Peruvian Food: What to Eat & Where (The Ultimate Don’t-Miss Guide)

I’ll be straight with you: if you’re not coming to Peru ready to eat, you’re wasting the trip. Peruvian cuisine isn’t just “good”—it’s one of the best in the world. And it’s not just me saying it: Peru has restaurants in the World’s 50 Best, internationally awarded chefs, and a fusion of cultures that created truly unique flavors.

After 20 years eating my way around the country (yes, literally my favorite job), I’ve tried everything from S/ 10 market ceviche to S/ 600 tasting menus at Central. And here’s the truth: amazing food isn’t always the most expensive. Some of my best food memories come from street stalls and neighborhood joints.

This guide covers it all: what dishes you MUST try, how to order them, where to eat (for every budget), and how not to upset your stomach along the way.
Spoiler: You’ll go home 3 kilos heavier—and it’ll be totally worth it.

Why Peruvian Food Is So Special

It’s no accident that Peru has this reputation.

Ingredient diversity

• Coast: fresh Pacific fish and seafood
• Andes: potatoes (3,000+ varieties), corn, quinoa, alpaca
• Amazon: exotic fruits, river fish, yuca (cassava)
• 3,500+ native potato types (yes, you read that right)

Cultural fusion

• Pre-Columbian/Inca base
• Spanish colonial influence
• African heritage (anticuchos, tacu tacu)
• Chinese immigration (chifa—Chinese-Peruvian cuisine)
• Japanese immigration (nikkei—Japanese-Peruvian fusion)
• Italian influence

Result: flavors you won’t find anywhere else.

Top 10 Must-Try Peruvian Dishes

The Ultimate Peru Food Guide: From Ceviche to Cuy

Peruvian cuisine is one of the most diverse and celebrated in the world. Along the coast, highlands, and Amazon, every region brings unique flavors, ingredients, and traditions. Here are the 10 essential dishes you must taste while exploring Peru 🇵🇪.

1. CEVICHE – The King of Peruvian Cuisine

What it is: Raw fish “cooked” by the acidity of fresh lime juice, mixed with red onion, cilantro, chili peppers, and salt. Served cold with sweet potato, giant corn (choclo), and sometimes cancha (toasted corn).

Main Types:

• Classic Ceviche: White fish such as sole, sea bass, or grouper — the standard and most popular.
• Mixed Ceviche: A combination of fish and seafood (octopus, squid, scallops, shrimp) for richer textures.
• Black Shell Ceviche: Made with conchas negras from northern Peru (Tumbes). Rich orange broth, intense flavor, more expensive.
• Tiradito: Nikkei-style (Peruvian-Japanese fusion). Thinly sliced fish like sashimi, served with a smooth, spicy sauce. Elegant presentation.
• Leche de Tigre: The citrusy, spicy ceviche juice — drunk as a shot. Locals call it an aphrodisiac and a hangover cure.

Where to eat it:

• Budget: Surquillo Market (Lima), local neighborhood cevicherías (S/. 20–30)
• Mid-range: La Mar (Lima/Cusco, S/. 50–70), Pescados Capitales (Lima, S/. 60–80)
• High-end: Costanera 700 (Lima, S/. 90–120), Maido (Lima, Nikkei fine dining, S/. 150+)

Ceviche Rules:

• Eat it at lunch — fish is freshest in the morning.
• Never for dinner (purists forbid it!).
• Must be cold; fish should look white and opaque, never transparent.
• Lime juice must be freshly squeezed.

Tips:

• Ask for “ají on the side” if you can’t handle spicy food.
• Sweet potato helps balance the heat.
• Portions are generous — share if you can!

2. ARROZ CON MARISCOS – Peruvian Seafood Rice

Golden rice flavored with ají amarillo (yellow chili) and spices, sautéed with seafood such as squid, shrimp, octopus, and scallops, splashed with white wine.
Tastes like a Peruvian version of paella — bolder, spicier, and more aromatic.
Price: S/. 35–60

3. JALEA – Crispy Fried Seafood Platter

Mixed seafood and fish breaded and deep-fried, served with fried yuca, lime-onion salsa (salsa criolla), and tartar or chili sauce.
Perfect for those who prefer cooked seafood instead of raw fish.
Price: S/. 40–70

4. PARIHUELA – Spicy Peruvian Seafood Soup

A rich broth made with seafood, chili peppers, tomato, and a touch of wine. Served hot and hearty — locals swear it cures hangovers.
Price: S/. 35–55

Meats & Poultry (Across Peru)

5. LOMO SALTADO – The National Favorite

What it is: Stir-fried beef with onions, tomato, yellow chili, soy sauce — served with rice and French fries mixed right in the dish.
A fusion of Peruvian and Chinese (chifa) cuisine.

Why it’s amazing: Comfort food meets wok flavor — juicy beef, crispy fries, umami sauce.

Where: Everywhere in Peru. It’s on every menu.
Price: S/. 25–50

Variations:

• Chicken Lomo Saltado
• Alpaca Lomo Saltado (Cusco specialty)
• Seafood Lomo Saltado

Pro tip: Ask for crispy fries — some restaurants serve them soft.

6. AJÍ DE GALLINA – Creamy Chicken Stew

Shredded chicken in a creamy yellow sauce made from ají amarillo, milk, bread, walnuts, and parmesan cheese. Served over potatoes and rice, topped with olives and boiled egg.
Taste: Smooth, mildly spicy, and deeply comforting.
Cultural note: Classic Sunday family lunch, Peru’s ultimate comfort food.
Where:

• Tío Mario (Lima, S/. 28)
• Panchita (Lima, S/. 38)

7. ANTICUCHOS – Iconic Street-Food Skewers

What it is: Beef heart marinated in ají panca, vinegar, cumin, and achiote, then grilled over open flame. Served with potato and corn.

History: Afro-Peruvian origin — enslaved cooks used the off-cuts while Spaniards kept prime meat.
Flavor: Juicy, smoky, and tender — most people can’t even tell it’s heart.

Where:

• Street carts in Lima or Cusco (S/. 10–15 for 3 skewers)
• Restaurants: Doña Pochita or Grimanesa Vargas (Lima legends)

Tips:

• Usually eaten late at night (10 p.m.–2 a.m.)
• Served with potato and corn
• Ask for “super picante” only if you truly love heat

8. POLLO A LA BRASA – Peru’s Rotisserie Chicken

Whole chicken marinated in secret spices and roasted over charcoal in special ovens. Served with fries and salad.
Cultural note: Peru’s ultimate family Sunday meal — people debate endlessly which chain is best.

Where:

• Chains: Norky’s, Pardos Chicken, Roky’s
• Favorite among locals: Pardos Chicken
  Price: ¼ chicken + fries ≈ S/. 25–35

Essential Sauces:

• Ají amarillo creamy chili sauce
• Garlic mayo — mix them together for perfection
  Drink it with: Inca Kola, Peru’s iconic yellow soda.

9. ROCOTO RELLENO – Arequipa’s Fiery Specialty

A large, spicy red pepper stuffed with seasoned minced beef, raisins, olives, and peanuts, topped with melted cheese and baked. Served with a potato casserole.

Warning: Rocoto is extremely spicy — much hotter than a jalapeño!
Where:

• La Nueva Palomino (Arequipa, S/. 30–40)
• Sol de Mayo (Arequipa)

Tip: Eat it together with the cheese and potato to soften the heat.

10. CUY – Traditional Andean Guinea Pig

What it is: Guinea pig, fried or roasted whole, served with potatoes and chili sauce.

Cultural context:
Cuy isn’t “weird food” in the Andes — it’s a traditional source of protein dating back to pre-Inca times and a vital part of Andean culture.
For locals, it’s not exotic — it’s heritage.

Taste: Similar to rabbit, dark meat with a strong flavor.
Presentation: Served whole (head, legs, and all). If that bothers you, skip it.

Where:

• Pachapapa (Cusco, S/. 65–80)
• San Pedro Market (Cusco, S/. 35–45)

Honest tip: If it makes you uncomfortable, don’t feel pressured — you can fully enjoy Peruvian cuisine without trying cuy. But if you do, do it with cultural respect and an open mind.

✅ Pro Tip for Food Lovers:
Peru’s gastronomy is a journey in itself — try something from each region:

• Coast: Ceviche, seafood rice, parihuela
• Highlands: Lomo Saltado, rocoto relleno, cuy
• Jungle: Juane, tacacho, and river fish

Soups & Stews (Highlands & National Favorites)

11. Causa Limeña – The Iconic Potato Layer Cake

What it is: A cold yellow potato mash seasoned with lime and ají amarillo, layered with chicken, tuna, or seafood salad, avocado, and mayonnaise. Garnished with olives and boiled egg.
Flavor: Fresh, citrusy, creamy — perfect for warm days.
Presentation: Served cold in layers like a savory cake.
Where: Any traditional criollo restaurant.
Price: S/. 18–35
Popular versions:

• Chicken causa (classic)
• Tuna causa
• Seafood causa
• Gourmet causa (fine-dining style)

12. Papa a la Huancaína – Potatoes in Spicy Cheese Sauce

Boiled yellow potatoes covered in a creamy sauce made of ají amarillo, fresh cheese, milk, crackers, and oil — blended until smooth. Served cold on lettuce and topped with olives and boiled egg.
Flavor: Mildly spicy, rich, and addictive.
Typical use: Shared starter.
Price: S/. 12–22

13. Ocopa Arequipeña – Green Andean Sauce

Similar to Papa a la Huancaína, but made with huacatay (Andean black mint), peanuts, cheese, chili, and crackers.
Flavor: More herbal and complex than Huancaína.
Where: Mostly in Arequipa, but also found in Lima.

14. Seco de Cordero / Beef – Slow-Cooked Stew

Tender lamb or beef braised with cilantro, chicha de jora (corn beer), chili, and spices. Served with beans and rice.
Flavor: Deep, herbal, and comforting.
Best in: Northern Peru (Lambayeque, Chiclayo).
Price: S/. 25–40

15. Tacu Tacu – Crispy Rice-and-Beans Fusion

Leftover rice and beans mixed and pan-fried until golden-crusted. Usually topped with steak, fried fish, or seafood.
Origin: Afro-Peruvian dish born from transforming leftovers into something delicious.
Texture: Crispy outside, soft inside.
Where: Criollo restaurants nationwide.

🌿 Amazon Jungle Dishes

16. Juane – The Amazon’s Signature Dish

Rice with chicken, olives, egg, and spices wrapped in bijao leaves and boiled — unwrapped before eating.
Cultural note: Traditional on San Juan Day (June 24).
Flavor: Fragrant rice with subtle herbal taste from the leaves.
Where: Iquitos, Tarapoto, Puerto Maldonado, or any Amazon-style restaurant.
Price: S/. 15–25

17. Tacacho con Cecina – The Jungle’s Power Combo

Tacacho: Roasted green plantain mashed with pork fat and cracklings.
Cecina: Smoked, dried pork, then fried.
Flavor: Savory, smoky, and satisfying — pure jungle energy.
Where: Tarapoto, Iquitos, or any Amazon region.
Price: S/. 20–35

18. Inchicapi – Peanut Chicken Soup

Thick, creamy soup made with chicken, peanuts, cilantro, cassava, and garlic.
Flavor: Nutty and nourishing — locals say it “brings the dead back to life.”
Where: Throughout the Peruvian jungle.
Price: S/. 18–28

🍮 Traditional Peruvian Desserts

19. Suspiro Limeño – Lima’s Sweetest Creation

A base of manjar blanco (caramelized milk) topped with soft port-wine meringue and dusted with cinnamon.
Texture: Creamy below, airy above.
Flavor: Extremely sweet — best shared.
Price: S/. 12–18
Name meaning: “So delicate it makes you sigh.”

20. Picarones – Peruvian Sweet Pumpkin Donuts

Fried donuts made from pumpkin and sweet potato, served with chancaca (molasses) syrup.
When: Evening snack or dessert.
Where: Street stalls all over Lima at night.
Price: S/. 5–8 per portion.
Warning: Highly addictive — you’ll want seconds.

21. Mazamorra Morada + Arroz con Leche – The Classic Lima Duo

Two desserts served side by side:

• Mazamorra Morada: Purple corn pudding with fruits and spices.
• Arroz con Leche: Creamy rice pudding with milk, cinnamon, and raisins.
  Together: The “Clásico de Lima.”
  Price: S/. 8–15

22. Alfajores – The Perfect Sweet Souvenir

Soft shortbread cookies filled with manjar blanco (dulce de leche) and dusted with powdered sugar.
Where to buy: Bakeries, supermarkets, souvenir shops.
Good brands: Tentación, La Ibérica.
Tip: Ideal gift — they travel well and last long.

🍸 Drinks You Must Try in Peru

23. Pisco Sour – The National Cocktail

Ingredients:

• Pisco (Peruvian grape brandy)
• Fresh lime juice
• Simple syrup
• Egg white (for foam)
• Angostura bitters

Flavor: Citrusy, strong (≈ 40% alcohol), and frothy.
Where:

• Museo del Pisco (Cusco/Lima)
• Ayahuasca Bar (Cusco)
• Virtually every restaurant in Peru
  Price: S/. 20–35

Variations:

• Classic lime Pisco Sour
• Passion fruit (maracuyá sour)
• Coca sour (infused with coca leaves)

Tips:

• Ask for Quebranta pisco — the traditional grape variety.
• They’re strong — 2 or 3 max unless you’re a pro.

24. Chilcano – The Lighter Pisco Cocktail

What it is: Pisco mixed with ginger ale, lime juice, ice, and bitters.
Flavor: Refreshing, less intense than a Pisco Sour.
Perfect for: Anyone who prefers a lighter, bubbly cocktail.
Price: S/. 18–28

25. Chicha Morada – The Non-Alcoholic Favorite

Sweet purple-corn drink boiled with pineapple, cinnamon, and clove, served chilled.
Flavor: Fruity, spiced, and refreshing.
Where: Every Peruvian restaurant — it’s the national soft drink.
Price: S/. 5–10 per pitcher.
Health bonus: High in antioxidants — purple corn is a superfood!

Final Tip: Eat Regionally

To truly taste Peru, explore each region’s specialties:

• Coast: Ceviche, tiradito, parihuela
• Highlands: Lomo Saltado, rocoto relleno, cuy
• Jungle: Juane, tacacho con cecina, inchicapi

Every dish tells a story — and every bite connects you to Peru’s people, history, and heart.

Honorable Mentions (More Great Dishes)

CHIFA (Chinese-Peruvian Cuisine)

• Arroz chaufa: Fried rice, chifa-style, with chicken/beef/seafood
• Tallarín saltado: Wok-fried noodles
• Wantán frito: Fried wontons
  Best chifas: Wa Lok, China Wok

NIKKEI (Japanese-Peruvian Fusion)

• Acevichado maki: Rolls with a ceviche twist
• Nikkei tiraditos
  Top Nikkei: Maido (Lima — pricey but phenomenal)

Breakfast Favorites

• Tamales: Corn dough filled with chicken or pork, steamed in banana leaf
• Pan con chicharrón: Bread with crispy pork, sweet potato, and salsa criolla
• Emoliente: Warm herbal drink sold from street carts

Where to Eat in Peru: By Budget

Budget Eats (S/. 10–30 per person)

LIMA

• Surquillo Market: Ceviche S/. 20–25; daily lunch menu S/. 12
• El Bodegón: Homemade-style menu ~S/. 15
• Tío Mario: Ají de gallina ~S/. 28
• El Chinito: Solid, affordable chifa

CUSCO

• San Pedro Market: Menu S/. 10; fresh juices S/. 3
• Kusykay: Daily menu S/. 12
• Jack’s Café: Big breakfasts S/. 25–35
• San Blas Market: Menu S/. 15

Budget tips:

• “Menú del día” is gold — starter + soup + main + drink (sometimes dessert) for S/. 10–18.
• Eat where office workers eat at lunchtime.
• Markets are safe and cheap when busy and clean.

Mid-Range (S/. 40–100 per person)

LIMA

• La Mar: Gastón Acurio’s cevichería, S/. 60–90
• El Mercado: Rafael Osterling’s seafood, S/. 70–100
• Isolina: Hearty criollo classics, S/. 50–70
• Panchita: Anticuchos & grill, S/. 60–80
• Canta Rana (Barranco): Seafood, S/. 50–75

CUSCO

• Chicha (Acurio): Cusqueñan cuisine, S/. 70–100
• Cicciolina: Tapas, lovely ambiance, S/. 80–120
• Limo: Nikkei cuisine, S/. 80–110
• MAP Café: Romantic, inside a museum, S/. 90–130
• Morena Peruvian Kitchen: Modern fusion, S/. 60–85
• Uchu: Steaks & Peruvian grill, S/. 70–100

AREQUIPA

• Chicha (Acurio): S/. 60–90
• Zig Zag: Meats & fondue, S/. 70–100
• Sol de Mayo: Traditional Arequipeño food, S/. 50–75

Fine Dining (S/. 200+ per person) – Lima

• Central (Virgilio Martínez): Ranked #4 on The World’s 50 Best Restaurants. Tasting menu S/. 550–750
• Maido (Mitsuharu Tsumura): Top Nikkei tasting menu S/. 600–800
• Astrid y Gastón: Tasting menu S/. 450–650
• Mayta (Jaime Pesaque): Innovative tasting S/. 350–500
• Isolina: (Also mid-range for classics; upscale versions available)

What to expect:

• 10–15-course tasting menus
• Optional wine/pisco pairings
• 3–4 hours dining experience
• Reserve months ahead (especially Central & Maido)

Is it worth it? If you love high gastronomy — yes. It’s art on a plate. But truthfully, Peru’s S/. 50 meals can be fantastic too; you don’t need S/. 600 to eat well.

Can’t-Miss Food Markets

Markets are where you eat authentically, affordably, and see local life.

LIMA
Surquillo Market

• Ceviche, juices, fruit
• Tourist-friendly ceviche stalls
• Ceviche S/. 20–30; smoothies S/. 5–8

Magdalena Market

• More local, less touristy
• Great homemade dishes

Central Market (Chinatown)

• Chifa ingredients
• Chinese-Peruvian street food

CUSCO
San Pedro Market

• Cusco’s most iconic market
• Upstairs: lunch counters (menú S/. 10–15)
• Fresh juices S/. 3–5, fruit, bread, tamales
• Open ~6 a.m.–6 p.m.

Market tips:

• Go early (7–10 a.m.) for peak freshness.
• Pick stalls busy with locals.
• Ask: “What’s your specialty?”
• For juices, ask no added sugar (fruit is sweet enough).

Safe Street Food in Peru

Golden rules:

1. Look for a line — fast turnover = fresh food
2. Clean setup — even a cart should look tidy
3. Cooked hot — fried/grilled/boiling is safer
4. Bottled water only
5. Evening carts (8 p.m.–12 a.m.) are often freshest (just set up)

Recommended street snacks:

• Anticuchos: Nighttime skewers, S/. 10–15 for 3
• Picarones: Lima carts (e.g., Parque Kennedy), S/. 5–8
• Empanadas: Bakeries & street stands, S/. 3–5
• Tamales: Morning vendors with baskets, S/. 5–8
• Mazamorra & Arroz con Leche: Park carts, S/. 3–5
• Salchipapas: Ubiquitous late-night fries + hot dog, S/. 5–10 (not traditional, but beloved)

Useful Restaurant Phrases (Spanish Cheat Sheet)

On arrival

• “Una mesa para [número] personas, por favor.” (A table for [number], please.)
• “¿Tienen menú del día?” (Key for budget lunch options)

Ordering

• “Quisiera [plato].” (I’d like [dish].)
• “¿Qué me recomienda?” (What do you recommend?)
• “¿Cuál es la especialidad de la casa?” (What’s the house specialty?)

Spice level

• “¿Es picante?” (Is it spicy?)
• “No muy picante / Sin picante, por favor.” (Not too spicy / No spice, please.)
• “Picante al costado.” (Chili sauce on the side.)

Drinks

• “¿Tienen chicha morada?”
• “Un pisco sour, por favor.”
• “Agua sin gas / con gas.” (Still / sparkling water.)

The bill & payment

• “La cuenta, por favor.” (The bill, please.)
• “¿Aceptan tarjeta?” (Do you take cards?)

Food terms

• Menú (del día): Set lunch (starter + soup + main + drink)
• Segundo: Main dish
• Entrada: Appetizer
• Piqueo: Shared bites
• Porción: Individual portion
• Para compartir: For 2–3 people
• Al jugo: In its juices/broth
• Seco: Stewed with sauce
• A la plancha: Grilled
• Frito: Fried
• Criollo: Traditional coastal Peruvian fare

Adjustments

• “Sin cebolla / sin ají / poco sal.” (No onion / no chili / light salt.)
• “Bien cocido / Término medio.” (Well done / medium.)

If You Have a Sensitive Stomach: What to Avoid & How to Stay Well

LOW RISK (generally safe)
✅ Well-cooked dishes (lomo saltado, ají de gallina, pollo a la brasa)
✅ Established restaurants
✅ Hot/fried foods
✅ Fruit you peel yourself
✅ Always drink bottled water

MEDIUM RISK (use caution)
⚠️ Ceviche (raw fish — choose reputable places)
⚠️ Salads (may be rinsed with tap water)
⚠️ Ice in drinks (may not be purified)
⚠️ Very basic street setups

HIGH RISK (avoid if sensitive)
❌ Tap water (never drink)
❌ Juices from questionable stands (may use tap water)
❌ Ceviche from sketchy spots
❌ Food that’s been sitting out
❌ Ultra-informal hawkers

Prevention kit to pack

• Loperamide (Imodium) – anti-diarrheal
• Pepto-Bismol – stomach relief
• Oral rehydration salts

Habits

• Wash hands before eating
• Use hand sanitizer
• Ask for no ice if unsure
• “Agua sin gas” = bottled still water

If you get sick

• Hydrate constantly
• Use rehydration salts
• Eat BRAT foods (banana, rice, applesauce, toast)
• If symptoms last >48 hours or you have fever, see a doctor

Food Tours vs. Exploring on Your Own

Gastronomic Tours

Pros:
✅ Learn the history and context behind each dish
✅ Local guide takes you to authentic, hidden places
✅ Taste a wide variety — small portions of many dishes
✅ Safe (guides know trusted food spots)
✅ Meet other travelers

Cons:
❌ More expensive ($40–80 USD typically)
❌ Fixed schedule, less flexibility
❌ Sometimes large groups

Recommended Tours:

• Lima Gourmet: Market + cevichería experience
• Cusco Culinary: San Pedro Market + local restaurants
• Exquisito Perú: Themed culinary tours

Is it worth it?
Yes — especially on your first day. You’ll learn a lot, and afterward you can explore confidently on your own.

Exploring on Your Own

Pros:
✅ Cheaper
✅ Total flexibility
✅ More authentic — discover your own favorite spots
✅ Eat what you want, when you want

Cons:
❌ Can be intimidating at first
❌ Miss some cultural or historical context
❌ Risk of tourist traps

Tips for exploring solo:

1. Use Google Maps — look for 4.5★+ with many reviews.
2. Ask locals: “¿Dónde come usted?” (“Where do you eat?”)
3. Choose busy restaurants — especially with locals.
4. Avoid main squares (Plaza de Armas) — high prices, mediocre food.
5. Walk 2–3 blocks away from tourist zones for better value.

Golden Rules for Eating in Peru

1. Best restaurants are not on the main square. Walk 5 blocks — cheaper, better food.
2. The “menú del día” is your best friend. S/. 12–18 for a 3-course meal — unbeatable.
3. Share plates. Portions are generous; share to taste more.
4. Eat where workers eat. Construction workers and office staff know the good, cheap spots.
5. Use your hotel breakfast. Eat big, lunch on a menu, dine light.
6. Always ask: “¿Cuál es su especialidad?” (“What’s your specialty?”) — rarely disappoints.
7. Tipping: 10 % is standard but optional; check if included.
8. Typical meal times:
   • Breakfast 7–10 a.m.
   • Lunch 1–3 p.m. (main meal)
   • Dinner 7–10 p.m.
   • Ceviche: traditionally only at lunch.
9. Reservations:
   • Fine dining: book weeks/months ahead.
   • Mid-range: 1–2 days ahead.
   • Budget eateries: no need.
10. Don’t be afraid to ask. Peruvians love talking about their food — they’ll happily explain ingredients or how to eat something.

Common Tourist Mistakes

❌ Mistake 1: Eating only at international chains
✅ Fix: Always try local food.

❌ Mistake 2: Asking for everything “no spice”
✅ Fix: Request ají on the side. Peruvian chili adds flavor, not just heat.

❌ Mistake 3: Overloading on ceviche the first day
✅ Fix: Let your stomach adjust before raw fish.

❌ Mistake 4: Eating only near tourist areas
✅ Fix: Walk 5–10 blocks away — cheaper and tastier.

❌ Mistake 5: Ignoring exotic fruits
✅ Fix: Try them fresh or in juice — many don’t exist outside Peru.

❌ Mistake 6: Ordering steak well-done
✅ Fix: Ask for medium (término medio) — well-done = leather.

Exotic Fruits You Must Try (Best in Fresh Juices)