Free tour: Street Food in Lima

With your palate ready, you’ll taste Causa Limeña, a dish based on yellow potato – one of the greatest gifts of the Andes to the world. Its origin goes back to the time of independence, when women prepared these portions “for the cause” of freedom. You’ll savour the contrast of ají amarillo, lime and fresh fillings of chicken or tuna, while hearing how this dish became a true symbol of creativity and resilience.

Next comes one of the great stars: Ceviche. You’ll try fresh fish marinated in lime, with chilli, onion, sweet potato and corn. This preparation has ancient roots, as the early coastal inhabitants used to marinate fish with local fruit juices. With the arrival of citrus fruits in the 16th century, ceviche took the form we know today. Eating it in Lima, the birthplace of this dish, is connecting directly with the heart of Peruvian gastronomy.

The tour continues with the famous Pollo a la Brasa, a national pride and one of the most beloved dishes among Peruvians. Its story begins in the 1950s, when a Swiss immigrant, Roger Schuler, designed a system to roast chickens evenly. You’ll enjoy the golden crispy skin, juicy chicken and unmistakable smoky flavour, served with chips and the classic sauces that make every bite irresistible.

The sweetest part of your journey begins with Mazamorra Morada, a dessert that also uses purple corn as its base. Thick and silky, it’s mixed with dried fruits, cloves and cinnamon. Inspired by Spanish puddings, it took on its own character in Peru thanks to native ingredients. At the same stop, you’ll also taste Arroz con Leche, a dessert brought by the Spanish which, when combined with mazamorra, gave rise to the famous “classic combination” – better known as Arroz Sambito, an inseparable duo.

No food journey in Lima would be complete without Suspiro a la Limeña, created in the 20th century by Amparo Ayarza, wife of poet José Gálvez. He named it that way because it was “as soft and sweet as a woman’s sigh.” You’ll taste its base of manjar blanco topped with a light meringue flavoured with port wine – a romantic, delicate dessert that has been passed down through generations.

Your walk will end with Picarones, golden rings of dough made from squash and sweet potato, fried until crispy on the outside and soft inside, then drizzled with warm chancaca syrup. Inspired by Spanish fritters, they became an irresistible criollo dessert. To accompany these flavours, there’s nothing better than fine Peruvian chocolate, made from aromatic cacao grown in the Amazon for thousands of years. You’ll taste the richness and intensity of one of the world’s finest cacao varieties, now considered a true culinary treasure.

By the end of the tour, you’ll have done more than eat and walk – you’ll have discovered the stories, people and traditions that make Peruvian cuisine one of the most admired in the world. Each dish will be a memory of Lima that stays with you long after your journey ends. This tour finishes close to Lima’s Plaza Mayor.

What is the group size for free tours?

We usually have groups of 5 people.

Are the free tours conducted in only one language?

No, guided tours are offered simultaneously in English and Spanish. If the group is large, there will be two guides to separate the group by language.