Peruvian cuisine

Flavors shaped by many stories

Peruvian cuisine developed over centuries through the products, techniques and traditions of different regions and communities. The coast, Andes and Amazon each contribute distinctive ingredients and preparations, while cultural encounters throughout history have expanded that diversity even further.

Potatoes and quinoa are deeply connected to Andean history, while corn has long been part of the region’s food culture. Colonial times introduced new ingredients and techniques, and Afro-Peruvian communities together with Chinese, Japanese and European migration also left an important mark on the Peruvian table.

The coast and flavors of the sea

Peru’s coastline has a close relationship with fish and seafood. Ceviche is one of its best-known dishes, alongside tiraditos, fried fish, seafood rice dishes, stews and chupes.

Our menu includes several seafood options, from ceviches to rice dishes, soups and seafood pasta.

Criollo cuisine

Criollo cooking brings together techniques and influences that developed mainly along the Peruvian coast. Lomo saltado, ají de gallina, seco, arroz con pollo and anticuchos are part of a living tradition that continues to change from home to home and restaurant to restaurant.

Encounters and fusions

Peruvian cuisine is also known for its crossings. Chifa developed from the encounter between Chinese cooking and local ingredients; Japanese influence later helped shape expressions such as Nikkei cuisine.

Rima Rima in Barranco

At Rima Rima Taberna, that diversity is our inspiration. Our menu does not try to summarize the entire country: it brings together dishes we enjoy serving and several familiar flavors of Peruvian cuisine.

If you are in Barranco, explore the menu and choose your own route. If you have questions about ingredients, allergies or dietary restrictions, ask us before ordering.