Peruvian cuisine has captivated the palates of food enthusiasts all over the world. Known for its diverse flavors and ingredients, Peru’s culinary repertoire features influences from its indigenous Inca population mixed with European, Asian, and African immigrant-brought traditions.

Thanks to New York City’s sizable Peruvian community, there’s no shortage of places to enjoy Peruvian fare, ranging from casual, no-frills spots to upscale, fine-dining restaurants. Check out our guide to the 7 best Peruvian restaurants in NYC and dive into everything from papas a la huancaina to picarones.

Surfish Bistro

Surfish Bistro, located in Gowanus, is the place to go if you want to try various types of ceviche in one go. Take advantage of their ceviche sampler and taste any three of the 8+ varieties listed on the menu, all of which are excellent.

Surfish’s portions are quite generous, so we recommend going with a group. Start with the ceviches and then taste other standouts like the parihuela soup, a traditional tomato-based seafood broth paired with clams, shrimp, squid, and mussels.

Don’t miss their causa Nikkei, and be sure to pair your meal with one (or several) of Surfish Bistro’s rotating pisco sours, flavored with everything from blueberry to lucuma.

Pio Pio

Pio Pio makes our NYC Peruvian restaurants list for being the go-to spot for perfectly juicy pollo a la brasa –Peruvian roast chicken. Lucky for us, they have various outposts dispersed throughout the city, so you’ll never have to travel too far to get your fix.

Since 1994, these pollo professionals have been marinating their chickens for 12 hours in a mixture of cumin, garlic, Peruvian beer, and a few other ingredients, which make for a particularly mouthwatering creation.

Make sure to try some of Pio Pio’s house made sauces, whether that be the salsa criolla, the ajo, or their spicy aji verde and wash it all down with an Inca Kola for a top-notch Peruvian chicken experience.

Pro-Tip: 

• If you’re dining with a group, opt for the Matador combo, which features a whole rotisserie chicken with saffron rice, red beans, avocado salad, and that addictive aji verde sauce.

Claudy’s Kitchen

Claudy’s Kitchen is a crowd favorite for Peruvian-style empanadas and flan. Founded and run by Chef Claudia Berroa, her kitchen offers delectable hand-pies that come stuffed with tasty fillings like lomo saltado or aji de gallina. 

But don’t stop there—explore the rest of the menu, which includes rotating specials like shrimp ceviche or seco de carne. For a heartier option, try the family-style pollo a la brasa, served with a salad and two traditional Peruvian side dishes.

If you have a sweet tooth, Claudy’s flan is a must and has gained a cult-following in past years. Try it in classic flavors like coconut or vanilla, or go for one of her seasonal varieties, like pumpkin or lychee.

Llama San

If you’re interested in experiencing another unique side of Peruvian cuisine, head to Llama San, chef Erik Ramirez’s Nikkei restaurant located in Greenwich Village.

Nikkei cuisine can be characterized as: 

• A blend of Japanese and Peruvian culinary traditions, originating in the early 1900s during a prominent wave of Japanese migration to Peru.
• Over time, Japanese ingredients and cooking techniques blended with existing Peruvian customs, creating a flavorful harmony of Asian and South American influences that now play a significant role in Peru’s gastronomic identity.

Ramirez, a first-generation American-born Japanese-Peruvian, pays homage to his heritage (and to his grandmother, who taught him how to cook) with creative takes on Nikkei dishes like tuna tataki with aji amarillo, heirloom tomatoes, and olive oil, rock shrimp with uni, rice, and chalaca, or even tres leches with lemon and tonka beans.

Llama San is on the pricier side, but it’s a fantastic spot to celebrate a special occasion or simply enjoy a nice meal.

Pro Tip:

• If you’re around Williamsburg, visit Llama San’s sister restaurant, Llama Inn, another excellent pick for inventive Peruvian fare.

Flor de Mayo

If you’re a fan of fried rice dishes, you’ll want to make your way to Flor de Mayo ASAP. Like with Nikkei culture, Peru also experienced large waves of migration from China throughout the 20th Century, which would feed the creation of chifa –or Chinese-Peruvian– cuisine.

Flor de Mayo was founded in 1977 by a group of Chinese-Peruvian migrants, with its original location on the Upper West Side. On the menu, you’ll be able to find traditional Peruvian dishes like aji de gallina alongside chow meins, or dishes that incorporate both influences such as fried rice (also known as chaufa in Peru) with lomo saltado. Their very abundant lunch special is also not to be missed, where every dish comes with a generous portion of rice, crispy plantains, or fries.

Today, Flor de Mayo has a couple of locations across the city, with their most recent in Morningside Heights. The menu also features dishes with other Latin American influences, such as Cuban ropa vieja or Puerto Rican mofongo.

Warique

Warique is an excellent Peruvian spot located in Jackson Heights run by Jimmy Lozano. Lozano’s establishment pays homage to the concept of a traditional Peruvian warique—an unassuming, often hidden hole-in-the-wall that serves authentic, homemade Peruvian dishes. Though it operates as a full-fledged restaurant, Warique embodies the quality, flavor, and warmth characteristic of Lozano’s native Peru.

On the menu you’ll find a tasty selection of ceviches and tiraditos, along with Peruvian classics such as the choros a la chalaca (Peruvian style mussels marinated in lemon juice mixed with chopped onions, tomatoes and corn), tacu tacu con entraña, or their jalea – a bountiful fried seafood platter served with fried yuca and salsa criolla.

For dessert, don’t miss the lucuma ice cream, and the picarones – deep fried rings of dough made from squash and camote (sweet potato), drizzled with a flavorful chancaca syrup.

Antichucheria Parrilladas Dany

Anticuchos could be described as the heart of Peruvian cuisine, both literally and figuratively. These traditional skewers of grilled meat are a popular street food, but the most famous (and beloved) versions are made with juicy, marinated beef hearts.

The best place to try these beefy brochettes is across the river, at Anticucheria Parrilladas Dany in Union City, NJ –a Peruvian BBQ joint popular with both Peruvians and non-Peruvians alike. If beef hearts aren’t your thing (but seriously, give them a try), you can also find excellent parrilladas (BBQ platters) along with other traditional Peruvian meat-based dishes like lomo saltado, salchipapas, or bistec with tallarines verdes.

Vegetarians won’t be disappointed either: 

• Anticucheria Parrilladas Dany also features delicious veggie-based dishes like causa or papas a la huancaina. If you’re visiting on the weekend, be sure to arrive early—it fills up quickly.

For more intel on where to eat on the other side of the Hudson, check out our guide to our 10 Favorite Restaurants in Jersey City.

Vera Armus

Vera is a freelance writer/guide who is passionate about food history, culture and immigrant-driven cuisine. Her work has appeared in publications such as Gastro Obscura and Eater. As a proud Argentine-NYer living in Barcelona, she holds a deep love for empanadas, 99 cent pizza, and turrón. Check out her portfolio and Instagram.