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A wonderful variety of flavors and dishes are sure to please all tastes. The geography and climates of Peru, from the cold highlands, to the hot jungle, to the coast where the Pacific waters are rich with fish, offer an extensive menu. Peru's cuisine is based on three main ingredients - potatoes, corn and hot peppers.

Hot peppers are found in many different varieties. Sauces of hot peppers and onions are served over main dishes or in small bowls on the side to serve yourself. It is believed that the indians originally grew about five species of hot peppers which were then transported to Central America, the Caribbean and Mexico. The spiciness of a dish depends on the type of pepper or Aaji@ used ranging from tolerable to fire-engine red!

The main stay of Peruvian cuisine are potatoes or "papas" with at least 200 different varieties. Countless dishes are prepared with potatoes such as the popular "estofado" (a mild stew of chicken, potatoes, corn, carrots and tomatoes), "Papa a la Huancaina" (potatoes in a hot pepper and cheese sauce), "papa rellena" (a fried ball of mashed potatoes filled with meat, onions, boiled eggs, olives and raisins), and "Papa Ocopa" (sliced and boiled potatoes covered with a spicy peanut sauce over a bed of white rice and garnished with hard boiled eggs and olives).

Corn is available in many varieties and colors as well. Corn on the cob is sold boiling hot with slices of cheese and hot sauce. Hominy (large boiled corn kernels) are served with pork in a dish called "chicharron con mote". "Cancha" is fried corn kernels and are a popular snack with beer or pisco.

For those who prefer to avoid hot peppers, try "sancochado" - a mixture of onions, potatoes, corn, yams, carrots, and beer, boiled and finished with a cup of consomme.

On the coast seafood is the base for many excellent dishes. "Ceviche" (white fish in a marinated sauce of lemon juice, onion and hot peppers), "escabeche" ( fish or chicken covered in a sauce of garlic, hot peppers and onions and garnished with olives and hard-boiled eggs). In the jungle, fish from the Amazon and its tributaries, such as piranhas and paiches are grilled, boiled or baked and served with hearts of palm, yucca or fried bananas.

If you have a sweet tooth, be sure to try the "churros" (deep fried pastry dough filled with a custard or honey, "cocadas" (coconut macaroons), "arroz con leche" (rice pudding) or "revolucion caliente" (a traditional crunchy cookie).

The Peruvian national drink is "pisco", a brandy usually drunk as a "pisco sour" in lemon juice, bitters, egg whites and sugar, topped with ground sugar.

"Mate de coca" is a brewed tea from coca leaves and served in the highlands to avoid altitude sickness. While camomile tea, or "manzanilla" is also popular.