If there's one dish that brings Peruvians together in Peru's agri-food system, it's ceviche, an intangible cultural heritage of humanity.

Potato mousse, yellow chili, and lime, paying tribute to the over 3500 varieties of potatoes we have. What a great causa!

For sharing, for enjoying, or for nibbling.

Rodizios, skewers, spits, kebabs, brochettes, skewers; every place has its own, but anticuchos are ours. From the stadium or on any street corner, even long before, they say the Incas were already eating them before the Spaniards did. We're not quite sure, but that smell of the grill could be detected from afar.

These are the essentials, the favorites of many, the product of the culinary mestizaje that has occurred in Peru, full of tradition and flavor.

Italian food reached everywhere, even Peru. Buon appetito!

Crispy quenelle made of Canary beans paste, slow-cooked with a smoky touch, served with rice, green onion, panca and yellow chili.

Fusión peruana y china, con más de 13 décadas siendo parte de nuestra gastronomía, ahora ya es parte de nuestra cultura.