Question

Meerut cousins postarla Peru rayandi

Answer 1

variation and fusion of these dishes with more nouveau or novoandina cuisine. Be sure you try at least a few of this exquisite dishes

Ceviche - Diced marinated fish in limes served with sliced red onions and aji  limo or rocoto (chili), accompanied with sweet potato, corn and seaweed.

This dish is made in many ways and the recipe is not unique. It is done with all kinds of fish, seafood and even vegetables or chicken. A new variation on this dish is called Tiradito.

The fish is cut like  carpaccio instead of being diced, and it is not served with onions but with a variation of different sauces.

Anticuchos (Quechua for Kebab) are a popular, inexpensive dish consisting of small pieces of grilled skewered meat. Anticuchos are readily found on streetcars and street food stalls, as well as in many restaurants.The meat is marinated in vinegar and spices and while anticuchos can be made of any type of meat, the most popular type are made of cow heart (anticuchos de corazon) and served  with a boiled potato or corn and a chili sauce.

Lomo Saltado (jumping beef) its a very typical Peruvian dish originated by the influence of the Cantonese-Chinese  around the middle of the 19th century, it contains the seasoning and the mixture of the Peruvian creole cooking and the oriental one.It is beef sauteed with onion, tomato, soy sauce, vinegar, chili (aji) and served or mixed with French fried potatoes and accompanied with rice.You will find this dish at almost every restaurant in Peru.

Papa Rellena (stuffed potato) - mashed  yellow potatoes (papa amarilla) stuffed with minced meat, eggs, olives and various spices and then deep fried.

Causa-It is a mashed yellow potato dumpling mixed with lemon, onion, chili and oil , stuffed with avocado, tomato and boiled eggs. Varieties include stuffing with chicken, tuna, shellfish or many others added to the mixture. Served cold with black olives.

Pachamanca - Cooked all over the Andean region of Peru, is made from a variety of meats (fish, chicken, lamb, pork and beef), herbs and a variety of vegetables, mainly many types of potatoes, that are slowly cooked underground on a bed of heated stones. Normally done at specialized restaurants on the outskirts of Lima or at big gatherings. 

Cuy Chactado (Guinea pig)A highland delicacy. If you have a chance try it. In Lima you can try it at sophisticated restaurants like Astrid & Gaston. It will have a much appetizing presentation than in many other restaurants.