Some of the common main courses served for dinner in Peru include a tasty soup, lomo saltado, ají de gallina, pollo a la brasa, tacu tacu and arroz con pollo.

Peruvian cooking has been shaped by diverse food cultures, including native Andean, Japanese, Spanish, Chinese, Italian and African, while influenced by vastly different climates: seafood-rich coastlines, rugged mountains and humid rainforests.

The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceae (quinoa, kañiwa and kiwicha), and legumes (beans and lupins). Staples brought by the Spanish include rice, wheat, and meats (beef, pork, and chicken).