america","tag-peru","tag-south-america","ipf_theme-food","ipf_region-peru"],"acf":[],"yoast_head":"\nOur guide to Peru's tastiest street food | The Good Times by Intrepid<\/title>\n<meta name=\"description\" content=\"Here are some of our favourite dishes that you\u2019ll see on just about every menu in Peru. 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