LAN Peru is enhancing its in-flight experience by bringing authentic Peruvian flavors to select long-haul routes. The airline, part of LATAM Airlines Group, now serves Peruvian-inspired dishes on flights departing Lima (LIM) to Los Angeles (LAX), Miami (MIA), New York (JFK) and Madrid (MAD).
Travelers on these routes can sample a variety of traditional favorites, prepared to highlight Peru’s culinary heritage. Menu items include causa limeña, ají de gallina, papas a la huancaína, arroz a la chiclayana con pollo y salsa de seco, and arroz chaufa accompanied by breaded chicken in a peach sauce. Each dish reflects regional flavors and classic preparations popular across Peru.
“We are proud to serve world renowned Peruvian cuisine to our local and visiting passengers that fly LAN Peru,” said José Raul Vargas, the airline’s in-flight service director. The initiative aims to showcase national gastronomy at 30,000 feet and enhance the dining experience for both residents and international visitors.
This trial offering is part of LAN Peru’s broader program to test and refine onboard dining options. The airline will evaluate passenger feedback and service performance to decide whether these Peruvian dishes should become a permanent part of future menus. The testing phase allows the airline to adjust recipes, presentation and service logistics before wider implementation.
In addition to the onboard menu rollout, LAN Peru is supporting Peru’s culinary scene on the ground: the carrier serves as the official airline of the Mistura International Food Festival, held in Lima from Sept. 3–13. Participation in the festival underscores the airline’s commitment to promoting Peruvian food culture and to connecting travelers with authentic local cuisine both in the air and on the ground.
By introducing these dishes, LAN Peru seeks to offer a more memorable travel experience, deepen cultural ties with passengers, and celebrate Peru’s rich gastronomic traditions. The program demonstrates how airlines can use food as a means of cultural expression and passenger engagement while assessing customer preferences for future menu planning.