Lima: The Culinary Capital

Eating well—and eating with variety and delight—is a source of pride for locals in Lima. In this city, the question “What should I have for lunch or dinner?” is not a dilemma due to lack of options, but because of the overwhelming number of tempting choices. Restaurant menus are a true invitation to indulge.

Lima is not only considered the gastronomic capital of Peru, but also of South America. Its restaurants regularly appear on the world’s most prestigious culinary rankings. This success is the result of a unique blend of cultural fusion that has slowly simmered in pre-Hispanic, colonial, and republican kitchens.

Other key factors include Peru’s vast array of native ingredients—used since ancient times—the revival of Andean products like quinoa, maca and potato (once marginalised for not appearing in the Bible), and the incorporation of international techniques and ingredients.

Peru—and especially its capital—is home to all the bloods. This diversity is reflected in its cuisine, which has been enriched by the influences of the Spanish conquistadors, enslaved Africans, and immigrants from China, Japan, Italy, France and beyond.

This fusion of traditions and flavours gives Peruvian food its distinctive character. During your holiday in Lima, you’ll discover an exquisite variety of land and sea dishes that make the city one of the world’s top culinary destinations. Enjoy your meal!

What Are the Must-Try Dishes in Lima?

Ceviche: A 100% Peruvian Dish

Declared an Intangible Cultural Heritage of Humanity by UNESCO in December 2023, ceviche is a brilliant mix of fresh fish, lime juice, limo chilli, and finely sliced onions. Seasoned with salt and pepper, this ocean treasure is traditionally served with toasted corn (cancha) and sweet potato.

Thanks to its coastal location, Lima is a true ceviche city. Try it at a local market stall or in a renowned restaurant. Pair it with a glass of chicha morada or an ice-cold beer. Feeling bold? Go for the mixed version, combining fish and seafood, and ask for plenty of ají (chilli).

As locals love to say: “Ceviche that doesn’t burn, isn’t real ceviche.” Dare to test it yourself?

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Ají de Gallina: When Looks Can Be Deceiving

It may not be the most visually striking dish in Lima’s culinary scene, but ají de gallina is a favourite among both locals and visitors. Don’t judge it by its looks—one bite and you’ll fall for the shredded chicken (or hen) combined with garlic, yellow chilli, and bread soaked in milk.

Usually the chicken chili served with sliced boiled potatoes, hard-boiled egg, and black olives, this creamy and comforting dish comes with a generous portion of fluffy rice. It’s a staple in everyday Peruvian menus, both at home and in restaurants.

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Causa Rellena: A Dish with History

“For the cause,” the women would tell the soldiers fighting for Peru’s independence when they gave the combatants their austere but delicious lunch: a mixture of mashed potatoes seasoned with yellow chili, lemon, salt, and pepper.

True or false, that’s one of the versions of the name of the causa limeña. It’s not the only one; there are others, but never as many as the variations of this popular appetizer, in which two or more layers of boiled potatoes are formed, between which is placed a filling usually mixed with mayonnaise.

Traditional fillings include tuna, shredded chicken, and avocado with various vegetables. There are more sophisticated options, such as causa stuffed with shrimp or crab meat. Whichever you choose, you’ll enjoy it. You can’t go wrong when it comes to a good cause.

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Lomo Saltado: From Chifas to Creole Tables

In Lima, the ancient flavours of Chinese cuisine became “criollised” in the famous chifas — the Chinese-Peruvian eateries. It was in these kitchens that Chinese immigrants, cooking in their traditional woks over intense heat, prepared the first lomo saltado dishes in Peru.

This mouth-watering delight, made of juicy beef strips, onions, tomatoes, yellow chilli (ají amarillo), vinegar, soy sauce (sillao), and other spices, comes together in a hot wok where flavours and aromas blend beautifully — a perfect example of the fusion of two ancient culinary traditions.

But no self-respecting lomo saltado is complete without a generous serving of crispy chips and fluffy white rice. This grain, a staple both in China and Peru, represents the deep gastronomic connection between the two nations.

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Limeñan Carapulca: The Taste of Dried Potato

Its main ingredient — and even its name — comes from the Andes and the Altiplano. But the version known today is the result of cultural fusion and Afro-Peruvian influence. Carapulca limeña is a rich stew made with dried potato, whose name comes from the Aymara phrase qala phurk’a, meaning “to cook over stones”.

Besides dried potato, carapulca includes pork, hen or chicken. It’s seasoned with ají panca (red chilli), garlic, toasted and ground peanuts, cloves, sweet wine, and a variety of spices. It’s usually served with boiled cassava, replacing the more traditional rice.

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Pollo a la Brasa: A Golden Temptation

Most Limeñans — and Peruvians in general — are passionate devotees of pollo a la brasa, or rotisserie chicken. In cities and small towns alike, you’ll always find a spot to enjoy this modern classic of Peruvian cuisine. Its origin dates back to 1950 at La Granja Azul in Santa Clara, owned by Swiss national Roger Schuler.

In search of a way to sell the chickens raised on his farm, Schuler, with help from his partner Franz Ulrich, invented a method that rotated the bird over hot coals, ensuring even and perfect cooking.

Today, pollo a la brasa is seasoned with various spices and served with chips, salad, and a wide range of sauces — from spicy ají, to mustard, ketchup, and mayonnaise. There are also variations, such as the mostrito, which includes a portion of chaufa rice. Perfect for sharing with family and friends, Pollo a la Brasa Day is celebrated on the third Sunday of July across the country. Will you join the celebration?

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Cau Cau: A Love or Hate Affair

You either love it or you don’t — there’s no in-between when it comes to cau cau, one of the most debated dishes in Creole cuisine. It often features in lists of both the best and the most controversial Peruvian dishes. But the only way to know which side you’re on is to try it for yourself.

Cau cau is prepared with beef tripe, cut into pieces and seasoned with garlic, onion, yellow chilli, turmeric, coriander, and bay leaves. This stew, blending Indigenous, European, and Afro-Peruvian influences, includes cubed potatoes and is served with fluffy white rice.

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Anticuchos: A Delicious Dish Straight from the Heart

Two hearts are needed to make great anticuchos. One comes from the cow — the beef heart, marinated with garlic, vinegar and ají panca (red chilli), and grilled over hot charcoal. The other is the heart of the anticuchero or anticuchera — the vendor who adds love and soul into preparing this beloved street food.

Anticuchos are skewers typically served with boiled potatoes, corn on the cob, and a special spicy sauce. With Afro-Peruvian roots, anticuchos are a popular dish sold on corners and alleyways. Thanks to their unbeatable flavour, they’ve made their way into top restaurants and have become a true symbol of Creole gastronomy.

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Seafood Dishes in Lima:     

Chupe de camarones: a soup that came from the south

Although it originates from the city of Arequipa, in Peru’s capital you’ll find more than one spot to try this hearty soup whose star ingredient is shrimp. These freshwater and saltwater crustaceans are so large, they almost jump out of the bowl.
Chupe (from the Quechua word chupi, meaning “soup”) is prepared with milk, rice, potatoes, chilli, garlic, red onion, salt, pepper, oregano, and oil. A combination of flavours that will turn your meal into a real party for your taste buds. If you want to savour a taste of Arequipa while in Lima, we definitely recommend this finger-licking soup.

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Fish and seafood parihuela: a soup to bring the dead back to life

If you ask a local in Lima how they’d describe this soup, you’ll probably hear: “Parihuela brings the dead back to life.” That’s how powerful and energising this dish is—it intensifies the flavours of Peru’s seafood, some of the richest in the world.
If you’re worn out from walking around the city, or your night went on a bit too long, recover with a steaming hot parihuela. It’s made with white fish, mussels, octopus, onion, tomato, yellow chilli and other ingredients that chase fatigue away.

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Tacu tacu: the resurrection of the bean

This dish was born from the custom of scraping the concolón—the crispy leftovers stuck to the bottom of the pot. When a little bit of beans, lima beans or lentils are left over from the previous day, they’re thrown into a pan. Rice and a Creole-style seasoning are added, mixing all the ingredients together in rhythm.

Tacu tacu is ready when it forms a compact, golden crust. Once plated, it’s livened up with a seafood sauce and fried fish. It can also be served with a crispy breaded steak or lomo saltado, with some versions even including a humble fried egg. Today, this Afro-Peruvian dish proudly features on the menus of many traditional restaurants.

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Arroz con mariscos: two of Lima’s great loves

Limeños love their rice, and their city faces the sea—so it’s no surprise that someone thought to combine the ever-present grain with the wide variety of seafood fished from the Pacific. The result is one of the capital’s most popular dishes.

Arroz con mariscos is seasoned with onion, garlic, tomato, bell pepper, ají panca, and yellow chilli. The seafood—previously boiled—is then added (scallops, prawns, sea snails, squid, octopus and more), along with cooked rice. Finally, peas and more bell pepper are stirred in (some cooks also add corn and carrots).

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Where to eat in Lima?

Limeños often say that in their city, you can eat well everywhere—on the street, in markets, in hidden huariques (local gems only true foodies know), and in exclusive restaurants, in short, everywhere and in every home.

That’s why you’ll find a wide and diverse culinary offering. In districts like Miraflores, San Isidro, and Barranco, prices tend to be higher. These areas are home to trendy spots, signature restaurants, and innovative food proposals.

If you’re looking for the “three Bs” (good, nice, and cheap), we recommend visiting Lima’s Historic Centre—either on your own or through one of our free walking tours. Your guide will help you find delicious food without breaking the bank. Prices usually range between 10 and 30 soles (around 4 to 10 USD).

So now you know: your holiday in Lima won’t be complete without exploring its food scene, where you’ll find the very best of Peruvian cuisine. You can even join a culinary tour around Lima!

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