Peru

“From Sacred Valleys to Sizzling Plates: Eating Our Way Through Peru”

Peru is a place that grabs you by the soul — and the stomach.

From the dizzying heights of Cusco to the foodie heaven that is Lima’s Miraflores district, this country is basically a giant buffet of bold flavors, ancient traditions, and “I can’t believe I just ate that” moments. (Yes, we are talking about the guinea pig. We’ll get there.)

Whether you’re sipping something purple in the Andes or slurping ceviche by the Pacific, Peru invites you to taste its history, culture, and spice. And if you’re like me — aka someone who travels with a fork in one hand and a camera in the other — you’re in for the ultimate food adventure.

Cusco: Come for the Ruins, Stay for the Food (and the Coca Tea)

First things first: altitude is no joke. Cusco sits over 11,000 ft above sea level, which basically means your lungs will be on strike the first day. Enter: coca tea — the local remedy that’s been saving travelers (and locals) for centuries. It’s made from coca leaves (yes, those coca leaves), and no, it won’t get you high — but it will help you breathe like a human again.

Pro tip: Sip slowly. Let it steep. And accept that coca tea is your best friend now.

But once the altitude fog clears and you’re feeling like yourself again? It’s food time. And Cusco doesn’t play around.

Cuy (aka Guinea Pig): Don’t Look It in the Eye, Just Try It

Okay, let’s address the furry little elephant in the room — guinea pig, or as it’s known in Peru, cuy.

Look… it’s not a pet here. It’s a delicacy. You’ll find it roasted whole — yes, with little legs and all — crispy skin, juicy meat, and often served with potatoes and spicy aji sauce. It’s rich, gamey, and oddly satisfying.

Was I emotionally conflicted? Absolutely.
Did I still eat it? 100%.
Would I eat it again? Honestly… maybe. It kind of slapped.

Cuy Tip: Try it in a traditional Andean restaurant in Cusco with a local guide or chef. It’s an experience — and honestly, a rite of passage.

Chicha Morada: The Purple Corn Drink That Steals the Show

You know how some countries have soda or juice as their national drink? Peru said, “Let’s make a beverage from purple corn, pineapple, cinnamon, and cloves — and make it amazing.”

Chicha morada is sweet, refreshing, a little spiced, and surprisingly addictive. It’s served everywhere — from street stalls to fine dining — and pairs with literally anything.

Bonus: It’s packed with antioxidants so it makes you feel like you’re balancing out all that street food. (Health!)

Machu Picchu: Fuel for the Climb, Feasts After the Hike

After you finally make it to Machu Picchu — sweaty, slightly sunburned, and full of awe — you’ll be starving. Luckily, Aguas Calientes (the town below) has tons of places to recharge.

Expect hearty meals: quinoa soups, grilled alpaca (yep, that too), tamales, and papas a la huancaína (potatoes in creamy, spicy cheese sauce — SO good).

And don't forget: coca candy in your pocket, water in your bottle, and snacks always in your daypack. Hiking while hangry is not the move.

Miraflores, Lima: Where Seafood Dreams Come True

After all that altitude, Lima is like a breath of salty, sea-level air — literally and culinarily.

Miraflores is where the food scene goes OFF. We’re talking ocean-fresh ceviche, buttery grilled octopus, and mind-blowing tiradito (like sashimi meets ceviche). Add a frosty pisco sour (Peru’s national cocktail — tart, boozy, and topped with foamy egg white), and you’re living your best seafood fantasy.

My Must-Try Plate:

• Ceviche clásico: Raw fish cured in lime juice, mixed with onions, cilantro, and chili. It slaps every time.

• Pisco Sour Recipe (Quick + Dangerous):

  • 2 oz pisco

  • 1 oz lime juice

  • ¾ oz simple syrup

  • 1 egg white

  • Ice, and a dash of Angostura bitters

  • Shake it like your life depends on it. Strain. Sip. Smile.

Final Thoughts: Peru Isn’t Just a Destination — It’s a Taste Journey

Everywhere you go, from mountain towns to seaside cities, food is central. It’s storytelling on a plate. It’s generations of culture packed into one spoonful of soup or a single sip of chicha.

Whether you’re nibbling on alpaca jerky at 12,000 feet or devouring a whole seafood platter by the waves, Peru keeps you guessing — and full.

So yes, I went to Machu Picchu to check off a bucket list dream.
But I left Peru thinking about purple drinks, crispy cuy, and ceviche that changed my life.

Tell me — would YOU try guinea pig? Or are you here for the ceviche and pisco life? Drop your answer (and appetite) in the comments below! 🇵🇪✨👇