For a food tour of typical Lima cuisine, the best option is to combine ceviche, lomo saltado, anticuchos, and a pisco sour in three areas: the Historic Center, Miraflores, and Barranco. Peruvian food is the result of a blend of indigenous, Spanish, African, Chinese, and Japanese culinary traditions, and in Lima, you can sample it in markets, street food stalls, huariques (local eateries), and fine dining restaurants. A four- or five-hour tour allows you to try the main dishes without getting full at the first stop.
In this guide, you'll discover Lima's typical dishes and drinks , where to try Lima's street food , where to eat cheaply in Lima, and how to eat in Miraflores and Barranco. You'll also find six guided food tour options and a self-guided itinerary.
If you prefer to go with a guide, check out the food tours andexcursions available in Lima .
Typical Peruvian food in Lima: what to try on a food tour
The typical Peruvian cuisine of Lima is rooted in the city's history. Founded by the Spanish in 1535, it became the capital of the viceroyalty. The Incas contributed potatoes, corn, and quinoa; the Spanish, wheat, rice, and meats; enslaved Africans, cooking techniques and dishes made with offal; and Chinese and Japanese immigrants, their techniques and sauces.
From that mix came the dishes that are ordered at any Lima table today. That's why, in a single lunch, you might find a potato, raw fish marinated in lemon, and a stir-fry with soy sauce.
These are the dishes that cannot be missing from a food tour, with their history and their place in the lives of Peruvians.
Ceviche: Peru's most famous dish
Ceviche is raw fish marinated in lime juice with onion, chili pepper, and salt. The lime juice "cooks" the fish in just a few minutes, so it's prepared fresh. It's served with sweet potato and corn, which balance the acidity and spiciness. There are also versions with rocoto pepper, seafood, or avocado.
It's the national dish and has been declared a Cultural Heritage of the Nation, and since 2023 it has been part of UNESCO's Intangible Cultural Heritage of Humanity. In Peru, it's eaten mainly at midday because it's considered a fresh and light dish. Ceviche restaurants in Lima usually close in the afternoon.
On a food tour, you sample the fish at local restaurants or markets, where it arrives fresh that day. That's the best place to eat it.
Lomo saltado and chifa: the imprint of Chinese cuisine
Lomo saltado is beef stir-fried with onions, tomatoes, and French fries, served with rice. It's cooked in a wok over high heat with soy sauce and is the clearest example of Chinese influence on Peruvian cuisine.
The first Chinese immigrants arrived in the mid-19th century, and their restaurants gave rise to chifa, a Creole cuisine with Cantonese techniques. Today in Lima, chifas can be found in every neighborhood, and Chinatown, near the city center, is home to numerous snack stalls and traditional restaurants.
Lomo saltado is ordered in any Creole restaurant and is a good option for lunch.
Nikkei cuisine and tiradito: the imprint of Japan
Nikkei cuisine is a fusion of Peruvian and Japanese cooking. The first Japanese immigrants arrived in Peru in the late 19th century, and their fish preparation techniques changed the way ceviche was made. This influence is evident today in tiradito, a dish of thinly sliced raw fish, served without onions, and topped with a chili pepper cream.
Lima has several Nikkei restaurants, especially in Miraflores. It's a good option for those who have already tried classic ceviche and want to see how Peruvian cuisine has evolved.
Bread with pork cracklings: the Lima breakfast
Pan con chicharrón is a fried pork sandwich with slices of fried sweet potato and a Creole sauce made with onions and chili peppers. It's the quintessential weekend breakfast in Lima and is served in bakeries and traditional restaurants, along with fruit juice or coffee.
Salsa criolla, made with red onion, lime, and chili pepper, accompanies almost all Peruvian dishes. It's worth trying it separately to truly understand the basic flavors of the local cuisine.
Causa, papa a la huancaína and ají de gallina
Causa limeña is a mashed yellow potato with chili pepper and lime, filled with chicken, avocado, tuna, or shrimp, and topped with mayonnaise or salsa criolla. Its name comes from "kausay," the Quechua word for "life" or "sustenance," and it's a cold dish, ideal as a starter.
Papa a la huancaína, originally from Huancayo, is boiled potatoes with a yellow chili pepper sauce and fresh cheese. Aji de gallina is shredded chicken in a yellow chili pepper sauce with bread and walnuts, served with rice and potatoes.
These are everyday Creole dishes, and they are usually on the lunch menu of neighborhood restaurants.
Anticuchos and picarones: street food with history
Anticuchos are skewers of marinated beef heart, grilled over charcoal. They originated in the kitchens of enslaved Africans, who made use of the offal that was not used at the tables of the Spanish. Today, they are a popular street food sold from carts and served with potatoes, corn, and chili peppers.
Picarones are fried doughnuts made from pumpkin and sweet potato, served hot with chancaca syrup, a type of sugarcane molasses. They replaced Spanish fritters during the colonial era and are sold in markets and at festivals. They are best eaten freshly made.
Suspiro limeño and other desserts
Suspiro limeño is a sweet made with manjar blanco (dulce de leche) and topped with port wine meringue. Its name is a reference to the city, and it's ordered in pastry shops and traditional restaurants. Mazamorra morada is a dessert made with purple corn, and artisanal ice creams use Peruvian fruits like lúcuma, which has a flavor similar to dulce de leche, chirimoya, and passion fruit.
Typical drinks of Lima
Typical drinks in Lima range from the national cocktail to non-alcoholic soft drinks. Almost all are served cold, and several are made with products found only in Peru, such as purple corn, pisco, and lucuma.
Trying them with food is part of the experience: chicha morada accompanies lunch and pisco sour is ordered at sunset.
Pisco sour and chilcano
The pisco sour is Peru's national drink and is made with pisco, lime, simple syrup, egg white, and a few dashes of Angostura bitters. Pisco is a grape distillate. The drink is attributed to a bar in Lima in the 1920s, although its origin is debated, and Peru celebrates National Pisco Sour Day on the first Saturday of February.
The chilcano is a lighter option: pisco with ginger ale and lemon. It's commonly ordered in bars in Miraflores and Barranco, and there are versions with passion fruit or ginger. On a tour, the pisco sour is usually the last stop.
Chicha morada, Inca Kola and emoliente
Chicha morada is a non-alcoholic beverage made from purple corn, boiled with cinnamon, cloves, and fruit. It is served ice cold and accompanies almost all traditional Peruvian dishes. Inca Kola is a sweet, yellow soft drink created in Lima in 1935 and is the most popular soft drink in Peru.
Emoliente is a hot herbal drink made with barley and flaxseed, sold from carts in the evening. For breakfast, organic Peruvian coffee and fruit juices like camu camu, rich in vitamin C, are good options. Peruvian craft beers are also available.
Street food in Lima and where to eat cheaply
Lima's street food scene thrives in markets, from food carts in plazas, and in neighborhood eateries. It's the best way to sample typical dishes without spending a fortune, and it offers a glimpse into the city's daily life.
Vendors usually specialize in a single dish, which they prepare the same way every day. That's why the quality is high and the price is low. It's best to choose the stalls with the most people.
Next, where to try that food and how to save money.
Markets and food carts: where to try street food
Markets are the best place to find street food in Lima. The Surquillo Market, in the Surquillo neighborhood, sells native fruits, fresh fish, and popular lunches. The Central Market, in the historic center, has Peruvian fruits and aisles of Andean products. In Chorrillos, La Paradita is a street market where you can eat at open-air stalls, right next to the fishermen at the Artisanal Fish Market.
The most typical food carts are found in the central squares, near the Plaza Mayor, and sell anticuchos, picarones, mazamorra morada, and emoliente. It's food meant to be eaten standing up, with your hands, and without a table.
Where to eat cheaply in Lima: menus, hidden gems and markets
For cheap meals in Lima, the best option is the midday menu. It's a set meal with an appetizer, main course, and drink at a fixed price, offered by neighborhood restaurants and small eateries. It changes daily and usually includes traditional Peruvian dishes like ají de gallina (chicken stew) or arroz con pollo (chicken and rice).
Other ways to save money include eating at markets and street food stalls, ordering dishes to share, and avoiding the most touristy streets in Miraflores. Prices vary depending on the neighborhood and the year, so it's a good idea to check the menus before sitting down. In the Historic Center and Surquillo, prices are generally lower than in Miraflores and Barranco.
Eating in Miraflores and Barranco, Lima
Dining in Miraflores and Barranco is the best way to experience Lima's signature cuisine. Miraflores is the district of fine dining and coastal restaurants, while Barranco is the bohemian neighborhood, with historic cafes, galleries, and bars. The two are about a 20-minute taxi ride apart.
Both neighborhoods offer simple, casual dining, and it's worth combining the two. Lunch at a local eatery in Surquillo, dinner on the coast, and a drink in Barranco perfectly encapsulate the city's culinary experience.
Dining in Miraflores: ceviche, signature cuisine and cafes
Miraflores is home to a concentration of restaurants serving ceviche, traditional Peruvian cuisine, and Nikkei cuisine—the fusion of Peruvian and Japanese flavors that originated with Japanese immigrants. It's also the neighborhood of Huaca Pucllana, an adobe ceremonial center of the Lima culture, which now boasts a restaurant facing its illuminated pyramids.
For dining in Miraflores, ceviche restaurants like La Mar serve fresh fish and seafood. For breakfast, there are cafes that roast their own coffee, and for the afternoon, pastry shops with alfajores. It's advisable to reserve a table in advance at the more popular restaurants.
Eating in Barranco: historic cafes and bars
Barranco is a historic and bohemian district, with colorful houses, murals and the Bridge of Sighs, a wooden bridge from 1876. Under the bridge is the Bajada de Baños, the path that fishermen used to use to get to the beach.
The neighborhood boasts historic cafes, artisanal ice cream shops, and bars serving pisco sours. Restaurants like Canta Rana, a neighborhood ceviche bar, maintain traditional cuisine, while others offer creative dishes. It's the perfect place to end a day of culinary exploration.
Food tour in Lima: guided food tours
A food tour in Lima takes you to several restaurants in just a few hours, with a guide explaining the history of each dish. Its advantage is that you get to try many different things without having to choose from hundreds of options, and you reach places that are difficult to find on your own.
There are six options covering different areas: the historic center, Barranco, Miraflores, Chorrillos, and Surquillo. Some are walking tours, while others include vehicle transfers, so it's a good idea to review each one before choosing.
Gastronomic tour in Barranco
The food tour in Barranco is a four-hour walking tour that begins at the Sáenz Peña viewpoint. The first tasting is a Peruvian coffee with two empanadas, one filled with ají de gallina (chicken stew) and the other with rocoto relleno, a spicy chili pepper stuffed with meat.
Afterwards, there's a chocolate tasting featuring products from small producers at a gourmet shop, a visit to a mini art gallery by the artist Jade Rivera, and a stroll across the Bridge of Sighs and down the Bajada de Baños. The bridge was built in 1876 and has been rebuilt several times.
The meal begins at a local restaurant with ceviche, causa limeña, and chicha morada, and continues at a second restaurant with lomo saltado and Inca Kola. The meal concludes with a pisco sour at a traditional bar and artisanal ice cream. The menu can be adapted for vegetarians and those with allergies upon prior notice.
Street food tour in the Historic Center
The street food tour in the Historic Center begins in front of the Gran Hotel Bolívar, which opened in 1924, in Plaza San Martín. It continues along Jirón de la Unión, the pedestrian street in the center, to a traditional restaurant where you can try pan con chicharrón, a sandwich with pork, fried sweet potato, and salsa criolla.
The Central Market offers a tasting of Peruvian fruits, and in Chinatown you can sample Chinese snacks and chifa (Peruvian-Chinese cuisine). Near the Basilica of San Francisco, you can eat churros filled with dulce de leche, and in an old bar, try causa rellena (stuffed potato dish) and chicha morada (purple corn drink).
The tour concludes in a tree-lined promenade near the Plaza Mayor, featuring anticuchos, picarones, mazamorra morada, and emoliente. It's a nighttime tour showcasing street food in the city center. The menu is available for vegetarians and those with allergies.
Old Lima and the rich Peruvian gastronomy
The Lima Antigua and Peru's rich gastronomy tour combines history and food. It begins at Huaca Pucllana in Miraflores, an adobe ceremonial site with a small garden of endemic plants.
Then you travel by vehicle to the Surquillo Market, where you'll sample local fruits. The next stop is a local restaurant serving ceviche made with the catch of the day, and the tour concludes at a café with freshly roasted Peruvian coffee and a local sandwich.
It's a good plan for those who want to understand the ingredients before eating them, and to get to know the Surquillo neighborhood, which is less visited than Miraflores.
Lima Colors and Flavors Tour
The Colors and Flavors of Lima tour is a half-day walking tour of Chorrillos and Barranco. In Chorrillos, a fishing district south of Miraflores, you'll visit the Artisanal Fish Market, where you'll learn about local products.
Next, you'll pass through La Paradita, a bustling street market where you can sample street food alongside the locals. The second part of the tour takes you through Barranco, with its murals, art galleries, colorful mansions, the Bridge of Sighs, and the Bajada de Baños.
It is offered in Spanish and English, and it is advisable not to get too crowded at the beginning, because there are several tasting stops.
Gourmet food night tour in Miraflores and Barranco
The Miraflores and Barranco gourmet food tour is a multi-stop dinner. It begins at an oceanfront restaurant on the Costa Verde, where you'll learn to make a pisco sour overlooking the Pacific Ocean.
The tour then passes through Kennedy Park and El Olivar Park, arriving at an Amazonian restaurant in Miraflores, featuring fusion appetizers, a pisco cocktail with regional fruits, and a demonstration of Amazonian ceviche. The main dinner takes place at the illuminated Huaca Pucllana archaeological site, with a tasting menu showcasing dishes from the coast, the Andes, and the Amazon, paired with wines.
The tour ends with a stroll through Barranco and dessert at a café on the main square. It's the most elegant option for a special evening.
Traditional Peruvian churro class
The traditional Peruvian churro class isn't a tour, but a cooking activity in Miraflores with a professional chef. Participants will prepare churros and fill them with blueberries, mint chocolate, or caramel.
Churros are eaten hot, dipped in chocolate. In Peru, churros filled with manjar blanco (a type of dulce de leche) are a classic street food in the city center, and this class shows you how they're made. It's offered in both Spanish and English and is a great option for families traveling with children.
Tips for a food tour in Lima: pace, safety and allergies
To enjoy a food tour, don't fill up at the first few stops. A tour typically includes eight to ten tastings, which together are equivalent to a full lunch. Wear comfortable shoes, light clothing, and sunscreen, and bring a water bottle.
If you have allergies or follow a vegetarian diet, let them know when booking: most tours adapt their menus, although some options, such as vegan ones, may be limited. In the city center and markets, it's best to keep an eye on your belongings and leave early, ordering taxis through a ride-hailing app to return in the evening. Ask at your accommodation which areas are best avoided at that time.
How to create your own food tour in Lima
If you prefer to explore on your own, a day is enough for a food tour. Ideally, start early at a market, continue with ceviche at midday, and finish with a pisco sour in Barranco.
This is one possible order, which you can adapt to your schedule and preferences:
Tomorrow: coffee and fruit at the Surquillo Market or the Central Market.
Midday: ceviche at a ceviche restaurant in Miraflores or Barranco, and chicha morada.
Afternoon: bread with pork cracklings or stuffed potato in the center, and homemade lucuma ice cream.
Sunset: pisco sour or chilcano in a bar in Barranco, overlooking the Bridge of Sighs.
Evening: anticuchos and picarones from a cart in the city center, or a signature cuisine dinner in Miraflores.
Choose places with lots of people, eat ceviche for lunch and freshly made picarones, and reserve a table at the most well-known restaurants.
Frequently asked questions about eating in Lima
What are the typical foods of Lima? Ceviche, lomo saltado, causa, anticuchos, and picarones. What are the typical drinks of Lima? Pisco sour, chilcano, chicha morada, Inca Kola, and emoliente.
Where to eat cheaply in Lima? In markets, street food stalls, and small, informal eateries, with a set lunch menu. Where to eat in Miraflores? In ceviche restaurants and restaurants specializing in signature cuisine. Is a food tour in Lima worthwhile? Yes, if you want to try several dishes in just a few hours, with a guide who explains their history.