The Magic of the Andes

Peruvian cuisine is a dazzling synthesis of ancient Inca traditions, Spanish colonial influence, African rhythms, and Asian immigration — all stirred together by the unique geography that ranges from Pacific coastline to Andean peaks to Amazon jungle. Ceviche, the national dish, transforms raw fish into sunshine with a bath of lime juice and aji amarillo, 'the yellow chilli that smiles.' The Peruvians invented the principle of marinating in acid, decades before modern chefs gave it a fancy name. Papa a la Huancaína wraps potatoes in a velvety cheese sauce. Anticuchos sizzle on street grills. And the pisco sour — that electric yellow cocktail — has conquered bars from Lima to London.