Peru’s food is built around diversity of ingredients and regional variation. Potatoes, corn, and rice appear across most dishes, with hundreds of potato varieties used in different forms. Ceviche is a defining dish along the coast, centered on fresh fish cured in citrus. In the Andes, meals lean heavier, with stews, grains, and meats like alpaca. Stir-fry dishes like lomo saltado reflect Chinese influence, while roasted meats like pollo a la brasa are common across the country. Sauces and spices add intensity without overwhelming the base ingredients.
