Best restaurants and what to eat
Peru
Iquitos, deep in Peru's Amazon basin, is one of the country's great culinary crossroads, where river fish, tropical fruits, forest herbs, and indigenous cooking methods define the table. Local food is vivid, aromatic, and often wrapped in bijao leaves, with a strong emphasis on fresh, seasonal ingredients from the rainforest and the Amazon River.
The giant Amazonian arapaima is prized for its firm, meaty flesh and mild, slightly sweet flavor. In Iquitos it is often grilled, fried, or cooked in stews, where its large flakes absorb citrus, chili, and herbaceous sauces beautifully.
A beloved Amazon river fish with rich, supple flesh and a fuller flavor than many white fish. It is especially good over charcoal or in juicier preparations, pairing well with plantains, cocona, and local chili sauces.
This Amazon fish has tender meat and a clean, delicate flavor that makes it ideal for broths, grills, and gentle seasoning. In regional cooking it is valued for its balance and for the way it carries the bright acidity of jungle fruits.
A traditional river fish with a distinctive, earthy flavor and medium-firm flesh. It is deeply associated with Amazonian home cooking and market cuisine, often fried crisp or simmered in flavorful broths.
A prized Amazon catfish known for its substantial texture and rich taste. It is especially satisfying in soups and stews, where its natural savor stands up to ají, onions, coriander, and local aromatics.
The Amazon palm weevil larva is a classic forest delicacy with a buttery, creamy interior and a roasted, nutty character when grilled. Eaten on skewers or lightly seasoned, it is one of Iquitos' most adventurous and iconic bites.
The iconic Amazonian fermented cassava drink, lightly tangy, creamy, and nourishing, traditionally prepared in households across the Loreto region. It is served cool and often shared in communal settings as both refreshment and daily sustenance.
A local Amazon fruit drink made from uvilla, offering a fragrant sweet-tart profile and a bright golden color. It is typically served chilled and pairs well with fried snacks and river fish dishes.
A sharply refreshing juice or refresco with vivid acidity and a clean, mouthwatering finish. In Iquitos it is a prized antidote to the heat, usually sweetened lightly and served very cold.
A creamy, orange-hued drink made from the pulp of aguaje, with a lush tropical flavor and gentle richness. It is often enjoyed as a breakfast beverage or afternoon refresher.
A bright, tangy Amazon beverage with a citrusy edge and a crisp finish. Its lively acidity makes it especially refreshing alongside heavier meals and grilled fish.
A traditional cassava-based drink prepared in many Amazon homes, mild, starchy, and slightly fermented. It is rustic, sustaining, and deeply tied to everyday life in the region.
The iconic Amazon rice packet of Iquitos, wrapped in bijao leaves and steamed until the flavors meld into a fragrant, compact meal. It is festive, portable, and richly seasoned, with a savory blend of chicken, rice, egg, and local aromatics.
Fish folded in aromatic leaves and cooked over fire so the juices stay concentrated and the leaf imparts a gentle smokiness. It is one of the cleanest expressions of Amazonian cooking, balancing freshness, heat, and forest fragrance.
Perhaps the best-known dish of Iquitos, combining smoky cured pork with mashed plantain balls that are crisp outside and soft within. The contrast of fatty, salty cecina and earthy, savory tacacho is both hearty and deeply satisfying.
A regional spelling variant of the rich peanut-based Amazon soup, often served as a nourishing bowl with chicken, herbs, and cassava. It is creamy, aromatic, and comforting, with a subtle toasted peanut depth.
Fish wrapped in leaves and cooked so that the flesh remains moist and the seasoning stays bright and herbal. The dish emphasizes purity of ingredient and the subtle, elegant aroma of the forest.
A clear, restorative fish soup flavored with local herbs, citrus, onion, and ají. In the Amazon version, it is lighter than a stew but still intensely savory, making it a favorite for a midday meal.
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