THE 10 BEST PERUVIAN DISHES: ORIGIN AND RECIPE

Nestled in the heart of South America, Peru is not just a country of breathtaking landscapes and rich history; it is a gastronomic paradise that beckons food enthusiasts from around the world.
Peru’s culinary heritage is a vibrant tapestry woven from a diverse array of influences, resulting in a unique and exquisite fusion of flavors. In this blog, we embark on a delectable journey to explore the very essence of Peru’s culinary prowess by delving into the ten best dishes that showcase the country’s rich and diverse gastronomy.
From the coastal freshness of ceviche to the highland heartiness of Lomo Saltado, each dish on our culinary odyssey tells a story – a tale of history, cultural convergence, and the sheer joy of savoring life. Join us as we unravel the secrets behind the artful combinations of spices, the creative use of local ingredients, and the techniques that have made Peruvian cuisine a global sensation.
Whether you are a seasoned food adventurer or a curious culinary explorer, this exploration of the 10 best Peruvian dishes promises to tantalize your taste buds and transport you to the bustling markets, vibrant kitchens, and eclectic dining tables of Peru.
Let the culinary adventure begin, as we celebrate the flavors, traditions, and innovation that define the gastronomic landscape of this extraordinary South American nation. ¡Buen provecho!

1. Ceviche: A Symphony of Freshness
Ceviche, often considered Peru’s national dish, is a celebration of the country’s coastal bounty.
The dish typically features raw fish or seafood, commonly sea bass or shrimp, marinated in a zesty concoction of lime juice, aji amarillo (yellow chili pepper), red onions, cilantro, and a pinch of salt.
The acidic marinade “cooks” the seafood, creating a refreshing and flavorful experience.
Ceviche is often served with camote (local tuber), corn, and cancha (toasted corn kernels), providing a delightful contrast of textures.

History of Ceviche
Ceviche, the flagship dish of Peruvian gastronomy, traces its roots back to the Mochica culture on the northern coast of Peru in the 2nd century AD. Initially, Mochica fishermen crafted this dish by marinating fresh fish with the juice of the local tumbo fruit. As history unfolded, the arrival of the Spanish introduced key elements to the recipe, including the use of lemon and onion, ushering in a transformative phase for Ceviche.
While in the Inca Empire, the preparation technique shifted to marinating fish with chicha de jora, a sacred Andean beverage. The Spanish conquest brought about the incorporation of lemon to “recook” the ceviche, leading to the creation of the iconic “leche de tigre” or milky juice released by the fish. Over time, the dish evolved, welcoming additions such as sweet potato, corn, onion, and other complementary ingredients.
While the exact historical origins remain elusive, there is speculation that the term “Ceviche” might stem from the Quechua word “siwichi,” translating to ‘fresh or tender fish.’ This culinary tradition has endured through the centuries, with the dish acquiring a unique identity through the fusion of ancestral heritage and diverse cultural influences, solidifying its place as a symbol of authentic Peruvian cuisine.
Preparation
To prepare this refreshing dish, start by washing and cubing 800g of fresh fish fillet, seasoning it with salt. Place the fish in a bowl and generously cover it with the juice of 6 freshly squeezed limes. Enhance the flavors by adding chopped cilantro, thinly sliced red onion, aji limo, Ajo Siba, and Sibarita Pepper to taste. Let the ingredients harmonize for about 5 minutes, allowing the vibrant combination of tastes to unfold.
Serve the Ceviche immediately on a plate, placing it at the center and adorning the dish with fresh lettuce leaves, boiled sweet potato chunks (camotes), and shelled corn cob. The result is a visually stunning and delicious creation that epitomizes the cultural richness of Peru’s culinary tapestry.
Enjoy this refreshing delight, where every bite is a journey to the heart of Peruvian gastronomy.

2. Lomo Saltado: Fusion of Flavors on a Plate
Lomo Saltado is a prime example of Peru’s fusion cuisine, blending indigenous ingredients with Asian influences.
Marinated beef strips are stir-fried with tomatoes, onions, bell peppers, and Peruvian spices, creating a tantalizing mixture that dances on the palate.
Served with rice and often accompanied by crispy French fries, this dish showcases the culinary diversity shaped by Peru’s history of immigration.

The history of Lomo Saltado
There are records that, at the end of the 19th century, when there was a communion between chefs from the capital and those Cantonese citizens who arrived in search of new opportunities, unique techniques in food preparation were introduced. For example, the flambéing in a wok, a tool used in China for stir-frying.
In an exploration of resources, considering that at that time beef was expensive, it was replaced by other meats. According to the contributions of culinary researcher Gloria Hinostroza for Peru Travel, she indicated that from 1538, this protein became widespread, making its price more affordable.
This is how this blend of flavors began, highlighting the juiciness of the meat, as well as the incorporation of vegetables. Its connection to Chinese cuisine explains why in some chifas (Chinese-Peruvian restaurants) it is included in their menus.
Preparation
The ingredients to prepare this delicious dish are beef, salt, pepper, cumin, onion, garlic, green chili, red or white vinegar, tomato, parsley, potatoes, and oil. Sometimes soy sauce (sillao) and a splash of pisco are the perfect touch to savor a piece of this delightful delicacy. The potatoes that usually accompany this dish should be either fried or boiled.
If you ever want to prepare this delicious dish at home, it’s very easy. First, you have to cut the beef into medium strips and season it with salt, pepper, garlic, and soy sauce. Then, let it rest for a few minutes to allow the flavors to be absorbed.
Next, cut the potatoes and fry them in hot oil, and cut the onion and tomato into strips. Then, heat the oil in a pan for a few minutes over high heat, add the meat, and let it cook for a few minutes. Once the meat is cooked, add the onion and tomato, constantly stirring the ingredients to prevent burning.

Carefully add a splash of vinegar, and finally, remove the pan from the heat. There are different ways to serve lomo saltado.
- Mix the last preparation of meat with the fried potatoes, adding chopped parsley.
- Place the prepared meat on top of the fried potatoes.
- Serve the potatoes and meat separately.
The last option is often the most used by Peruvians in general and can be served with white rice. A delight, enjoy it.
3. Ají de Gallina: Spicy Elegance in a Bowl
Ají de Gallina is a comfort food masterpiece. Shredded chicken bathes in a creamy, spicy sauce made from aji amarillo, queso fresco (fresh cheese), evaporated milk, and bread. The dish strikes a balance between the heat of the peppers and the richness of the cheese, creating a luscious, savory experience. Ají de Gallina is traditionally served with boiled potatoes and rice, making it a beloved and hearty meal.

A delicacy Transformation
In the 14th century, serving Menjar Blanc (Manjar Blanco) was a common practice in Catalonia, Spain. This dish featured boiled chicken breast seasoned with sugar, walnuts, and almonds, thickened with flour and rice. Another version existed without poultry, and it is this variant that prevails in Spanish gastronomy to this day.
During the colonial era, this dish made its way to Peru, where it evolved into the Ají de Gallina we know today. The chicken breast, rice, and nuts remained key elements, but almonds and sugar were replaced by pecans and yellow chili, adding a touch of color and flavor.
Thanks to the yellow chili, the dish acquired its characteristic color, abandoning its original sweet taste. According to gastronomic researcher and professor Rodolfo Tafur Zevallos, in 1839, Ají de Gallina gained popularity in Lima. “The Lima Police Gendarmes, inspecting various taverns and restaurants in the city, reported a dish consumed with delight by patrons. It consisted of strands of chicken meat with a sauté of onions, garlic, chili, and small pieces of bread, accompanied by potatoes,” he notes in his article “History of Ají de Gallina.”
Today, additional ingredients have been introduced to enhance the flavor and presentation. Despite its name, modern Peruvian families often prefer using chicken over hen, considering factors such as price difference, ease of availability, and the tenderness of the meat.
Some opt to include slices of boiled eggs or whole olives as accompaniments. Moreover, the Ají de Gallina stew has become an ingredient for filling various appetizers, such as Tequeños de Ají de Gallina (fried wheat flour dough) or Empanadas de Ají de Gallina (oven-baked bread dough).
Preparation
Here are the recommendations from Gastón Acurio, a prominent figure in Peruvian gastronomy, for preparing this exquisite delicacy at home.
Start by boiling two skinless chicken (or hen) breasts in two cups of water with a pinch of salt. Once cooked, remove the breasts to shred them. It is crucial to reserve the broth for later use. Preferably, use fresh yellow chili or mirasol chili, blend them, and let them rest.
In a pan over low heat, add oil. While it heats, chop two onions that will be added to the pan and cooked for ten minutes. Add a teaspoon of minced garlic. Finally, pour in the blended yellow chili.
Now, take the blender, pour in the reserved chicken (or hen) broth, add slices of bread, and blend. Return to the mixture with yellow chili and onions, add a handful of ground pecans and walnuts. Once combined, this mixture goes back to the blender with the broth and blended bread, ready for a second blending.
Combine this mixture with the shredded chicken (or hen). While mixing, add a splash of evaporated milk and a handful of Parmesan cheese. Finally, after checking the salt level, add a bit of white pepper. The Ají de Gallina is now ready to be served with boiled potatoes or rice, adorned with a sprig of parsley.

4. Anticuchos: Grilled Perfection on Skewers
Anticuchos are skewers of marinated and grilled meat, often associated with street food culture in Peru.
While beef heart is a common choice, chicken or beef can also be used. The meat is typically marinated in a blend of aji panca (dried red chili pepper), garlic, cumin, and vinegar, imparting a bold and smoky flavor. Served with a side of potatoes and aji sauce, Anticuchos offer a delicious glimpse into Peru’s culinary street scene.

History of the Anticuchos
Before the arrival of the Spaniards, a significant amount of llama meat seasoned with aromatic herbs and chili was consumed in Peru. Later, during the Viceroyalty, slaves sustained themselves with offal and leftovers from cattle viscera. However, with the gradual arrival of conquerors, the dish evolved into its present form: large chunks of beef heart skewered on sugarcane sticks and grilled.
This transformation gave shine and flavor to Anticucho, to the extent that the renowned Peruvian writer Ricardo Palma mentioned this dish in his work “Traditions of Peru,” describing it as a “steak on a stick” and emphasizing its popular sale always at 3 in the afternoon.
The Anticucho gained such popularity that today it is very common to find a steaming cart in every district of the capital, around which diners clamor for their respective portions on sticks. Furthermore, worldwide, Peruvian communities organize themselves to savor it, and it is featured on the menus of various prestigious restaurants.
Easy to Make
To relish this dish, start by meticulously cleaning the beef heart, ensuring removal of all nerves, veins, and fat. Cut it into bite-sized pieces and let them marinate in a flavorful mix of garlic, cumin, chili, vinegar, salt, and pepper for at least 12 hours in the fridge. Afterward, thread each piece onto sticks and grill to a golden perfection. Once done, serve these delights alongside potatoes and serrano corn.
Make sure not to miss out on the opportunity to taste this delightful creation, celebrated every third Sunday of October in Peru. The irresistible flavor is a guarantee to win your heart on your upcoming journey.

5. Papa a la Huancaina: Potatoes Elevated to Art
Papa a la Huancaina showcases the versatility of potatoes in Peruvian cuisine. Boiled potatoes are adorned with a creamy and spicy sauce made from aji amarillo, queso fresco, garlic, and evaporated milk. The dish is a harmonious blend of textures, with the smoothness of the sauce contrasting with the firmness of the potatoes. Often garnished with olives and hard-boiled eggs, it’s a visually appealing and delicious creation.

An Andean Origin
Papa a la Huancaína, an emblematic dish of Peruvian gastronomy, has its origins woven into stories that date back to the 19th century. Two narratives stand out, both contributing to the cultural and culinary richness of this delicacy.
The first version takes us to the late 19th century when the dish was already known as “Papa a la Huancayo.” Its creator, sourcing potatoes from the Mantaro River Valley in Huancayo-Junín, bestowed this name upon it. Jorge Stambury, in his book “La Gran Cocina Peruana,” shares a second version. During the construction of the Central Railway connecting Lima to Huancayo, Huancaína women, in an act of solidarity, provided food to the workers. Among these, a potato, cheese, and rocoto stew stood out, becoming a favorite.
In this railway narrative, a cook stood out by preparing an exquisite sauce of cheese and egg as an accompaniment to the potatoes from the Mantaro River Valley. Over time, the workers dubbed her “la huancaína,” giving rise to the name of the dish. With its unparalleled flavor, it entrenched itself in Peruvian gastronomy, becoming one of the most consumed dishes in the country.
How to make your own Huancaína Sauce
Creating this recipe is remarkably simple; you only need a handful of ingredients. Begin with 1 kg of yellow or white potatoes, 2 deseeded yellow chili peppers, 300 grams of fresh cheese, 3/4 cup of evaporated or fresh milk, 1/4 of a small onion, or a teaspoon of garlic. Don’t forget the essentials: oil, salt, and pepper to taste.
Start by removing the veins and seeds from the chili peppers, then wash them thoroughly in cold water. In a hot skillet, add a dash of oil and sauté these ingredients with a small portion of chopped garlic. Once ready, blend the mixture in a blender with fresh cheese, vegetable oil, and salt. Blend for a few minutes until it transforms into a smooth cream. For a better consistency, you can include a splash of milk if desired.
Meanwhile, boil a few potatoes and eggs with salt for about ten minutes until they are well-cooked. Finally, serve sliced potatoes on a plate and halved eggs, both generously covered with the Huancaína cream. Add a touch of lettuce and olives for decoration, and get ready to savor this iconic dish.

6. Rocoto Relleno: Spice and Stuffed Peppers
Rocoto Relleno is a spicy and robust dish featuring rocoto peppers stuffed with a mix of minced meat, vegetables, and spices. The rocoto pepper, native to Peru, brings heat to the dish, while the stuffing adds a savory and aromatic dimension. Baked or broiled until the peppers are tender, this dish embodies the bold flavors and culinary innovation inherent in Peruvian cuisine.

Heavenly Flavours?
The origin of the Rocoto relleno is associated with stories as surprising as they are fantastical. According to the writer Carlos Herrera, for instance, this dish had its inception not in the depths of Peru, but in hell itself. According to legend, an Arequipa-based chef named Manuel Masías (1728 – 1805) had to descend into hell to retrieve the soul of his daughter Delphine, who had been abducted by Lucifer himself.
As part of the agreement to free his daughter, Masías had to prepare a grand dinner for the demon. The feast included a plethora of exquisite dishes, among which the Rocoto relleno stood out. Spicy and delicious, according to the tale, the dish delighted Satan, who, after releasing the young girl, transformed into an angel. A fictional story that undoubtedly envelops this iconic dish in mysticism, initially cherished in rural communities before spreading to the majority of Peruvian households.
The secret is in the name
The preparation begins with removing all the seeds from the rocoto, leaving it hollow inside. Subsequently, this chili is boiled in water, salt, and vinegar to reduce its spiciness. To create the filling, brown some garlic in a pan. Add minced meat, onion, oregano, cumin, panca chili, sugar, salt, and pepper. Finally, incorporate the toasted peanuts.
Once the rocoto is filled, add slices of cheese and cover it with the same upper slice of rocoto, acting as a lid. Place the portions in a greased dish and bake it at 180 degrees for approximately 30 minutes. If you accompany it with a traditional potato pie, no one will be able to resist, neither in this world nor the other.

7. Seco de Res: Hearty Stew for the Soul
Seco de Res is a hearty stew that hails from the highlands of Peru. This comforting dish features beef slow-cooked with cilantro, beer, garlic, and a blend of spices until tender. The result is a flavorful, soul-warming stew served with rice and beans. Seco de Res reflects the influence of indigenous ingredients and the highland climate on Peru’s diverse culinary landscape.

A dry History
Just like its history, there’s no official version of the origin of the name “Seco.” However, some interesting versions suggest its beginnings: it is said to have originated from the Santa Elena Peninsula in Ecuador, where in the early 20th century, a group of English workers involved in oil drilling prepared a dish with goat served with red rice. As it goes in Peru, this was considered a “second” dish, coming after the soup or starter. The story goes that when the English workers referred to the second course, they said “Second,” repeating what they heard, and eventually, the Ecuadorians modified the word to “Seco” to describe the stew.
Another version, and the most popular, is that it’s called “Seco” because during the stew’s preparation, the water must evaporate until it reaches a bit of dryness. However, all Seco variations are quite juicy, so another version suggests that it might be a name born out of irony. Whatever the origin, Seco is now a beloved culinary name firmly rooted in both Peruvian and Ecuadorian cuisine.
Let’s savor the flavors our cuisine offers! Dare to continue enjoying our delicious Seco now that you know a little more about it.
Make your own “Seco”
Seco de Carne is a flavorful Peruvian dish that features tender beef cooked with aromatic ingredients. The recipe calls for 1 kilogram of beef, preferably brisket or sirloin, seasoned and fried until golden. An aromatic base is created using onions, garlic, cilantro paste, and yellow chili pepper, followed by the addition of vegetables such as peas, carrots, and bell peppers. The cooking process involves slow simmering in beef broth and chicha de jora (traditional Peruvian corn beer), infusing the dish with rich flavors. The final touch includes a puree of cilantro or coriander for added freshness. It’s served with panamito beans and the cooking liquid.
The panamito beans, soaked overnight with a pinch of salt, are cooked separately. An aromatic base of onions, garlic, and bacon is created, and the cooked beans are added with broth for seasoning. A portion of the mixture is blended and returned to the pot, creating a creamy texture. This bean preparation complements the Seco de Carne and can be presented with white rice, accompanied by criolla sauce (onions, chili, and lime), or served with boiled yuca.
Seco de Carne pairs well with white rice and criolla sauce, while boiled yuca makes a great side. If chicha de jora is unavailable, it can be substituted with a glass of red wine for an equally delightful result. Enjoy this delicious dish, exploring the rich flavors of Peruvian cuisine.

8. Causa Rellena: Layers of Peruvian Ingenuity
Causa Rellena is a visually striking dish that layers mashed yellow potatoes seasoned with lime and aji amarillo. The layers encase a variety of fillings, such as chicken, tuna, or avocado, creating a vibrant and flavorful composition. Garnished with hard-boiled eggs and olives, Causa Rellena showcases the artful presentation and inventive use of local ingredients in Peruvian cuisine.

Causa’s History
Through Peruvian gastronomy, glimpses of life in a bygone era have been acquired. Recipes based on Peruvian ingredients, ancient techniques, and majestic seasonings have accompanied pivotal moments that have shaped Peru’s history. The famous – and often enjoyed – Causa limeña is one of them.
This dish is literally a plate with a history. According to gathered data, its origin dates back to the year 1820, precisely during the famous Liberating Expedition of Peru – led by General José de San Martín – with the aim of achieving Peru’s independence and liberating it from Spanish rule.
In order to support the Peruvian soldiers involved in the conflict, women began to organize themselves to raise supplies and use them to prepare dishes that were later sold. The proceeds were invested in the purchase of medicines, clothing, and food for the men at war.
The potato was the most used ingredient. Boiled, pressed, and seasoned with a bit of salt and aji amarillo, it was sold in the squares under slogans like “For the cause” or “For the Causa limeña,” in reference to the ongoing struggle at that time.
Preparation
Over the years, Causa has evolved from being a popular dish to becoming part of the majestic array of dishes that make up Peruvian gastronomy. While it is true that it is most commonly filled with tuna or chicken, a myriad of ingredients with different textures and flavors can be added to its presentation, depending on the taste and creativity of the cook.
To prepare homemade Causa, you need the following ingredients: 1 kilogram of yellow potatoes, 1 medium onion diced, 1 cup of mayonnaise, one boiled and shredded chicken breast, 1 lemon, 3 yellow chili peppers without veins, 1 avocado, 2 tablespoons of vegetable oil, salt, and pepper to taste.
The first thing to do is to boil the potatoes (to enhance the flavor, it is ideal to add a teaspoon of salt to the pot of water); once ready, peel and mash them. Let the potato mixture cool for a few minutes. Then, add ground chili pepper, oil, lemon juice, and salt. Mix everything until the seasonings cover the mass entirely.
In another bowl, add the shredded chicken, onion, and mayonnaise. Mix. Subsequently, grease a tray with a little oil and, with the help of a spoon, start layering the potato (this base should be at least one centimeter thick). Spread mayonnaise on it and arrange some chicken. Cover with another layer of potato and so on. Decorate the final layer with slices of avocado. You can also use hard-boiled eggs or olives.

9. Tacu Tacu: A Second Life for Leftovers
Tacu Tacu is a clever way to transform leftovers into a delectable dish. Leftover rice and beans are combined, shaped into patties, and fried to golden perfection. This humble yet flavorful creation is often topped with seafood or grilled meats, demonstrating Peru’s commitment to minimizing food waste while delivering a delicious and sustainable culinary experience.

Preserving Tradition: The Afrodescendant Influence on Tacu-Tacu
The oldest known references date back to the year 1872 in the document “Salpicón de Costumbres Nacionales” by Flores y Galindo. Tacu-tacu is believed to have been prepared by enslaved Black women who utilized leftover food to create this dish; this practice was possibly common among Afro-descendants in different regions of the Americas, leading to similar dishes such as gallo pinto in Nicaragua and Costa Rica, arroz moro in the Dominican Republic, moros y cristianos in Cuba, casamiento in El Salvador, and hoppin’ John in the United States of America.
The term “tacu-tacu” is thought to derive from the Quechua word “takuy,” which means “to mix one thing with another.“
Prepare your own Tacu Tacu!
In this recipe, we start by seasoning 160g of meat with salt, pepper, and garlic, and coating it with breadcrumbs on both sides. Afterward, we pan-fry the meat in oil until golden on both sides, setting it aside for later. In the same pan, we add a dash of oil and sauté 1/4 chopped onion, 1 teaspoon of minced garlic, and 2 teaspoons of Ají Panca, creating a flavorful mixture. To this, we introduce 2 teaspoons of blended yellow bell pepper and 140g of cooked canary beans, blending them well. After seasoning with salt, pepper, cumin to taste, and adding 1/8 cup of chicken broth, we mix the ingredients thoroughly.
Following this, we incorporate 70g of cooked rice into the pan, creating a cohesive mixture that is then set aside. Returning to the same pan with a bit more oil, we place the prepared tacu tacu and fry it, shaping it into a ‘roll.‘ Finally, we serve the tacu tacu alongside the previously fried meat, a fried egg, and fried plantains. This culinary journey involves a meticulous blend of flavors, with the meat providing a savory base, the tacu tacu showcasing a rich combination of ingredients, and the accompaniments adding both texture and contrast to the dish.

10. Chaufa de Pollo: When Peru Meets China
Chaufa de Pollo is a delightful fusion of Peruvian and Chinese culinary traditions. This fried rice dish features chicken, vegetables, and soy sauce, reflecting the influence of Chinese immigrants on Peru’s food culture. The result is a harmonious blend of flavors, textures, and cultural influences that highlights Peru’s openness to global culinary integration.

Chaufa’s History
The history of this dish dates back to the arrival of Chinese immigrants, known as “culíes,” in Peru in the late 19th century. These were workers who performed various tasks on the coastal estates of the country. After leaving these jobs, they began to open small restaurants, being warmly welcomed by local citizens; the originality in their cooking techniques and the exquisite taste of their recipes quickly caught attention.
As part of their payment for their workdays, they received a daily ration of rice combined with spices. The use of this ingredient and others brought from the oriental country – soy sauce, seeds, and kion (ginger) – along with their culture of making use of leftover food from the previous day, contributed to the creation of an original dish that employed skillet cooking techniques, receiving the name Arroz chaufa – derived from the Cantonese word chaofan, meaning fried rice. Over time, the chifa was born – the name given to this culinary fusion – and with it, its most emblematic dish.
The tremendous popularity that Arroz chaufa has achieved among Peruvians has led to its successful adaptation in different regions of the country. By using local ingredients, original and flavorful recipes such as chaufa de mariscos (seafood chaufa), quinoa chaufa, or Amazonian chaufa have been created, showcasing the culinary treasures that each region has to offer.
Chaufa’s Preparation: An easy Recipe
To prepare this delicious dish, you must gather the following ingredients: one kilogram of rice, 250 grams of hot dogs, 2 eggs, 100 grams of green onions cut into small pieces, a small red bell pepper – cut into strips, two tablespoons of ground ginger, soy sauce or soy sauce (sillao), vegetable oil, and salt to taste.
For the preparation, you should start by cooking white rice – if you don’t have any leftover from the previous day. Once the rice is ready, in a pan, make an omelet with the two eggs and reserve it in small pieces. In the same pan, over medium heat, add a splash of oil and place the chopped green onions with the ground garlic. Let it fry for a couple of minutes, and add the red bell pepper in strips along with the sausages or the meat of your preference cut into pieces, and wait for another couple of minutes to seal.
Next, add four cups of the cooked rice and turn the heat to the maximum. Carefully hold the pan and make back-and-forth movements, stirring all the ingredients. Repeat this process at least three times at 30-second intervals. Then, add eight tablespoons of soy sauce or soy sauce, salt and pepper to taste, and a pinch of sugar. If desired, you can also include a tablespoon of oyster sauce for extra flavor.
Continue stirring for a couple more minutes, and finally, serve a portion on each plate. We recommend adding a few dashes of soy sauce to enhance the flavor. Enjoy your meal and savor this flagship dish of Peru!

Conclusion
Peruvian cuisine is a culinary symphony, blending indigenous ingredients with a rich tapestry of global influences. From the coastal freshness of ceviche to the highland heartiness of Seco de Res, each dish tells a story of Peru’s history, geography, and cultural diversity. As you embark on a gastronomic journey through these ten iconic dishes, savor the unique flavors and textures that make Peruvian food a true delight for the senses.