Best Peruvian Restaurants in Greater Los Angeles (2026)

Aji Verde sits in a plaza on Alondra Boulevard in Paramount, and the meal begins before the order arrives. Dine-in tables get warm bread rolls and a small cup of chicken soup with shredded chicken, rice and vegetables. Diners keep singling out that soup, and one called it the best chicken soup they had tasted.

Lomo saltado is the dish most tables order, and the tallarin verde with lomo or breaded steak is the other plate that earns praise. Diners say the meat is well seasoned and flavorful. Fried plantains are an easy add, and the passion fruit juice pairs well with fried rice. Servers earn credit for suggestions that hit the mark.

The plaza has plenty of parking, takeout works, and the room is described as clean. At busy moments the counter line can confuse first-timers, so a quick question to staff helps. Prices are called affordable, which makes the soup a bonus.

El Dorado Pollos A La Brasa on East Orange Grove Boulevard in Pasadena is a rotisserie chicken stop first. Diners describe the half and whole birds as moist, flavorful and tender enough to fall off the bone, and they suggest ordering with plantains, fries or salad and extra sauces.

Yuca fries are the side regulars push hardest, and the ceviche, stuffed with shrimp, wins its own praise. Lomo saltado brings repeat visitors, and one diner noted wings can dry out late in the day, so the half chicken is the safer order. Three dipping sauces arrive with food, and the green sauce is a favorite.

The spot has its own parking lot, a small indoor room and a patio, though tables are limited and many diners take food to go. Staff are described as smiling and helpful, and free bottled water and hot coffee are offered. Food is made fresh, so a short wait is normal.

Loli Farms sits at Lake Avenue and California Boulevard in Pasadena, in a former gas station with a patio by the entrance. The corner is busy, and so is the room, helped along by recent press. The reward is wood-fired rotisserie chicken that diners call juicy, well seasoned and tender, with crisp skin.

A whole bird with yuca and fried plantains is the order many regulars recommend, while a half chicken is plenty for one or two. Fries are cut fresh, canary beans are made in a big pot, and the aji verde sauce gives the heat. The mashed potatoes pick up sauce from the rotisserie.

Salchipapas get praise from one diner who judges Peruvian restaurants by them and the chicken. A lomo saltado sandwich shows up too, though it is not always available. Service is fast according to many diners, and the larger sides are the better deal. Patience helps when the room is full.

El Huarique Venice is a small Peruvian shop on Ocean Front Walk, with no indoor seating and the beach close by. Diners from far away stop here after landing in Los Angeles, and several call it the best Peruvian food they have had.

Ceviche draws the loudest praise. The spicy fish ceviche arrives with large pieces of white fish and roasted corn, and the ceviche de tres ajis uses three peppers with oysters for sweetness and heat. Sea bass fish tacos are another standout, crisp and light. Rotisserie chicken comes with a creamy aji verde that diners call the perfect condiment.

Lomo saltado with yuca fries and beef empanadas fill out the menu, and plantains make a sweet side. Prices run higher than in inland towns, though one Peruvian family called the quality fair for Los Angeles. Takeout is the practical move when time is short, and the owner is described as warm and personable.

Natalie Peruvian Seafood Restaurant sits on North Central Avenue in Glendale, and one diner calls it the best Peruvian restaurant in the city. Fresh, warm bread arrives with a spicy green sauce, followed by ceviche that is tasty and plentiful.

The pescado con mariscos a la Natalie draws return visits, with a sauce diners rave about. Lomo saltado gets just as many compliments for good cuts of beef, and a Peruvian American diner who is picky about the dish loved it. Starters include papa a la huancaina, a cold potato dish with a mildly spicy cheese sauce, and mussels served ceviche style.

The owner has welcomed late diners shortly before closing, and staff are courteous on the phone for pickup orders. Parking is free behind the restaurant, while meters out front take coins. One diner found the ceviche portion small for the price, so sharing starters helps.

Rosty on North Figueroa Street in Los Angeles centers on rotisserie chicken, but diners often leave talking about the ceviche mixto. It arrives with corn, cancha and sweet potato on the side, and the fish is soft with a sour lime kick. Diners say the spice can be served on the side.

The owner visits tables, offers new guests samples of drinks and Peruvian ice cream, and explains the dishes and ingredients. That hospitality is the most repeated point in positive reviews. The half chicken, the lomo saltado and the seafood fried rice also appear regularly in praise.

Some visits run slow when the room is full, with a few diners waiting a long time for plates. The music is loud enough to make conversation harder. Diners who came with patience called the food delicious and special, and the owner's care made the visit worth it.

Asumare on Chatsworth Drive in San Fernando is a small Peruvian restaurant with a handful of tables and a lot of takeout traffic. Diners say the hostess welcomes everyone while juggling tables, phone orders and pickups, and the room is described as spotless.

Lomo saltado and ceviche de pescado are the two plates diners name together as flavorful and quick. Pescado sudado, a light steamed fish dish a server suggested, was good enough that one visitor made a second trip out of the way. Leche de tigre, chicken chaufa and a flattened fish with passion fruit sauce also show up in praise.

Portions are generous, and the price is called fair for simple Peruvian food. Several diners treat it as a lunch spot. The room is small, so a pickup order is a smart backup when seats are taken, and service moves fast according to repeat guests.

El Criollo Peruvian Cuisine on North California Avenue in City of Industry draws diners with its chef-owner, a Peruvian native who greets tables and waits for the first bite. Several visitors say it felt like eating at someone's home.

Everything is made to order, which means meals take time. Lomo saltado, offered with steak, filet or chicken, is the plate diners praise, with big portions and flavor one called like a grandmother's cooking. Patita con mani and a mixed seafood soup also appear in reviews, along with a rich creamy pasta.

The storefront is plain, and one diner urged others not to judge by outside appearance. Inside is simple, open and comfortable. A work group had the room to themselves at opening and praised the care in each dish. Groups and birthdays come up often, so the room suits a table of friends.

El Pollo Imperial on Atlantic Avenue in Long Beach begins meals with complimentary rolls and a small bowl of chicken soup, and takeout orders get the soup in containers. Diners call the value great for the amount of food.

The half chicken meal is easy to share, and the lomo saltado de pollo is praised as nicely sauteed. Papa rellena, fried mashed potato filled with meat, egg and raisins, arrives with spicy sauces and a cilantro sauce many diners love. Seafood plates such as sudado de mariscos and tallarin saltado de mariscos have regular fans.

Lunch specials get praise, and a drive-thru speeds up pickup. The building looks plain from the street, but diners say the inside is small, clean and welcoming. A visitor who moved away still brings food back from every trip, which says plenty about the repeat appeal.

Pablito's Tacos on West Burbank Boulevard is a taco shop with Peruvian touches, not a traditional Peruvian restaurant. It sits near the border of North Hollywood and Burbank, and diners often wait outside at busy times.

The queso tacos, keto taco, chicken mole taco and fish tacos with tangy slaw are common orders. Burritos, including the surf and turf and the asada burrito, have regular fans, and the carne asada mulitas turn up in praise as well. A green house salsa that reminds some of chimichurri gets mentioned again and again.

Drinks come as glass-bottle sodas rather than fountain pours. Prices are called fair, and the shop is small, so a line is normal. Diners who want a true Peruvian menu should look to other places on this list, while those after creative tacos with Peruvian flavor have a solid stop here.

Pollo A La Brasa Vermont on South Vermont Avenue in Gardena looks rough from the outside, near railroad tracks, yet diners say the chicken inside is superb. A pile of wood out front shows how it is cooked.

Wood-fired rotisserie chicken is moist, juicy and tender with tasty skin, and the smoke flavor is different from American barbecue. The green aji sauce has a nice kick, and many diners order extra. Half chicken with fries and salad is a common order, and beets in the salad earned a mention.

Anticuchos of beef heart are on the menu for adventurous eaters, and the passion fruit drink is flavorful but not too sweet. Regulars suggest two half chickens with two sides each, which gives more sides than one whole bird. Staff are described as friendly, and the cashier gives recommendations when asked.

Peru's Taste Restaurant sits on Louise Avenue in Northridge, set among small businesses just south of Roscoe. Regulars praise friendly, fast service, and one server is known by name to returning guests. A diner noted the touch of both a Peruvian and a Japanese chef in the cooking.

Lomo saltado comes in two versions, and the one with higher-quality filet draws recommendations. Ceviche, anticuchos de corazon and papa rellena all earn praise, as does the tallarin saltado. Diners also mention the jalea de mariscos and ceviche mixto among the group orders.

The atmosphere is described as calm and inviting, and large groups say nobody leaves disappointed. Weekdays are less crowded, which helps service. Asking servers for recommendations is common advice from visitors, and orders are worth placing early when a table is coming together.