Peru Travel, Pt 1: What to Eat in Peru
Food is our common ground, a universal experience. – James Beard
One of the best ways to get to know the country you are visiting in is to indulge in the food- in the restaurants, in the streets, in family homes. In Peru, there’s no scarcity of food to explore. It’s diverse landscape and rich cultural history has given it a broad cuisine boasting Andean, Amazonian, Asian, and European influences.
Ceviche: Considered the nation’s banner dish, it is a preparation of raw fish tossed in a spicy citrus marinade. (The acid in the fruit softens and slightly ‘cooks’ it.) It’s generally served with a soup (chilcano) and a drink (leche de tigre) made of the leftover marinade, and sweet potato or choclo, large Andean corn. A tasty Nikkei (Japanese Peruvian) variation is tiradito, which is like sashimi but served with a spicy sauce.
Where to Try It: Lima, Trujillo, and the other 
coastal cities. (Ceviche in the Andes is made of river fish, and the longer marinating time makes it a different dish altogether.)
Cuy: The large guinea pigs of the Andes are bred purely for food, and are in fact Peru’s most infamous traditional fare. Although it’s considered a delicacy worthy of holidays and other important celebrations, it is the most acquired taste of any of the dishes on our list. Most travelers who say it are surprised by the lack of meat, but locals enjoy this dish by eating all of its components and sucking the bones. It’s a gamey meat not unlike rabbit, but much depends on the preparation.
Where to Try It: In Cusco, cuy is eaten roasted whole, its intestines mixed with minty green huacatay. Though it boasts the most visually impressive preparation, and is the choice of hardcore travelers, it isn’t the tastiest…go easy on yourself by waiting until 
Arequipa and trying cuy chactado, which is flattened and fried. Or, the most squeamish might consider indulging in Lima’s high fusion cuisine, with cuy ravioli and other delicate presentations that anybody would love.
Causa: A layered casserole of mashed potatoes, avocado, tuna or meat, and hard-boiled egg. It can be slightly spicy depending on the preparation, but as it’s served cold it’s still refreshing.
Where to Try It: This dish is most associated with Lima.
Lomo Saltado: This stir-fried beef dish is a Chinese-Peruvian creation often mixed with fries and served with rice.
Where to Try It: The capital of Peru’s fusion cuisine is Lima.
Ají de Gallina: Shredded chicken or hen is bathed in a creamy yellow sauce of hot pepper, milk, cheese, and bread. The first meal I ate upon arriving in Cusco, and still a 
favorite. Don’t miss it.
Where to Try It: Ají de Gallina varies very little by city, and you’ll find it in all of Peru’s cities.
Anticuchos: Peruvian shish kebabs are prepared with a variety of meats, although beef heart is considered the most traditional and delectable. Beef, chicken, and sausage are often available, so it sometimes takes time to work up the courage to go for the heart, but the velvety texture of freshly prepared beef heart makes it worth it when you do.
Where to Try It: If you’re interested in sampling the street food, this is one of the safest options (as compared to fried foods, which can attract a lot of 
bacteria if they’re left to cool before consumption). You can find tasty anticuchos anywhere in Peru, although if you’re in the Ica region, the cradle of Afro-Peruvian culture that would be the most traditional choice.
Rocoto Relleno: Although it resembles a red bell pepper, the pepper used in rocoto relleno is spicy. After being boiled to tame its heat, it’s stuffed with ground beef and egg, then topped with cheese and backed.
Where to Try It: The best place to try it is Arequipa
Alpaca: The meat of this South American camelid is leaner and gamier than beef, somewhat like buffalo.
Where to Try It: Although Lima and Cusco have delectable options as well, Arequipa has some of the country’s most renowned alpaca restaurants.
Pollo a la Brasa: Roast chicken may not seem 
foreign enough to make it onto your travel food wishlist, but the marinade used before the meat is put on the spit gives Peruvian Pollo a la Brasa a distinct smoky flavor.
Where to Try It: Alongside Peruvian Chinese joints (Chifas), pollerías are among the most ubiquitous restaurants. Try it anywhere (although Cusco’s is quite nice).
Juanes: This spiced rice and chicken package is steamed in a bijao leaf. Although chicken is the most common, you can also find fish or yuca versions. The name is derived from John the Baptist (patron saint of the Peruvian Amazon), and the round bundle on a plate supposedly refers to the saint’s untimely end.
Where to Try It: Make sure to try this emblematic dish if you’re passing through the cities of the Peruvian Amazon: Iquitos, Tarapoto, or Puerto Maldonado.
