Peru is famous for its delicious food. Here are 10 food you must eat in Peru as recommended by the Peruvians themselves!

DISCLAIMER: This page contains affiliate links, which means I will get a small commission, at no extra cost to you, if you make a purchase through it. If you decide to use my links, I would like to sincerely thank you for your support for my blog! 

Traveling to Peru is not complete without exploring and sampling its delicious food.

Peru is a heaven for food lovers. It has one of the most diverse culinary treasures in the world with an abundance of natural ingredients. From Arroz (rice) to Zanahorias (carrots), Peru has them all!

Peruvians are very proud of their food. They love it if every tourist is able to enjoy Peruvian food as much as they are. Moreover, they are more than happy to provide a recommendation of what and where to eat.

In that spirit, I am going to share 10 Peruvian food that the locals recommend to me personally during my recent visit to Peru.

Be sure to take this list with you, so that you can try them all during your visit to Peru!

10 must-eat food in Peru according to the locals

#1 – Sánguches Peruanos (Peruvian sandwiches)

I know what you think. Sandwich sounds perhaps as something that can be found everywhere in the world, but a sánguche (or sanguich, sanduche, sanduich) is a typical Peruvian food.

Sánguches are ubiquitous and beloved part of the Peruvian culinary. Peruvians love to have sánguches for breakfast or lunch, but it is especially popular among hungry partygoers after a long night out.

A Peruvian sánguche has many combinations and flavors, but always includes typical Peruvian tastes, like chicharrón and lechón.

You can grab a sánguche at one of the countless sángucherias in Peru. Do not forget to pair it with a refreshing jugo (fruit juice) to wash it down.

#2 – Lomo saltado

This popular Peruvian stir-fry (saltado) dish combines marinated strips of sirloin (or other beefsteaks) with onions, tomatoes, potatoes, and typically served with rice.

This dish is an excellent reflection of cultural diversity in Peru. It is truly a marriage of cultures, combining ingredients indigenous to Peru (like potatoes) with the Chinese cuisine of Peru (or the chifa). The result? A delicious amalgamation of textures, aroma, and flavors!

Lomo saltado may have a humble origin, typically enjoyed by the working class. However, it has recently become an elegant national dish.

Many renowned Peruvian chefs, like Gastón Acurio, have taken this simple dish and elevated it to another level of gastronomy. It has become a prominent menu item at upscale bistros and even Michelin-starred restaurants!

#3 – Anticuchos

Another popular food recommended by the locals is anticuchos. Anticuchos are grilled meat skewers, usually coming from inexpensive cuts of beef or organs.

Originated in the mountainous Andes, this dish was already a staple since the Inca Empire and began to spread all over Peru during the Spanish colonial time.

Anticuchos can come from different cuts of beef, but the most popular are made of beef heart (anticuchos de corazón). Before grilled, the meat is marinated in vinegar, cumin, garlic, and Peruvian indigenous spice, ají pepper.

Like lomo saltado, anticuchos has become a Peruvian icon. You can sample them at humble anticucheras, as well as at fancy restaurants.

#4 – Ceviche

This list is of course not complete without ceviche.

Ceviche is extremely popular in South America and considered the national dish in Peru and Ecuador. It combines fresh raw fish cured in fresh citrus juices, called Leche de Tigre, and spiced with ají pepper, onions, and coriander. The Leche de Tigre is usually also served alongside ceviche in a small glass. It is believed to be both a hangover cure as well as an aphrodisiac.

You can enjoy ceviche virtually at every restaurant or cevicherias in Peru. A tip before you order a ceviche: always ask what type of fish is in the season! A good cevicheria usually serves the fresh catch of the day for their ceviche, which means that the type of fish they use will change depending on the season.

#5 – Sopa Criolla

Next in the list is one of my all-time favorite soups, Sopa Criolla.

The locals consider this hearty soup as comfort food, especially in the cold and weather up in the Andes.

It has all the good things that you need in a tasty and nourishing soup. A combination of beef chunks, capellini (angel hair pasta), potatoes, eggs, and spiced with Peruvian ají pepper make this yellow-colored soup a filling and revitalizing meal.

#6 – Ají de gallina

Ají de gallina is another classic Peruvian dish that uses the indigenous Peruvian ají pepper as its main ingredient. Next to ají pepper, this creamy chicken stew dish also uses walnuts and ingredients like garlic and turmeric. It is traditionally served over rice with boiled potatoes and black olives.

According to the locals, this dish has African origin, possibly brought by the African slaves during the Spanish colonial time. Nowadays, it is one of the most beloved comfort food that can be found on every dinner table of Peruvian homes.

#7 – Cuy (guinea pig)

This next item is perhaps a little “bizarre” for some of you. However, if you would like to taste the real local delicacy of Peru, you have to try cuy.

This cute creature is the most favorite protein source for the locals in the Cusco region and it has been a staple in their diet for around 5,000 years. So do not be shocked if the locals tell you that they serve cuy every weekend at the family dinner.

The locals in Cusco have two popular ways to prepare cuy. The most popular (and my favorite one) is to deep-fry them. The result is a nice crispy skin and a juicy succulent meat, with similar taste as rabbit or chicken. The other popular method to prepare it is to roast it over a spit.

Cuy is no longer a delicacy only in the Cusco region. It has spread all over Peru and become gourmet. It is served not only at cuyerías (restaurants specializing in cuy in Cusco and Arequipa) but also at fancy restaurants in Lima.

#8 – Empanada

Empanada is very popular through Latin America, but the Peruvian version is certainly one of the best.

In Peru, the size of the empanadas are generally larger and filled with typical Peruvian stuffing. My favorite empanada is the one filled with ají de gallina.

When fried to perfection, the flaky and crispy crust combined with creamy ají chicken fillings just tastes divine.

#9 – Chicha morada

After you have all of these foods, you certainly need something to wash it down, right?

Chicha morada is the perfect beverage for that! This refreshing drink is originated in the Andes and made of the indigenous type of corn called culli (or purple corn), which gives this drink its deep purple color. It tastes sweet, smooth, and revitalizing. In addition, it is non-alcoholic as well!

Chicha morada is very affordable and available everywhere from street food stalls to fancy restaurants.

#10 – Indigenous Peruvian fruits

To finalize the list, let’s pick up one of the indigenous Peruvian fruits for dessert.

My favorite one is chirimoya (picture above), which is also known as a custard apple. This creamy tropical fruit was once referred to as “the most delicious fruit known to man” by writer Mark Twain. In addition to this deliciously sweet taste, the chirimoya has a lot of health benefits and rich in antioxidants.

Chirimoya is only one of the many delicious indigenous fruits in Peru. I would suggest going to the local market and discover others, like lucuma and guanabana. Many of the fruit vendors would love to give you free samples to taste.

Bonus list: recommended places to eat in Peru

It is obvious that you do not only want to know which foods you must have but also where to get them. Here are some recommendations for places to eat in Lima and Cusco.

#1 – La Lucha Sángucheria

La Lucha is the best place to get sánguches (Peruvian sandwiches). Locals flock daily to La Lucha’s multiple locations in Lima, Trujillo, and Arequipa to get the tastiest chicharron sánguche and freshest lucuma juice.

#2 – Tanta

Excellent bistro owned by Peru’s top chef, Gastón Acurio. Tanta serves traditional Peruvian dishes like lomo saltado and anticuchos in a modern twist. Tanta has multiple locations in the city of Lima, as well as at the airport.

#3 – Restaurante Alfresco

This restaurant in Miraflores area of Lima is the best place to get fresh ceviche and cuy. They have a display of the freshest catch of the day and their service is phenomenal. Before the meal, do not forget to order a pisco sour as an aperitif.

#4 – Chicha por Gastón Acurio

Chicha is a Peruvian bistro in Cusco, which is, similar to Tanta in Lama, also owned by Gastón Acurio. Located in Plazoleta Regocijo, just a stone throw away from the historic Plaza de Armas of Cusco, it also serves traditional Peruvian dishes and elevates to a higher level with a more modern interpretation.

#5 – Mercado Central de San Pedro, Cusco

This is the biggest market in Cusco and the best place to discover the best produces from all over Peru. You can explore tons of different indigenous fruits from vendors that offer you free samples, as well as eat the local food.

Which food have you tried in Peru?

There you go! I hope that this post is helpful to you. Please let me know what you think about this post and do not hesitate to share your comment. If you have any questions about traveling to Peru, please also do not hesitate to let me know in the comment section below.

Do you like this post and want to receive some more travel updates regularly? Please make sure that you subscribe to my email updates. In addition, check out my other blog posts for many more helpful tips for traveling, including this step-by-step guide on how to get from Valparaiso to Viña del Mar. See you in the next blog post and until we Greet again!

Check out these 2 most well-known Taiwanese beef noodle soup in Taipei, and find out which one is the tastiest!

If you ask Taiwanese people about their national dish, I am 110% certain that they would unanimously scream: BEEF NOODLE SOUP!

It may sound exaggerated, but there’s nothing that can match the awesome taste of Taiwanese beef noodle soup. That unique and lethal combination of chewy egg noodle, tender beef, and fragrant broth make it a perfect and unrivaled comfort food.

Moreover, it’s affordable, ubiquitous and guaranteed it will make you full, happy and energized. 

Nowadays, there are many varieties of beef noodle soup available out there, but in Taipei, there are 2 beef noodle soup joints, which are most well-known and highly regarded as the quintessential Taiwanese beef noodle soup: YONG KANG AND LIN DONG FANG.

In this post, I’d like to make an attempt to review these 2 delicious beef noodle soups. I hope you will be tempted to taste them yourself and have a final pick which one you think is better. I will compare both noodle soups based on 4 criteria: appearance, taste, price, and service.

So without further ado, here is the Taiwanese Beef Noodle Soup Showdown: Yong Kang vs. Lin Dong Fang!

Which Taiwanese Beef Noodle Soup Is Yummiest: Yong Kang vs. Lin Dong Fang?

Yong Kang Beef Noodles

Address:

No. 17, Lane 31, Section 2, Jinshan South Road, Da’an District, Taipei City, Taiwan 106.

How to get there:

take MRT Red Line to Dongmen, Exit 5. Walk 5 minutes to the location.

What to order:

the mixed meat and tendon noodle soup!

#1 – Appearance

At first glance, Yong Kang beef noodle soup looks really enticing, and immediately make my mouth watered. The broth looks thick, fragrant and has a deep red color, which may come from mixing chili pepper into it.

The portion of the meat and tendon are also very generous. There are 5-6 chunky slices of meat and tendon, and it looks like that they have been cooked to perfection in that red beefy broth.

Yong Kang uses a thin egg noodle for its beef noodle soup, which may make a perfect sense, as a thinner noodle may be able to absorb the broth even better.

#2 – Taste

My first taste was the broth, and it was heaven! That red broth is beefy and is indeed a bit spicy due to the chili. And as expected, the thin egg noodle is soft and chewy, although it does become soggy pretty quick when I left it too long in the broth.

The star of the bowl was the meat and tendon though. They’re juicy, falling-off-the-bone tender and very flavorful!

#3 – Price

At Yong Kang, there is only 1 bowl size available, so you cannot choose between small or large bowl. A bowl of Yong Kang beef noodle soup with mixed meat and tendon costs 245 NTD, and the one with only meat costs 225 NTD.

#4 – Service and ambiance

Yong Kang is not only regarded as one of the best beef noodle soup joints; it is one of the oldest too.

As such, the place is honestly quite old and rustic. Nonetheless, it does look cozy, fun and quite clean. This place is also quite family-friendly, as some of the guests seemed to bring their whole family to eat at this place.

I came during the dinner time and had to queue for about 20 minutes. The service was quick and ordering in English was very easy, despite there is no English menu.

The noodle soup came out about 10 minutes after I ordered. And despite the long queue outside, I did not have the feeling that I was pressured or rushed to eat and leave.

Lin Dong Fang Beef Noodles

Address:

No. 4-3, Andong Street, Zhongshan District, Taipei City, Taiwan 10491.

How to get there:

take MRT Brown or Blue Line to Zhongxiao Fuxing, Exit 5 and walk 15 minutes to the location.

What to order:

the mixed meat and tendon noodle soup for sure!

#1 – Appearance

Unlike at Yong Kang, the broth at Lin Dong Fang is transparent and clear. It seems that Lin Dong Fang tries to keep the taste of pure beef broth in its noodle soup.

The portion of the meat and tendon are also very generous. But instead of being sliced in chunks like at Yong Kang, the meat is thinly sliced, displaying beautifully the lean tissues that run through the meat.

Lin Dong Fang also uses a thicker egg noodle than Yong Kang.

#2 – Taste

When tasting the broth, I was really pleasantly surprised! I thought that clear broth would be a bit bland, but it actually was packed with flavor! The broth is super beefy and unlike at Yong Kang, it’s not oily at all.

And the thick egg noodle was cooked to perfection. It was still al-dente, chewy, and more importantly does not get soggy quickly.

Those thin slices of meat with lean tissues in it were the BOMB! They’re insanely tender and have a unique texture due to a mix of lean meat and those soft tissues. The texture of the tendon was equally soft and almost melted in my mouth.

In my opinion, Lin Dong Fang has made a flawless orchestra in a bowl. The broth, the noodle, and the meat: all of them combined made a darn good bowl of beef noodle soup! And FYI, I ended up finishing that entire bowl within less than 10 minutes. 

#3 – Price

At Lin Dong Fang, you can choose between small and large bowl. A large bowl of Lin Dong Fang beef noodle soup with mixed meat and tendon costs 240 NTD, and the small one costs 170 NTD.

#4 – Service and ambiance

Lin Don Fang’s place has recently undergone a major renovation, which makes it now look very spacious, pretty and clean.

It’s a very tourist friendly restaurant too, as there is English menu available and the waiters also speak English very well.

I came around lunch time and had to queue for about half an hour. Once inside, the service was however quite quick and decent.

The noodle soup came out about 10 minutes after I ordered. And despite the long queue outside, there was no pressure to rush as well.

Other Delicious Alternatives – Recommendation from locals

Beside Yong Kang and Lin Dong Fang, there are few other great beef noodle soup joints, which the locals exclusively recommended to me.

So if you feel like you’re still craving more beef noodle soup, make sure you go check these places out!

#1 – Liu Shandong Beef Noodles

Classic beef noodle soup located close to Taipei Main Station

Address: No. 2, Lane 14, Section 1, Kaifeng St, Zhongzheng District, Taipei City, Taiwan 100

#2 – Niou Dien Beef Noodles

Another traditional beef noodle soup located close to Ximending

Address: No. 91, Kunming Street, Wanhua District, Taipei City, Taiwan 108

So, what’s your verdict? Which one will you want to taste first?

Please do not hesitate to share your experience. Do you like this post and want to receive some more awesome street food tips regularly? Please make sure that you subscribe for my email updates. And also check out my other blog posts for many more helpful tips for traveling. See you in the next blog post and until we Greet again!

Food may be the only reason why you should visit Java and Indonesia. Get ready to indulge in this mouthwatering street food extravaganza!

DISCLAIMER: This page contains affiliate links, which means I will get a small commission, at no extra cost to you, if you make a purchase through it. If you decide to use my links, I would like to sincerely thank you for your support to my blog!

Java does not only boast many hidden natural treasures, it is also jam-packed with tons of varieties of food. And street food is especially at the heart and soul of its cuisine.

In terms of food, Java is a true melting pot. Many different kinds of food are brought in by people from other islands that moved to Java. An example of this is Nasi Padang, which originally comes from Padang (Minangkabau) in Sumatera.

However, as a native of Java, I would like to specifically share with you some truly authentic indigenous Javanese street food dishes. In my opinion, these dishes are unique and certainly worth exploring. Therefore, I also will try to provide you with information where you can try them if you happen to be in Jakarta or Surabaya.

Needless to say, this list is by far not comprehensive, and it also does not aim to be one. Without further ado, now I hope that you are ready to indulge in this mouthwatering street food extravaganza! Here we go!

Booking.com

Indonesian Food: 12 Must-Eat Street Food Dishes in Java & Where You Can Try Them

#1 – Nasi/Mie Goreng Jawa (Javanese style fried rice/noodle)

Fried rice and fried noodles are quintessential of Indonesian street food. There are many versions of them and you can find them almost in every corner of the streets.

However, there is something special about the Javanese style fried rice and fried noodle. It uses a special concoction of garlic and other mixed spices and herbs that are turned into a paste. And this special paste creates a bursting umami flavor, which makes it unrivaled to other versions of nasi and mie goreng. Javanese style fried rice/noodles are always served with shredded chicken, instead of pork.

Moreover, the street vendors interestingly still use charcoal to cook, instead of a gas burner. This gives a hint of smoky flavor to the dish.

Where to try:

• Jakarta: Bakmi Jawa Pak Minto, Stasiun Gondangdia, Jalan KH. Wahid Hasyim, Kebon Sirih, Jakarta
• Surabaya: Nasi Goreng Pak Jo (Depot H. Tarjo), Jalan Embong Belimbing, Surabaya

Nasi Goreng Jawa Pak Jo, Surabaya (courtesy of Opensnap.com)

#2 – Bakso

Bakso is the most widely available street food dishes and dearly loved by Indonesian. Even former US President Barack Obama fell in love with this Indonesian meatball soup that he frequently enjoyed during his time growing up in Indonesia.

Next to meatballs, you can also add other items in a bowl of bakso such as gorengan (deep fried dumpling) and stuffed tofu. After adding rice or egg noodle, fried shallots and parsley as garnish, the bowl is then completed with a pour of clear beef broth. And don’t forget to put a bit of sambal. Delish!

Where to try:

• Jakarta: Bakso Solo Samrat, Jalan Boulevard Raya WAB 2 No. 1, Kelapa Gading, Jakarta
• Surabaya: Bakso Ketabang Kali, Jalan Ketabang Kali, Surabaya

Bakso (courtesy of Indonesia-tourism.com)

#3 – Sate (or satay)

Who doesn’t love skewered meats? Throughout Java, you’ll find many different types and varieties of sate, but two of the common versions are sate ayam (chicken sate) and sate kambing (goat sate).

Sate ayam is usually served with peanut sauce and shallots, while sate kambing is only served with sweet soy sauce. Both, however, are always grilled to perfection on a hot charcoal, making it smoky, juicy and irresistible.

Where to try:

• Jakarta: Sate Haji Romli, Jalan Kyai Maja 21, Melawai, Kebayoran Baru, Jakarta
• Surabaya: Sate Ayam Ponorogo Pak Seger, Jalan Dharmawangsa 117, Surabaya

Sate Ayam (courtesy of bacaresepdulu.com)

#4 – Martabak (or martabak telor/asin)

Martabak is one of the street food dishes that are just indescribably good. It is sort of flatbread, stuffed with a mix of minced meat (usually lamb or goat), eggs and green onions. It is then fried with oil until golden brown.

Crispy on the outside, juicy and savory with a hint of curry on the inside, martabak is too good to resist and it should be on the top of your must-eat street food dishes. By the way, in Jakarta, they call this dish martabak telor or martabak asin, while in Surabaya it is simply called as martabak.

Where to try:

• Jakarta: Martabak 65A, Jalan Pecenongan Raya 65A, Jakarta
• Surabaya: Martabak & Terang Bulan Abdullah, Jalan Kapasari, Surabaya

Martabak Abdullah, Surabaya (courtesy of burpple.com)

#5 – Terang bulan (or martabak manis)

I call this dish the sweet evil twin of martabak. Terang bulan (or popularly known in Jakarta as martabak manis) is a sweet round griddle pancake, commonly stuffed with roasted peanuts, chocolate sprinkles, condensed milk and lots of butter.

Its soft texture, sweet and hearty taste will make you get addicted to it. Recently there are many flavor varieties of terang bulan coming up, such as green tea, red velvet or taro flavors. Also, you can increasingly customize the stuffing with a wide range of choices such as Kraft cheese, Nutella or Toblerone chocolate.

Where to try:

• Jakarta: Martabak Bandung Asli 65A, Jalan Pecenongan Raya 65A, Jakarta
• Surabaya: Martabak & Terang Bulan Abdullah, Jalan Kapasari, Surabaya

Martabak Manis Pecenongan 65A, Jakarta (courtesy of Diddy Chen) 

#6 – Bubur ayam (chicken rice porridge)

Bubur ayam, or chicken rice porridge, is not only delicious and popular, but it is also regarded as a comfort food dish.

Simply made from rice that is cooked through until it becomes a smooth porridge, it is then topped with shredded chicken, fried shallots, parsley and slices of Chinese crispy breadstick (or cakue). It’s a perfect dish for a rainy, cold day.

Optionally you can also add a raw free-range chicken egg in the porridge to make it even more creamy and hearty. To eat along, there are also different varieties of sides such as skewered chicken livers or organs.

Where to try:

• Jakarta: Bubur Ayam Barito, Jalan Gandaria Tengah 3, Kebayoran Baru, Jakarta
• Surabaya: Bubur Ayam Bang Udin, Jalan Kedungdoro 12, Surabaya

Bubur Ayam Barito, Jakarta (courtesy of pegipegi.com)

#7 – Ayam geprek

Ayam geprek is the current rising star in Javanese street food recently. It is a simple dish, combining only 2 of the most favorite food staples in Indonesia: fried chicken and fresh chilies.

Take a crispy fried chicken, blend it with fresh chilies and garlic, smash them together, and serve them on top of rice. The crispy texture of the chicken and hot sensation from the garlic chilies make this dish definitely a winning star.

Where to try:

• Jakarta: Ayam Geprek Wong Sugih, Jalan Pangeran Antasari 67J, Cilandak, Jakarta
• Surabaya: Kakkk Ayam Geprek, Jalan Dharmawangsa 115, Surabaya

Ayam Geprek (courtesy of kongkoblog.com)

#8 – Rujak

Rujak is a traditional fruit and vegetable salad dish, which have many varieties throughout Java. But commonly there are 2 varieties of rujak: sweet and savory.

Sweet rujak (or rujak manis) typically is a mix of different type of fruits and served with sweet and sour peanut sauce poured over it.  Meanwhile, the savory version (known also as rujak petis or rujak cingur) is a mix of vegetables, tofu, tempeh, and rice cake, which are then served with shrimp paste peanut sauce poured over it.

Both are delicious, and you are free to choose depending on whether you feel like to eat more sweet or savory.

Where to try:

• Jakarta: Rujak Manis Kolam Medan, ITC Mangga Dua, 3^rd floor, Jalan Mangga Dua Raya, Jakarta
• Surabaya: Rujak Cingur Delta, Jalan Kayon 46D, Surabaya

Rujak Cingur Delta, Surabaya (courtesy of infomakan.com)

#9 – Soto

Soto is another soup dish that has rich varieties throughout Java.

In Jakarta, the most popular and beloved soto is Soto Betawi, which is a beef soup in a creamy coconut milk broth.

Meanwhile, in Yogyakarta and Central Java, Soto Kudus is the most famous one, but instead of beef, it is a chicken soup with much clearer broth (see here one of my favorite Youtuber’s, Martin Johnson, tasting Soto Kudus). At last, in East Java, Soto Ayam Lamongan (chicken) and Soto Madura (beef) are the most popular ones.

Soto is often served with rice or rice cake (lontong) and complemented with a squeeze of lime and sambal.

Where to try:

• Jakarta: Soto Betawi Haji Husein, Jalan Padang Panjang 6C, Pasar Manggis, Jakarta
• Surabaya: Soto Ayam Cak To Undaan, Jalan Undaan Wetan 10, Gang Ngemplak I/36, Surabaya

 Soto Ayam Lamongan (courtesy of cookpad.com)

#10 – Rawon

Rawon is a beef soup dish originally from Surabaya, East Java. The soup’s broth has a dark color due to a unique ingredient called black nuts (or kluwek in Javanese). This ingredient gives the dish its interesting blend of savory, sweet, and nutty flavor.

Rawon is often served with rice, and complemented with baby bean sprouts, a squeeze of lime and sambal. You can also enjoy it together with different assortments of sides like fried tempeh, tofu or skewered organs.

Where to try:

• Jakarta: Rawon Nguling, Jalan Cikajang Raya 49, Kebayoran Baru, Jakarta
• Surabaya: Rawon Setan, Jalan Embong Malang 78I, Surabaya (across JW Marriott Hotel)

Rawon Setan, Surabaya (courtesy of wisatalah.com)

#11 – Nasi Pecel

Nasi pecel is a humble traditional Javanese rice dish, consisting of cooked vegetables and peanut sauce poured over rice. The vegetables served are usually a mix of water spinach, bean sprouts, and cassava leaves. To complement the dish, nasi pecel is always served with yellow-colored savory cracker made from rice flour called rempeyek, and different assortments of sides, such as fried tempe, scrambled egg, and fried tofu.

Nasi pecel is very popular in East and Central Java as breakfast item, so many vendors are usually already open around 6 am and it is often sold out before noon. However, there are also many other vendors that sell nasi pecel throughout the whole day, even during the night.

Where to try:

• Jakarta: Pecel Pincuk Kalibata, Jalan Pahlawan Kalibata, Jakarta
• Surabaya: Pecel Pandegiling, Jalan Pandegiling 318A, Surabaya.

Nasi Pecel (courtesy of brilio.net)

#12 – Es campur

Let’s close our list with a delicious dessert item: es campur. Literally translated into English as “mixed ice”, es campur consists of many different things: different type of fruits, jelly, sweet coconut milk, syrup, condensed milk and topped with shaved ice.

Every vendor from a street cart to restaurants will have its own mix of things they put in es campur. That is why it is such an interesting and beloved sweet treat. A bowl of es campur is guaranteed to make you feel refreshed and satisfied.

Where to try:

• Jakarta: Warung Solo, Jalan Madrasah 14, Jakarta
• In Surabaya: Es Campur Tidar, Jalan Tidar 20A, Surabaya

Es Campur (courtesy of kulinersehat.com)

————

So there you go! I hope you try one of these delicious street food dishes. If you try them, I would love to hear your experience and what you think about it. Please do so in the comment below, or send me a message.

Do you like this post and want to receive some more awesome food tips regularly? Please make sure that you subscribe to my latest updates. And also check out my other blog posts for many more helpful tips for traveling. See you in the next blog post and until we Greet again!