{"id":876510,"date":"2025-07-18T02:34:08","date_gmt":"2025-07-18T01:34:08","guid":{"rendered":"https:\/\/www.adventureworld.com\/blog\/?p=876510"},"modified":"2025-07-28T00:38:41","modified_gmt":"2025-07-27T23:38:41","slug":"what-to-eat-in-peru-15-must-try-dishes","status":"publish","type":"post","link":"https:\/\/www.adventureworld.com\/blog\/what-to-eat-in-peru-15-must-try-dishes\/","title":{"rendered":"What to Eat in Peru: 15 Must-Try Dishes"},"content":{"rendered":"\t\t
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From the Pacific Ocean\u2019s pounding surf beaches to the soaring Andes and <\/span>Amazon<\/span><\/a> beyond, Peru is a land of staggering contrasts. Nestled among them, World Heritage <\/span>Machu Picchu<\/span><\/a>, the buzzing cities of Lima, Arequipa\u202fand Cusco, and countless natural wonders and sacred sites, all vie for your attention. And as you work up an appetite exploring them, you\u2019ll find these varied landscapes have shaped an equally diverse culinary scene, where food isn\u2019t just celebrated, but is something of a national obsession. Consider <\/span>this map<\/span><\/a> your hitlist for tasting your way around the country.\u00a0<\/span>\u00a0<\/span><\/p>

Wherever your journey takes you, from the capital\u2019s renowned <\/span>cevicher\u00edas<\/span><\/i> to the <\/span>Lliklla<\/span><\/i>-draped tables of the Sacred Valley, the family-run <\/span>picanter\u00edas<\/span><\/i> (spicy shops) of Arequipa and <\/span>Iquitos\u2019 <\/span><\/i>traditional Amazon eateries, you\u2019ll soon see that regionality and seasonality are key. Here ingredients change with altitude and climate \u2013 think quinoa and river fish in the highlands, plantains and yucca in the rainforest, and corn and chillies almost everywhere. And so is the influence of Peru\u2019s many cultures \u2013 including the Quechua and Aymara peoples of the Andes, coastal Afro-Peruvian communities, and the highlands\u2019 Incan descendants, along with the imprint of the Spanish, Japanese, Chinese and Italian migrants, shaping everything from stir-fries to stews. It all begins with the standout local produce: the country cultivates more than 4,000 varieties of native potatoes (<\/span>papas<\/span><\/i>) and at least 50 kinds of maize (<\/span>ma\u00edz<\/span><\/i>). Other staples include chillies (especially <\/span>aj\u00ed amarillo<\/span><\/i>), Andean cheese, seafood, and meats ranging from alpaca (<\/span>carne de alpaca<\/span><\/i>) <\/span>to guinea pig (<\/span>cuy<\/span><\/i>). Slow-cooked earth-oven feasts (<\/span>pachamanca<\/span><\/i>), wok-based saut\u00e9s, charcoal grills and chilled raw foods are all part of the culinary mix.<\/span>\u00a0<\/span><\/p>

So, to help you decode the local menus, and ensure your next South America holiday is a rewarding adventure for every sense, read on to discover exactly what to eat in Peru \u2013 and why you should try it all.<\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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1. Ceviche<\/i> \u2013 Peru\u2019s National Dish <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A zingy seafood salad, <\/span><\/span>ceviche<\/span><\/span> is<\/span> a staple <\/span>along the coast,<\/span> especially in<\/span> the capital<\/span><\/span>,<\/span> Lima,<\/span><\/span><\/a> as well as<\/span> <\/span>Piura<\/span><\/span><\/a> and<\/span> <\/span>Trujillo<\/span><\/span><\/a>. <\/span>It<\/span>\u2019<\/span>s<\/span> made from <\/span>fresh, raw white fish \u2013 often sea bass or corvina \u2013 marinated in fresh<\/span> lime juice, <\/span>which light cooks <\/span>the fish <\/span>with citric<\/span> acid rather than heat. Thinly sliced red onion, salt, and fiery <\/span><\/span>aj\u00ed limo <\/span><\/span><\/em>or <\/span><\/span>aj\u00ed <\/span>amarillo<\/span><\/span><\/em> chillies are added for <\/span>kick<\/span>. <\/span>It\u2019s<\/span> typically served with boiled sweet potato, <\/span><\/span>cancha<\/span><\/span><\/em> (toasted corn), and corn on the cob. Though variations exist <\/span>across<\/span> <\/span>South<\/span> America<\/span><\/span><\/a>, Peru\u2019s version is <\/span>recognised by <\/span><\/span>UNESCO<\/span><\/span><\/a> for its significance to<\/span> national heritage<\/span> and <\/span>is <\/span>famed for<\/span> the precision of its balanced flavours. <\/span>Many Peruvians consider it a daytime dish <\/span>as <\/span>that\u2019s<\/span> when the daily catch is at its freshest<\/span>.<\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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2. Lomo Saltado<\/i> \u2013 Stir-Fried Beef with Asian Influence <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This wok-fried stir-fried beef dish <\/span>is a staple of <\/span><\/span>chifa<\/span><\/span><\/em> cuisine, which has blended Peruvian and Chinese flavours since <\/span>Cantonese migrants <\/span>arrived <\/span>in the 19th <\/span>c<\/span>entu<\/span>ry<\/span>. <\/span>Strips of locally raised beef (often sirloin) are marinated in soy sauce, <\/span>vinegar<\/span> and spices<\/span>;<\/span> quickly stir-fried with red onions, coriander, tomatoes, <\/span><\/span>aj\u00ed <\/span>amarillo<\/span><\/span><\/em> chilli<\/span>s<\/span> a<\/span>nd sometimes capsicum<\/span>; then <\/span>traditionally served with both rice and thick-cut potato chips on the same plate. Though its roots are coastal, <\/span><\/span>lomo<\/span> saltado<\/span><\/span><\/em> is found <\/span>nation<\/span>wide<\/span>,<\/span> everywhere<\/span> from street stalls to <\/span>contemporary fusion <\/span>restaurants.\u00a0<\/span><\/span>\u00a0<\/span><\/p>

Our 14-day Authentic Peru<\/a> holiday Makes Travel Matter by supporting social enterprises in the Sacred Valley, visiting key community markets, and more.\u00a0<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Lomo Saltado<\/i><\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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3. Aji de Gallina<\/i> \u2013 Creamy Chicken Stew<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This comforting classic is <\/span>made by simmering shredded chicken in a smooth, mildly spicy sauce <\/span>made from<\/span> <\/span>aj\u00ed <\/span>amarillo<\/span><\/span><\/em> chillies, <\/span>soaked <\/span>bread or crackers, garlic, onions, milk, and fresh white cheese<\/span>, and <\/span>i<\/span>t\u2019<\/span>s<\/span> usu<\/span>ally served with slice<\/span>d<\/span> potato, <\/span>rice<\/span> and a hard-boiled egg.<\/span> The <\/span>stew<\/span> is a staple of Peru\u2019s <\/span><\/span>cocina<\/span> criolla<\/span><\/span><\/em>\u202f\u2013 the Creole-style cuisine most c<\/span>ommon in <\/span>Lima and <\/span>along <\/span>the coast \u2013\u202fand its origins trace back to the <\/span>16<\/span><\/span>th<\/span><\/span> c<\/span>entury colonia <\/span>era, when<\/span> Spanish stewing techniques and dairy products were introduced to <\/span>across the<\/span> coast<\/span> and Ande<\/span>s<\/span>. Over time, these European methods blended with Indigenous ingredients and were also influenced by African traditions, <\/span>making for a tasty <\/span>fusion of flavours.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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4. Papas a la Huanca\u00edna<\/i> \u2013 Potatoes in Spicy Cheese Sauce<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This cold appetiser is another classic of <\/span><\/span>cocina<\/span> criolla<\/span><\/span><\/em>, blending native Andean produce with colonial influences. Often associated with the central highlands around <\/span><\/span>Huancayo<\/span><\/span><\/a>, the dish is thought to have originated in Lima in the early 20th <\/span>c<\/span>e<\/span>ntu<\/span>ry. It features sliced yellow potatoes served chilled and smothered in a creamy sauce made from <\/span><\/span>aj\u00ed <\/span>amarillo<\/span><\/span><\/em> chilli<\/span>, <\/span><\/span>queso fresco<\/span><\/em>,<\/span><\/span> (a fresh cow\u2019s milk cheese), evaporated milk and crushed crackers.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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5. Cuy<\/i> \u2013 Traditional Guinea Pig Dish<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cuy <\/span><\/i>(guinea pig) has been a source of protein in the Andes for more than 5,000 years and is still culturally significant among Indigenous Quechua communities, particularly around <\/span>Cusco<\/span><\/a>, <\/span>Puno<\/span><\/a> and <\/span>Arequipa<\/span><\/a>. Unlike its status as a pet in many other countries, <\/span>cuy <\/span><\/i>is traditionally raised for food and is often served at family get-togethers and festivals. The meat is usually roasted or deep-fried whole (<\/span>cuy chactado<\/span><\/i>), and served with boiled potatoes, corn and sometimes <\/span>aj\u00ed <\/span><\/i>sauce. While you\u2019ll see it in rural markets and local eateries, upscale restaurants in Cusco and the <\/span>Sacred Valley<\/span><\/a> often give it the gourmet treatment: think deboned, pan-seared, or served confit-style. In rural villages, it\u2019s sometimes prepared in <\/span>pachamanca <\/span><\/i>earth ovens alongside other meats and root vegetables.<\/span>\u00a0<\/span><\/p>

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6. Causa<\/i> \u2013 Layered Potato Casserole<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Made with layers of yellow potato spiced with <\/span><\/span>aj\u00ed <\/span>amarillo<\/span><\/span><\/em> and lime, and typically filled with tuna, chicken, avocado or seafood, this cold casserole has Quechua roots \u2013 its name is thought to come from<\/span>\u202f<\/span><\/em><\/span>kausay<\/span><\/span><\/em>, meaning \u201clife\u201d\u2013 but the recipe evolved with Spanish and Creole culinary influences. The base, made from <\/span><\/span>papa amarilla<\/span><\/span><\/em>\u202f<\/span>(a creamy native yellow variety), is lightly mashed, seasoned and pressed into a mould, and the filling is layered between it. Today the dish is found across the country, with coastal versions leaning towards tuna or shellfish, <\/span>and<\/span> inland regions <\/span>going<\/span> with chicken, avocado or boiled eggs.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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7. Rocoto Relleno<\/i> \u2013 Stuffed Spicy Peppers<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Hailing from Arequipa in the south, this distinctive dish features <\/span>rocoto<\/span><\/i> \u2013 a fiery red chilli that looks like a capsicum but delivers a super-spicy kick. The <\/span>rocoto<\/span><\/i> is hollowed out and stuffed with a mix of minced beef or pork, onions, garlic, raisins, black olives and hard-boiled eggs. It\u2019s then topped with a slice of cheese, baked until soft, and served with a potato gratin known as <\/span>pastel de papa<\/span><\/i>. Despite its regional origins, the dish is popular in the southern highlands and appears in both traditional <\/span>picanter\u00edas <\/span><\/i>(rustic, family-run eateries) and contemporary restaurants. Be warned, though \u2013 <\/span>rocoto relleno<\/span><\/i> packs some serious heat.<\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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8. Anticuchos de Coraz\u00f3n<\/i> \u2013 Grilled Beef Heart Skewers <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Beef hearts are marinated in vinegar and spices, flame-cooked until tender, then served with boiled potatoes and <\/span>choclo<\/span><\/i>\u202f(giant Andean corn). This smoky delicacy dates back to the Spanish colonial period, when enslaved West and Central African people were brought to Peru. Denied not only their freedom but also prime cuts, they often made do with offal \u2013 including beef hearts \u2013 which they seasoned with native chillies like <\/span>aj\u00ed panca<\/span><\/i>, garlic and cumin, fusing African culinary flair with Indigenous Peruvian ingredients. Originally a street food of Lima, <\/span>anticuchos<\/span><\/i> have become a staple across Peru, especially at markets and casual eateries.<\/span>\u00a0<\/span><\/p>

Curious about Indigenous food traditions? Our Peruvian Amazon cruise<\/a> visits a rainforest village, where friendly locals demonstrate how they grow and prepare jungle-fresh native produce.\u00a0\u00a0<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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9. Arroz con Pato<\/i> \u2013 Duck with Cilantro Rice<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This northern classic pairs Indigenous ingredients with colonial Spanish and Moorish cooking techniques. Duck leg or thigh is seared and then braised i<\/span>n<\/span> garlic, <\/span>spices<\/span> and <\/span><\/span>chicha de <\/span>jora<\/span><\/span><\/em>\u202f<\/span>\u2013 <\/span>a traditional fermented corn beer, which helps tenderise the meat and add richness. The rice is simmered separately, often in the same braising liquid, along with coriander (<\/span><\/span>cilantr<\/span><\/span>o), <\/span><\/span>aj\u00ed <\/span>amarillo<\/span><\/span><\/em>\u202f<\/span>chilli and garlic, which give it its distinctive green colour and fragrance. While variations appear across Peru, the dish is <\/span>most common around<\/span> <\/span>Chiclayo and the Lambayeque<\/span><\/span><\/a> region, where <\/span>it\u2019s<\/span> still widely plated up for special occasions. <\/span>You\u2019ll<\/span> find <\/span><\/span>arroz con <\/span>pato <\/span><\/span><\/em>in family-run <\/span><\/span>huariques<\/span><\/span><\/em>\u202f<\/span>(modest restaurants known for their homestyle cooking), traditional markets and high-end <\/span><\/span>criollo<\/span><\/span><\/em>\u202f<\/span>restaurants.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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10. Pollo a la Brasa<\/i> \u2013 Peruvian Roasted Chicken<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This beloved classic is so revered it even has its own national day of celebration <\/span>\u2013\u202f<\/span><\/b>D\u00eda del Pollo a la Brasa<\/span><\/i>\u202f<\/span><\/a> (Peruvian Grilled Chicken Day) \u2013 every July. The chicken is first marinated in garlic, cumin, black pepper, soy sauce and\u202f<\/span>aj\u00ed panca<\/span><\/i>\u202fchilli, then spit-roasted over charcoal or a wood-fired rotisserie for about an hour. Affordable and satisfying, it\u2019s often served with thick-cut chips, salad and a side of\u202f<\/span>aj\u00ed <\/span><\/i>sauce, and is a staple at\u202f<\/span>poller\u00edas<\/span><\/i>\u202f(chicken restaurants) throughout Peru.<\/span>\u00a0<\/span><\/p>

Our 11-day Insider Peru<\/a> holiday is a fascinating immersion in its culture and ancient wonders, taking in the highlights of Lima, the Sacred Valley, World Heritage-listed Cusco, and beyond.\u00a0<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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11. Butifarra<\/i> \u2013 Pork Sandwich with Salsa Criolla <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This <\/span>simpl<\/span>e,<\/span> satisfying sandwich <\/span>originated in the capital, where <\/span>it\u2019s<\/span> long been <\/span>a comfort-food <\/span>classic for lunchtime and late-night bites<\/span>, served in\u202f<\/span><\/span>sangucher\u00edas<\/span><\/span><\/em>\u202f(sandwich shops) and street stalls. <\/span>It\u2019s<\/span> made with slices of <\/span><\/span>jam\u00f3n<\/span> del <\/span>pa\u00eds<\/span><\/span><\/em>\u202f(country-style pork) and served in a crusty white bread roll<\/span>; t<\/span>he <\/span>meat<\/span> is marinated in cumin,\u202fgarlic, and <\/span><\/span>aji <\/span>panca<\/span><\/span><\/em>\u202f<\/span>chilli <\/span>then <\/span>slow-cooked until tender. What <\/span>makes the<\/span> sandwich <\/span>stand out is <\/span>its generous topping of\u202f<\/span><\/span>salsa criolla<\/span><\/span> \u2013 <\/span>a <\/span>zingy<\/span> mix of red onion, lime juice, and chilli.<\/span>\u00a0<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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12. Arroz con Mariscos<\/i> \u2013 Peruvian Seafood Rice<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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While it reflects its colonial roots, this dish is unmistakably Peruvian, incorporating local chillies, native <\/span>herbs<\/span> and regional seafood in the country\u2019s coastal answer to Spanish paella. This rich seafood rice dish typically features a mix of Pacific Ocean prawns, squid, scallops, <\/span>mussels<\/span> and sometimes white fish, all saut\u00e9ed with garlic, onions, <\/span><\/span>aj\u00ed <\/span>amarillo<\/span><\/span><\/em> and n<\/span><\/span>aj\u00ed <\/span>panca<\/span> <\/span><\/em>chillies<\/span>. The seafood mixture is then simmered with short-grain rice in a seasoned <\/span>stock and<\/span> finished with a squeeze of lime and fresh coriander. The dish is most common<\/span> on the coast, especially in Lima,<\/span><\/span> Callao,<\/span><\/span><\/a> and northern cities like Piura and Trujillo, where <\/span>it\u2019s<\/span> a popular highlight a family-run eateries, <\/span><\/span>cevicher\u00edas <\/span><\/em><\/span>and <\/span><\/span>marisquer\u00edas<\/span><\/em>\u202f<\/span><\/span>(seafood restaurants).<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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13. Fried Yucca \u2013 Crispy Cassava Fries <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Fried yucca, known locally as\u202f<\/span>yuca frita<\/span><\/i>, is a popular side dish made from the starchy cassava root \u2013 a long-time staple across Peru\u2019s Amazonian, Andean and coastal regions. The root is peeled, boiled, then cut into thick sticks and deep-fried until crispy on the outside but still soft inside. The dish is typically served with\u202f<\/span>aj\u00ed amarillo<\/span><\/i>\u202for <\/span>rocoto <\/span><\/i>dipping sauces, or alongside grilled meats and <\/span>ceviche<\/span><\/i>. It\u2019s especially popular in casual eateries throughout jungle regions like <\/span>Loreto, Iquitos<\/span><\/a> and <\/span>Pucallpa<\/span><\/a>, where cassava remains a key crop.<\/span>\u00a0<\/span><\/p>

On Adventure World\u2019s Tambopata Research Centre<\/a> holiday, you\u2019ll not only experience the Amazon\u2019s extraordinary wildlife, you\u2019ll also visit an authentic jungle farm to taste yucca at its source.\u00a0\u00a0<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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14. Picarones <\/i>\u2013 Sweet Peruvian Doughnuts<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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These treats<\/span> appeared<\/span> during the <\/span>colonial era as a local alternative to Spanish\u202f<\/span><\/span>bu\u00f1uelos<\/span><\/span><\/em>\u202f\u2013 wheat-based fritters \u2013 but were remixed with Andean ingredients and flavours. Crisp on the outside and fluffy inside, these deep-fried rings are made <\/span><\/span>from a spiced batter of sweet potato and <\/span><\/span>zapallo<\/span> <\/span><\/em>(a squash <\/span><\/span>similar to<\/span> butternut)<\/span><\/span>, and typically served drizzled with <\/span><\/span>chancaca<\/span><\/span><\/em> (<\/span>a syrup of cane sugar, orange peel and cinnamon<\/span>)<\/span>. <\/span><\/span>Picarones<\/span><\/span><\/em> are a popular street-food dessert throughout Lima, <\/span>Cusco<\/span> and Arequipa, often made to order by vendors using open-air frying stations. And while <\/span>you\u2019ll<\/span> find them all year round, <\/span>they\u2019re<\/span> especially popular during festivals and public holidays.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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15. Pisco Sour \u2013 Peru\u2019s Signature Cocktail<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Light, tart and frothy, Peru\u2019s national cocktail is made by blending <\/span><\/span>pisco<\/span><\/span><\/em> (grape brandy), lime juice, sugar syrup, egg whites and a dash of Angostura bitters. The spirit itself \u2013 named after the coastal town of Pisco in the <\/span><\/span>Ica region<\/span><\/span><\/a> \u2013 has been made in Peru since the 17th century, when Spanish settlers adapted European distillation techniques using local grapes. But the cocktail as we know it rose to<\/span> glory<\/span> in the early 20th century, in Lima\u2019s <\/span>t<\/span>hriving bar scene. Today, <\/span>you\u2019ll<\/span> find the Pisco Sour everywhere people wet their whistles \u2013 and even celebrated each February on<\/span> <\/span>National Pisco<\/span> Day<\/span><\/span><\/a>. <\/span>Keen for a sip<\/span> in the place where it all began? As part of Adventure World\u2019s 3-day<\/span><\/span> Nazca, Ballestas and the Spirit of Pisco <\/span><\/span><\/a>holiday, <\/span>you\u2019ll<\/span> enjoy a tasting<\/span> experience<\/span> in a landmark pisco distillery. \u00a1Salud!<\/em><\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tReady to taste every flavour of Peru?\t\t\t\t\t<\/h2>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\tAdventure World\u2019s authentic Peru holidays are fully customisable, responsible, sustainable and Make Travel Matter. Discover our full range of South America journeys on our website, or call our Destination Experts on 1300 363 055 (AU) 0800 238 368 (NZ) to plan your next culinary journey today. \t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\n\t\t\t\t\t\tView our South America journeys\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

From the Pacific Ocean\u2019s pounding surf beaches to the soaring Andes and Amazon beyond, Peru is a land of staggering contrasts. Nestled among them, World Heritage Machu Picchu, the buzzing cities of Lima, Arequipa\u202fand Cusco, and countless natural wonders and sacred sites, all vie for your attention. And as you work up an appetite exploring […]<\/p>\n","protected":false},"author":92,"featured_media":876517,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_oasis_is_in_workflow":0,"_oasis_original":876497,"site-sidebar-layout":"default","site-content-layout":null,"ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":null,"stick-header-meta":null,"header-above-stick-meta":null,"header-main-stick-meta":null,"header-below-stick-meta":null,"astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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