The three main staples of Peruvian food are corn, potatoes, and beans. Different regions of the country have different specialties. In the Andean mountains, cuy (guinea pig) is a delicacy. It is usually served whole (see left), but does not have too much meat on it. The meat that is there is a bit greasy, and does not taste good.
A much better option is alpaca meat, often served like a hamburger.
On the coast, ceviche is one of the most popular dishes. It consists of white fish, marinated raw in lime juice and chilis.
Desserts are often flavored with a rare fruit called lucuma, an orange-colored fruit, grown exclusively in the Andes. Dulce de leche, a caramel topping, is also a popular option for dessert.
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