The North Coast and Northern Highlands Feature

The coast serves mostly fresh seafood, often cold—a refreshing meal on a hot day. The highlander diet consists of root vegetables, like yucca and potato, and a variety of meats, where all parts of an animal are eaten. Both regions have spicy and non-spicy meals, so ask first.

Cabrito con tacu-tacu: This dish of kid with grilled rice, usually served with beans, tastes like Peruvian comfort food. It's rich in flavor, but has no spice.

Cangrejo reventado: This stew consists of boiled crab, eggs, and onions. Often served with yucca, this is a fresh, spicy dish.

Cebiche de mococho: Cebiche made of algae for adventurous eaters. You really get a taste of the sea and, so they say, lots of protein.

Cuy: Guinea pig is one of the more popular dishes in Peru. It's a good but chewy meat usually served whole so you need to decide if this is something you want to see before eating.

Shámbar: Particular to Trujillo, this bean stew is a nice, semi-spicy meat alternative.

Parrilladas: At restaurants serving parrilladas (barbecues) you can choose from every imaginable cut of beef, including anticucho (beef heart) and ubre (cow udder).