The Peruvian traditional cooking is a combination of the way to cook of European people and Peruvian natives using andean products like the potato, maize or corn, and typical products as peanut, red pepper, fish and seafood of our sea. When Spaniards arrived in the XVI century, brought with them the European style and other ingredients like the chicken, meat of cattle and citric fruits. Then African, Italian, Chinese and Japanese immigrants came and helped to create a flavorful food that nowadays are eaten in Peruvian homes and restaurants that reunite, mix and season exquisite flavors of the four continents, that get a space within the most recognized of the world, offering a unequalled and impressive variety of typical dishes in constant evolution, it is impossible to enumerate them in its totality, but it is important to mention the Novoandina cuisine made with products as the Llama, alpaca, deer meat of great nutritious value and zero cholesterol, healthful for people with a degree of nutritional regime. Peru has the best food in the American Continent and among the meals and drinks of Peru we can mention are:

In The Coast

El ceviche (fish cut into neat cubes marinated in green lemon juice and hot ground peppers either some hours or only 20 to 30 minutes, and to which red onions cut into stipes, salt, pepper and slices of limo hot peppers, served with corn cob and sweet potatoes),
La sangrecita
Ají de gallina (Yellow potatoes and ground dried yellow hot peppers are added to a souce  made of breed crumbs soaked in milk, powdered groundnuts and finely shredded pieces of chicken. This sauce is topped with abundant parmesan cheese and slices of hard-boiled eggs and black olives. Finally, this creamy golden mantle is spread over the potatoes),
La causa limeña (Meshed potatoes, with onions, lemon, ground hot peppers, hard boiles eggs, mayonnaise and either chicken),
Carapulcra (dried potatoes and diced pork dressed with read chili and penauts),
Cabrito al horno, Cau-cau (tripe and potatoes, dressed with chilli peper)
Tamales limeños (solid ground corn spiced mass wrapped with banana leaves and steamed)
Anticuchos (Marinated beef Herat cu tinto cubes and boiled over charcoal fire)
Mazamorra morada (unique pudding-like mixture made from purple corn and diced fruit),
Picaron (like a doughnut or cruller made with sweet potato flour, pumpkin and yeast, and served with sweet syrup).
Pisco sauer (national drink made from pisco, lemon, ice cubes, egg), chicha morada and the wine, etc.

In the Sierra

El cuy chactado, el lechón.
Pachamanca or earth pot (it is a ritual feast consisting of marinated metas: beef, lamb, pork, poultry; potatoes, bean sweet potatoes and corn. It is cooked in the ground in ahole previously lined with red-hot stones and covered with aromatic herbs, banana leaves and topped with grass and earth),
Papa a la Huancaina (Huancayo style steamed, potatoes covered with a yellow sauce made with cheese and hot peppers).
Sopa de chairo, laguas de maíz y morralla (potato soup), picantes, adobos (marinated dishes).
Chupe de camarones (shrimp chowder; a fish nad shrimp soup with milk, eggs, orégano)
Rocoto relleno (stuffed red hot peppers), chiriuchu, la chicha de jora (a pre-Inka alcoholic corn beverage), frutillaza, la patasca, etc.

In the Jungle

It is a World of exotic cuisine varying from palm cabbages to fish from the big Amazon river:
El tacacho, los juanes, la cecina, palmito, el chuchuhuasi, el masato, el rompe calzón, etc.