Why Peruvian Food Is the World's Most Underrated Cuisine
2025-01-16 · 5 min read
Peru has won the World Travel Award for Best Culinary Destination more than any other country, and most people outside the food world still associate Peruvian cuisine with ceviche and not much else. The reality is staggering: Peru has one of the most biodiverse food systems on the planet, with over 3,000 varieties of potato, an Amazonian pantry that rivals any on earth, and a culinary tradition shaped by Indigenous, Spanish, African, Chinese, and Japanese immigration.
Ceviche is the starting point, and it is world-class. Fresh fish cured in lime juice with aji amarillo chili, red onion, and cilantro, served with sweet potato and cancha, giant toasted corn. The leche de tigre, the citrus marinade left behind, is drunk as a shot and is considered a hangover cure. In Lima, La Mar and El Mercado serve ceviche that has set the global standard.
Nikkei cuisine, the fusion of Japanese and Peruvian cooking, is one of the most exciting culinary movements on the planet. Japanese immigrants arrived in Peru in the late 1800s, and the interplay of Japanese technique with Peruvian ingredients produced something entirely new. Tiradito, essentially Peruvian sashimi with aji amarillo sauce, is a Nikkei invention. Maido in Lima, run by chef Mitsuharu Tsumura, is consistently ranked among the world's best restaurants for this cuisine.
Chifa, the Chinese-Peruvian fusion born from Cantonese immigration, is equally important. Lomo saltado, a stir-fried beef dish with tomatoes, onions, soy sauce, and french fries served over rice, is Peru's most popular comfort food. It is literally Chinese and Peruvian cooking on the same plate, and it works because both traditions share a respect for umami and bold seasoning.
The Amazonian and Andean ingredients are what set Peru apart from every other cuisine. Lucuma, a fruit that tastes like maple and sweet potato, is used in ice cream and desserts. Aji amarillo, the backbone chili of Peruvian cooking, adds a fruity, medium heat that is completely unique. Quinoa, camu camu, maca, and purple corn are all Peruvian superfoods that the rest of the world is only beginning to appreciate.
