Peruvian food is shaped by a mix of Indigenous, Spanish, African, and Asian influences. During our time in Peru, we tried a couple of the country’s most recognizable dishes, while also learning about many of the foods that make Peruvian cuisine so unique.

One dish we tried was lomo saltado, a flavorful combination of strips of beef, onions, and peppers cooked in a savory sauce and typically served with both rice and French fries. The dish reflects Peru’s Chinese influence and the country’s long history of Chinese-Peruvian cuisine known as chifa. It is hearty, flavorful, and a great introduction to Peruvian food.

Then there was cuy—guinea pig. Let me be clear: Sarah tried the cuy. I did not. This traditional Andean dish has been eaten in Peru for centuries and remains an important part of the food culture, particularly in the highlands around Cusco. Coming from the United States, where guinea pigs are much more likely to be someone’s childhood pet than dinner, I was perfectly content letting Sarah take one for the team. Her verdict? She said it actually tasted kind of like turkey. I decided to take her word for it.

While we didn’t try it ourselves, ceviche is one of Peru’s most famous dishes and something you will see frequently on menus, especially along the coast. It is traditionally made with fresh raw fish marinated in lime juice and served with ingredients such as onions, chili peppers, sweet potato, and corn.

Another traditional dish you may come across is causa, a layered dish made with seasoned yellow potatoes and fillings such as chicken, tuna, seafood, or avocado. Peru is also known for anticuchos, skewers of marinated meat grilled over an open flame, traditionally made with beef heart.

And, of course, there is the pisco sour, Peru’s famous cocktail made with pisco, lime juice, simple syrup, egg white, and bitters. It is one of the drinks most closely associated with the country and can be found on menus throughout Peru.

Food is one of those things that can tell you so much about a destination. Even when a dish falls outside your normal comfort zone—or, in my case, way outside it—learning about the foods deeply rooted in local culture gives you another glimpse into the place you came all that way to experience. And sometimes being curious simply means watching your wife eat a guinea pig and asking her what it tastes like.