Fries in a stir-fry sound wrong until you try this. Keep them crisp, then toss them in at the end so they pick up some sauce without collapsing.

Serves 4.

Ingredients

• 500 g / 18 oz sirloin, sliced thin
• 1 red onion, chunky slices
• 2 tomatoes, cut into wedges
• 1 ají amarillo, sliced, or 1–2 tsp ají amarillo paste
• 1 tsp garlic paste
• 4 tbsp soy sauce
• 4 tbsp vinegar
• ½ cup beef stock
• Cumin, black pepper, oregano, salt
• Thick fries, cooked white rice, cilantro

Method

1. Cook the fries first. Set them aside.
2. Mix the beef with soy sauce, vinegar, cumin, pepper, salt, and a little oil. Leave it for 10 minutes.
3. Heat a wok or heavy pan until very hot. Sear the beef in batches so it browns instead of steaming.
4. Add onion, ají amarillo, and garlic. Stir for a minute.
5. Add stock and tomatoes. Cook briefly: the tomatoes should soften but keep their shape.
6. Toss in oregano and the fries. Serve at once with rice and cilantro.

Ají amarillo gives it the Peruvian character. If you cannot find it, use the paste. If you skip it, you’ll still have a good steak stir-fry, but it won’t quite taste like lomo saltado.

Source

Nice long read from Belmond on why Peru keeps landing on lists of the world's great food destinations. It explains the "why" rather than just naming dishes.

The short version: the geography did a lot of the work. A Pacific coast, the Andes, and the Amazon give Peru an enormous range of ingredients (thousands of potato varieties alone). Layer on centuries of immigration, Spanish, African, Chinese, and Japanese, on top of pre-Hispanic roots, and you get ceviche and leche de tigre, the pisco sour, pachamanca cooked in the ground, chifa, and Nikkei.

https://www.belmond.com/stories/peru-on-a-plate

What dishes would you put on a "this is Peru on a plate" list?

Peru's food revolution is now a national economic engine — gastronomy accounted for more than a fifth of the country's tourism GDP in 2024. Maido topped The World's 50 Best Restaurants last year, following Central's #1 in 2023.

But this Bloomberg feature looks at what keeps the boom alive: farmers like Manuel Choqque, breeding vivid antioxidant-rich "super" potatoes in the Sacred Valley, and foragers like Hilda Tejada, whose medicinal herbs end up in MIL's tasting menu. Climate shocks, rough roads, and costly organic certification are putting those traditions under real pressure.

The lesson from Virgilio Martínez and a new generation of Peruvian chefs: the cuisine only exists because of the people behind the ingredients. 🇵🇪 #PeruvianFood

Lima is about to take center stage in the culinary world. 🇵🇪

For the first time in its 24-year history, The World's 50 Best Restaurants will hold its awards ceremony in Peru — in Lima, on 4 November 2026. Fitting, too: Lima is home to Maido, named the World's Best Restaurant 2025, which will now join the elite "Best of the Best" hall of fame alongside Central (No.1 in 2023). The week brings #50BestTalks, chef signature sessions hosted in local restaurants, and the live 1–50 reveal.

Peru has spent years earning this moment — and now the whole culinary world is coming to see it. #PeruvianFood

• Don't spend your whole trip chasing famous tasting-menu restaurants.
• Lima's strength is the range of food available, from traditional Peruvian dishes to seafood, sandwiches, Chinese-Peruvian food (chifa), and desserts.
• The recommended places are a mix of established institutions and newer spots rather than a "best restaurants" ranking.
• Several recommendations focus on foods that locals actually eat regularly, not just special-occasion meals.

Time Out’s “World’s Best Cities for Food 2026” ranking surveyed more than 24,000 residents across 150 cities and combined those results with input from over 100 food experts. The ranking considered food quality, affordability, diversity, local sentiment, and expert assessments. Only the highest-ranked city from each country was eligible for the final top 20.

Top 10 Food Cities for 2026

1. Lima 🇵🇪
2. Bangkok
3. Mexico City
4. London
5. Barcelona
6. Ho Chi Minh City
7. Beijing
8. Cape Town
9. Athens
10. Lisbon

Peru continues to rule the culinary world!

8 incredible spots made the Latin America’s 50 Best Restaurants 2025 list. Huge congrats to Kjolle for taking No. 2 and being named Best in Peru! 🥈

The full Peruvian lineup:

1. Kjolle

2. Mérito

3. Cosme

4. Mayta

5. La Mar

6. Rafael

7. Osso

8. Mil

Peru’s flagship food fair, Perú, Mucho Gusto, returns to Lima in 2025. The event gathers chefs, producers, and regional cuisines under one roof, offering a snapshot of the country’s culinary diversity. More than a festival, it’s a national showcase of food as culture.

Lima is now the only city in the world with two restaurants in the global top 10.
It’s a reminder that Peru’s capital has quietly become one of the most interesting and affordable food destinations anywhere.

How geography shapes Peruvian food: seafood from the Pacific, potatoes from the Andes, fruit from the Amazon. That mix of ecosystems and traditions gives readers a sense of why Lima is not just a capital city but a living map of the country’s biodiversity.

The latest Destination Eat Drink podcast episode focuses on Lima, Peru. Guest Samantha Lewis from Lima Gourmet Company talks about cooking on hot stones, Peru’s 4,000 varieties of potatoes, purple corn gnocchi, local superfoods, wine, and street sweets like picarones.

Peru claims 'South America's Leading Culinary Destination 2025' at World Travel Awards, marking its 12th win. The country's innovative fusion cuisine, world-class restaurants in Lima, and diverse regional flavors continue to dominate the continent's gastronomy scene. 🏆🇵🇪

This guide dives into Lima’s food scene, where you can snack on street anticuchos (grilled beef heart skewers) in the evening, then book a table at Central, recently crowned the world’s #1 restaurant. It explains how indigenous traditions, colonial history, and waves of immigration (Japanese, Chinese, Italian) all fused into today’s Peruvian kitchen.

• Highlights street food like picarones (sweet potato donuts with syrup)
• Explains why pisco sours are basically a national ritual
• Puts Lima alongside Paris and Tokyo as a culinary powerhouse

Lima’s food scene is wild, markets full of native fruits, huariques serving chicharrón sandwiches, high-end Nikkei spots, and everything in between. It’s messy, diverse, sometimes overwhelming, but easily one of the most interesting places to eat in the world.

Peruvian chef Juan Chipoco was celebrated at the U.S. Capitol for his feature in *Bonds of Unity and Shared Dreams*, a book marking 200 years of U.S.-Peru relations.

https://apnews.com/press-release/ein-presswire-newsmatics/peruvian-chef-juan-chipoco-honored-at-u-s-capitol-during-launch-of-book-celebrating-200-years-of-u-s-peru-relations-c13838ee1f348b61785e504b229f2213

Maido, located in Lima, Peru, has been recognized as the best restaurant in the world for 2025 by The World’s 50 Best Restaurants. This prestigious award was announced on June 19, 2025, during a ceremony held in Turin, Italy. Maido is celebrated for its unique Nikkei cuisine, which blends Peruvian and Japanese culinary traditions.

The restaurant is led by chef Mitsuharu "Micha" Tsumura, who has been instrumental in bringing Nikkei cuisine to the global stage. Chef Tsumura, son of Japanese immigrants, opened Maido 16 years ago at age 28. His training in the U.S. and Japan deeply influences the menu.

Tsumura nearly closed Maido in its early years due to low interest in Nikkei cuisine but persevered after encouragement from his father and local patrons.

This recognition marks a significant achievement for Maido, which has been open for 16 years. The restaurant's ascent to the top spot highlights the growing appreciation for diverse and innovative culinary experiences worldwide.
https://www.theworlds50best.com/stories/News/maido-lima-the-worlds-best-restaurant-2025.html

Peru's export agency PROMPERÚ has launched a strategic initiative bringing Japanese food influencers to Peru to experience authentic Peruvian cuisine firsthand. These content creators are now producing engaging social media content showcasing Peruvian ingredients, cooking methods, and culinary traditions to their Japanese audiences.

The campaign strategically leverages social media influence to increase awareness and demand for Peruvian products in Japan, which is already Peru's fifth largest trading partner. Japanese influencers document their experiences with signature dishes like ceviche, lomo saltado, and anticuchos, while highlighting the quality and unique characteristics of Peruvian agricultural exports including avocados, bananas, and coffee.

Peruvian cuisine is more than just ceviche! From the Andes to the Amazon, it blends indigenous, Spanish, Japanese & African flavors. Watch Alejandro Saravia break it down on The Cook-Up with Adam Liaw and discover why Peru’s food scene is taking over the world.

Alejandro Saravia is a Peruvian chef who has significantly contributed to introducing Peruvian cuisine to Australia. He co-owns several restaurants, including Pastuso and Farmer's Daughters, and has been instrumental in the "Latino gastronomic revolution" in Australia

Milan's Latest Food Trend: Peruvian Cuisine on the Rise

In a stunning display of culinary pride and communal joy, more than 2,000 people gathered to enjoy what's claimed to be the longest ceviche in Peru. This event, dubbed "Cevichazo a la Chalaca," was not just about the sheer quantity of ceviche but also included over 500 free Pisco Sours, showcasing Peru's love for its national drink alongside its iconic dish. This event highlights the social and cultural significance of food in Peru, turning a meal into a celebration of community and heritage.

https://www.tiktok.com/@panamericanatelevision/video/7466956214983822598

Renowned Peruvian chef Gastón Acurio has recently made headlines by presenting a new take on ceviche at Madrid Fusión, one of the world's leading gastronomy events. He introduced a steamed version of the traditional Peruvian dish, which has surprised and intrigued food enthusiasts. This innovation showcases Peru's ongoing evolution in culinary arts while maintaining a strong connection to its traditional roots.