Ever wondered what it would be like to eat like a Peruvian for the day? From Lima to Cusco, Chan Chan to Chiclayo, Peruvians love spice filled food, bursting with flavour, often featuring a range of incredible indigenous ingredients.



Usually a pretty simple affair in Peru, many households wake up to a speedy meal of bread with butter, jam, cheese, olives or avocado. Avena, or Oatmeal, is also commonplace on a Peruivan breakfast table, served with sweet coffee, or infused water.

LaCasona - Buffet

On Sundays, many Peruvians enjoy a later, and heartier, breakfast. Similar to the English fry-up, a classic big-breakfast incldes chicharrón de chancho (fried pork usually with sweet potato or yucca), caldo de gallina (chicken soup), relleno (black pudding), lomo slatado and humitas.  Coastal regions of Peru might enjoy fish with their breakfast, such as chicarrón de pescado, whereas the jungle regions indulge in plátano (plantain, served ripe or green, fried or boiled).



Lunch, or almuerzo, is the main meal of the day in Peru and, in some parts of the country, is followed by a siesta. Ceviche is traditionally a lunchtime favourite, and midday sees a feast of lime-marinated seafood, or cevichería, served. The lunchtime menú is common in Peru, with a set lunch meal consisting of a started, main, drink and desert.


Starters include sopa, or soup, causa Rellena (a mix of yellow potato and chicken) or Papa a la Huancaina (sliced potatoes covered in spicey cheese sauce). A lunch-time favourite and classic Peruvian dish is Lomo Saltado, or stir-fried beef with potatoes. Arroz con Pollo, a simple rice and chicken dish, is usually served alongside Aji de Gallina, chicken in a spicy Amarillo sauce.


 Another Peruvian staple is Cuy, better known as Guinea Pig. The bony meat is commonly baked or barbecued on a spit, and served from street stalls whole – often, still with the head.


A light supper is usually served between 8 and 10pm, and most Peruvian restaurants rarely open before this time. For many households, cena is a repeat of the breads, cheeses, eggs and olives served at desayuno. Those in the jungle region may tuck into a juane, while a highland supper might involve a heavier, potato based meal.