A classic among Lima’s sweet treats. Its origins date back to pre-Hispanic times, when the Incas used to make a diluted corn mash called champú, as explained by Rosario Olivas in her book La cocina del virreinato del Perú.

When champú fermented, it would turn purple and was then called api, the researcher adds. With the arrival of the Spanish and enslaved Africans, purple corn, sweet potato flour, and dried fruits were added to the recipe.

The key ingredient in this traditional dessert is purple corn—named after its rich violet colour. Native to the Andes and unique in the world, this variety of Zea mays is a powerful natural antioxidant.

You can’t go wrong with purple corn. If it’s not being used to make the delicious pudding, its kernels are boiled in water for around 45 minutes to make chicha. During the process, pineapple peel, quince, cinnamon, and cloves are added.

The result is a wonderfully refreshing drink that pairs perfectly with Peruvian criolla cuisine. Just make sure to sweeten it with sugar and add a few drops of lime juice before serving—it’s the perfect balance between sweet and tangy.

Be sure to try it during the free tour. We’re confident you’ll love it! Tip: when visiting other cities in Peru, try the local chichas—each region has its own twist, often made from different types of corn.

In Lima, there’s no shortage of good “causas” – and while the word has many meanings, in this case, it refers to a beloved dish that never fails to please anyone starting their lunch or dinner with a taste of classic Limeñan cuisine.

Causa Limeña is simple, yet delicious. It’s made from a mashed potato base, blended with yellow chilli pepper (ají amarillo), lime juice, salt and pepper. This seasoned mash is then layered – usually with two potato layers – and filled with a variety of tasty fillings.

Tuna is the most popular choice, but you’ll also find shredded chicken, crab meat or mixed vegetables used as fillings. The final presentation often includes slices of hard-boiled egg, avocado and a touch of mayonnaise. It’s a generous starter with a true Peruvian flavour.

This is the perfect companion to mazamorra morada. Together, they form the traditional combinado – a delicious and comforting dessert duo that shares the same plate, delighting everyone who tries it.

Limeñan rice pudding has colonial roots. It was in the convent kitchens that nuns began crafting this sweet recipe, turning simple rice into an irresistible treat.

To achieve this little “miracle”, sugar, cinnamon, lemon peel, and cloves are used – along with the rice and milk that give the dessert its name. Don’t miss the chance to try it during your free culinary tour of one of the world’s top food capitals!

Enjoy our national dish! With pre-Hispanic origins — it’s believed the Mochica people were the first to prepare it — ceviche is a fresh and spicy combination of fish, northern limes, and ají limo (a spicy Peruvian chilli).

These are the essential ingredients of this delicious dish with the aroma of the sea or river. The fish is generously marinated in the juice of several limes, then seasoned with salt, pepper and finely chopped ají limo.

While the classic ceviche is made solely with fish, there are other tasty variations too — like ceviche mixto, which includes a mix of seafood, or the popular carretillero, topped with crispy deep-fried squid (chicharrón de pota).

Ceviche is usually served with thinly sliced red onion, a slice of sweet potato, and a lettuce leaf. It’s often accompanied by cancha (toasted corn) or choclo (large-kernel Andean corn).

In recent years, Peruvian cacao has been winning over the world thanks to the high quality of its beans and improved chocolate-making standards. You’ll experience this for yourself during your culinary journey through Lima.

Peru’s relationship with Theobroma cacao goes back thousands of years. Archaeological studies at the Montegrande site in Jaén, Cajamarca, have uncovered cacao remains dating back over 5,300 years.

During your free tour, your guide will make special stops so you can sample chocolates made right here in our land — and you’ll soon see that they rival the finest chocolates from anywhere in the world.

When the poet José Gálvez tasted the creation of his wife, Amparo Ayarza, he thought it was a true “sigh of a woman from Lima.” That’s the story behind the name of this traditional dessert from Peru’s capital, which dates back to the mid-19th century.

The delightful Suspiro a la Limeña is served in a glass or cup. At the bottom sits a rich custard made from egg yolks, milk, sugar and a touch of vanilla essence. On top, it’s crowned with a light Italian meringue made from egg whites, port wine and sugar.

A sprinkle of cinnamon powder finishes off this very Lima-style dessert that will make you sigh at first sight. Just a tip—enjoy it in moderation! If you overdo it, it might be too sweet for your taste.

Get ready for more sweetness with picarones, the soft and crispy traditional street treat of Lima. Its origins go way back to pre-Hispanic times, when a basic version made from pumpkin and sweet potato was already being cooked.

During the colonial period, picarones took on their classic ring or doughnut shape, thanks to the skill of the cooks. With a swift and graceful movement, they create a hole in the dough before dropping it into a pan of hot oil.

Similar to doughnuts, Peruvian picarones are made from a dough of yellow sweet potato, pumpkin and yeast. After the dough has rested, it’s shaped, fried until golden, and served drenched in a sweet syrup made from chancaca (unrefined cane sugar).

Back in the 1950s, Roger Schuler, a Swiss man living in Santa Clara (on the outskirts of Lima), had a problem—his farm, Granja Azul, wasn’t selling its chickens as expected. So he set out to find a way to revive his business.

And he certainly did: he seasoned the chickens and placed them on a metal rod to cook them slowly over charcoal or firewood. That slow roasting process gave the chicken a unique flavour, which began to catch on in the capital.

Today, pollo a la brasa is one of the most popular dishes across Peru—so much so that it even has its own national day, celebrated on the third Sunday of July. It’s perfect for sharing with family, traditionally served with chips, salad and a variety of sauces.