Peruvian cuisine is one of the richest and most diverse in the world. Peru has the largest number of dishes in the world with 491 different dishes (Guinness Book).
This variety is due to several factors:
The great diversity of its geography (coastal desert, the Andes and the Amazon Rainforest) and 28 of the 32 world climates.
The culinary tradition of ancient cultures (Inca and pre-Inca), providing the basis for many modern dishes.
The mixing of races and cultures, as Spanish and Arab (during the conquest), African (with the slave), French(during the revolution) and from the nineteenth century, from European countries, China, Japan and Italy.
Since the 80s, Peruvian chefs have developed the "Novo Andina" cuisine, artistic and gastronomic creations of French style, using traditional ingredients from all over the country.
Peru elected the best culinary destination in the world
Thanks to the diversity of its cuisine and the great quality of its chefs among the best in the world, in 2012, 2013, 2014, 2015, 2016 and 2017, Peru has been crowned as World's Leading Culinary Destination by the prestigious academy World Travel Awards considered as tourism Oscars.
The best Peruvian Chefs
Now Peruvian cuisine has finally been internationally recognized, with 8 restaurants (all in Lima) ranked in the top 30 in Latin America by the prestigious academy San Pellegrino World's Best Restaurants in 2014, which are:
- Central - chef Virgilio Martínez (nº 1)
- Astrid & Gastón - chef Diego Muñoz (nº 2)
- Maido - chef Mitsuharu Tsumura (nº 7)
- Malabar - chef Pedro Miguel Schiaffino (nº 11)
- La Mar - chef Gastón Acurio (nº 15)
- Fiesta - chef Héctor Solís (nº 20)
- Rafael - chef Rafael Osterling (nº 27)
- La Picantería - chef Héctor Solís (nº 31)
There are other exceptional chef in the country like Flavio Solórzano (Restaurant El Señorio de Sulco), Javier Wong (Restaurant Sankuay - Chez Wong), Rafael Piqueras (Restaurant Maras), Etc.
This young chef of 37 years is considered today as the best of Peru and Latin America.
He left law school and studied at the Cordon Bleu in Ottawa (Canada). Then it will be improved around the world, from New York to Singapore via Madrid, Paris and Bogota.
Martinez is known for his use of typical and unique Peruvian ingredients.
Its restaurant "Central" located in Lima, is ranked 4th worldwide, a just reward for his talentedcuisine. Virgilio has restaurants in Lima, London (restaurant Lima) and recently the restaurant Senzo inside the hotel Nazarenas Palace in Cuzco.
The most outstanding Peruvian chef became in few years the symbol of a whole nation, the perfect example of a talented Peru. Passionate about cooking, he left law school to study at the Cordon Bleu in Paris and marries Astrid Gutshe a great german pastry chef. Gastón Acurio is recognized as one of the most prestigious in the world, designated as one of the 20 most influential chefs in the world (Madrid Fusion 2011) and this restaurant in Lima Astrid & Gastón ranks as the 14th best restaurant in the world by the prestigious academy San Pellegrino World's 50 Best Restaurants.
Today Gaston has restaurants throughout Latin America and Spain, several franchises of different types of food (fish, snacks, etc.) in Peru, Latin America, Europe and USA.
Director of a culinary program in a Peruvian television channel, he found Mistura the international food fair in Lima, author of several publications as 500 años de fusión awarded in 2009 as the world best gastronomic book by the Gourmand World Cookbook in Paris.
On that occasion, other four Peruvian publications won prizes: Lima 40 restaurants, 40 spaces (best restaurant guide), Cusco, the Empire of the Cuisine (best book of gastronomic history), Peruvian Chicha, a drink, a culture (better drink history) and Larousse of Peruvian cuisine (best book for professionals).
The ceviche of the chef Javier Wong in his restaurant Sankuay - Chez Wong in Lima, was honored in 2014 as the best dish in the world by Chowzter, an academy composed of international food critics.
It is the signature dish of Peru, raw fish "done" with lemon juice, herbs, hot pepper, traditionally served with a piece of boiled corn, sweet potato and onion.
It can be prepared with different types of fish, the classics are the corvina drum, sole and seafood.
The world's best dish
The world's best coffee
In 2010, the "Tunki" coffee produced in the Amazon region of Puno (southern Peru) has been chosen as the best coffee in the world by the Specialty Coffee Association of America SCAA, competing with 139 coffees from 25 countries. The Specialty Coffee is a kind of label sometimes referred to as gourmet coffee.
The Tunki coffee comes from limited production of a local cooperative and of course highly sought after because it is not easy to find, with a high price.
You can taste and buy it in the village of Pucara on route from Puno to Cuzco, in a shop next to the museum and other shop at the exit of the village.
Also in 2 naturist stores in Lima - handicraft market in Petit Thouars avenue:
Cultura Andina - nº 5486
Qhura Santa - Inka Plaza nº 5330 - shop nº 169
The best restaurant in Machu Picchu, to complete a memorable visit.
"Mes turístico" (Tourist Month) prize, best restaurant region Cusco in 1999, 2000, 2001 and 2004.
Compagny of the Year prize in 2004, 2005 and 2008
Best restaurant 2008
Quality Peru 2009
Q'Ente 2007 and 2012 - best restaurant region Cusco.
Dictionary of typical Peruvian food
Peruvian dishes with photos and descriptions
Alphabetical list of the main Peruvian dishes.
Dishes features (cold, hot, spicy, etc.).
Presentation of typical fruits and vegetables (with photos).
It is sold at an affordable price in bookstores in Lima, Arequipa, Cusco, etc. and airports in Lima, Nazca, Arequipa and Cusco.