51 939 351 348 john@wanderingpe.com
51 939 351 348 john@wanderingpe.com


When you explore the streets of Lima it is recomended to indulge in its street food. It is that They are the order of the day. It is available at an affordable cost, walkers can enjoy the culinary delights of the city such as: picarones, tamales, mazamorra morada,anticuhos, butifarra,papá con huevo the famous ceviche and more. These delicacies can be tried in any corner of the city, whether in its tourist, central or peripheral area.


The heart of Peruvian street food anticuchos are small chunks  of  beef heart marinated in spicy aji pepper sauce, vinegar, cumin, garlic  skewered on a stick and grilled over hot coal.It is often served with various accompaniments such as boiled potato or corn (choclo).and a house ají sauce, Can be found in almost any town or city in Perú specially at night.



A popular seafood dish made with fresh, marinated in Lime juice  and spiced with chilli peppers and cilantro, onions it is served with sweet potatoes and corn nuts this dish dates back millenia, and its Recipe has undergone multiple transformations since pre inca culture located in the coast marinated fish in what’s thought to have been the juice of the tumbo a relative of passion fruit to preserve it.  During the period when the city was the Capital of Spanish viceroyalty of Perú (1535-1821), colonialists gradually introduced limes and onions into the recipe. In the 1970s, Japanese chefs in the city adapted the dish and shortened the marinating time from hours to seconds.



One of the most popular food in Perú which is prepared by fried potato dough filled with seasoned minced meat mixed with olives and chopped boiled eggs. According to the historians its origen begins during the pacific war.  Peruvian troops had to travel  long distance to avoid being warned by chilean forces. Therefore peruvians started to bring potato doughs filled with minced meat wrapped by cotton cloth, easier way to bring food to those distance roads and to make them be alert and ready.



It is a popular  Peruvian  street food snack  , Peruvian choclo is a type of corn with large kernels, nutty flavors and chewy texture and it goes with Paria cheese which is a Peruvian fresh cheese originating in the Southern Andean highlands region.  Also is served with a peruvian spicy cheese sauce ( papa a la Huancaina) and local chilli pepper.


Without a doubt, one of the most delicious and beloved sandwiches by Peruvians is the bread with chicharron(crispy pork belly)(. This sandwich is present in all weekend breakfasts or in the most special moments. It is offered in restaurants; street stands and in all the markets of our neighborhood. It is served on bread with pieces of crispy Pork belly (Chicharron), fried sweet potato and Peruvian style creole sauce. It is often served with a steaming cup of coffee.

6PAPA CON HUEVO  (Potato and egg)

Papa con huevo is a simple and tasty dish that’s usually consumed in the morning time. Pair several slices of boiled potatoes with a boiled egg and add a few dollops of the spicy huancaína sauce or green ocopa sauce. budget friendly  and nutritious!



Picarones is  one of the popular  and traditional  of  the  Peruvian pastries. They are made of local squash or pumpkin  and sweet potatoes, anise seeds well this ingredients are boiled until tender then mashed to make a smooth puree, and finally mixed with flour, yeast, sugar  making a soft goo, and then  fried. we usually served with chancaca  (a warm sweet  sauce.)


Mazamorra morada pudding is a traditional Peruvian dessert, made from purple corn, sweet potato starch, dried fruits, and warm spices such as cinnamon and cloves, which give it a unique and characteristic flavor.

also is combined with arroz con leche(rice with milk) this famous dessert represents for many Peruvians a beautiful memory of their childhood.

9 SUSPIRO A LA LIMEÑA (Caramel pudding with port Meringue)


popular desserts. The dessert may have originated in Lima, Peru, more than 100 years ago. According to lore, the wife of José Gálvez Barrenechea, a Peruvian poet, made him a custard dessert topped with fresh meringue that was spiked with port. The story goes that he loved the dessert so much that he decided to name it “suspiro a la limeña,” which translates loosely to the sigh of a lady from Lima



October is known as the purple month in Lima because of the lord of the miracles festival in Lima which is the  largest procession through the streets of the capital city, Lima.

It is almost in this month   “Turrón de Doña Pepa” which is a sticky anise-flavored pastry, filled with “chancaca” syrup (a sort of honey) and topped with colorful candies and sprinkles   starts popping up in Lima’s grocery stores, pastry shops, local markets and street food stalls.

However, many Peruvians don’t wait until October to enjoy this treat. If you visit the Nazarenas church any time of year, you will find kiosks and storefronts on the same block selling slices of this sticky, rich delicacy.





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