{"id":999,"date":"2020-06-18T16:51:02","date_gmt":"2020-06-18T21:51:02","guid":{"rendered":"https:\/\/freewalkingtoursperu.com\/que-comer-en-lima-gastronomia-copy\/"},"modified":"2026-07-19T23:44:49","modified_gmt":"2026-07-20T04:44:49","slug":"what-to-eat-in-lima-gastronomy","status":"publish","type":"post","link":"https:\/\/freewalkingtoursperu.com\/en\/blog\/what-to-eat-in-lima-gastronomy\/","title":{"rendered":"Lima: The Culinary Capital"},"content":{"rendered":"\n
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Eating well\u2014and eating with variety<\/strong> and delight\u2014is a source of pride for locals in Lima. In this city, the question \u201cWhat should I have for lunch or dinner?<\/strong>\u201d<\/em> 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<\/strong>.<\/p>\n\n\n\n

Lima is not only considered the gastronomic capital of Peru, but also of South America<\/strong>. Its restaurants regularly appear on the world\u2019s 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<\/strong>.<\/p>\n\n\n\n

Other key factors include Peru\u2019s vast array of native ingredients<\/strong>\u2014used since ancient times\u2014the revival of Andean products<\/strong> like quinoa<\/a>, maca and potato<\/a> (once marginalised for not appearing in the Bible), and the incorporation of international techniques and ingredients<\/strong>.<\/p>\n\n\n\n

Peru\u2014and especially its capital\u2014is home to all the bloods<\/em><\/strong>. 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<\/strong> and beyond.<\/p>\n\n\n\n

This fusion of traditions and flavours<\/strong> gives Peruvian food its distinctive character. During your holiday in Lima, you\u2019ll discover an exquisite variety of land and sea dishes<\/strong> that make the city one of the world\u2019s top culinary destinations. Enjoy your meal!<\/strong><\/p>\n\n\n\n

What Are the Must-Try Dishes in Lima?<\/h2>\n\n\n\n

Ceviche: A 100% Peruvian Dish<\/h3>\n\n\n
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Declared an Intangible Cultural Heritage of Humanity<\/a> by UNESCO in December 2023, ceviche<\/em> is a brilliant mix of fresh fish<\/strong>, lime juice, limo chilli,<\/a> and finely sliced onions. Seasoned with salt and pepper, this ocean treasure is traditionally served with toasted corn (cancha<\/em>) and sweet potato<\/strong>.<\/p>\n\n\n\n

Thanks to its coastal location, Lima is a true ceviche city<\/em><\/strong>. Try it at a local market stall or in a renowned restaurant. Pair it with a glass of chicha morada<\/a><\/em> or an ice-cold beer. Feeling bold? Go for the mixed version, combining fish and seafood, and ask for plenty of aj\u00ed<\/em> (chilli)<\/strong>.<\/p>\n\n\n\n

As locals love to say: \u201cCeviche that doesn\u2019t burn, isn\u2019t real ceviche<\/strong>.\u201d Dare to test it yourself?<\/p>\n\n\n\n

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Aj\u00ed de Gallina: When Looks Can Be Deceiving<\/h3>\n\n\n
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It may not be the most visually striking dish<\/strong> in Lima\u2019s culinary scene, but aj\u00ed de gallina<\/em> is a favourite<\/strong> among both locals and visitors. Don\u2019t judge it by its looks<\/strong>\u2014one bite and you\u2019ll fall for the shredded chicken<\/strong> (or hen) combined with garlic, yellow chilli<\/a>, and bread soaked in milk.<\/p>\n\n\n\n

Usually the chicken chili<\/a> served with sliced boiled potatoes<\/strong>, hard-boiled egg, and black olives, this creamy and comforting dish comes with a generous portion of fluffy rice. It\u2019s a staple in everyday Peruvian menus<\/strong>, both at home and in restaurants.<\/p>\n\n\n\n

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Causa Rellena: A Dish with History<\/h3>\n\n\n
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\u201cFor the cause,\u201d<\/strong> the women would tell the soldiers fighting for Peru\u2019s independence<\/strong> when they gave the combatants their austere but delicious lunch: a mixture of mashed potatoes seasoned<\/strong> with yellow chili, lemon<\/a>, salt, and pepper.<\/p>\n\n\n\n

True or false, that’s one of the versions of the name of the causa lime\u00f1a<\/a>. 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<\/strong>, between which is placed a filling usually mixed with mayonnaise.<\/p>\n\n\n\n

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<\/strong>. Whichever you choose, you’ll enjoy it. You can’t go wrong when it comes to a good cause<\/strong>.<\/p>\n\n\n\n

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Lomo Saltado: From Chifas to Creole Tables<\/h3>\n\n\n
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In Lima, the ancient flavours of Chinese cuisine became “criollised” in the famous chifas<\/em><\/a> \u2014 the Chinese-Peruvian eateries. It was in these kitchens that Chinese immigrants, cooking in their traditional woks<\/em> over intense heat, prepared the first lomo saltado<\/em> dishes in Peru<\/strong>.<\/p>\n\n\n\n

This mouth-watering delight, made of juicy beef strips<\/strong>, onions, tomatoes, yellow chilli (aj\u00ed amarillo<\/em>), vinegar, soy sauce (sillao<\/em>), and other spices, comes together in a hot wok where flavours and aromas blend beautifully \u2014 a perfect example of the fusion of two ancient culinary traditions<\/strong>.<\/p>\n\n\n\n

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

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Lime\u00f1an Carapulca: The Taste of Dried Potato<\/h3>\n\n\n
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Its main ingredient \u2014 and even its name \u2014 comes from the Andes and the Altiplano<\/strong>. But the version known today is the result of cultural fusion and Afro-Peruvian influence<\/strong>. Carapulca lime\u00f1a<\/em> is a rich stew made with dried potato, whose name comes from the Aymara phrase qala phurk\u2019a<\/em>, meaning \u201cto cook over stones\u201d<\/strong>.<\/p>\n\n\n\n

Besides dried potato, carapulca<\/a><\/em> includes pork, hen or chicken<\/strong>. It\u2019s seasoned with aj\u00ed panca<\/a><\/em> (red chilli), garlic, toasted and ground peanuts, cloves, sweet wine, and a variety of spices. It\u2019s usually served with boiled cassava<\/strong>, replacing the more traditional rice.<\/p>\n\n\n\n

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Pollo a la Brasa: A Golden Temptation<\/h3>\n\n\n
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Most Lime\u00f1ans \u2014 and Peruvians in general \u2014 are passionate devotees of pollo a la brasa<\/em><\/strong>, or rotisserie chicken. In cities and small towns alike, you\u2019ll always find a spot to enjoy this modern classic of Peruvian cuisine<\/strong>. Its origin dates back to 1950 at La Granja Azul<\/em> in Santa Clara, owned by Swiss national Roger Schuler.<\/p>\n\n\n\n

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

Today, pollo a la brasa<\/a><\/em> is seasoned with various spices and served with chips, salad, and a wide range of sauces<\/strong> \u2014 from spicy aj\u00ed<\/em>, to mustard, ketchup, and mayonnaise. There are also variations, such as the mostrito<\/em>, which includes a portion of chaufa<\/em> rice<\/a>. Perfect for sharing with family and friends, Pollo a la Brasa Day<\/strong><\/em> is celebrated on the third Sunday of July across the country. Will you join the celebration?<\/p>\n\n\n\n

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Cau Cau: A Love or Hate Affair<\/h3>\n\n\n
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You either love it or you don\u2019t \u2014 there\u2019s no in-between when it comes to cau cau<\/em>, one of the most debated dishes in Creole cuisine<\/strong>. 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<\/strong>.<\/p>\n\n\n\n

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

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Anticuchos: A Delicious Dish Straight from the Heart<\/h3>\n\n\n
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Two hearts are needed to make great anticuchos<\/em>. One comes from the cow \u2014 the beef heart, marinated with garlic, vinegar and aj\u00ed panca<\/em><\/strong> (red chilli), and grilled over hot charcoal. The other is the heart of the anticuchero<\/em> or anticuchera<\/em> \u2014 the vendor who adds love and soul into preparing this beloved street food<\/strong>.<\/p>\n\n\n\n

Anticuchos<\/em> are skewers<\/strong> typically served with boiled potatoes, corn on the cob, and a special spicy sauce. With Afro-Peruvian roots, anticuchos<\/em> are a popular dish<\/strong> sold on corners and alleyways. Thanks to their unbeatable flavour, they\u2019ve made their way into top restaurants and have become a true symbol of Creole gastronomy<\/strong>.<\/p>\n\n\n\n

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Seafood Dishes in Lima:\u00a0\u00a0\u00a0\u00a0\u00a0<\/h2>\n\n\n\n

Chupe de camarones: a soup that came from the south<\/h3>\n\n\n
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Although it originates from the city of Arequipa, in Peru\u2019s capital you\u2019ll 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<\/em> (from the Quechua word chupi<\/em>, meaning \u201csoup\u201d) 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.<\/p>\n\n\n\n

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Fish and seafood parihuela: a soup to bring the dead back to life<\/h3>\n\n\n
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If you ask a local in Lima how they\u2019d describe this soup, you\u2019ll probably hear: \u201cParihuela<\/em> brings the dead back to life.<\/strong>\u201d That\u2019s how powerful and energising this dish is\u2014it intensifies the flavours of Peru\u2019s seafood<\/strong>, some of the richest in the world.
If you\u2019re worn out from walking around the city, or your night went on a bit too long<\/strong>, recover with a steaming hot parihuela<\/em><\/a>. It\u2019s made with white fish<\/strong>, mussels, octopus, onion, tomato, yellow chilli and other ingredients that chase fatigue away.<\/p>\n\n\n\n

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Tacu tacu: the resurrection of the bean<\/h3>\n\n\n
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This dish was born from the custom of scraping the concol\u00f3n<\/em>\u2014the crispy leftovers stuck to the bottom of the pot. When a little bit of beans, lima beans or lentils<\/strong> are left over from the previous day, they\u2019re thrown into a pan. Rice and a Creole-style seasoning are added<\/strong>, mixing all the ingredients together in rhythm.<\/p>\n\n\n\n

Tacu tacu<\/a><\/em> is ready when it forms a compact, golden crust<\/strong>. Once plated, it\u2019s livened up with a seafood sauce and fried fish<\/strong>. It can also be served with a crispy breaded steak or lomo saltado<\/em>, with some versions even including a humble fried egg<\/strong>. Today, this Afro-Peruvian dish proudly<\/strong> features on the menus of many traditional restaurants.<\/p>\n\n\n\n

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Arroz con mariscos: two of Lima\u2019s great loves<\/h3>\n\n\n
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Lime\u00f1os love their rice<\/strong>, and their city faces the sea\u2014so it\u2019s no surprise that someone thought to combine the ever-present grain with the wide variety of seafood fished<\/strong> from the Pacific. The result is one of the capital\u2019s most popular dishes<\/strong>.<\/p>\n\n\n\n

Arroz con mariscos<\/a><\/em> is seasoned with onion, garlic, tomato, bell pepper, aj\u00ed panca<\/em>, and yellow chilli. The seafood\u2014previously boiled<\/strong>\u2014is 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).<\/p>\n\n\n\n

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Where to eat in Lima?<\/h2>\n\n\n\n

Lime\u00f1os often say that in their city, you can eat well everywhere<\/strong>\u2014on the street, in markets, in hidden huariques<\/strong><\/em> (local gems only true foodies know), and in exclusive restaurants, in short, everywhere and in every home<\/strong>.<\/p>\n\n\n\n

That\u2019s why you\u2019ll find a wide and diverse culinary offering<\/strong>. In districts like Miraflores, San Isidro, and Barranco, prices tend to be higher.<\/strong> These areas are home to trendy spots, signature restaurants, and innovative food proposals.<\/p>\n\n\n\n

If you’re looking for the \u201cthree Bs\u201d<\/strong> (good, nice, and cheap), we recommend visiting Lima\u2019s Historic Centre<\/a>\u2014either on your own or through one of our free walking tours<\/strong>. Your guide will help you find delicious food without breaking the bank<\/strong>. Prices usually range between 10 and 30 soles<\/strong> (around 4 to 10 USD).<\/p>\n\n\n\n

So now you know: your holiday in Lima won\u2019t be complete without exploring its food scene, where you\u2019ll find the very best of Peruvian cuisine<\/strong>. You can even join a culinary tour around Lima!<\/a><\/p>\n\n\n\n

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Secure your spot on our free tours led by professional, authorized, and expert guides in Free tour Cusco<\/a>, Free tour Lima<\/a>, and Free tour Arequipa<\/a>. Booking is free!<\/span><\/p>\n\n\n\n