Best Street Food in Lima: What to Eat and Where to Find It

I have spent the better part of a decade wandering Lima's streets with an empty stomach and a notebook, and I can tell you without hesitation that the best street food in Lima is not found in any restaurant with tablecloths or a wine list. It is found standing on a sidewalk at 7 a.m., squeezing onto a plastic stool at noon, or wandering through a market corridor after dark. Lima is a city that eats from the street. From the anticucho vendor who has been grilling the same family recipe for forty years to the woman selling tamales from a basket in the Barrios Altos, the capital's edible identity lives on the pavement. This guide is the map I wish someone had handed me the first time I arrived, hungry and overwhelmed by the sheer volume of options. Let me walk you through the places that matter, what to order when you get there, and the things only someone who has lived here would know.

The Anticucho Trail through Lima Surco and La Victoria

No conversation about cheap eats Lima can begin without anticucho. These grilled beef heart skewers marinated in ají panca and vinegar, then seared over charcoal until the edges go crispy, are the dish that defines the working class lunch and late-night hunger rescue of this city. In La Victoria, along Avenida Manco Cápac and the streets branching off it near the Mercado de La Victoria, you will find anticucho carts starting around 6 p.m., their smoke impossible to miss. The best stalls tend to be the ones run by older women who chop the meat in front of you and serve it with a boiled potato or choclo, the large-kerneled Andean corn on the cob. Expect to pay between 5 and 8 soles for a generous portion including sides.

Another stronghold for anticucho is in the southern districts approaching Santiago de Surco, specifically around the intersections near Jorge Chávez Avenue and the streets near the Surco Market, where vendors set up from Thursday through Saturday nights. The crowd here skews younger and the sauces get a bit more experimental, some adding a rocoto kick or a chimichurri twist. What most tourists do not know is that the best anticucho in the morning actually comes from vendors who saved the previous night's marinade and are grilling the leftover skewers at dawn near certain metro stops. I find them near the Estación Arrieta around 6:30 a.m. and there is something deeply Lima about eating anticucho before the sun fully rises. The thing is, come around 9 p.m., the lines at the famous spots get real long and the vendors sometimes run out of the heart skewers and switch to regular beef, which is fine but not the same. If you want the authentic anticucho de corazón experience, get there by 7:30 or wait until the second wave around 10 p.m.

This dish traces its roots back to the colonial era, when Spanish colonizers introduced beef heart as a cheap ingredient that enslaved and indigenous communities transformed into something extraordinary through African-influenced marinades. That layered history of cultural fusion is exactly what Lima is, and eating an anticucho at a folding table at midnight with a cold Cusqueña in hand is the purest expression of the city's identity.

El Chinito in Lima Centro: The Sándwich de Butifarra Institution

The Vibe? A narrow lunch counter under an awning where everyone stands shoulder to shoulder and the line moves fast.

The Bill? 6 to 9 soles for a butifarra sandwich.

The Standout? The classic butifarra: roasted pork loin, salsa criolla, lettuce, all on a crusty French roll.

The Catch? They close by 3 p.m. and if you show up at 1 p.m. on a Friday, you might wait 20 minutes.

El Chinito has been operating near Jirón de la Unión, just a block or so from Plaza San Martín, for decades. The name is affectionate shorthand. This is Lima's sandwich culture in its most concentrated form. The butifarra, at its core, is simple. Slow-roasted pork, a sharp onion salsa, fresh lettuce, and that crucial crusty bread that shatters on first bite. The magic is in the details, the exact vinegar-to-onion ratio in the salsa criolla, the way the pork is sliced thin but not too thin, the lettuce staying cold. What makes this spot special is the pace. Everyone here is eating quickly, many of them office workers or shopkeepers on a break, and there is a rhythm to the counter service that locals slip into automatically. Order, eat, back to work. You do not linger. This is not a brunch spot. Eat it standing at the counter or take it to the plaza. If you want a version with the addition of jamón del país, ask for that specifically, though purists will tell you the plain butifarra is the only correct order.

What most tourists miss is that this style of sandwich traces directly to the Italian-immigrant deli tradition of early 20th-century Lima Centro. The crusty rolls come from Italian baking influence, the salsa criolla is Andean, and the pork preparation reflects Spanish and Creole techniques. It is a whole history lesson between two pieces of bread.

Mercado de Surquillo: The Lima Street Food Guide's Answer to Everything

If I had to take someone to one single place in Lima to understand the market food culture, it would not be the more tourist-adjacent Surquillo markets or the Barranco weekend fairs. It would be the Mercado Nº 1 de Surquillo, on the corner of Calle Pedro de Osma and Narciso de la Colina, in the district of Surquillo. (The upscale Surquillo Mercado 2 or 3 near Redondo gets the Instagram traffic, but ask any Limeño cook where they buy their produce and ingredients, and they will point you to Mercado 1.)

Inside, the stalls are dense and loud and the aisles are narrow. You will find fruit vendors selling tumbo, lucuma, and chirimoya by the kilo for prices that will make you laugh. There are juice stands where you can get a fresh jugo especial, a blended mix of whatever fruit is in season with milk and sugar, for 3 to 5 soles. The ceviche stalls in the back sections serve a proper ceviche de pescado for 10 to 15 soles, with the leche de tigre poured tableside and canchita, toasted corn nuts, piled on the side. The best time to go is between 10 a.m. and 1 p.m., when the market is fully stocked but before the midday rush makes movement through the aisles nearly impossible.

What most visitors do not realize is that the market has a second life in the late afternoon. Around 4 p.m., certain stalls that close for a few hours reopen with different offerings, empanadas, churros, and tamales that were not available in the morning. I have found the best empanadas de carne in the entire city at a stall that only appears after 3 p.m. in the back left corner of the market. Ask around. The vendors know each other and will point you in the right direction if you show genuine interest.

The market connects to Lima's identity as a city built on migration. Surquillo was historically a working-class district, and the market reflects the food traditions of people who moved to Lima from the Andes, the coast, and the Amazon. You will find Amazonian fruit next to highland potatoes next to coastal seafood, all within a few meters. That compression of Peru's geography into one building is something I never get tired of.

La Lucha Sanguchería: The Late-Night Refined Street Sandwich

The Vibe? A small, bright, modern counter-service spot in Miraflores that feels like a sandwich shop designed by someone who actually cares about bread.

The Bill? 15 to 25 soles for a sandwich, depending on the filling.

The Standout? The sándwich de chicharrón, fried pork with sweet potato and salsa criolla.

The Catch? The Miraflores location gets packed after 10 p.m. on weekends and there is almost no seating.

La Lucha has multiple locations now, but the original on Calle Diecisiete in Miraflores (near Parque Kennedy) is the one I keep returning to. This is not strictly a street food stall, but it operates in the same spirit. Counter service, no reservations, food that comes fast and hits hard. The chicharrón sandwich is the star. The pork is fried until the outside is shatteringly crisp, the sweet potato adds a soft sweetness, and the salsa criolla cuts through everything with acidity. They also do a solid butifarra and a turkey sandwich that regulars swear by. The bread is a soft roll that holds up to the fillings without getting soggy, which is harder to achieve than it sounds.

What I appreciate about La Lucha is that it represents a newer generation of Lima food culture, one that takes the traditional street sandwich and refines it without losing the soul. The prices are higher than a market stall, but the quality of ingredients is noticeably better. They source their pork carefully and the salsa is made fresh throughout the day. This is the kind of place where a local family might come on a Friday night after a movie, or where a group of friends will grab a quick bite before heading to a bar in the Parque Kennedy area. It is casual, it is fast, and it is deeply Lima.

The Tamal and Humita Vendors of Barrios Altos and Lima Centro

Every morning, starting around 5:30 a.m., women set up along the sidewalks of Barrios Altos, particularly along Jirón Junín and the streets near the Mercado Central, selling tamales and humitas from large pots or baskets covered with cloth. The tamales here are the Lima style, made with corn masa, filled with pork or chicken, and wrapped in banana leaves. They are dense, savory, and meant to be eaten with a hot cup of café pasado, the traditional filtered coffee sold from carts nearby. A tamal and coffee together will cost you 3 to 5 soles, and it is one of the most satisfying breakfasts in the city.

The humitas are the lighter cousin, fresh corn ground into a paste, sometimes sweetened with sugar and raisins, sometimes savory with cheese, also wrapped in corn husks and steamed. The sweet version is my personal weakness. I have been buying from the same vendor on the corner of Jirón Junín and Jirón Cangallo for years. She knows my order by now. The best time to get them is early, before 8 a.m., because the supply is limited and once they are gone, they are gone.

What most tourists do not know is that the tamal tradition in Lima is directly tied to the Afro-Peruvian community. The banana-leaf wrapping technique and the specific seasoning profile come from African culinary traditions brought to Peru during the colonial period. When you eat a tamal from one of these morning vendors, you are tasting a history that stretches back centuries. The women selling them are often continuing a family tradition that has been passed down through generations, and the recipes are closely guarded. Do not be shy about asking what is inside, but do not expect them to share the full recipe.

Tanta: The Accessible Gateway to Lima's Home Cooking

The Vibe? A clean, well-lit, sit-down space in multiple Lima locations that feels like a polished version of a Limeño home kitchen.

The Bill? 25 to 45 soles for a main course.

The Standout? The lomo saltado, which is done with a proper wok sear and comes with both fries and rice.

The Catch? The portions are generous but the wait times during Sunday lunch can stretch past 30 minutes.

Tanta, founded by the legendary Gastón Acurio, is not street food in the traditional sense, but it serves as an important bridge for visitors who want to understand Lima's food culture in a more accessible setting. The menu covers the classics: lomo saltado, ají de gallina, arroz con pollo, papa a la huancaína. Everything is executed with care and consistency, which is harder to find than you might think. The lomo saltado is the benchmark. The beef is seared at high heat, the onions and tomatoes are cooked just enough to soften but not collapse, the ají amarillo adds a gentle heat, and the fries are mixed in at the last moment so they stay crispy. It comes with rice on the side, because in Lima, lomo saltado without rice is not lomo saltado.

What makes Tanta relevant to this guide is that it represents the home-cooking tradition that street food in Lima is built upon. Every dish on the menu is something a Limeño grandmother would make on a Sunday afternoon. The street vendors, the market stalls, the late-night carts, they all draw from this same well of recipes and techniques. Tanta just serves it with a table and a menu. If you are new to Peruvian food and want a comfortable starting point before diving into the street-level options, this is where I would send you first.

The Ceviche Carts of Callao and the Coastal Barrios

Callao, the port city that blends seamlessly into Lima's eastern sprawl, has a street food culture that is distinct from the capital's more tourist-facing districts. Along Avenida Argentina and the streets near the Mercado Central de Callao, you will find ceviche vendors serving the real thing from carts and small storefronts. The fish is fresh, often caught that morning, and the ceviche is made to order with lime juice, red onion, ají limo, and salt. A full plate with canchita, sweet potato, and choclo will cost you 10 to 18 soles, depending on the fish and the size.

The best time to go is between 11 a.m. and 1 p.m., when the lunch rush is in full swing and the fish has not been sitting in the lime juice for too long. Freshness is everything with ceviche. If the fish has been marinating for more than a few minutes, the texture changes and the dish loses its brightness. The vendors in Callao understand this instinctively and will often prepare your plate the moment you order.

What most tourists do not know is that Callao's ceviche tradition is older and more deeply rooted than the versions served in Miraflores restaurants. The port workers and fishing communities of Callao have been eating ceviche this way for generations, long before it became a global food trend. The leche de tigre, the citrus marinade served as a side shot, is often more intense and spicier here than in the tourist districts. Do not be afraid to drink it. That is where the real flavor lives.

Callao also has a strong chifa tradition, the Chinese-Peruvian fusion cuisine that is one of Lima's greatest culinary contributions. Along Avenida Saenz Peña, you will find chifa stalls serving arroz chaufa, the Peruvian fried rice, and tallarín saltado, a stir-fried noodle dish, for 8 to 15 soles. The chifa culture in Callao is particularly authentic because the district has one of the largest Chinese-Peruvian communities in the country. The food here is not adapted for foreign palates. It is seasoned the way the community has been eating it for over a century.

La Preferida in Magdalena: A Local Snacks Lima Classic

The Vibe? A no-frills neighborhood spot where the regulars outnumber the newcomers ten to one.

The Bill? 8 to 14 soles for most plates.

The Standout? The salchipapa, which is exactly what it sounds like, sliced hot dogs and fries, but done with a proper Peruvian sauce lineup.

The Catch? It is cash only and the nearest ATM is a 10-minute walk away.

La Preferida, on Avenida Sucre in Magdalena del Mar, is the kind of place that does not appear on most tourist radars but is deeply embedded in the local food landscape. The salchipapa is the quintessential Lima street food snack, a plate of sliced frankfurters and fried potatoes drenched in a combination of ketchup, mustard, mayonnaise, and ají sauce. It sounds simple, and it is, but the execution matters. The fries need to be crispy, the sausages need to be seared, and the sauces need to be applied in the right proportions. La Preferida gets all of this right.

They also serve hamburguesas and chorizo plates, but the salchipapa is the reason people come. This is a late-afternoon and early-evening spot, busiest between 5 p.m. and 8 p.m., when families and groups of friends stop by for a quick, satisfying bite. The atmosphere is casual and loud, with soccer often playing on a small television in the corner. What I like about La Preferida is that it represents the democratic nature of Lima street food. There is no pretension here. The food is affordable, filling, and made with the kind of care that comes from doing the same thing well for a long time.

The Picarones and Turrones of Lima's Plazas

You cannot write a Lima street food guide without mentioning picarones. These deep-fried dough rings, made from squash and sweet potato batter and soaked in chancaca syrup, are one of the city's oldest and most beloved desserts. The best picarones in Lima are found not in restaurants but from street vendors and small shops that specialize in nothing else. In Lima Centro, near the Plaza Mayor and along Jirón de la Unión, you will find vendors selling picarones from carts, especially in the late afternoon and evening. A serving of three or four picarones with syrup costs 2 to 4 soles.

The history of picarones is tied to the colonial period, when they were created as a cheaper alternative to the Spanish buñuelos. The indigenous and mestizo communities of Lima adapted the recipe using local ingredients, squash and sweet potato, and the chancaca syrup, made from unrefined cane sugar, gave them a distinctly Peruvian character. Today, picarones are a symbol of Lima's popular food culture, and eating them from a paper plate on a plaza bench is one of the city's most authentic experiences.

What most tourists do not know is that the picarón vendors often have a specific rhythm to their day. The batter needs time to rest and rise, so the best picarones are available in the late afternoon, typically after 3 p.m., when the first batch of the day is freshly fried. If you try to find them in the morning, you will likely come up empty. I have learned this the hard way more than once. The vendors also tend to cluster near churches and plazas, a tradition that dates back to the colonial era when religious festivals and markets were held in the same spaces. The food and the faith have always been intertwined in Lima.

Turrones, the soft, anise-flavored cookies that are another Lima street food classic, follow a similar pattern. The turrones de Doña Pepa, associated with the Señor de los Milagros procession in October, are the most famous, but you can find them year-round from vendors in Lima Centro and the older districts. They are softer and more delicate than the Spanish turrón, with a texture that is almost like a shortbread cookie, and the anise flavor is subtle but distinctive.

El Cordano: A Living Museum of Lima Centro's Bar Culture

The Vibe? A century-old bar on the corner of Jirón Ancash and Jirón Unión that has barely changed since it opened in 1905.

The Bill? 5 to 10 soles for a sandwich or small plate.

The Standout? The butifarra served at the bar, which is as traditional as it gets.

The Catch? The space is tiny and there is almost never a seat available during peak hours.

El Cordano is not a street food stall, but it is a street food institution. This bar, operating continuously since the early 1900s, has served generations of Limeños, from writers and politicians to workers and shopkeepers. The butifarra here is legendary, made with the same basic recipe that has been used for decades, and the atmosphere is thick with history. The wooden bar, the old photographs on the walls, the sense that time moves differently inside, all of it adds up to something that feels essential to understanding Lima.

What makes El Cordano relevant to this guide is its location. It sits at the edge of Lima Centro's historic district, surrounded by the morning tamal vendors, the afternoon picarón carts, and the late-night anticucho stalls. It is the anchor point of a street food ecosystem that has been operating in this neighborhood for over a century. When you stand at the bar eating a butifarra, you are participating in a tradition that connects you to every Limeño who has stood in that same spot before you. That continuity is rare and precious, and it is one of the things I love most about this city.

The Churros and Empanadas of the Parque Kennedy Circuit

Parque Kennedy in Miraflores is the most tourist-visible food hub in Lima, and while much of the surrounding area is geared toward sit-down restaurants, the streets around the park, especially Calle Berín, Calle Schell, and the smaller side streets, have a thriving street food scene that locals actually use. The churro vendors here are particularly good, serving freshly fried churros filled with manjar blanco, the Peruvian version of dulce de leche, or chocolate. A filled churro costs 3 to 5 soles and is best eaten immediately, while the outside is still crispy and the filling is still warm.

The empanada vendors in this area offer both the classic beef empanada, with its distinctive olive-and-egg filling, and the chicken version, which is more popular with locals. The beef empanada is the one to try. The pastry is slightly sweet, the filling is savory and complex, and the whole thing is designed to be eaten in about four bites. You will find the best empanada carts along Calle Berín, particularly in the evening after 6 p.m., when the street fills with people heading to or from the restaurants and bars in the area.

What most tourists do not know is that the Parque Kennedy food scene has a seasonal rhythm. During the summer months, from December through March, the vendors extend their hours and the variety of offerings increases. You will find more fruit vendors, more juice stands, and more dessert options during this period. In the winter, from June through August, the scene contracts and the vendors who remain tend to focus on the heartier options, empanadas, churros, and hot drinks. If you are visiting in summer, take advantage of the expanded offerings. If you are visiting in winter, focus on the baked goods and hot beverages, which are particularly satisfying in Lima's cool, overcast weather.

The Juice and Smoothie Stalls of Mercado Magdalena

The Vibe? A row of juice stalls inside a neighborhood market where the vendors know every regular by name.

The Bill? 3 to 7 soles for a large juice or smoothie.

The Standout? The jugo especial, a blended fruit and milk smoothie that changes with the seasons.

The Catch? The market is not air-conditioned and it gets warm inside by midday.

Mercado Magdalena, in the district of Magdalena del Mar, is one of the best markets in Lima for fresh juices and smoothies. The stalls here specialize in blending tropical fruits with milk or water, and the variety is staggering. You will find everything from the standard orange and papaya to the more exotic camu camu, aguaje, and guanábana. The jugo especial is the house specialty at most stalls, a blend of whatever fruit is freshest that day with milk, sugar, and ice. It is thick, sweet, and incredibly refreshing.

The best time to visit is in the morning, between 8 a.m. and 11 a.m., when the fruit is freshly delivered and the vendors are setting up for the day. The market is quieter at this time, and you can take your time choosing your fruits and chatting with the vendors about what is in season. What most visitors do not know is that the juice vendors in Lima have an informal ranking system among locals. Certain stalls are known for specific fruits, and regulars will go to one stall for their papaya juice and a completely different stall for their orange juice. Ask around. The other shoppers will be happy to point you to their favorites.

The juice culture in Lima is connected to the country's extraordinary biodiversity. Peru has more varieties of fruit than most people realize, and the markets are where this diversity is most visible. Drinking a fresh juice at a market stall is one of the simplest and most rewarding ways to experience this aspect of Peruvian food culture. It costs almost nothing, it takes only a few minutes, and it connects you to the agricultural traditions of a country that has been cultivating these fruits for thousands of years.

When to Go and What to Know

Lima's street food scene operates on its own clock, and understanding that clock is the difference between a great experience and a frustrating one. Mornings, from 5:30 a.m. to 9 a.m., belong to the tamal vendors, the breakfast sandwich carts, and the juice stalls. This is when the city is fueling up for the day, and the energy is fast and purposeful. Midday, from 11 a.m. to 2 p.m., is ceviche and market food time. The markets are at their peak, the ceviche is freshest, and the lunch crowds are in full force. Afternoons, from 3 p.m. to 6 p.m., are for picarones, churros, and empanadas. This is the snack window, the time between meals when Limeños grab something sweet or savory to tide them over. Evenings, from 6 p.m. to 10 p.m., are anticucho and late-night sandwich time. The city comes alive after dark, and the street food scene shifts into its most social and festive mode.

Cash is essential. Most street food vendors in Lima do not accept cards, and many do not have the ability to process digital payments. Carry small bills and coins, as vendors often cannot break large notes. The sol is the local currency, and having a mix of 5, 10, and 20 sol notes will make your life much easier. ATMs are available in most districts, but they are not always near the street food areas, so plan ahead.

Hygiene is a legitimate concern, and I am not going to pretend otherwise. The general rule is to look for stalls with high turnover. If a vendor is selling a lot of food to a lot of people, the ingredients are likely fresh. If a stall looks like the food has been sitting out for a long time, move on. Trust your instincts. The water used in juices and smoothies is generally filtered or boiled at reputable stalls, but if you have a sensitive stomach, stick to bottled water and freshly peeled fruits.

Lima's street food scene is also deeply tied to its geography. The coastal districts, Miraflores, Barranco, San Isidro, tend to have more polished and slightly more expensive options. The central districts, Lima Centro, La Victoria, Barrios Altos, have the most traditional and affordable street food. The eastern and northern districts, Callao, San Juan de Lurigancho, Comas, have their own distinct food cultures that are less tourist-oriented but equally rewarding. Wherever you go, approach with curiosity and respect, and the city will feed you well.

Frequently Asked Questions

Are there any specific dress codes or cultural etiquettes to keep in mind when visiting local spots in Lima?

There is no formal dress code for street food in Lima. Locals dress casually, jeans and a t-shirt are perfectly fine everywhere. The one etiquette rule that matters is to eat standing or sitting near the vendor rather than walking away with the food immediately. Limeños generally consume street food on the spot, and taking it to go can sometimes be seen as slightly odd, though no one will stop you. Tipping is not expected at street stalls, but rounding up the price or leaving 1 to 2 soles is appreciated. At slightly more established counter-service spots, a 10 percent tip is customary but not mandatory.

Is Lima expensive to visit? Give a realistic daily budget breakdown for mid-tier travelers.

A mid-tier traveler in Lima can expect to spend between 150 and 250 soles per day, roughly 40 to 65 US dollars. This includes accommodation in a decent hotel or Airbnb in Miraflores or Barranco for 80 to 140 soles per night, meals mixing street food and mid-range restaurants for 40 to 60 soles per day, local transportation via bus, Metro, or short taxi rides for 10 to 20 soles per day, and miscellaneous expenses like snacks, water, and entry fees for 20 to 30 soles per day. Street food meals can cost as little as 5 to 15 soles, while a sit-down lunch at a mid-range restaurant runs 25 to 45 soles. Lima is significantly cheaper than most major cities in North America or Europe, but slightly more expensive than other South American capitals like La Paz or Quito.

How easy is it to find pure vegetarian, vegan, or plant-based dining options in Lima?

Vegetarian and vegan options are limited at traditional street food stalls, as most Peruvian street food is meat-based. However, you can find vegetarian-friendly options at market stalls, including fresh fruit juices, empanadas de queso (cheese empanadas), humitas (sweet corn tamales without meat), papa a la huancaína (potatoes in cheese sauce), and salads. Dedicated vegetarian and vegan restaurants are increasingly common in Miraflores, Barranco, and San Isidro, with at least 15 to 20 fully plant-based establishments operating across the city as of 2024. The app HappyCow lists most of them. At traditional street stalls, you will need to ask specifically about ingredients, as many sauces and broths use chicken or beef stock even in dishes that appear vegetarian.

What is the one must-try local specialty food or drink that Lima is famous for?

Ceviche is the definitive Lima dish. It is the national dish of Peru, and Lima is its spiritual home. A proper ceviche de pescado uses fresh corvina or lenguado, marinated in freshly squeezed lime juice with sliced red onion, ají limo pepper, and salt, then served with sweet potato, choclo, and canchita. The leche de tigre, the citrus marinade, is served on the side and is considered the best part by most Limeños. You can find excellent ceviche at market stalls for 10 to 15 soles or at dedicated cevicherías for 25 to 45 soles. The drink to pair with it is chicha morada, a sweet purple corn beverage, or a cold Cusqueña beer. If you only eat one thing in Lima, make it ceviche, and make it before 2 p.m. when the fish is freshest.

Is the tap water in Lima safe to drink, or should travelers strictly rely on filtered water options?

The tap water in Lima is not safe for foreign travelers to drink directly. While it is treated and meets local standards, the mineral content and bacterial profile differ from what most visitors are accustomed to, and drinking it commonly causes stomach issues. Hotels and restaurants generally use filtered or boiled water for cooking and serving, but you should drink only bottled or filtered water yourself. A 2.5 liter bottle of water costs 2 to 4 soles at any market or corner store. Many hotels provide filtered water stations in their lobbies. When eating street food, confirm that juices and smoothies are made with filtered water, as reputable vendors do this as standard practice. Ice at established restaurants is typically made from filtered water, but at small street stalls, it is safer to request your drinks without ice.