Top 5 Peruvian Dishes

Ceviche: Perhaps Peru's most famous culinary ambassador, Ceviche has dramatically influenced the U.S. food scene. It popularized the concept of citrus-cured raw fish far beyond Latin American communities, appearing on menus ranging from upscale seafood restaurants to casual eateries. It introduced key Peruvian ingredients like ají amarillo, choclo (large kernel corn), and cancha (toasted corn) to American diners. The freshness, vibrant flavors, and perceived health benefits of ceviche have made it a staple appetizer and light meal, solidifying Peru's reputation for bright, healthy cuisine in the U.S.

Lomo Saltado: This iconic dish is a primary example of Chifa (Chinese-Peruvian fusion) cuisine's impact in the U.S. Found widely in Peruvian restaurants across America, Lomo Saltado introduced the unique combination of soy sauce-flavored stir-fry served alongside both rice and French fries. This surprising but delicious pairing has captivated American diners, showcasing the multicultural influences within Peruvian food and popularizing the use of Peruvian staples like ají amarillo alongside familiar stir-fry techniques.

Ají de Gallina: While less ubiquitous than Ceviche or Lomo Saltado, Ají de Gallina is a beloved staple in U.S. Peruvian restaurants and has influenced American perceptions of South American comfort food. It introduced the unique, creamy, slightly spicy yellow sauce made with ají amarillo paste, bread/crackers, nuts, and cheese. Its distinct flavor profile and comforting nature have showcased a different side of Peruvian cuisine beyond fresh seafood or stir-fries, appealing to Americans seeking rich, homestyle international dishes.

Pollo a la Brasa: Peruvian rotisserie chicken has carved out a significant niche in the U.S. market, with numerous dedicated Pollo a la Brasa restaurants thriving, particularly in metropolitan areas. It introduced a specific, highly flavorful style of roasted chicken characterized by its unique marinade (often featuring ají panca, cumin, soy sauce, garlic). Equally influential is the ubiquitous creamy green (ají amarillo based) or yellow dipping sauce served alongside, which has become synonymous with this style of chicken and loved by American consumers.

Papa a la Huancaína: As a classic appetizer in Peruvian restaurants throughout the U.S., Papa a la Huancaína introduced Americans to the distinctive, creamy, spicy cheese sauce made from ají amarillo peppers and queso fresco. It highlighted the central role of potatoes in Peruvian cuisine and popularized the versatile ají amarillo chili paste. While primarily found within the context of Peruvian dining, it's a well-recognized dish that showcases the unique flavor combinations characteristic of Andean cooking.