6 Limeño flavors and where to try them in Buenos Aires

A city can be discovered by walking its streets, chatting with its people, and also by tasting its flavors. It’s well known that, when it comes to gastronomy, Lima is one of the richest capitals in the world. Last year it won the award for Best Culinary Destination in South America, given by the World Culinary Awards. The boom of Peruvian cuisine reached a turning point in 2000, when the country participated in Madrid Fusión, an international gastronomic congress held annually in the Spanish city. That was the marquee moment when Peruvian flavors took the global stage.

If we had to say what makes its gastronomy so special, without a doubt, it’s the fusion of flavors: this cuisine is influenced by Chinese, Japanese, Italian, Arab, African, and Spanish traditions. Added to that is the abundance of raw ingredients from across the country—from the jungle to the sea—resulting in intensity and thousands of flavors waiting to be discovered.

“We Peruvians take a little from here, a little from there, a bit from every culture. In Lima, you’ll find the greatest variety of fusions,” says Rodrigo Naranjo, a Peruvian chef with more than 20 years of experience in different kitchens and current executive chef at the Sheraton Lima Historic Center, one of the capital’s most important hotels.

In this article, we’ll tell you what to eat in Lima, a destination just over 4 hours from Buenos Aires with ultra-low fares from low-cost airline JetSMART. Our food journey takes us from huariques—small local eateries serving everyday Limeño bites—to markets where you’ll find fruits you probably didn’t know existed.

What are the typical dishes of Peru’s capital?

1. Pan con Chicharrón

If there’s one thing that’s clear after a single stroll through the huariques of Lima’s historic center, it’s that breakfast is one of the most important meals for Limeños. One of the most common dishes on every table is pan con chicharrón: pork cooked in its own fat, browned, sliced, and placed inside a fluffy bun. It’s served with sweet potato (boiled and then seared) and topped with salsa criolla and black coffee.

In Lima, you’ll find it in many spots, but one of the most iconic is El Chinito Sanguchería. Though they have several locations, the most visited one is across from Plaza Mayor. Opened in 1960, this year it was recognized in the World Breakfast Championships organized by Spanish streamer Ibai Llanos.

Buenos Aires tip: Try Butifarra, a Peruvian sandwich shop in Abasto, where you’ll find this classic breakfast along with other options.

Where: Ecuador 404.

2. Pisco Sour

When talking Peruvian flavors, you can’t leave out this iconic drink, born in Peru but now a staple on cocktail menus worldwide. The key ingredient is pisco, a grape-based spirit considered part of Peru’s cultural heritage. It’s mainly produced in Lima, Ica, Arequipa, Tacna, and Moquegua. The cocktail is made with pisco, egg white, lime juice, simple syrup, and ice.

The best pisco sours in Lima can be found at Lady Bee, one of the bars featured on the 50 Best Bars list. Or, for a hands-on experience, you can learn how to make it with the team at the Sheraton Lima Historic Center. Guests can also order it at the hotel’s Lobby Bar.

Buenos Aires tip: At Tanta, Gastón Acurio’s restaurant, this cocktail is a star of the menu—alongside plenty of classic Peruvian dishes.

Where: Esmeralda 938.

3. Picarones

When it comes to desserts, Peru’s main influences came with the convents. The Incas didn’t have desserts as such; these arrived with the Spaniards. “These are spoon desserts, meaning you need to keep stirring while cooking to prevent burning,” explains chef Rodrigo Naranjo.

This first influence brought mazamorra morada and arroz con leche (also popular in Argentina). Later came others like ranfañote—an old recipe from enslaved communities made with leftovers like toasted bread, cheese, and molasses—or the famous picarones: fritters made with sweet potato, squash, and fig syrup. Adopted from the Spaniards, Peruvians reinvented them with their own ingredients. In Lima, try them at La Tapada, a sweet shop specializing in traditional recipes.

Buenos Aires tip: At Grau Cebichería, in Abasto, you’ll find picarones on the menu alongside standout ceviches.

Where: Guardia Vieja 3372, Abasto.

4. Causa Limeña

Peru has more than 4,000 varieties of potato, which explains why it’s a star ingredient in so many dishes—like causa limeña. Often served as an appetizer, it’s an essential feature of Peruvian menus. The dish dates back to the War of the Pacific, when women prepared potato seasoned with lime juice, yellow chili, salt, and pepper for the soldiers “for the cause.” Later, ingredients like chicken, fish, avocado, olives, and eggs were added.

Ask a Limeño where to find the best causa, and many will say: at home or their mother’s kitchen. Still, at Kauza Restaurante in Miraflores, you can taste creative versions of this classic.

Buenos Aires tip: Barra Chalaca, a Peruvian street food restaurant in Belgrano, serves five different versions.

Where: Montañeses 2599, Belgrano.

5. Sancochado

A typical winter dish that originated during colonial times, sancochado is a hearty soup made with beef, root vegetables (potato, yucca, sweet potato), and a rich broth simmered for hours with bones, onion, celery, and carrot. Traditionally eaten on Thursdays, it’s perfect for cold days.

In Lima, you can try it at the Sheraton Lima Historic Center on Thursdays and Saturdays, served buffet-style with 12 protein options, side dishes, and sauces. “The idea is to recreate the Peruvian experience: lots of variety, so people can build their bowl as they like,” explains Naranjo.

Buenos Aires tip: At Brasita Chicken, in Abasto, you can taste a traditional sancochado. Being a winter dish, it’s often a seasonal menu item.

6. Chirimoya

One of Peru’s native fruits, chirimoya is beloved by locals abroad. On the outside, it’s dark green and smooth; inside, it’s white, fleshy, and sweet. Native to northern Peru, particularly the Andes, it’s considered a superfood with anticancer properties.

In Lima, find it at the San José Market in Jesús María, where locals shop for fresh produce and ceviche. You’ll also see it on fine dining menus, such as at Mayta, chef Jaime Pesaque’s restaurant, where it features in a dessert course.

Buenos Aires tip: While not common, you may spot it at the Andean Market in Liniers or in Chinatown.

Where: José León Suárez 200, CABA.