A trip to Peru will remain etched into your memory for countless reasons, and one of the most unforgettable aspects will undoubtedly be Peruvian street food.
Peruvian dishes have recently been catapulted into the foodie consciousness thanks to a number of chefs from the country making themselves into global names. But, you don’t have to go to a high-end restaurant and splurge to get the very best of food in Peru: Peruvian street food takes the best of this unique cuisine and makes it totally accessible.
If you’re planning on visiting the South American country and want to know what to eat, then read on for our guide to the best 10 Peruvian street foods to experience like a total local!
1. Anticucho
The name of this pre-Colonial dish has disputed origins, but what can’t be argued is that it’s among the best Peruvian street food options. It’s delicious, quick, simple, and ticks the box of being traditional Peruvian food – what more could you ask for?
Anticucho consist of small pieces of grilled, marinated meat that are then skewered, and often served with a small, cooked potato on the end. The meat you can get varies: it usually consists of beef or beef heart, but you can also get chicken, fish, or even octopus. The name Anticucho mostly refers to the act of skewering than the ingredients themselves. Each stall, or antichuchera, will have their own unique marinade, but red wine vinegar and flavourings like cumin and garlic are common.
2. Choclo con queso
Any food Peru guide will tell you that choclo con queso is a favourite among all ages throughout the country.
The simplest version of it consists of boiled Peruvian corn (choclo – known for its huge, chewy kernels) topped with salted cream cheese and a liberal amount of butter. Easy to make, easy to transport, and easy to eat because it’s so delicious. If you’re a fan of Mexican street food, they’re similar to elotes, although the kernels are slightly larger and chewier.
3. Picarones
If you have a sweet tooth then this will be among your favourite Peruvian dishes. Picarones are a New World version of an Old World dish. In this case it’s the Spanish buñuelos, a kind of donut that came over with the colonial forces.
The major difference between Picarones and their predecessor is that the former is made from a local squash named macre and sweet potatoes, instead of solely dough. They’re deep fried then topped with a special syrup, made from a kind of raw sugar named chancaca mixed with numerous spices.
4. Salchipapa
Some Peruvian street food wouldn’t look out of place in high-end restaurants. That cannot be said for Salchipapa, a portmanteau of the Spanish words for sausage (salchicha) and potato (papa).
It is a very literal name: the dish consists of fried, sliced hotdog pieces layered and mixed with french fries, served with a coleslaw. Salchipapa is finished with lashings of classic sauces like mustard and ketchup, as well as chilli peppers named aji.
Other alterations can be had (sometimes token vegetables are thrown into the mix), but all in all it’s beloved by Peruvians all over the country because it’s so simple and tasty.
5. Cuy frito
A common question people returning from Peru get asked is if they tried cuy frito, or guinea pigs. It’s true that eating this traditional Incan dish is widely known as one of the most unique things to do in Peru, but that doesn’t stop some people from feeling a little bit weird about trying an animal most Westerners consider to be a pet.
However, part of learning about a new culture is trying things you might usually not, and cuy frito is a rewarding leap of faith to take. Eaten with your hands, the meat is tasty and the sides it’s often served along with (potatoes, sweet potatoes, rice, corn, and numerous salsas) enhance the experience further.
6. Chifle
Perfect as an addition to things like soups and ceviches, but also delicious as their own snack, chifles are thinly sliced pieces of plantain that are deep fried and seasoned with salt.
Chifles can also be flavoured with spices, or even made sugary. In Peru they’re often fried on stoves that utilise the wood of a local mesquite tree, imparting a unique scent and taste. They are sometimes served with shreds of dried pork or roasted maize.
7. Papa rellena
This Latin American take on the potato croquette is a classic Peruvian street food. The usual filling is chopped beef with fried onions, olives, hard boiled eggs, and a unique spice blend depending on who you buy the dish off.
Often served alongside aji sauce and rice, but also delicious with any number of salsas, this is a quick, filling dish that doesn’t compromise on taste.
8. Mazamorra morada
A vibrant, mouthwatering dessert, mazamorra morada is an iteration of a dish that’s popular across the Spanish speaking world. Morada means purple, and mazamorra allegedly comes from the word for dungeon, as it was fed to imprisoned Spaniards.
Don’t let that put you off, though: this pre-Hispanic dish is boldly flavoured and manages to be both decadent yet refreshing. Purple corn is boiled in water which is then flavoured with other spices and fruits like quince and cinnamon, before being thickened. You can add a dollop of cream, but it’s great alone too.
9. Humita
The name Humita comes from the Quechua name for the same dish (humint’a), which shows how far back the history of this Peruvian street food goes.
Fresh corn is pounded or grated and combined with fat and white cheese (or fat, sugar, and spices for sweet versions), then wrapped in a corn husk and steamed. The finished articles, superficially similar to Mexican tamales but with a world of difference in terms of flavour, can be eaten with a number of salsas, although as always in Peru aji is among the most common of sauces.
10. Ceviche
The inland regions of this vast, diverse country might contain some of the most popular places to visit in Peru, but the coast has so much to offer, including this freshest variety of this world famous Peruvian dish.
Ceviche is so emblematic of Peru that UNESCO have recognised it as an expression of Peruvian traditional cuisine, and named it an Intangible Cultural Heritage of Humanity. Big praise, but when you get a good version of this famous food, you understand why it engenders such love.
Fish is cured in lime juice and served alongside thinly sliced onions, local chilli peppers, and some simple seasoning. The fish varies and sometimes flavourings like garlic are added, and when you find a ceviche combination you adore you’ll be dreaming about it for months to come.
