TABLE OF CONTENTS
Best Peruvian Foods
MAIN INGREDIENTS
Aji criollo or salsa de aji is a spicy Peruvian salsa prepared with a combination of yellow aji chili peppers and oil. The sauce is usually pleasantly spicy, but it can also be extremely hot and spicy, so one should be careful when tasting it for the first time.
The sauce is traditionally used as an accompaniment to various meat and fish dishes, but it's also often used as a dip for french fries and tequeños. Although it shares the name with an Ecuadorian sauce, those two differ significantly, both in appearance (Ecuadorian version is green), and in the method of preparation and ingredients used.
MAIN INGREDIENTS
Salsa de rocoto is a hot Peruvian sauce or dip that's a staple at most tables in the country. It is prepared with fiery red rocoto peppers, oil, and lime juice, with the occasional addition of parsley, cilantro, or milk. Due to the fact that this salsa is so popular in the country, there are numerous variations, ranging from medium hot to insanely hot, so be careful when trying it for the first time.
Use the salsa with a variety of fish and meat dishes, potatoes, or try it in sandwiches.
MAIN INGREDIENTS
Pollo a la brasa is a popular Peruvian dish consisting of crunchy and juicy charcoal-grilled chicken that is traditionally served with French fries and salads. Today, it is one of the most consumed meals in Peru, so much that 27 million Peruvians eat it daily.
The dish was first invented in Lima in the 1950s, when it was seasoned only with salt, but nowadays the chicken is often marinated in a special combination of ingredients, usually consisting of vinegar, salt, pepper, rosemary, chili, and dark beer.
MOST ICONIC Pollo a la brasa
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Ceviche mixto is a classic Peruvian appetizer that differentiates itself from other types of ceviche by the addition of various seafood ingredients to regularly used fish. Those include shrimp, squid, octopus, clams, or scallops. A few mussels or small crabs are sometimes also added to the dish.
The seafood is typically marinated in lime juice, onions, garlic, celery, coriander, hot chili peppers, and salt. Ceviche mixto is often served with glazed sweet potatoes and Peruvian corn.
OTHER VARIATIONS OF Ceviche
MOST ICONIC Ceviche mixto
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Seco de cabrito is a traditional dish that was originally prepared in the north of the country, but nowadays it's also popular in coastal areas. It consists of goat meat that's cooked with hot peppers, peas, carrots, and cilantro sauce. The list of ingredients also includes onions, cumin, garlic, oregano, oil, and seasonings.
The meat is fried, then cooked with the other ingredients until the sauce becomes thick. Once done, seco de cabrito is traditionally served with rice, beans, and boiled cassava as a one-dish meal. This dish is often prepared for festive events such as family celebrations, and it can also be reheated and served the next day.
MOST ICONIC Seco de cabrito
MAIN INGREDIENTS
Anticucho de corazon is a traditional dish originating from Peru, consisting of beef heart skewers. The dish is made with a combination of beef heart, oil, red wine vinegar, garlic, oregano, cumin, salt, and aji panca hot pepper paste. The beef heart is cut into cubes and marinated in a combination of all other ingredients.
The cubes are then skewered and grilled until fully cooked and slightly charred. These beef heart skewers are traditionally served with accompaniments such as thick slices of boiled potatoes, corn, and aji amarillo sauce on the side as a dip. It's recommended to enjoy anticucho de corazon with a bottle of ice-cold beer.
OTHER VARIATIONS OF Anticuchos
MOST ICONIC Anticuchos de corazon
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Arroz tapado is a Peruvian dish that is easy to prepare and inexpensive. It is made with rice, carrots, ground beef, tomato paste, onions, garlic, black olives, and chopped hard-boiled eggs. This dish is layered, usually in a way where rice is on the bottom and on the top, with the other ingredients sandwiched in the middle layer.
Once assembled, arroz tapado is garnished with parsley and served with green salads, plantains, or avocado slices on the side, if desired.
MOST ICONIC Arroz tapado
MAIN INGREDIENTS
Conchitas a la parmesana is a traditional dish that's served as an appetizer. It consists of scallops that are topped with grated parmesan, then placed under the broiler for a few minutes. When served, the cheese should be bubbling, but the scallops will remain almost raw.
The ingredients used for the dish include scallops, Worcestershire sauce, lime juice, butter, salt, pepper, and grated parmesan cheese. The dish is served immediately, while still piping hot, ideally with lime wedges on the side.
MOST ICONIC Conchitas a la parmesana
MAIN INGREDIENTS
Corvina al horno is a traditional saltwater fish dish in Latin American cuisine, especially popular in Chile and Peru. The dish is made with a combination of corvina sea bass, tomatoes, onions, garlic, white wine, lemon, olive oil, parsley, and salt.
The onions and tomatoes are sliced, placed into a baking dish, seasoned with salt, drizzled with olive oil, and baked in the oven for ten minutes. The sea bass is placed on top of the vegetables, and it’s seasoned with salt and dressed with a mixture of wine, lemon juice, garlic, and parsley.
Butifarra is the essential Peruvian sandwich that originally consisted of a crusty white bread (pan frances, michetta or ciabbata) filled with jamón del país (garlic-infused peppery ham), salsa criolla, lettuce, and aji peppers. Over time, some ingredients were added, while others were removed.
Jamón del pais is the key ingredient in this sandwich, made from boiled pork loin, garlic, oil, ají chili, and red peppers. It is believed that butifarra was first sold during bullfights in early Republican Lima. Today, the sandwich is a staple at birthday parties and it is often served as a part of a typical Peruvian breakfast.
MOST ICONIC Butifarra
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TABLE OF CONTENTS
Best Peruvian Food Producers
AWARDS
SFWSC - San Francisco World Spirits Competition - Double Gold
2024, 2023
BEST Intipalka Spirits
AWARDS
Olive Japan - Gold
2021
OLIVINUS - Gran Prestigio Oro
2023, 2022
BEST Agroindustrias Gonzalez Sac Olive Oils
Agroindustrias Del Sur S. A. is an olive oil producer based in Tacna, Peru. They specialize in the cultivation, processing, and commercialization of olives and olive oil. The company utilizes advanced agricultural techniques and modern processing facilities to maintain high quality standards.
Their products include extra virgin olive oil, which is marketed both domestically and internationally.
AWARDS
Terraolivo IOOC - Prestige Gold
2016, 2015
Terraolivo IOOC - Grand Prestige Gold
2014
BEST Agroindustrias del Sur Olive Oils
AWARDS
USC- Ultimate Spirits Challenge - Chairman's Trophy
2021
USC- Ultimate Spirits Challenge - Top 100
2021
BEST Demonio de los Andes Spirits
Tacama is one of the oldest and most prestigious wineries and distilleries in Peru, with a history dating back to the 16th century. Located in the Ica Valley, Tacama is renowned for its production of premium wines and piscos, using traditional methods combined with modern technology.
The winery is known for cultivating a variety of grapes that thrive in the region’s unique climate, producing exceptional spirits like their iconic Pisco Gran Demonio. Tacama’s long-standing commitment to quality and innovation has made it a key player in the Peruvian wine and pisco industry.
AWARDS
USC- Ultimate Spirits Challenge - Chairman's Trophy
2020
USC- Ultimate Spirits Challenge - Top 100
2020
BEST Tacama Spirits
Don Michael SAC is a Peruvian distillery established in 2017, renowned for producing premium spirits that blend traditional craftsmanship with innovative techniques. Their flagship product, Black Whiskey, is crafted from Andean black corn and has garnered international acclaim, including being named the Best Whiskey in the World at the 2022 New York World Spirits Competition.
The distillery's portfolio also features Andean Gin, Andean Vodka, and Andean Cream, each reflecting the rich flavors of Peru's native ingredients.
AWARDS
NYWSC - New York World Spirits Competition - Double Gold
2024
Bartender Spirits Awards - Double Gold
2021
NYWSC - New York World Spirits Competition - Gold
2024
BEST Don Michael Spirits
Q´Umir Products S. R. L. is an olive oil producer based in Lima, Peru. The company specializes in producing high-quality olive oil using traditional and sustainable methods. They source olives from carefully selected local groves to ensure freshness and superior taste.
The company emphasizes quality control and adheres to international standards during the production process.
AWARDS
Terraolivo IOOC - Prestige Gold
2016, 2015
OLIVINUS - Prestigio Oro
2019
BEST Q´Umir Products Olive Oils
AWARDS
IWSC- International wine & spirit competition - Spirit Gold Outstanding
2024
BEST Fundo Cacahuillo SAC Spirits
AWARDS
SFWSC - San Francisco World Spirits Competition - Double Gold
2024
BEST PISCO HUAMANÍ Spirits
TerraMater is an olive oil producer based in Santiago, Chile. The company focuses on producing high-quality extra virgin olive oils. TerraMater incorporates state-of-the-art technology and sustainable agricultural practices in its production process.
They offer a variety of olive oil products, which are recognized for their rich flavor and health benefits.
AWARDS
Flos Olei - The Best
2023
Decanter World Wine Awards - Platinum
2018
BEST Terramater Olive Oils
TABLE OF CONTENTS
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 Peruvian Foods” list until March 20, 2025, 13,321 ratings were recorded, of which 4,665 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.