Roasted guinea pig, soup made from chicken feet, or raw fish marinated in lime juice? These are just some of the flavors and aromas of Peru — a country that offers more than 3,000 varieties of potatoes. I love the freedom that comes with traveling. And with it, the freedom to try unfamiliar foods and experience new cultures with all my senses — without prejudice or judgment.
I traveled to Peru during my sabbatical and fulfilled a long-held dream. At the same time, it meant several weeks of being almost 24/7 outside my comfort zone. Moments like these always remind me how much inspiration and energy we can gain when we allow ourselves to step into the unknown.
One of the best ways to understand a country is through its food, and trying traditional Peruvian food became one of the most memorable parts of my journey. Do you also connect travel with food? Whenever I visit a new place, I try to explore its local cuisine. And the more unusual the experience, the better.
The First Step into the Unknown : Trying Ceviche in Lima
For many Europeans, the culinary journey in Peru begins in Lima, where most international flights arrive. One of the country’s most famous dishes is ceviche — raw fish marinated in lime juice and typically served with corn and sweet potato. It can be prepared with sea fish, freshwater fish, or seafood, and it is simply delicious.
Ceviche is usually eaten for lunch or late lunch in restaurants called cevicherías. Many of them close around 4 p.m. and reopen the next day with fresh fish. In the Miraflores district, a popular spot is Punto Azul, where it’s not unusual to see people waiting in line for a table. I visited twice and can highly recommend it — both the food and the service were excellent.
Leaving the “Safe” Standard Behind
Once I left Lima, I also left behind restaurants that cater mainly to European tastes. Besides enjoying meals prepared by the families where I stayed, I discovered my love for soups served in local market food courts. Imagine a lively market selling everything from fresh vegetables and clothes to household items. Somewhere in the middle, you’ll always find a section where freshly cooked meals are served.
Soup is often already prepared, making it the quickest option — and the portions are generous enough to replace a main course. One of the most memorable dishes for me was aguadito, a flavourful broth made from chicken giblets and feet. I have to admit; I didn’t dare try the feet themselves (video – in Czech only) — Peruvians happily eat every last piece on the plate .
Would you?
Potatoes in a Thousand Forms: Peru’s Culinary Treasure
Even a picnic in the desert can rival a fine restaurant. Boiled potatoes dipped in a sauce made from roasted peppers, spices, and crushed crackers may sound simple, yet the flavour was incredible. For dessert, fresh mango — wonderfully refreshing in the heat of the day.
Peru is the birthplace of the potato. It was brought to Europe by Spanish conquerors centuries ago.
Potatoes thrive even in harsh climates and high altitudes, making them a staple food for indigenous communities, alongside corn and quinoa. Peruvians have cultivated 3,000–4,000 different varieties, adapted to grow in many environments.
Some potatoes are even dried to create reserves for difficult seasons. Before cooking, they need to be soaked in water. Once prepared, their taste reminded me a bit of potatoes taken from the freezer — edible, but not exactly my favourite. Those are the small black balls you can see on the plate in the photo below — dried potatoes that I first tasted in a lamb broth in the mountains near Arequipa. I encountered them again in regions around Puno and Cusco, often at altitudes of 3,500–4,000 meters above sea level.
Roasted Guinea Pig in the Sacred Valley
A specialty of the Cusco region and the Sacred Valley is roasted guinea pig (cuy). You can find it in many parts of Peru, as it has long been a staple food. The Incas once bred guinea pigs to the size of small chickens. After the arrival of the Spanish conquerors and the suppression of Inca culture, this knowledge was largely lost.
Today, one guinea pig typically serves as a meal for one moderately hungry person. According to locals, you should lick every bone clean so that not a single piece of meat goes to waste. The animals are stuffed with herbs before roasting, and the meat tastes somewhat similar to rabbit.
I tried it in the village of Lamay, which specializes in this delicacy. There are at least ten restaurants where you can taste it. My plate came with two types of potatoes, corn, pasta, and a roasted stuffed pepper. For me — definitely a thumbs up.
Life Without Sugar… and a Sweet Ending in Cusco
During most of my journey, my meals consisted of fresh ingredients, often picked straight from a cook’s garden. The dishes were simple, yet incredibly flavourful and nourishing. Perhaps the high altitude, thinner air, and the abundance of fresh fruit played a role — but my body didn’t crave refined sugar at all.
The sweet finale of my trip came on the way home, in a pastry shop in Cusco overlooking one of the city’s cathedrals. There I tasted tres leches cake (“three milks”) — a sponge cake soaked in milk, cream, and condensed milk. In fact, it almost seemed to float in it. It was a true energy bomb — and honestly, a bit too sweet for my taste.
Without Prejudice, Without Regret
Looking back, I’m glad I allowed myself to try all the local specialties without hesitation or prejudice, even when some fellow travellers were sceptical. I discovered entirely new flavours and combinations and returned home enriched by colourful experiences. Peruvian cuisine is often considered the best in South America, and I would agree — especially when you experience it in local homes in the mountains. Simple, fresh, and surprisingly healthy.
Traveling reminded me of one important thing: Growth often begins the moment we step outside our comfort zone. Sometimes it happens quietly — for example, when you taste roasted guinea pig for the first time.
And what about you? Would you try chicken-feet soup or roasted guinea pig?
Peruvian cuisine could fill entire books, so perhaps I’ll return to it in another article. In the meantime, you can read more about what brought me to Peru and how dreams sometimes turn into reality.
If you’re dreaming about your own adventure and don’t know where to start, I’d be happy to help you take the first steps — and perhaps even help you fulfil some of your own dreams. Feel free to reach out and book a consultation.
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