4 Incredible Peruvian Dishes To Try

Most people picture ancient ruins and grand mountain views when they think about Peru. If we've been primed on the food, the discourse typically begins with the nation's astounding variety of potatoes. Those ideas might be accompanied by a distant pan flute whistling over the Andes.

But in terms of cuisine, Peru is the Bright Sapphire of Latin America, with unique foods and flavors found nowhere else. Even though this is barely a secret, we don't give it enough credit—there are now more Peruvian food restaurants outside of Peru than ever before. Few countries have such a range of local foods, much alone a mash up of flavors and cooking methods from Europe, Africa, and East Asia. These foreign contributions have effortlessly merged with traditional Peruvian food to create something original rather than maintaining cultural segregation.

Hence dropped below are four dishes you shouldn't miss when visiting a Peruvian food restaurant: 

• Order yourself a plate of Crevice: Almost everyone who tries Peru's national cuisine, Ceviche, immediately falls in love with it. While other nations may claim to have their variations, including prawns, octopus, scallops, tomatoes, and even tostada chips, Peru was the first to popularize cold-cooked fish using just five essential ingredients: sea bass marinated for just a few minutes in lime juice, onion, salt and, of course, spicy chilies. With sides of starchy boiled corn and creamy sweet potato, the dish's texture is balanced while the softness of the super-fresh fish is enhanced with crisp onion.
• Try Lomo Saltado: This chifa meal combines traditional Peruvian ingredients with Chinese stir-frying, making it almost as popular as Ceviche. The soy-marinated beef is stir-fried with onions, tomatoes, chilies, and other spices until the steak is just cooked and the tomatoes and onions begin to make a hearty, meaty gravy. After that, it is served with two starches that are a pleasant fusion of East and West: a heap of rice and a side of fries frequently combined with the meat. This satisfying meal is served almost everywhere in Peru. You can also find them in other countries at any decent Peruvian food restaurant.
• Have a taste of the Causa: This popular Quechan dish has been transformed into many European-style versions and is frequently served as a cake roll, terrine, casserole, or in dynamic individual servings. The dish starts with hearty, mashed yellow Peruvian potatoes, lime, oil, and hot Amarillo sauce. Layers of avocado, hardboiled eggs, and olives are placed on top of a mixture of mayonnaise and chopped tuna, salmon, or chicken. To create as many lasagna-like layers as one dares, that surface is covered with more potato mixture. As a salad course or side dish, this vibrant, lightly spicy meal is typically served cold.
• Look out for a duck with rice: A national meal in Peru; this Spanish Criolla recipe appears straightforward. Dark beer, spices, and basil powder are added to cook the grain of rice, giving it a rich, smoky flavor. On top of a heap of the green rice, a roasted thigh and leg or, if you're lucky, crisp-seared duck confit is added. The meal has been altered into various varieties of rice mixture, texture, and duck parts—and even includes chicken or other poultry—making it a staple on almost every Peruvian family table and in Lima's best Peruvian food restaurants.

Hence, find yourself the best restaurant and taste authentic Peruvian cuisine.