Peru may not be large, but it is quite diverse, not only in geography, but in climate and culture as well. Just as the coast gives way to the jungle, and the jungle to the mountains, the typical foods and staple dishes change from region to region.
The food reflects the region, so it’s no surprise that the coastal
favorite is ceviche, a citrus-marinated seafood salad. The fish isn’t cooked with heat; instead it is pickled by the citrus, which it is traditionally marinated in for at least 3 hours.
In the Amazon region one of the most popular and laborious dishes is juanes. It is best described as a cross between a tamale and chicken and rice. A stuffing made with fish, chicken or yucca is combined with spices and rice and wrapped in the leaf of the bijao, a plant native to the Amazon. Olives and eggs are also commonly included in the wrap.
In the mountains rocoto relleno, stuffed peppers, are quite popular, as are potatoes, since they are grown in this region. Guinea pig, cuy, is considered a delicacy, as are rabbit dishes. You can even find the occasional llama, although the Gringo recommends you stick with the fish!
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