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Traditional Peruvian Meals

Peruvian Ceviche Food RestaurantCeviches, causas, lomito saltado and anticuchos provide flavors that have the world’s top toques raving, experimenting and catching the next jet to Peru.
Peruvian cuisine, the result of a nearly 500-year melting pot of Spanish, African, Japanese and Chinese immigration and native Quechua culture, is on the lips of top chefs and restaurants worldwide.

Every September, Peruvian restaurants and famous chefs from around the world gather in Lima Peru at Mistura for a celebration of Peruvian cuisine. A 10-day food festival that began in 2008 and has become the most important food event in Latin America, attracting a projected 300,000 visitors this year.

The word mistura means “mixture” in Portuguese. And the cuisine served at Mistura, the biggest food festival in Latin America, certainly reflects a fusion of cultural dishes. A rich stew of Spanish, African, Chinese, and Japanese — is reflected in its culinary fusion.

Peruvian restaurants are quickly becoming a fast growing trend. These restaurants are here to stay!

There’s hot food, as in spicy, and there’s hot food, as in trendsetting. Peruvian food is a bit of the former, and entirely the latter. As anyone who follows the culinary world knows, Peruvian cuisine is constantly being rated as one of the most au current in the world. This is the kind of food you can do very frequently and feel virtuous, healthy and sexy.

5 Foods Every Visitor To Peruvian Food Restaurants Should Try

Traditional dishes that newcomers would be wise to sample:

Pollo a la Brasa

This staple is a rotisserie chicken — only so much more. It’s marinated in a highly classified mixture of vinegar, Peruvian beer, soy sauce, chili, and brine for 24 hours, then slow-cooked for four hours.  It is served with hand-cut fries with garlic and cilantro, and a mixed greens and avocado salad.


“Ceviche is a staple of Peruvian food.”  To the uninitiated, ceviche involves mixing the freshest raw seafood with lime juice, so that the citric acid cooks the fish. Cilantro, salt and one of the many aji chili peppers add an infinite variety of possibilities. We have tilapia, shrimp, scallops, yellowtail, octopus — it’s kind of endless. Ceviche typically marinates 20 minutes or so, but we cut it thinner here to do it in five minutes. It’s super fresh that way, and mixing the spices up makes them all different.”

Arroz Con Pollo

Not your typical chicken-and-rice. We use cilantro-infused rice with our chicken. They also prepare an arroz verde with scallops and shrimp, served with “papa ala huancaina” — boiled potato with cheese sauce, turmeric, and yellow chili.


Another Peruvian tradition, this plate of lightly fried seafood takes your typical bar-menu fried calamari to another level.

Lomo Saltado

Pisco isn’t just for cocktails. In this dish, the Azanedos sauté sirloin steak strips, tomatoes and onions sautéed in beef broth, pisco and Peruvian wine.

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