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The Northwest’s indigenous heritage still influences its cuisine: corn, grains, beans, and potatoes are common ingredients stemming back to the days of the Inca. Dishes worth trying include locro, a spicy soup with corn, beans, and red peppers that becomes a rich stew when meat is added; tamales, ground corn baked with potatoes and meat and tied up in a corn husk; and humita, grated corn with melted cheese cooked in a corn husk. Grilled cabrito(goat) is also a regional specialty. For dessert you may come across cayote, an interesting concoction of green-squash marmalade served with nuts and local goat cheese.

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