Peru is a foodie dream—taste lomo saltado, alpaca, ceviche, and chicha morada on a culinary adventure through this top dining destination.
By Karen Pearson | September 13, 2018
From Ceviche to Chicha Morada: A Culinary Tour of Peru
A Culinary Adventure Years in the Making
My Peruvian friend Renato had been telling me for years that Peru has some of the best food in the world. After my recent trip, I can confirm: he was right.
Peru’s cuisine blends indigenous ingredients with global influences and regional specialties. It’s delicious, diverse, and surprisingly accessible — even to adventurous beginners like me.
First Tastes: Lomo Saltado & Cuy
I started my journey in Cusco, where I tried lomo saltado, a stir-fry of beef, peppers, onions, and tomatoes, served with fries and a fried egg. Simple but so satisfying.
Then came cuy — yes, guinea pig. It tasted like chicken, though a bit gamier and fattier. Served with quinoa risotto, it was flavourful but admittedly hard to eat around the tiny bones. Still, it was a must-try dish.
Surprising Discoveries: Alpaca & Rocoto Relleno
Next on the menu? Alpaca tenderloin, which is similar to beef but leaner and more delicate. I had it in Cusco at Nuna Raymi, served with a balsamic-fig reduction. Absolutely divine.
Another favourite was rocoto relleno, a stuffed hot pepper dish with ground beef, olives, and cheese. I’d tried a version in Canada, but Peru’s was better — maybe it was the setting.
A Toast to Chicha Morada
To wash it all down, I had chicha morada, a traditional drink made from purple corn. It reminded me of Swedish glögg, minus the alcohol. Sweet and spiced, it was refreshing and guilt-free.
Street Food & Surprises
I became slightly obsessed with ceviche. I hadn’t expected to like it, but it quickly became a favourite — zesty, fresh, and expertly prepared everywhere I tried it.
I also tasted la causa, a layered potato dish that came in appetizer form at Parwa Restaurant in the Sacred Valley. It was the perfect size and absolutely delicious.
Dining Like a Local (and a Tourist)
Peru was named Top Culinary Destination in 2017 by the World Travel Awards, and it shows. I dined at places like El Mercado and Tanta, both considered among the best in the world.
Even hiking in the Andes, where kitchens were barebones, I was still served unforgettable meals. In two weeks, I only had one meal I’d call “average.” Everything else? Outstanding.
Final Thoughts
Peru exceeded every foodie expectation I had. With every dish, I learned something new — about the country, the culture, and my own palate.
Renato was right. Peru is absolutely a foodie’s dream destination.