Food of the Andes

If you are game, you'll have the opportunity to try some local specialties in Peru and Ecuador. There's no shortage of interesting options where ever we travel. Whether you're a vegetarian or a meat lover, there's something for everyone.

Palta a la Reyna - avocado, stuffed with chicken salad. Great appetizer or light meal.
Palta a la Jardinera - avocado, stuffed with cold vegetable salad.
Sopa a la Criolla - a lightly spiced noodle soup with vegetables and/or beef, egg and Milk.
Ceviche de Corvina - white sea bass marinated in lemon, chili and onions and served with a boiled sweet potato or yam. If any one dish is to be singled out as most typical of Peru, this is it.
Ceviche de Camarones - the same thing made with shrimp. These dishes are large appetizers or small meals.
Ceviche de Mariscos - mixed seafood ceviche.
Lomo Saltado - chpped steak, fried with onions, tomatoes and potatoes and served with rice. This is a standard dish served everywhere.

Andean Food

There are a few dishes in Peru and Ecuador that are typical of the Andes as opposed to national dishes. If you want something really Andean, try guinea pig, or cuy, an Inca delicacy. Other typical dishes include rocoto relleno, spicy bell peppers stuffed with vegetables and /or beef. Other dishes include anticucho de corazon (shish kebab made from beef hearts), choclo con queso (corn on the cob with local cheese) and tamales (boiled corn dumplings filled with cheese or meat and wrapped in a banana leaf).