Peruvian Food & Drink

Peruvian-Chinese food / restaurant (Peru)

"Chifa" refers to Peru's beloved Chinese-Peruvian fusion cuisine and the restaurants that serve it — the product of a century of Chinese immigration blending with Peruvian ingredients. Dishes like arroz chaufa and lomo saltado (Chinese-wok influenced) are national staples. "Vamos a un chifa" is a completely normal dinner plan in Peru.

Shared appetizer spread (Peru)

A "piqueo" is a shared platter of small bites — cheeses, chorizo, anticuchos, olives — meant for a group to pick at over drinks and conversation. Central to Peruvian social eating, especially before a main meal or during a gathering.

Purple corn drink (Peru)

Chicha morada is Peru's iconic non-alcoholic drink, made from boiled purple corn with pineapple, cinnamon, and cloves. Sweet, deep purple, and served everywhere from street stalls to fine restaurants — a safe, refreshing order for any traveler.

Is it spicy? (Peru)

Peruvians typically say "picante" for spicy, where Mexicans often say "picoso" — a small but real regional difference. Peruvian cuisine uses ají (chili peppers) widely, often served on the side as "ají" sauce so you control the heat yourself.

Could I have the menu? (Peru)

"La carta" is the standard word for menu in Peru (rather than "el menú", which more often refers to a fixed lunch special). Asking "¿me trae la carta?" is the polite, natural way to start an order at a restaurant.