Peruvian food has begun to win international acclaim in recent years, but the locals have known about, and celebrated, its unique ingredients, diverse flavors and interesting fusions for ages. In Peru, food is a window into the society as a whole; Peruvian recipes reflect the country's unique geography, its openness to blend races and cultures, and its use of ancient cooking techniques in modern dishes. Luckily for travelers, this gustatory tour through the history and culture of Peru is quite affordable, with even a fancy dinner rarely running much more than $20.

Traditional Food of Peru

For the indigenous cultures of Peru, like the Moche, Chimu and Inca, food centered around the crops, animals and fish that could be found locally, and much of that sentiment still remains. The Andes region yielded hundreds of varieties of corn and potatoes, many of which are still available in Peruvian restaurants today. The lucuma fruit, revered by the ancient Moche, remains Peru's favorite flavor of ice cream. Even the humble lima bean, called a pallar, has been cultivated for thousands of years in Peru, its country of origin (and from whose capital the bean takes its name). Though these ingredients can be found anywhere in Peru now, many of Peru's traditional dishes are still associated with particular regions of the country.

Food of the Peruvian Coast

The quintessential Peruvian coastal dish is ceviche, raw seafood (often fish) marinated in chiles and lime juice and served with sweet potatoes, toasted corn and seaweed. Other typical coastal foods include causa and papa rellena, both of which involved mashing and stuffing a potato; escabeche, in which chicken or fish is cooked in a tangy vinegar and onion sauce; and aji de gallina, which features shredded chicken in a spicy, creamy sauce.

Food of the Andes

In the Peruvian mountains, the diet of indigenous people remains nearly the same as it has been for hundreds of years. Staples include corn, potatoes, and the meat from animals such as alpacas and guinea pigs, or cuyes. The idea of eating a furry little animal may seem repulsive to many foreigners, but cuy is a common food that is considered a delicacy by many in the region. When in the area you are sure to walk down a street and see restaurant after restaurant roasting up guinea pig. If you are feeling brave, try one- it definitely will be an experience you will never forget.

A pachamanca is a special highland meal, usually reserved for celebrations. It is made from a variety of meats, herb and vegetables, which are slowly cooked underground on heated stones. It is a rather tedious process, which requires the cook to be very skillful.

Food of the Amazon

Fruits and vegetables make up the basis of the jungle diet. If you make the trip to the Amazon basin, you are sure to encounter many foods that are foreign to you, like turtle and game animals. A popular fruit is camu camu, which is a small reddish, purple fruit that resembles a cherry and has an extremely high Vitamin C content.

Peruvian Fusion Food

Peru has experienced mass immigration from places such as Spain, China, Africa, Japan and Italy. These immigrants brought their own techniques and tastes and combined them with traditional Peruvian cooking. This has yielded a cuisine that fuses together the food of the Americas, Africa and Asia. One of the most popular mixed cuisine types in Peru is chifa, or Peruvian-influenced Chinese food. You will also find many "Peruvian" meals, such as lomo saltado, a dish of beef stir-fried with vegetables, spices, soy sauce and potatoes, which combine traditional Peruvian food with Chinese influences. A popular dish called tiradito, raw slices of fish marinated in lime and ginger, shows the role that Japanese cooking has played in Peru.

Peruvian Desserts

Those with a sweet tooth will not be disappointed with the desserts and sweets of Peru. There are many very popular and delicious choices from which to select. Helados, or ice creams, are one of the most popular treats. Besides traditional ice cream flavors, such as chocolate and vanilla, you can often find exotic flavors made with local fruits. Another common dessert option is alfajores, lemon-flavored pastries with a sweet, creamy filling. Turrones, similar to fudge, are also very popular. They are most commonly made from almonds, although some are made from honey.

International Food in Peru

If your time in Peru leaves you a bit homesick, you will be glad to know that many fast food establishments are present in major cities. Kentucky Fried Chicken is particularly popular in Peru. There is even Starbucks in Lima, if you simply must have a Frappuccino. Major cities like Lima and Arequipa, as well as tourist centers like Cusco, are littered with international restaurants serving food from pizza to pad thai.

What to Drink in Peru

The most popular drink in Peru is, by far, the pisco sour. It is made with pisco, which is a type of brandy distilled from grapes. The brandy is then mixed with egg white, lemon, sugar syrup and spirits to make a pisco sour. The wine industry in Peru has also recently been gaining more attention. In particular, good wines can be found in the Ica region. Chicha is a popular drink in the Andes. It is made with fermented corn and herbs.

As for non-alcoholic drinks, soft drinks are very popular, especially Inca Kola, Peru's bright yellow answer to Coca Cola. Fresh juices are also widely available, but be careful, because they are often prepared with tap water. Most restaurants in touristy areas know to make the juice with purified or boiled water, but a hole in the wall probably won’t.