Peruvian cuisine is known for its diverse influences and fusion of flavors. It combines indigenous ingredients and cooking techniques with Spanish, African, Asian, and other culinary traditions. ¹⁾

Ceviche is one of Peru's most iconic dishes. It consists of raw fish or seafood marinated in citrus juices, such as lime or lemon, along with onions, chili peppers, and herbs. The acid in the citrus juice “cooks” the fish. ²⁾

Pisco is a grape brandy and an essential ingredient in Peru's national cocktail, the Pisco Sour. It is made by distilling fermented grape juice and is enjoyed for its smooth and aromatic flavors. ³⁾

Anticuchos are skewered and grilled beef hearts, marinated in a spicy sauce made from vinegar, garlic, cumin, and ají peppers. They are often served with potatoes and a spicy peanut sauce. ⁴⁾

Lomo Saltado is a popular Peruvian stir-fry dish that combines marinated strips of beef or chicken with onions, tomatoes, and French fries. It is often served with rice. ⁵⁾

Aji Amarillo is a yellow chili pepper that is widely used in Peruvian cuisine. It adds a distinct fruity flavor and a mild to moderate level of heat to dishes. ⁶⁾

Papa a la Huancaina is a traditional Peruvian appetizer or side dish. It consists of boiled potatoes covered in a creamy and spicy cheese sauce made with aji amarillo, queso fresco, and evaporated milk. ⁷⁾

Causa Rellena is a layered potato dish filled with various ingredients such as tuna, chicken, or avocado. It is seasoned with lime juice, aji amarillo, and mayonnaise. ⁸⁾

Rocoto Relleno is a spicy dish made from rocoto peppers stuffed with a mixture of minced beef, onions, raisins, and spices. It is often topped with melted cheese and served with potatoes. ⁹⁾

Chicha Morada is a refreshing Peruvian drink made from purple corn, flavored with pineapple, cinnamon, cloves, and lime juice. It is commonly served chilled. ¹⁰⁾

Cuy, or guinea pig, is a traditional Andean delicacy and a significant part of Peruvian cuisine. It is typically roasted or fried and served whole, often accompanied by potatoes and corn. ¹¹⁾

Quinoa, a nutritious grain-like crop, has been a staple in the Andean region for thousands of years. It is used in various Peruvian dishes, including salads, soups, and as a substitute for rice. ¹²⁾

Picarones are sweet and fluffy Peruvian donuts made from pumpkin and sweet potato batter. They are deep-fried and served with a drizzle of molasses syrup. ¹³⁾

Tiradito is a Peruvian dish similar to ceviche but with thinly sliced fish instead of chunks. It is typically served with a spicy citrus-based marinade and garnished with various toppings like avocado and cilantro. ¹⁴⁾

Tacu Tacu is a popular Peruvian dish made from a mixture of rice and beans, which are cooked together and then pan-fried. It is often served with grilled or breaded meat, eggs, and salsa criolla. ¹⁵⁾