Your Guide to Peruvian Dining at Manta: Must-Try Dishes, Flavors, and Tips
Intro – Why Peruvian Food Is the Best
Peru’s food is a celebration of landscapes and cultures woven together. Along its Pacific coast, the ocean delivers an endless variety of fresh seafood for dishes like bright, citrusy ceviche. In the Andes, farmers have been growing potatoes, corn, and grains for centuries, each variety bringing its own flavor and texture. Deep in the Amazon, tropical fruits and rare vegetables flourish, adding bold colors and sweet, exotic notes to the plate.
These native ingredients have spent centuries mingling with outside influences. Spanish colonizers brought their own traditions, which later mixed with the flavors of African, Chinese, Japanese, and European immigrants. Over time, these cultural layers shaped a cuisine that’s vibrant, comforting, and endlessly creative. From rich mountain stews to tangy coastal ceviches, each dish carries a story of people, place, and the meeting of traditions.
Peru’s Cuisine Comes to Florida
Peruvian cooking has earned global praise for its bold flavors and cultural mix, and South Florida is no exception. Here, you can find the country’s signature tastes brought to life at Manta, with two locations offering their own unique spin.
In Wynwood, the energy is artistic and electric — murals line the streets, music spills from open doors, and Manta’s plates fit right in with the neighborhood’s creative pulse. In Pompano Beach’s Lighthouse Point, the mood shifts to something more relaxed and coastal, where the same beloved recipes pair perfectly with an ocean breeze.
At both spots, Manta serves the classics you’d expect from an authentic Peruvian kitchen but isn’t afraid to add a local twist. The result is a dining experience that feels both familiar and fresh, rooted in tradition yet shaped by the personality of its surroundings.
Top 7 Peruvian Dishes to Try at Manta
No Peruvian dining guide is complete without the dishes that define its soul. Whether it’s your first time or your hundredth, these classics are the heart of Peru’s culinary identity — and you’ll find many of them on Manta’s menu.
Ceviche
Peru’s national dish and coastal pride. Fresh white fish, often corvina, is marinated in lime juice, salt, and chili, then finished with red onion and cilantro. The citrus gently “cooks” the fish, while ají peppers add a soft heat. Sweet potato and giant corn on the side balance the tang. At Manta, ceviche often comes with a bold pour of leche de tigre — the zesty marinade that’s as drinkable as the dish itself.
Lomo Saltado
A Chifa (Chinese-Peruvian) classic. Tender strips of beef are stir-fried with onions, tomatoes, and ají peppers in a soy-based sauce, then served over rice with golden fries. High heat from the wok gives the beef a smoky char. This traditional stir-fry keeps the Chifa heritage alive with every bite.
Arroz con Mariscos
Think of this as a seaside party in a bowl. The rice takes on a golden glow from ají amarillo and fragrant Peruvian herbs, then soaks up a rich seafood broth until every bite is packed with flavor. Shrimp, calamari, and scallops round out the dish, adding sweetness and a touch of brine. At Manta Wynwood, it’s indulgent yet fresh—like something your abuela might make, only dressed up for a night on the town.
Jalea Real
This is Peru’s festive fried seafood platter at its finest. Mahi mahi, calamari, and shrimp get a light, crisp coating before hitting the fryer, then are piled high into a golden tower. A bright sarza criolla—lime-kissed onions with just enough bite—cuts through the richness, while fried yucca on the side is perfect for dipping. At Manta Wynwood, it’s the kind of dish that makes you want to linger over every crunchy, zesty mouthful.
Arroz con Pato a la Chiclayana
Straight from northern Peru, this dish is all about bold, comforting flavors. Smoky, grilled duck magret sits atop creamy rice infused with cilantro and slow-cooked vegetables. The aroma alone is irresistible. Break into the fried egg on top, and it adds a silky richness that ties it all together. At Manta Wynwood, it’s hearty, deeply flavored, and a true showcase of Peru’s regional cooking.
Butifarra Peruvian Baos
A street food classic gets a playful twist. Here, spiced Peruvian ham meets crispy sweet potato strips inside a pillowy steamed bao. The Asian-style bun is soft and airy, while the filling delivers savory depth and crunch. At Manta Lighthouse Point, these baos strike the perfect balance—fun to eat, packed with flavor, and ideal for sharing before the main event.
Arroz con Mariscos
Peru’s coastal flavors meet creamy comfort. This seafood rice gets its richness from peppers, herbs, and a medley of shrimp, scallops, and calamari. The grains soak up all that flavor, turning tender and aromatic. At Manta Lighthouse Point, it’s bright and satisfying—comfort food with an elegant edge, and a must-order for seafood lovers.
Fusion vs Traditional – What Manta Offers Across Both Locations
Once you know the classics, it’s easy to see how Manta brings them to life in South Florida. In Miami’s Wynwood, the menu meets the neighborhood’s artistic pulse with vibrant plating and bold twists. In Pompano Beach’s Lighthouse Point, the same heritage blends seamlessly with a laid-back coastal vibe.
Atmosphere That Fits the Flavor – Wynwood hums with energy — street murals, live music, and the constant buzz of people moving between galleries and cafes. Manta matches that mood with indoor seating framed by colorful art and outdoor tables perfect for watching the world go by. At Lighthouse Point, the setting is softer: ocean breezes, a slower pace, and a space that invites you to linger over each bite.
Respect for Tradition, Eye for Innovation – Manta’s chefs honor the roots of Peruvian cooking while playing with fresh ideas. A ceviche trio might showcase three versions of leche de tigre. Tiraditos could lean Nikkei, dressed in a soy-citrus glaze. Classic causas might arrive topped with seafood tartare, and grilled octopus could get the smoky anticucho treatment. Every dish strikes a careful balance — familiar enough to comfort, creative enough to surprise.
Plates Worth Seeking Out – At either location, start with Cebiche Manta, a signature dish where fresh fish and seafood meet their punchy leche de tigre, crowned with crispy calamari. Tuna Causitas or shrimp causa offer playful takes on a staple. For mains, the Lomo Saltado is non-negotiable, but seafood arroz or chaufa rice deliver equally satisfying Chifa flavors. And if grilled octopus or Nikkei-inspired sushi appears on the menu, it’s worth the order.
The Bar as Part of the Experience – Manta’s bar is more than an afterthought. A Pisco Sour is the classic choice, but you might also find tropical fruit infusions, creative pisco blends, or cocktails with chicha morada syrup. Happy hour draws locals for drinks and small plates, making it a lively social spot as much as a restaurant.
Tips for an Unforgettable Peruvian Dining Experience
Want to make the most of your time at Manta — or any great Peruvian restaurant? A few smart moves can take your meal from great to unforgettable
Start with Ceviche (and Eat It Right Away) – In Peru, ceviche is served and eaten immediately for peak freshness. Order it first and dig in as soon as it hits the table. The fish will be tender, the lime bright, and the ají just warm enough. Don’t forget the leche de tigre at the bottom — sip it, pour it over rice, or even take it as a quick shot. Some locals swear it’s the ultimate hangover fix.
Order to Share – Peruvian dining is a social affair. Mix up the table with different dishes — maybe a causa, lomo saltado, and anticuchos — so everyone gets a taste of everything. Passing plates makes the meal more fun and shows off the range of flavors Peru offers.
Say Yes to Fusion – Spot something unfamiliar, like Nikkei sushi with Peruvian sauces or Chifa-style fried rice? Try it. These fusions reveal Peru’s creative side, where comfort meets surprise in the same bite.
Ask for Pairing Advice – Not sure if your dish calls for a Pisco Sour, craft beer, or something non-alcoholic? The staff knows the menu inside out. Let them guide you — you might get a perfect pairing and a story about its origin.
Save Room for Dessert – If you see picarones, don’t hesitate. These sweet potato and pumpkin doughnuts with spiced syrup are pure indulgence. For something lighter but still distinctively Peruvian, go for lucuma ice cream. If you’re too full for dessert, end with herbal mate or a small pour of pisco — the perfect way to linger at the table.
A Culinary Journey from Arequipa to Florida
This guide isn’t just about dishes — it’s about the stories behind them. Peru’s cuisine was shaped by ancient Inca staples, Spanish traditions, and the flavors of Asian and African immigrants, all layered over one another through centuries of exchange. From the crisp, refreshing bite of ceviche to the smoky depth of lomo saltado, each plate is a taste of history.
At Manta, those flavors cross oceans to meet the character of South Florida. Wynwood delivers them with a bold, urban energy; Lighthouse Point serves them with a breeze and a slower rhythm. In both, the result is the same — a mix of tradition, creativity, and the joy of sharing great food.
Frequently Asked Questions
What makes Peruvian food different?
Peruvian cuisine blends Indigenous traditions with Spanish, African, Chinese, and Japanese influences, all built on ingredients from the coast, Andes, and Amazon. This mix creates a huge variety of flavors — fresh, bright, smoky, spicy, and everything in between.
Why do people call Peruvian food the best?
Every bite tells a story. With over 3,000 types of potatoes, unique peppers, and world-class seafood, Peru offers a range you won’t find anywhere else. It’s not just food — it’s history and culture on a plate.
What are some must-try Peruvian dishes?
Ceviche, lomo saltado, ají de gallina, anticuchos, and pollo a la brasa are classics. Potatoes, corn, and rice are staples, and many dishes balance spice, acidity, and savory depth.
Is Peruvian food spicy?
Not necessarily. Peppers like ají amarillo bring warmth and fruitiness rather than intense heat. If you love spice, you can turn it up with hot sauces or extra ají on the side.
Is Peruvian food gluten-free?
Many traditional dishes are naturally gluten-free, especially those made with potatoes, rice, corn, and quinoa. If you have dietary restrictions, just let your server know so they can guide you.
Is Peruvian food like Mexican food?
While both use fresh ingredients, corn, and chili peppers, the flavors are very different. Peruvian food leans on citrus marinades, unique native peppers, and Asian-European fusion influences, while Mexican cuisine has its own spice blends, tortillas, and salsas.
