Anticuchos (singular anticucho, Quechua for Cut Stew Meat) are popular and inexpensive dishes that originated in Peru in the pre-Columbian era. The meat may be marinated in vinegar and spices (such as cumin, ají pepper and garlic). While anticuchos can be made of any type of meat, the most popular are made of beef heart.
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.