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Peruvian food and drinks

Peruvian food and drinks

Tourists spend up to 530 dollars alone on Peruvian cuisine, revealed a study by Promperú.

The dishes of Peruvian cuisine most demanded by foreign tourists are salted pork (71%), ceviche (70%) and the cause (67%), revealed the study “Analysis of gastronomic tourism in Peru”, carried out by Promperú.

The tourists evaluated were from the United States, Brazil, Colombia, Argentina, France and Spain and 82% of them consider Peru as a gastronomic destination and value our traditional food.

Drinks. Likewise, pisco sour was widely the most approved beverage, achieving 79% of respondents’ preferences, followed by pure pisco (58%) and chicha morada (55%).

On the other hand, potatoes, fish and seafood, as well as lemon, are the products that most tourists tried, being the fish and shellfish the most liked with 75% of the participants in the survey.

Money. According to the study, the traveler’s spending on gastronomy reaches around 25% of the total budget, having a greater presence in the Spanish vacationer, who spent approximately US $ 530 dollars, followed by the Argentine and Colombian with US $ 381 and US $ 348 American dollars, respectively.

The Lomo Saltado

The lomo saltado is a typical dish of Peruvian cuisine whose records date back to the end of the 19th century, where it was known as “lomito de vaca”, “lomito saltado” or “lomito a la chorrillana.” This dish is one of the most popularly consumed in Peru.

Beef, salt, pepper, cumin, onion, garlic, yellow pepper, red or white vinegar, tomato, parsley, potatoes, oil. Sometimes sillao and a trickle of pisco.

1 kilo of beef tenderloin
1/2 cup of wine
3/4 kilo of onion
3 tomatoes
1 kilo of potatoes (preferably yellow)
1 tablespoon of parsley
3 chopped green peppers
Salt, pepper and cumin
2 tablespoons of sillao
4 tablespoons of vinegar
1 tablespoon culantro
1 teaspoon garlic
1 pepper

Originally the potatoes that accompanied the dish were cooked and not fried.


  • To enjoy the rich lomo saltado, you must first season the meat with vinegar, wine, sillao, salt, pepper, cumin and a little oil. In a frying pan with oil, brown it over high heat.
  • Now, add a little oil to brown the tomato, onion and garlic. Incorporate strips of pepper and pepper.
  • Before removing, add the maceration liquid, mix and sprinkle with chopped parsley and cilantro. It is served with freshly fried potatoes and white rice.
  • Therefore, after reading this recipe, prepare the delicious lomo saltado at home and enjoy it with your family and friends.


The lomo saltado is the Peruvian dish most demanded by foreign tourists with 71%, revealed a study by Promperú.


Fish Ceviche

The ceviche, ceviche, sebiche or seviche (according to the Royal Spanish Academy, can be written in these four ways, depending on the place) is a dish consisting of marinated meat – fish, seafood or both – in citrus dressings. Different versions of the ceviche are part of the cuisine of several Latin American coastal countries of the Pacific Ocean, where it is native, being these Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama and Peru, the latter is considered as cultural heritage.

Among citrus fruits that are mostly used are lemon and acid lime, although historically sour orange was used. The seasoning also includes some local variety of ají or chile, replaced by mustard in some localities of Central America. Some preparations include chopped cilantro and in the rest of the countries (except Chile, Ecuador, Panama and Peru) the addition of tomato sauce is common. The meat is usually marinated together with onion in wedges or minced, in Mexico usually also includes tomato and avocado.

The accompaniments of the ceviche may also be different, in Ecuador with banana plantains, canguil or chifles and in Colombia and Panama it is usually accompanied with salty soda crackers. Varieties to the north usually use cookies or toast as a garnish. In Mexico it is served with corn toast or with crackers; In Panama, an extra option is spicy chili pepper to taste, and in Peru it is served with garnishes of boiled roots such as sweet potato or cassava; very rarely accompanied by potatoes, grains such as corn (boiled or roasted), legumes such as zarandaja, fried plantain (chifles), seaweed and lettuce; Sometimes it can be accompanied by chilcano (broth based on fish heads).


The basic ingredients of any Peruvian ceviche are pieces of fish, onion and lemon juice, which should be exclusively piurano lemon, of the Tambo Grande valley, that is why it is said that the origin of the cebiche is from the city of Piura.

In Peru, the small, green and very acidic fruit of the species Citrus × aurantifolia (called «sour lime» in other countries) is called «lemon». Other ingredients can be added, such as red onion in julienne, cilantro, corn and celery. Preferably, the fish should not have been caught with nets, but with a hook, so as not to hurt the meat too much.

To prepare it, mix the fish with the other ingredients in a tank, leaving it to marinate according to taste. In some places, such as in Lima and to the north coast of Peru, it is usually prepared and served at once so that the fish does not recoil with the lemon.

Types of ceviche from Peru

There are different types of ceviche, as well as dishes derived from it, which have achieved great popularity. It is important to note that not all cebiches are made from fish, they are also made with red meat, seafood, crustaceans and vegetables.

Fish Cebiche

It is the most common type of ceviche, prepared from slices of fish in a square shape that are then mixed with lemon and salt. Mostly fillet of sole, pejerrey, mackerel, bonito, grouper, tollo, parrot, trout, but also is made with parts that have bones, as is typical of Piura with the mackerel ceviche.

Mixed ceviche

It is one that contains the same ingredients as the common ceviche, which has been added various seafood or fish

Ceviche with black shells

It is a typical dish of the Tumbes coast, made from black shells and yellowed in the classic way with Chulucanas lemon, seasoned with red onion, garlic, chili and finally Peruvian rocoto.

Shrimp Ceviche

It is a typical dish of the Arequipa region.

Octopus Cebiche

It is similar to the common fish ceviche, it is different when prepared with tender octopus or boiled water to soften its meat.

Cebiche de tollo

cebiche prepared with shark, typical of the north coast of Peru.


Typical of the Peruvian north coast, it consists of frayed guitar meat, a kind of ray from the bay of Sechura, marinated with lemon juice, red chili and red onion.

Amazonian Cebiche

It is typical of the Peruvian Amazon, it consists of being prepared with regional fish meat (from the Amazonian rivers), being able to be paiche, Amazonian golden, Amazonian croaker, maiden, tiger catfish.

Fish ceviche is the second dish most demanded by foreign visitors, with 70% of preferences.

The Filled Cause

The cause to the Lima, Lima cause or simply cause, is a typical and very widespread dish of the cuisine of Peru that was prepared with yellow potatoes, which has a very smooth texture, kneaded with crushed chili; although it can also be produced with another variety of potato.

At the time of the Viceroyalty between the 16th and 19th centuries, lemon was added (originally from Asia) and becomes the current form both in its preferred presentation and in the ingredients used.

This dish is prepared on the basis of Peruvian yellow potatoes, lemon, chili, lettuce, boiled egg, avocado and black olives. This preparation admits several variants, such as the cause of stuffed tuna, chicken, shellfish or other varieties of white meats. It is served with a light mayonnaise bath.


For 2 persons
Potatoes preferably Peruvian

yellow potatoes———-1 kg

Chicken breast——–500 g



Lime ————————–1

Yellow pepper————–3

Extra virgin olive oil
Salt and pepper to taste

Cook the potatoes and press them while they are still hot. Add the chili, lime juice, salt and pepper, mixing well and kneading to get a very creamy texture. Divide the dough into three parts. Reserve.

Cook the chicken breast, fray and mix it with the finely chopped onion and mayonnaise. Taste and add salt. Reserve. Cut the avocado into slices or slices half a centimeter thick.

Assemble the plate with the help of a plating ring. Put one third of the potato dough on the base and place the avocado on top. Season with a pinch of salt and pepper. Cover with the second layer of potato dough.

On the potato, place the mixture of chicken, mayonnaise and onion lightly pressing with a fork. Finish with the last part of the potato dough and serve with a salad of green leaves. If desired, it can be accompanied by huancaína sauce or olive sauce to get more color and flavor.

En tercer lugar, la causa aparece como uno de los potajes de nuestra gastronomía más pedidos por los turistas internacionales, con el 67%.

Pisco Sour

Pisco sour is a cocktail prepared with pisco and lemon juice. The name comes from the union of the words “pisco” (a type of grape brandy) and “sour” (in reference to the family of cocktails that use lemon as part of their recipe). It is included in the cuisines of Peru and Chile, prepared with a different recipe respectively, and with some variations in the rest of its basic ingredients. Peru and Chile debate that pisco sour is their national drink, and each affirms exclusive ownership.

On the origin of this cocktail there is a controversy among the experts. Peruvian researchers consider only one origin in Peru, while the Chilean opinion is divided, some consider that it originates from Chile, in turn, others consider that it was created in Peru.

Both countries consider it a national or typical cocktail, since 2004, Peru celebrates an annual holiday in honor of pisco sour, the first Saturday of February, and in 2007 declared this cocktail as the nation’s cultural heritage.

The cocktail called “pisco sour” originated in Lima before 1920, in the Morris’ Bar (also referred to as Morris Bar, Morris Bar or Morris Bar) of Boza Street 847, in the Jiron of the Union of downtown Lima , in which pisco sour, inspired by whiskey sour, was offered as a novelty. According to José Antonio Schiaffino, in The Origin of Pisco Sour, the inventor of the cocktail would have been the Californian Víctor V. Morris, owner of the Morris Bar, which had opened its doors in 1915 and which closed in 1933; at the same time, according to another version, it would have been prepared in the same bar by the Peruvian bartenders Alfonso Bregoye, Graciano Cabrera and Alberto Mezarina.


In the case of beverages, the most demanded by tourists is Pisco Sour, with 79% of preferences.

Pure Pisco

Pisco is the name of a distillate of distilled grapes currently produced in Chile and Peru, produced mainly by the distillation of the vine product, such as brandy and cognac, but without the prolonged aging in wooden barrels.

It is usually included within the family or category of brandy, and has two different standards for its production – for Peruvian pisco and for Chilean pisco -, so that different products are technically considered, but within the group of spirits .

Second of the drinks most demanded by tourists is pure pisco, with 58% of preferences.


Chicha Morada

The chicha morada is a drink native to the Andean region of Peru but whose consumption is currently widespread nationwide.

The main input of the drink is culli or ckolli corn, which is a Peruvian variety of purple corn that is widely grown in the Andes mountain range.1 This drink is different from chicha de jora, also native to Peru.

Its history and consumption was already widespread in pre-Hispanic times, prior to the establishment of the Inca Empire. The current preparation has been collected in different works of the nineteenth century such as those of Juan de Arona, and Carlos Prince.The oldest references on its preparation as we know it today come from the writings produced in the mid-1870s by the French Camille Pradier-Fodéré.


Nowadays, chicha morada is consumed in three ways: A traditional homemade preparation, a pre-manufactured product or a manufactured product.

  • The traditional preparation consists of boiling the purple corn in water next to the pineapple peel and pieces of quince, adding a pinch of cinnamon and cloves. Once the preparation is boiled, strain and let cool to add sugar (or chancaca), chopped fruit and lemon.
  • The pre-fabricated product is sold in two ways:
  • In envelopes with a powder content manufactured on the basis of sugar, acidifiers and artificial flavors to which you only have to add water; although its consumption is massive because of the advantages of low cost and sweet taste, they do not achieve the characteristic flavor of a chicha prepared in a traditional way, nor do they contain the antioxidants derived from purple corn.
  • In the form of purple chicha concentrate in a bag (syrup). This version contains all the extract of the fruits, it does not lose the flavor or the aroma, you just have to add the water and the lemon juice.
  • The product manufactured consists of chicha morada elaborated in a large-scale industrialized form that is sold in small cans or bottles of personal or family size, in the style of soft drinks.
    Adding a binder such as chuño or corn starch to the traditional preparation, you get a porridge that Peruvians call “mazamorra morada”, to which you add dried or fresh fruits such as guindones and raisins. Its consumption is very widespread in Peru in celebrations, especially children, together with chicha morada.


In the third position, the traditional chicha morada appears among the drinks preferred by tourists, with 55%.

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