Pérou

Ceviche

Raw fish cured minutes in lime with chilli and onion, served with sweet potato and corn.

Lomo saltado

Beef stir-fried with onion, tomato and soy over a hot wok, served with chips and rice.

Ají de gallina

Shredded chicken in a creamy yellow chilli and walnut sauce over rice and potato.

Causa limeña

Chilled yellow potato mash pressed in layers around avocado, chicken or crab.

Anticuchos

Beef heart marinated in ají panca and vinegar, grilled on skewers over coals.

Papa a la huancaína

Boiled potatoes under a cold sauce of fresh cheese, milk and yellow chilli.

Pollo a la brasa

Chicken marinated in soy and cumin, spit-roasted over wood, eaten with three sauces.

Rocoto relleno

Arequipa's fiery red pepper stuffed with spiced beef and cheese, baked in milk.

Tacu tacu

Yesterday's rice and beans pressed into a crisp-edged cake, topped with steak or seafood.

Arroz con pato

Northern duck rice cooked green with coriander and dark beer until the grains colour.

Chupe de camarones

River prawn chowder with milk, corn, potato and a poached egg, thick enough to stand a spoon.

Pachamanca

Meat and tubers cooked between hot stones buried in the ground, an Andean feast.

Cuy chactado

Guinea pig flattened under a stone and fried whole, an Andean dish since before the Inca.

Juane

Amazonian rice and chicken bundled in bijao leaves and boiled, eaten at the June festival.

Tiradito

Fish sliced sashimi-thin under a chilli-citrus sauce, ceviche's Japanese-influenced cousin.

Picarones

Squash and sweet potato doughnut rings fried to order and drenched in fig syrup.

Suspiro a la limeña

Caramelised milk custard under a port-scented meringue, sweet past the point of restraint.

Pisco sour

Grape brandy shaken with lime, syrup and egg white, finished with bitters on foam.

Chicha morada

Purple corn boiled with pineapple, clove and cinnamon, then chilled and served sweet.

Inca Kola

Bright yellow lemon-verbena soda that outsells Coca-Cola on its home ground.