Don’t leave Peru without trying these dishes

Don’t leave Peru without trying these dishes

If you decide to visit Peru, you will realise that Peru is a land of contrast. From Machu Picchu and the Inca trail and Amazon rainforest to the sprawling, bustling capital Lima. It will be an incomplete adventure if you do not try the traditional dishes of Peru. Martin Morales, South American chef, suggests these dishes to try if you find yourself with a menu in a Peruvian restaurant and in doubt what to choose.



it is Peru’s national dish. The best versions of this marinated fish dish are in Lima and it’s the freshest and healthest dish you will ever have.


It has a very interesting historic background. Causa means “the cause”.  In the war between Peru and Chile in the frontier, all what was left was potato. The wives of the Peruvian solders made the best of this by serving a cold mash potato salad and other ingredients to accompany it and said “this is for the cause”, thus causa was born. The Causa Limena, or Lima Causa has potato, tuna, avocado and tomato.

Lomo Saltado

lomo Saltado is the most popular meat dish. It is part Criollo, part Chifa. Criollo meaning mixed influence, and Chifa is the cuisine in Peru, which blends Peruvian influences and those of Chinese origine. This dish is beef, flame-cooked in the wok mixing Peruvian native ingredients like amarillo chillies, tomatoes and red onions. Its smoky flavor gives it character, but it is the sauce, a combination of Peruvian and Chinese ingredients that really makes it a finger licking dish.


Suspiro a la Limena

It is the most popular dessert in Lima. It is a combination of dulce de leche, or caramelised sugar and smooth meringue.


It is a dish that has thinly sliced fish or seafood at its heart. It’s like a ceviche but more delicate, and uses a fish cutting technique similar to that of sashimi. It is accompanied by tiger’s milk and a variety of other ingredients. No, it isn’t the milk of tiger, but the marinade, usually a citrus fruit juice of some kind, chilli, salt and other ingredients, used to cure the fish or seafood.

Anticuchos de Corazon

Anticuchos comes from Afro-Peruvian culture. Offal was given to African slaves, but it seems that it tasted awful so they marinated the meat with spices and smoky chillies and created Anticuchos. You can try it after a late night party. It would be the perfect choice.


Conchitas a la Parmesana

Italian cuisine seems to have its influence to the far away Peru, especially in this dish. It is one of the freshest cooked seafood dishes you can find. Parmesan melted on the top of fresh scallops and a dash of lime, makes it an adding value to your unforgetable expeience in the Peru.

Jalea de MariscosIt is a variaty of frito mixto, but it is added salsa criolla-onion, tomato and coriander with a dash of lime alongside.

Source: BBC Good Food

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