Chiclayo, the "City of Friendship," is a culinary treasure trove with a rich array of traditional Peruvian dishes that reflect its diverse cultural heritage. Here's what to eat in Chiclayo:

Arroz con Pato: A signature dish of Chiclayo, this flavorful meal features tender duck cooked with rice, cilantro, dark beer, and spices. It’s a must-try for anyone visiting the city.

Ceviche: Northern Peru’s take on this classic dish includes fresh fish marinated in lime juice, mixed with red onions, cilantro, and aji peppers. It’s often served with cancha (toasted corn) and sweet potato.

Seco de Cabrito: This slow-cooked goat stew is marinated in a blend of chicha de jora (fermented corn drink), cilantro, and spices, resulting in a rich and hearty dish often accompanied by rice and beans.

Chinguirito: Made from dried and shredded guitarfish, this dish is marinated in lime juice and mixed with onions and peppers. It’s a unique and flavorful seafood delicacy.

Tamalitos Verdes: These green tamales are made from corn dough mixed with cilantro and stuffed with chicken or pork. They are typically steamed in banana leaves, giving them a distinct flavor.

Causa Rellena: A layered potato dish that combines mashed yellow potatoes with lime and aji amarillo (yellow chili pepper), filled with chicken, tuna, or seafood salad, and topped with avocado and boiled eggs.

Chicha de Jora: A traditional fermented corn drink that dates back to pre-Incan times. It’s slightly sweet and sour, offering a refreshing accompaniment to many dishes.

Leche de Tigre: Often considered a hangover cure, this invigorating drink is made from the leftover marinade of ceviche, mixed with fish, lime juice, and aji pepper. It’s tangy and spicy, typically served in a small glass.

Espesado: A hearty corn and beef soup thickened with corn flour and flavored with cilantro and various spices. It’s a comforting dish, perfect for lunch.

King Kong: For dessert, try this iconic Chiclayo treat. King Kong is a large pastry made from layers of sweet milk caramel (manjar blanco), pineapple jam, and peanut filling, sandwiched between layers of crumbly shortbread.

Picarones: These sweet, deep-fried doughnuts made from a mixture of squash and sweet potato are drizzled with a syrup made from chancaca (unrefined sugar).

Chiclayo’s culinary offerings are a delightful blend of flavors and textures, showcasing the rich agricultural bounty and culinary traditions of northern Peru. Make sure to explore local restaurants and markets to fully experience the city’s vibrant food scene.