Peru's national cuisine, and an instant infatuation for nearly everyone who tries it. Though other countries claim their own variations with shrimp, octopus, scallops, tomatoes, and even tostada chips, Peru began this cold-"cooked" fish frenzy with just five simple ingredients: sea bass (corvina) marinated for minutes in lime juice, onion, salt, and, of course, fiery chiles (aji). To balance out the texture of the meal, crisp onion and sides of starchy boiled corn (choclo) and creamy sweet potato (camote) enhance the tenderness of super-fresh fish. A sprinkle of dry-roasted maize kernels (cancha) adds a nice crunch.

The remaining marinade, known as leche de tigre (tiger's milk), is a saline, fiery elixir that is frequently flung back from a shot glass or spiked with Pisco, either at the table or the next morning as hair of the dog. (In the latter situation, it is known as leche de pantera, or panther's milk.) Tiradito is a local take on conventional ceviche with a Japanese sushi-style twist of slicing the fish into thin strips and then marinating it in puréed aji amarillo, soy sauce, and mirin.

Lomo Saltado is a popular dish in Peru. This chifa meal, almost as popular as ceviche, is a mix of Chinese stir frying with traditional Peruvian ingredients. Stir-fry juicy strips of soy-marinated beef (or alpaca), onions, tomatoes, aji chiles, and other spices until the beef is just done and the tomatoes and onions begin to make a powerful, meaty gravy. It's simply a Peruvian version of the classic beef stir-fry. The preparation of the meat is the key to its excellent taste. Sirloin strips are marinated in soy sauce, vinegar, and spices for several hours before cooking. Peruvians prefer to add red onions, tomatoes, peppers, and other vegetable combinations once the beef is in the pan.

If it isn't enough flavor for you, Peruvians, go a step farther. It's a dish that's typically served with french fries or rice. This provides a lovely combination of lean, spicy vegetables and meat, as well as the warmth and heartiness of the fries and rice.

Every country has their own favorite comfort meal. That comes in the shape of the tasty Aji de gallina for Peruvians. Aji de gallina is essentially a chicken stew. However, the synthesis of multiple elements creates a remarkable meal with a variety of textures and flavors.

The dish is thought to have been introduced to Peru by Africans imported by the Spanish in the 16th century. It was a dish made from chicken scraps and potatoes that was eaten by the poorest people in the country. The formula has developed over the years. Peruvians nowadays cook tender chicken with chili, walnuts, and spices. The meal gets its name from the use of aji amarillo peppers, which are known for their yellow hue and spicy flavor.

If that isn't enough to whet your appetite, Peruvians dish the delectable stew with rice or potatoes. As a finishing touch, olives and boiled eggs are added towards the end. Aji de gallina is unlike any other stew. It's a Peruvian cuisine that soothes both the stomach and the soul, and it's loved by millions across the country.

Papas a la Huancaina, a simple and filling Peruvian dish, is another option for people looking for comfort in the afternoons and evenings. Although it was named after the mountainous city of Huancayo, it was first developed in Lima, the capital.

The sauce is what distinguishes this dish. It's called huancaina suace and is made with white cheese, aji amarillo peppers, evaporated milk, and vegetable oil. Many Peruvians add their own additions to the sauce to give it varied flavors. Garlic and saltines are examples of this. The sauce is so popular that it may be found in a variety of Peruvian cuisine.

Papas a la Huancaina is usually served cold. After the sauce has thickened and the potatoes have been boiled, they are allowed to cool. The potatoes are placed on a bed of lettuce. The creamy sauce is then poured over the meal. Finally, as a garnish, olives, corn, and hard-boiled eggs are added.

Papas a la Huancaina is a popular holiday dish. It's also a popular dish prepared by Peruvians for hikes, picnics, and weekend getaways.

Guinea pig is a well-known Peruvian delicacy that has been consumed in Peru since the Inca Empire ruled the country. One of the Andean region's most popular meat sources (the other being alpaca), this guinea-pig-as-food instills dread in Westerners who regard it as a pet rather than a meal. Consider soft, smokey black meat (almost like fowl!) beneath a shimmering golden veneer of shatteringly crisp skin, and you'll get a sense of the allure. Consider it a single-serving suckling pig.

The traditional method involves filling the entire animal with local herbs, roasting it over an open wood fire, and serving it with potatoes. When served this manner, it tastes best with an aji sauce dip and eaten by hand, similar to fried chicken. However, more polished restaurant-ready recipes, such as deep-frying or braising, are now popular from Cusco to Lima.

The most tender foods can be found at higher elevations. You may find it in most restaurants in the area if you explore the Inca ruins and other areas. Cuy is often eaten with salsa and potatoes, although there are several delectable alternatives. Traditionally, Cuy al Horno was only served on exceptional occasions. This classic Peruvian dish is now available in specialized restaurants across the country.

Peruvian causa is a one-of-a-kind and highly popular twist on one of the country's most treasured ingredients: the potato. In Peru, there are hundreds of variations and interpretations of causa. But, at their heart, they all adhere to the same concept.

Simply said, this is the practice of layering various fillings between beds of creamy mashed potato. A ring mold was used to create this tower-like dessert. Causa is able to form its eye-catching shape and colorful composition as a result of this. The vivid yellow color is derived from Peruvian golden potatoes. Other varieties include white potatoes, which give the tower a lighter color but a more sturdy structure. The fillings of this cold casserole vary depending on the recipe. However, tuna, chicken, avocado, and aji amarillo paste are perennial favorites. The finishing touches to this Peruvian delicacy enjoyed by millions are olives and hard-boiled eggs.

This popular Quechan cuisine has been transformed into a plethora of European-style versions, which are frequently served as a cake roll, terrine, casserole, or in colorful individual servings. It all starts with hearty mashed yellow Peruvian potatoes combined with lime, oil, and spicy aji amarillo sauce, no matter how you serve it. Mayo is blended with shredded tuna, salmon, or chicken, followed by layers of avocado, hardboiled eggs, and olives. That layer is then layered with another potato mixture, and so on, creating as many lasagna-like layers as one dares. This vibrant, lightly spiced meal is served cold as a salad course or side dish.

Stuffed red aji rocoto chilies with a sautéed mixture of ground beef, onions, garlic, olives, raisins, herbs, and spices, then baked in an egg-and-milk sauce. Fair warning: despite its scarlet appearance, this is not your typical stuffed bell pepper—the rocoto is a little larger than a plum with a bright, delicious, tropical berry aroma and nearly double the heat of an aji amarillo (or, in gringo words, roughly ten times hotter than an average jalapeo). So that first bite will jolt you awake. The sweet and savory filling inside, as well as the melted queso fresco and eggy cream sauce in which it all cooks, rapidly mitigate the chili's first burn.

The rocoto chili originated in the southern region of Arequipa, and while it is now widely available throughout the country, it is still difficult to find outside of Peru, making rocoto relleno a meal that homesick Peruvians want when abroad.

Anticuchos are a popular Peruvian street snack that is typically sold from stalls or at outdoor events. They were created during the colonial period when the Spaniards flavored the local llama skewers and converted the meat to beef. They are increasingly popular in neighboring nations, where they are served with a variety of sauces.

After removing the undesirable veins and other portions (which can be frozen for future simmering to make broth), the nutrient-dense heart is sliced into cubes and marinated in aji panca, oil, vinegar, garlic, oregano, and cumin. The cubes are skewered and grilled until cooked through.

Served on skewers with sliced onion or potato and sprinkled with lime, these cubes are popular appetizers and much more popular street food around the country. Anticuchos can now be made with any cut of beef or even chicken, but nothing surpasses the original cardiovascular form.

This deceptively simple Spanish Criollo recipe is a Peruvian hallmark meal. Rice is cooked in cilantro paste, spices, and black beer, giving it a deep, earthy flavor. On top of a pile of green rice, a roasted thigh and leg or—if you're lucky—crisp-seared duck confit is served. Arroz con Pato is so popular that it can be found on practically every Peruvian family table as well as in the finest Lima restaurants, and, like much Peruvian cooking, it's been changed into endless varieties of rice mixture, texture, and duck parts—and even with chicken or other birds.

Millions of Latin Americans enjoy eating meat, and Peruvians are no exception. Arroz with Pato is a luscious and tasty dish that is enjoyed both on the coast and in the mountains. It's a variation on the traditional Arroz con Pollo, switching chicken for duck in a delectable Peruvian twist on an already adored dish.

The duck leg is the driving factor behind the delectable flavor of this Peruvian dish. The duck is fried till golden brown before being simmered in a stew of beer, broth, and pisco. Pisco is a Peruvian liquor that contributes to the duck's rich and delectable flavor. The duck leg is served on a bed of rice after it has been cooked. The pan juices and broth are drizzled over the meal. It's also made with a variety of delectable vegetables like peas, carrots, and broccoli.

When a country dedicates a national holiday to one of its foods, you know it's delicious! Pollo a la Brasa is simply roasted chicken in Peru. While the notion may appear simple, the technique and flavor are anything but.

Surprisingly, Peru owes this national cuisine to the Swiss. Roger Schuler and Franz Ulrich invented the approach in the 1950s. Schuler owned Lima hotels and began modifying the recipe after observing his chefs cook in the kitchens. This rotisserie-style chicken meal was first served at Lima's Granja Azul restaurant and swiftly gained popularity among the upper classes until the 1970s.

Because of the numerous take-out Peruvian chicken rotisserie joints in the area, this is possibly the most well-known Peruvian meal in the United States. Before roasting on a spit, a whole chicken is marinated in a potent blend of garlic, herbs, and spices, giving the bronzed, crispy skin an addictively exotic and earthy flavor. The green huacatay (Peruvian black mint) sauce served alongside the chicken is maybe even more popular than the chicken itself: every bird comes with it, albeit the formula changes and is a carefully kept secret. For some, it's a creamy mash-up of mint, cilantro, garlic, and chili in a mayo base that Peruvians (and everyone else) adore.

This type of chicken is popular in modern Peru. It's a Peruvian dish that's as simple as it is wonderful, served with fries and salad.