Peruvian Food Trail in Buenos Aires: 13 Must-Try Restaurants

We’re staying in the Abasto area, naturally. Now it’s the turn of this restaurant, whose name literally means “Chicken Chicken”: Tori in Japanese and Chipchi in Quechua. It is another project by renowned chef Raúl Zorrilla. Here, the house specialty is the famous marinated charcoal-grilled chicken. Another way to order it is the bucket version, which comes fried in a crispy coating. From the grill come the classic beef-heart anticuchos and a porteño-style bife de chorizo.

The tip: Like every Peruvian restaurant, it has a great selection of tropical juices. Ordering one to go with the chicken is a must.

Where: Av. Corrientes 3158, Abasto.

Perhaps the most street-style, authentic and lively place on this entire list. Located in bustling Plaza Once, La Conga has the atmosphere of a family-run bodegón. Despite having three huge dining rooms, there is often a line to get in, although it moves quickly and is already an experience in itself. And, of course, it is worth the wait. The hardest part is choosing what to order, because the menu is long and the portions are enormous. Here, it is best to go for the classics: salchipapas and papas a la huancaína to start, followed by arroz chaufa and bife a lo pobre.

The tip: Keep an eye out for live-show nights. Fridays often feature live music, and the party can go on until very late.

Where: La Rioja 45, Once.

The other Peruvian restaurant outside the Abasto area is in Chinatown. Along these streets, you’ll find this lively, colorful family-run spot. Its menu is based on the homemade flavors of traditional Inca cuisine. Cheese tequeños are served alongside a variety of ceviches, papas a la huancaína, tacu tacu with sautéed seafood and the classic arroz chaufa. House specialties include northern-style lamb seco and fish with goat cheese. Keep in mind that the portions are generous. The best choice for anyone looking for great value for money.

The tip: Keep in mind that there are two locations very close to each other. Essential if you’re meeting someone there to double-check the address.

Where: 11 de Septiembre de 1888 3625, Núñez; Franklin D. Roosevelt 1695, Belgrano.

The manifesto of this restaurant is: “Cooking with a cause.” That’s because it takes seriously the original concept of restoring, which historically gave rise to the term restaurant. Las Palmeras was born in Barrio Padre Mugica (formerly Villa 31), and it is really worth making the trip to this part of the city to try its specialties. You can taste the respect for homemade flavors, the perfectly balanced use of chili and the emphasis on fresh ingredients. The key dishes here are ceviches and tiraditos, lomo saltado and seafood arroz chaufa.

The tip: For those hesitant to travel to Barrio Mugica, it is worth knowing that the restaurant has now moved to the border area, very close to the Ministry of Education, and is very easy to reach.

Where: Carlos H. Perette 580, Retiro.

Today, Peruvian cuisine has around 200 restaurants in this city, but one of them paved the way, back when it did not yet have the worldwide fame Gastón Acurio would later give it. Since the early 1990s, Chan Chan has been setting the standard.

Plastic tablecloths, noise and plenty of camaraderie define this iconic spot, which serves a classic mixed ceviche with rocoto cream that ranks among the best in the city. And if there is one Peruvian restaurant where you can eat truly Lima-style anticuchos, this is it. The menu is incredibly long, so you’ll have to come more than once to make your way through it.

The tip: Don’t overthink it: when eating at Chan Chan, Chicha Morada is the drink you have to order.

Where: Av. Hipólito Yrigoyen 1390, Monserrat.

It is impossible to explore the entire menu at La Catedral in a single visit. This is a place that covers almost the entire spectrum of Peruvian cuisine, from coast to Andes. From classic starters such as papas a la huancaína and anticuchos, to soups, ceviches, charcoal-grilled chicken and causas. The menu seems endless. Add to that the lively atmosphere and cheerful mood, and the experience becomes even more enjoyable. A must for anyone who wants to try the most representative flavors of Peruvian cuisine.

The tip: If you’re looking beyond the traditional dishes, the Patagonian lamb seco is a great recommendation, ideal for sharing among several people on cold days. It is a fine example of more Andean-style cuisine.

Where: Av. Corrientes 3126, Balvanera.

This restaurant chain, owned by the same people behind La Mar, deserves its own section on this list. It has now opened its fourth location, and all of them maintain the same spirit. Inspired by the traditional atmosphere and dynamics of the ceviche bars of the Port of Callao, the concept—once again featuring Gastón Acurio—strikes a perfect balance: it brings all the warmth, energy and freshness of Lima’s street food into contemporary-looking dining rooms.

Here you’ll find generous portions and extremely wallet-friendly prices. The menu ranges from trout tiraditos, causas and wantacos in the sharing section, to hearty rice dishes and whole fish.

The tip: The house stars are the Tiradito Chucuito and the Parihuela costeña, ideally served with their fried yuca on cold days.

Where: Arévalo 1392, Palermo; Bulnes 2579, Palermo; Montañeses 2585, Belgrano; Caseros 467, San Telmo.

The magic of this place has a clear explanation: the hands of chef Raúl Zorrilla Porta, a longtime figure in Buenos Aires who continues to open new projects to promote Peruvian cuisine. Grau is his project that best showcases ceviche. With a popular spirit but fine-dining ambitions, fresh seasonal fish (grouper, sole, wreckfish and croaker) is the undisputed star here: a refrigerated display showcases the day’s species so diners can choose their preferred fish before deciding how it will be prepared. The menu is extensive and ranges from tiraditos, causas and whole fish such as Chijau Kay, to creamy rice dishes, chupes and chicharrones.

The highlight: The Ceviche Carretillero is the gateway to this wonderful world of flavors and colors. Catch of the day and seafood are bathed in a powerful leche de tigre with yellow chili and rocoto, topped with the perfect crunch of golden fried calamari.

Where: Guardia Vieja 3372, Abasto.

To break away from the mold a little, we’re adding this interesting project that brings Peru and Spain together. This is the place to choose if you’re not looking for something solemn and quiet.

If you put yourself in the hands of Jimmi Alvarez, go for it and try the chaotic, highly personal combinations that come out of this small, lively but very warm restaurant. The Peruvian influence is eclectic here, with highlights including chicken ají de gallina croquettes, trout Nikkei ceviche and country chicken, ideal for sharing.

The tip: Don’t be afraid and order the Picarón dessert, made with pumpkin dough, pears in syrup and salted caramel.

Where: Bolívar 916, Monserrat.

Any discussion of the global expansion of Peruvian cuisine requires a stop at the flagship restaurant created by Gastón Acurio. In its spacious, renovated Palermo location, the concept avoids rigidity in favor of a constantly evolving menu, based on the catch of the day and seasonal ingredients. Today, under the direction of chef Daniel Llasca, the house classics—such as its acclaimed ceviches, tiraditos and anticuchos—maintain an impeccable technical standard that makes it worth spending a little more to experience.

The tip: Don’t overlook its special events. As part of the “Marea Alta” series, the restaurant welcomes a guest chef every Thursday to create a four-hands menu that combines seafood ingredients with the visiting chef’s own identity.

Where: Arévalo 2024, Palermo.

Located on Pasaje Carlos Gardel, just steps from Abasto, this is an option for those looking to combine Creole traditions with Nikkei cuisine. Highlights include the tropical decor, designed to evoke a jungle sunset indoors, and a tree-lined patio at the back of the restaurant. The menu invites diners to explore the different expressions of Peruvian cuisine. There is street food such as Ceviche Carretillero, a Chaufa Maido featuring wok-fried rice with bife de chorizo, and the lavish Pachamanquero Salmon Risotto, among other dishes on an extensive menu.

The tip: The signature cocktails are a great way to start the night, so keep an eye out for happy-hour deals.

Where: Carlos Gardel 3131, Balvanera.

A key destination where sea and mountain cuisine are constantly in conversation. Now with a new location in Las Cañitas, the restaurant remains faithful to the combination of Japanese technique and Peruvian ingredients. From fresh ceviches and precisely cut tiraditos to Nikkei causas, topped with slices of salmon, diced avocado and just the right amount of crunch. It is a lovely spot for those looking for a warm, welcoming atmosphere combined with a high level of service.

The tip: During the season, don’t miss the wasabi ceviche, made with shiromi, octopus, Ecuadorian prawns and scallops. Everything is marinated in a creamy wasabi leche de tigre.

Where: Rodríguez Peña 1967, Hotel Hub Porteño, Recoleta; Migueletes 715, Las Cañitas.

We’re moving away from the Abasto area and heading downtown. Tanta occupies a spacious corner in Retiro. The first thing that catches your eye is the sheer size of the restaurant, somewhat removed from the current trend toward restaurants with fewer seats (the dining room covers 800 square meters). Here you’ll find Peruvian Creole cuisine with a strong and unmistakably homemade character.

Generous portions designed for sharing with family or friends. The flavors lean toward nostalgia and comfort. There are traditional piqueos (such as corn croquettes and shrimp wontons), as well as causas, pastel de papa, tiraditos, wok-fried rice dishes and homemade pasta options combined with chili pepper sauces.

The tip: Don’t miss the Aeropuerto de Quinoa, a hearty fried rice and quinoa dish with chicken and vegetables, topped with an omelet and spicy garlic sauce, or the impressive Piqueo Criollo Tanta.

Where: Esmeralda 938, Retiro.