Among all the countries in South America, Peru’s cuisine is perhaps the most raved about.
The country’s drastically different landscapes, from the desert to the rainforest to the sea, yield endless varieties of meats, seafood, tropical fruits, and spices. Over 4,000 types of potatoes are grown within the country alone.
Peru’s history has also shaped its cuisine. As immigrants from countries like Japan, China, and Spain settled here, they brought their culinary traditions with them.
Some of Peru’s most beloved dishes are a result of this diversity. Ceviche (raw fish marinated in a citrus juice) is considered a national dish of the country, and you can’t visit Peru without trying Lomo Saltado (a beef stir-fry cooked in a Peruvian-Chinese fusion sauce).
Whenever I visit Peru, I never miss a chance to order a fresh juice — bonus points if it’s made with a fruit I’ve never heard of — and a plate of picarones, the country’s fluffy sweet-potato-based doughnuts.
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