Peruvian cuisine shows great territorial diversity. The coastal regions and Lima are famous for their seafood dishes - the most famous of them is seviche.
Peru, considered the homeland of the potato, has 10.000 varieties of potatoes that are used in Peruvian cuisine, in addition to them, other tuber plants are also used, such as oca, olluco, camote, and arracacha. Corn also plays an important role, as do potatoes, available in many types.
In Peru, llama meat is traditionally eaten. Guinea pigs are considered a delicacy around Cuzco.
The most important spice used there is chili peppers.
