PERU: Intense Flavours for Exquisite Palates


Variety is one of Peru’s main attributes. This can be seen in its people, its landscape, its wildlife and, of course, its gastronomy.

Being one of the countries with top-ranked cuisines in the world is largely due to the extraordinary quantity of supplies Peru has, including exotic, flavorful ingredients that come from every corner of the country.

A source of amazing products…


Pisco is the leading star of each bar in Peru. This aromatic spirit distilled from grapes is the Peruvian drink par excellence.

Our Recommended Cocktails?

Pisco Sour: Peru’s flagship drink is prepared with three ounces of pisco, two ounces of lime juice and one ounce of simple syrup.
Chilcano: Traditional Peruvian cocktail prepared with pisco, lime juice, and a soft drink.

Where to taste it?

Lima: El Bolivar, Huaringas, Ayahuasca.
Cusco: El Museo del Pisco, Huaringas, and República del Pisco.


Together with ají (chili pepper), potato – a tuberous crop that comes in various shapes and colors – is another leading star of Peruvian food. Domesticated 8,000 years ago in the Andean region, it has over 3,000 varieties and Peruvians serve it every day together with the most diverse ingredients.

Our Recommended Dish?

 Causa Rellena: Mashed potato with ají amarillo and lime juice stuffed with crab meat, tuna or chicken. Nothing can match its flavor.


Aji is the soul of Peruvian food. With over 50 varieties, aji is the source of scores of dishes on the coast, the highlands, and the jungle, and has always been the leading star of the cultures that inhabited the national territory

Our Recommended Dish?

Tricolor Tiradito: Fine slices of fish cooked in lime juice and covered with sauces prepared with three different types of ají: ají amarillo, rocoto, and ají limo.


Quinoa, a cereal that grows from sea level to 4,000 meters of altitude, was one of the staple foods of Peru’s pre-Hispanic cultures. Due to its rich protein, iron and magnesium content, and its low production cost, quinoa has been distinguished as one of the products that could alleviate a world food crisis.

Our Recommended Dish?

Quinotto: Also called “quinoa risotto”, is a dish of the nouvelle Andean cuisine served with shrimp sautéed in butter.


Cocoa is one of the “new” jewels housed by Eastern Peru. Introduced in the Peruvian jungle in the 1990s as an alternative to coca leaf growing, no- one could imagine that the environmental conditions of the area would give rise to one of the most exquisite chocolates in the world.

Our Recommended Visit?

Chocomuseo: Which you can enjoy both in Lima and Cusco.


Peruvians have been regular coffee drinkers since the Spanish colonial times. They drink it in the morning, after lunch and also in the evening, before going to sleep. Peru is one of the top global exporters and its main clients include Germany, United States, the Netherlands, Belgium, and France.

Our Recommended Drink?

Café de Harry: Harrysson Neira is one of the best baristas in Lima and a benchmark of specialty origin coffee.



Hope Ansanelli

A native of Long Island, New York, Hope joins our team after finishing up her two year Peace Corp's service working in community-based environmental resource management in northern Peru and Master's degree in Environmental Studies. Passionate about life and living it beyond limits, Hope loves to teach and practice Yoga, cook healthy home-made recipes and explore the world with her loved ones.