Food in Peru's North Coast
Peru's coast is characterized by heaps of fresh seafood, which, when served cold, is a refreshing meal on a hot day. The highlander diet consists of root vegetables, like yucca and potato, and a variety of meats, with all parts of the animal being eaten. Both regions have spicy and nonspicy dishes, so ask before you order.
Arroz con pato: Tender duck is paired with rice that’s colored green with cilantro in this iconic dish that originated in Chiclayo.
Cabrito con tacu-tacu: This dish of goat kid with refried rice and beans is classic Peruvian comfort food. It's rich in flavor but has little spice.
Cangrejo reventado: This is a fresh, spicy dish of boiled crab, eggs, and onions. The crab is usually served in the shell with a side of yucca.
Cebiche de conchas negras: Cebiche (raw seafood with lemon or lime juice and chili peppers) made of black conch, believed to be an aphrodisiac, is an iconic dish in the region, though it’s not for everyone. The taste of the conch is quite strong, and seasonal bans should be respected to help with conservation.
Cuy: Guinea pig is one of the more popular dishes in Peru. It's tasty and similar to rabbit, but it's usually served whole, so you need to decide whether you can deal with seeing a big-eared, buck-toothed critter on your plate before ordering it.
Parrilladas: At restaurants serving parrilladas (barbecues) you can choose from every imaginable cut of beef, including anticuchos (beef hearts) and ubre (cow udder).
Shámbar: Particular to Trujillo, this wheat-and-bean stew is a nice, semispicy meat alternative that is served only on Monday.