{"id":63247,"date":"2020-11-14T16:17:00","date_gmt":"2020-11-14T21:17:00","guid":{"rendered":"https:\/\/freewalkingtoursperu.com\/?page_id=63247"},"modified":"2026-07-21T20:36:38","modified_gmt":"2026-07-22T01:36:38","slug":"free-foodie-tour-lima","status":"publish","type":"page","link":"https:\/\/freewalkingtoursperu.com\/en\/tours-lima\/free-foodie-tour-lima\/","title":{"rendered":"Free Foodie tour Lima: A Walk of Flavors"},"content":{"rendered":"\n\n\n
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Home<\/a><\/span><\/span><\/p> <\/div>\n \n\n

Free Foodie tour Lima: A Walk of Flavors<\/h1>\n
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Lima is full of aromas and flavours. A city to taste and savour<\/strong>. A city of fine restaurants and bustling street food stalls. A city of ancient recipes, innovative creations, and hidden gastronomic secrets<\/strong>. This is the Lima you\u2019ll explore and discover with us on the special free culinary tour<\/em><\/strong> we\u2019ve created just for you.<\/p>\n\n\n\n

Together, we\u2019ll wander the streets of Lima\u2019s Historic Centre<\/strong> in search of the dishes and desserts that have built our cuisine\u2019s global reputation. Let your steps lead you to the gastronomic heart of the city<\/strong>, where you\u2019ll experience the true flavour of Peruvian<\/strong> cooking \u2013 the kind that wins over palates across all five continents.<\/p>\n\n\n\n

During the free tour<\/em>, your expert guide \u2013 a true connoisseur of local food \u2013 will take you to the best spots to enjoy causa lime\u00f1a, the spicy and refreshing ceviche<\/strong>, and of course, the iconic pollo a la brasa. You\u2019ll also indulge in traditional sweets like mazamorra morada<\/strong>, arroz con leche, suspiro a la lime\u00f1a, and delicious picarones.<\/p>\n\n\n\n

If you’re a chocolate lover<\/strong>, you’re in for a treat! We\u2019ll make a strategic stop to taste products made from Peruvian cacao<\/strong> \u2013 a treasure that has grown in our forests since ancient times. In fact, some researchers believe that this land is the true cradle of cacao<\/strong>.<\/p>\n\n\n\n

Still need more reasons to join our free tour<\/em><\/strong>? We\u2019ll be waiting to take you on this culinary adventure through Lima\u2019s tastiest streets<\/strong>. Your guide will season the tour with stories and food facts, and will choose the tasting stops, which may vary depending on the day.<\/p>\n\n\n\n

Don\u2019t leave Lima without trying its best dishes<\/strong>. We\u2019ll be there to guide you and make sure you take home a delicious and sweet memory of the capital<\/strong> \u2013 a place where native, Spanish, and migrant influences from around the world come together in pots and pans.<\/p>\n\n\n\n

That\u2019s the soul of our cuisine<\/strong>. And that\u2019s the food we want to share with you. Bon app\u00e9tit in Lima<\/strong>. Bon app\u00e9tit on your free culinary tour<\/em>!<\/p>\n\n\n

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<\/span>CULINARY DELIGHTS<\/h2>\n
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Purple Corn Pudding (Mazamorra Morada)<\/h4>
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A classic among Lima\u2019s sweet treats<\/strong>. Its origins date back to pre-Hispanic times<\/strong>, when the Incas used to make a diluted corn mash called champ\u00fa, as explained by Rosario Olivas in her book La cocina del virreinato del Per\u00fa<\/em>.<\/p>\n\n\n\n

When champ\u00fa fermented, it would turn purple and was then called api<\/strong>, the researcher adds. With the arrival of the Spanish and enslaved Africans, purple corn<\/strong>, sweet potato flour, and dried fruits were added<\/strong> to the recipe. <\/p>\n\n\n\n

The key ingredient in this traditional dessert is purple corn<\/strong>\u2014named after its rich violet colour. Native to the Andes and unique in the world, this variety of Zea mays<\/em> is a powerful natural antioxidant<\/strong>.<\/p>\n\n\n\n

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Purple Corn Drink (Chicha Morada)<\/h4>
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You can\u2019t go wrong with purple corn. If it\u2019s not being used to make the delicious pudding, its kernels are boiled in water for around 45 minutes to make chicha<\/strong>. During the process, pineapple peel<\/strong>, quince, cinnamon, and cloves are added.<\/p>\n\n\n\n

The result is a wonderfully refreshing drink<\/strong> 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\u2014it\u2019s the perfect balance between sweet and tangy<\/strong>.<\/p>\n\n\n\n

Be sure to try<\/strong> it during the free tour<\/em>. We\u2019re confident you\u2019ll love it! Tip: when visiting other cities in Peru, try the local chichas<\/strong>\u2014each region has its own twist, often made from different types of corn<\/strong>.<\/p>\n\n\n\n

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Causa lime\u00f1a<\/h4>
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In Lima, there\u2019s no shortage of good \u201ccausas\u201d<\/strong> \u2013 and while the word has many meanings, in this case, it refers to a beloved dish that never fails<\/strong> to please anyone starting their lunch or dinner with a taste of classic Lime\u00f1an cuisine.<\/p>\n\n\n\n

Causa Lime\u00f1a is simple<\/strong>, yet delicious. It\u2019s made from a mashed potato base, blended<\/strong> with yellow chilli pepper (aj\u00ed amarillo), lime juice, salt and pepper. This seasoned mash is then layered \u2013 usually with two potato layers \u2013 and filled with a variety of tasty fillings<\/strong>.<\/p>\n\n\n\n

Tuna is the most popular<\/strong> choice, but you\u2019ll also find shredded chicken, crab meat<\/strong> or mixed vegetables used as fillings. The final presentation often includes slices of hard-boiled egg, avocado and a touch of mayonnaise. It\u2019s a generous starter with a true Peruvian flavour<\/strong>.<\/p>\n\n\n\n

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Rice Pudding (Arroz con Leche)<\/h4>
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This is the perfect companion to mazamorra morada. Together, they form the traditional combinado<\/strong> \u2013 a delicious and comforting dessert duo that shares the same plate, delighting everyone who tries it.<\/p>\n\n\n\n

Lime\u00f1an rice pudding has colonial roots<\/strong>. It was in the convent kitchens that nuns began crafting this sweet recipe, turning simple rice into an irresistible treat<\/strong>.<\/p>\n\n\n\n

To achieve this little \u201cmiracle\u201d, sugar, cinnamon, lemon peel, and cloves<\/strong> are used \u2013 along with the rice and milk that give the dessert<\/strong> its name. Don\u2019t miss the chance to try it during your free culinary tour<\/em><\/strong> of one of the world\u2019s top food capitals<\/strong>!<\/p>\n\n\n\n

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Ceviche<\/h4>
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Enjoy our national dish<\/strong>! With pre-Hispanic origins \u2014 it\u2019s believed the Mochica people were the first to prepare it \u2014 ceviche is a fresh and spicy combination<\/strong> of fish, northern limes, and aj\u00ed limo (a spicy Peruvian chilli).<\/p>\n\n\n\n

These are the essential ingredients of this delicious dish with the aroma of the sea or river<\/strong>. The fish is generously marinated<\/strong> in the juice of several limes, then seasoned with salt, pepper and finely chopped aj\u00ed limo.<\/p>\n\n\n\n

While the classic ceviche is made solely with fish<\/strong>, there are other tasty variations too \u2014 like ceviche mixto<\/strong>, which includes a mix of seafood, or the popular carretillero, topped with crispy deep-fried squid (chicharr\u00f3n de pota).<\/p>\n\n\n\n

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

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Peruvian chocolate<\/h4>
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In recent years, Peruvian cacao has been winning over the world thanks to the high quality of its beans<\/strong> and improved chocolate-making standards. You\u2019ll experience this for yourself during your culinary journey through Lima.<\/p>\n\n\n\n

Peru\u2019s relationship with Theobroma cacao<\/em> goes back thousands of years. Archaeological studies at the Montegrande site<\/strong> in Ja\u00e9n, Cajamarca, have uncovered cacao remains dating back over 5,300 years<\/strong>.<\/p>\n\n\n\n

During your free tour<\/em>, your guide will make special stops so you can sample chocolates<\/strong> made right here in our land \u2014 and you\u2019ll soon see that they rival the finest chocolates from anywhere in the world<\/strong>.<\/p>\n\n\n\n

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Suspiro a la lime\u00f1a<\/h4>
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When the poet Jos\u00e9 G\u00e1lvez tasted the creation of his wife<\/strong>, Amparo Ayarza, he thought it was a true “sigh of a woman from Lima<\/strong>.” That\u2019s the story behind the name of this traditional dessert from Peru\u2019s capital, which dates back to the mid-19th century<\/strong>.<\/p>\n\n\n\n

The delightful Suspiro a la Lime\u00f1a<\/strong> is served in a glass or cup. At the bottom sits a rich custard made from egg<\/strong> yolks, milk, sugar and a touch of vanilla essence. On top, it\u2019s crowned with a light Italian meringue<\/strong> made from egg whites, port wine and sugar. <\/p>\n\n\n\n

A sprinkle of cinnamon powder<\/strong> finishes off this very Lima-style dessert that will make you sigh at first sight. Just a tip\u2014enjoy it in moderation!<\/strong> If you overdo it, it might be too sweet for your taste.<\/p>\n\n\n\n

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Picarones<\/h4>
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Get ready for more sweetness with picarones, the soft and crispy<\/strong> traditional street treat of Lima. Its origins go way back to pre-Hispanic times<\/strong>, when a basic version made<\/strong> from pumpkin<\/strong> and sweet potato was already being cooked.<\/p>\n\n\n\n

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

Similar to doughnuts, Peruvian picarones are made from a dough of yellow sweet potato, pumpkin and yeast<\/strong>. After the dough has rested, it\u2019s shaped, fried until golden, and served drenched in a sweet syrup made from chancaca (unrefined cane sugar).<\/p>\n\n\n\n

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Grilled chicken (pollo a la brasa)<\/h4>
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Back in the 1950s<\/strong>, Roger Schuler, a Swiss man living in Santa Clara<\/strong> (on the outskirts of Lima), had a problem\u2014his farm, Granja Azul, wasn\u2019t selling its chickens as expected. So he set out to find a way to revive his business.<\/p>\n\n\n\n

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

Today, pollo a la brasa is one of the most popular dishes across Peru<\/strong>\u2014so much so that it even has its own national day, celebrated on the third Sunday of July. It\u2019s perfect for sharing with famil<\/strong>y, traditionally served with chips, salad<\/strong> and a variety of sauces.<\/p>\n\n\n\n

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<\/span>TIMETABLE & LANGUAGE<\/h2>\n
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Schedule<\/strong><\/th>Language<\/strong><\/th>Duration<\/strong><\/th><\/tr><\/thead>
09:45<\/td>Every day<\/td>English, Spanish<\/td>2 h<\/td><\/tr>
12:30<\/td><\/tr>
15:30<\/td><\/tr>
We don\u2019t operate on January 1st. Tour duration is approx.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<\/div>

<\/span>WHERE?<\/h2>\n
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Meeting place:<\/strong> At the entrance to the Gran Hotel Bolivar<\/a>, in Plaza San Mart\u00edn, look for our Partner <\/strong>wearing a cream vest<\/strong> with the Lima Cultra tour<\/strong> logo.<\/p>\n\n\n\n

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<\/span>DETAILS<\/h2>\n
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<\/i> Tour Type:<\/strong><\/p>\n\n\n\n