Lomo saltado is a popular, traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin, or other beef steak, with onions, tomatoes, and other ingredients, served with fried potato slices (french fries) and rice. The dish originated as part of the chifa tradition, the Chinese cuisine of Peru, though its popularity has made it part of the mainstream culture.
Ceviche is a seafood dish popular in the coastal regions of Latin America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce and corn.
Pollo a la Brasa, also known as Peruvian chicken or Blackened chicken or Roasted chicken in the United States and Charcoal Chicken in Australia, is a common dish of Peruvian cuisine and one of the most consumed in Peru. The dish originated in the city of Lima in the 1950s.