The depth and diversity of Peruvian cuisine is comparable with that of France. It has influences of Spain, China, Italy, West Africa and Japan and uses corn, potatoes, beans and traditional foods such as quinoa, kiwicha, chili peppers and several roots and tubers.
What to eat and drink
Ceviche: Seafood marinated in lemon juice, chilli peppers and served with corn on the cob
Papa a la Huancaina: Potato slices and diced boiled egg topped with a thin, creamy yellow sauce
Tamales: Boiled corn with cheese, wrapped in a banana leaf
Humitas:Corn mixed with spices, sugar, onions, filled with pork and olives, wrapped in corn husk leaves
Papa rellena: Mashed potato with meat, vegetables, and other spicy filling in the middle
Aji de gallina: Shredded chicken in a thick, spicy, cheese-based sauce over sliced potatoes, often with an olive and slice of hard-boiled egg
Causa is mashed potato layered with mayonnaise-based tuna or chicken salad mixed with hot peppers
Arroz con leche: Rice pudding
Picarones: A sweet, ring-shaped fritter with a pumpkin base, served with molasses syrup
Inka Cola: A fizzy, bubble-gum flavoured drink
Chuchuhuasi: Macerated root bark, steeped for eight days in aguardiente (sugar cane liquor)
Chicha morada: A sweet drink made from purple corn