The Ultimate Foodie Guide to Peru

Oh, Peru – how we love and miss you. We’re gunning for 2021 to be the year of adventure and Peru is jostling for first place on your ‘next trip’ list. Not only does it have all the obvious blockbuster highlights (yes Machu Picchu, we’re looking at you), it’s got adventure thrills in abundance for some serious bucket-list busting.

What’s more, if 2020 had way too many uninspiring meals for your liking, Peru is ready and waiting to liven your palate. Let’s see if our guide can whet your appetite…

 

Chocolate

Sweet tooth? Peru has mastered the art of chocolate making. On our Incas & Intrigue in Peru trip, there’s a workshop to learn how to make chocolate from the cacao bean. You’ll also prepare and drink beverages the way the ancient Mayas and Conquistadores did. Trust us – it’s a lot better than the chocolate you have to thank for those extra lockdown pounds.

 

Ceviche

Chances are, you won’t leave Peru without trying their fresh and zesty ceviche. It’s pretty much considered their national dish. Raw fish, typically sea bass, is marinated in lime juice, onion, salt and chilis and served cold. The acid in the citrus juice essentially cooks the fish. We like it washed down with a cold beer or better still, Peruvian pisco, over conversation with other solo travellers.

 

Lomo Saltado

Peru’s famous stir-fried beef, onion and tomato dish, lomo saltado, is found throughout the country. The soy-marinated meat is served with rice and fries for the ultimate carb-fest. Hey, if you’re going to hike the Inca Trail – you’ll be glad of the energy.

 

Street food

We’re firmly of the view that to get a real sense of a place, you have to experience life as a local. Which is why on the Exodus Edits Peru trip, the second day is spent at San Pedro market. You’ll try some jungle fruits and local bread, alongside some more exotic dishes such as cuy – whole roasted guinea pig (just so long as you didn’t have one of those little critters as your first pet, then you’re excused). You’ll also take part in a cooking class, learning about the native plants and herbs used in Peruvian cooking that gives dishes the bold flavours they’re renowned for.

 

Pachamanca

In the Peruvian Andes, a diet staple is pachamanca. It’s a spiced meat and vegetable dish that’s slow-baked over hot stones underground. You’ll get the chance to make your own in Chichubamba, a rural community. While your pachamanca cooks over several hours, you’ll visit a lesser-explored Inca fortress.

 

Peruvian coffee

Firmly holding its own against the arguably more famous beans of Brazil and Columbia, Peruvian coffee has a pleasant and aromatic medium roast. It’ll be a cup of the nation’s delicious coffee that’s responsible for caffeinating you ready for cycles through the Andes and hikes up Rainbow Mountain.

 

Pisco sours

Featuring on the menu of every self-respecting cocktail bar, the pisco sour originated in Lima in the 1920s. The base liquor, pisco, is a brandy. It’s made into a sour by adding citrus juice and sweeteners. On our trip, we’ve designed the itinerary so that you’ll learn how to make the perfect pisco sour after a day touring Machu Picchu. Cheers!

 

If this foodie guide has got your taste buds tingling for some Peruvian goodness, find out more about our trip, here.