We can find a sandwich around the world—but a sanguche (or sanguich, sanduche, sanduich) is typical Peruvian. No doubt, sanguches are an everyday, but loved part of the Peruvian gastronomy. Peruvians have a sandwich for breakfast, lunch or dinner, in between, before going out or at the end of a long night, actually any time. A Peruvian sandwich comes in countless shapes and flavors, seems to be deceptively simple, but always tastes of Peru.

The combination of crispy and juicy local ingredients with Peruvian salsas and flavors is just sensational and makes a Peruvian sandwich so special. So stop at one of the many sangucherias when you are in Peru and have a typical Peruvian sandwich; surely an unforgettable experience of the Peruvian cuisine you really shouldn't miss.

Around the world soup is the ultimate comfort food. It makes us feel home, nourishes, revitalizes, strengthens, warms and just makes us better. In Peru it is even more than this; it's part of the Peruvian culinary history and tradition. They eat soup at home as the main dish, in some areas as breakfast or as delicious starter.

We assume that there are around 2000 different soups in Peru. This variety reflects the rich biodiversity of Peru with its three main geographical zones (the coast, the Andean highland and the jungle) and the fusion of influences from different times and immigrant cultures. As in the whole Peruvian cuisine, each region has its own native or adapted ingredients using it for distinct soups.

Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas, and of course the merging of traditional with foreign cooking styles from immigrants. As each region in Peru is distinct in its flora and fauna, each local cuisine adapts to the natural resources available and present foreign influences. Below find a few main courses that can be found in Lima around every corner. While some are typical for the Peruvian coastal region, others clearly show the influences of other regions.

Salsas, sauces or dips are an essential part of the Peruvian cuisine and a must on every table. A Peruvian menu without at least three or four different salsas is incomplete. Peruvians love their salsas and use them literally on any food. Peruvian sauces intensify or vary the unique flavors of local dishes. Nearly all salsas contain typical Peruvian ingredients like aji (chili pepper), Peruvian lime juice and local herbs making them really distinct.

Just be cautious when trying a special sauce for the first time: it might be pleasantly spicy or could be incredibly HOT.

Peruvians love their "dulces". Relatively unknown in pre-Hispanic times, Peruvian desserts are heavily influenced by its Spanish and other foreign equivalents. In Colonial times often expensive and unavailable ingredients used in the Spanish cuisine were replaced by typical Peruvian ones; later foreign cooking techniques were used creating unique local sweets. Even if it's difficult, always leave a little room for one of the many sweet (!) temptations to end your meal. You won't regret it. Below find some desserts that are common in Lima.

Peruvians love to snack! You can buy small plastic bags filled with many goodies from streets vendors around every corner, a habit many Peruvians can't break with when wandering around town, waiting for or traveling in the bus or to keep their children quiet. In markets, in bodegas and supermarkets, you find a great variety of snacks. So the choice might be difficult. In rustic restaurants, Peruvian bread rolls or snacks are served as a small welcome starter, in bars to accompany a Pisco Sour or beer. At home many Peruvians love to have different varieties of (hot) chips with spicy salsas. Mostly typical Peruvian noshes are around for centuries and use local ingredients like corn varieties, potatoes, beans, bananas or dried fruits.

When talking about Peruvian drinks, the first that comes to mind is the Pisco, Peru's National Drink; Pisco Sour is a typical cocktail to welcome guests or start a Peruvian meal. But there are many other options: Peru produces some very good, mostly red wines and delicious beers. And for all non-alcoholics try Chicha Morada or Peruvian Limonada and be prepared for Peru's very sweet soft drinks.

Peru is famous for many things, but surely not for its cheese, which plays an important role in the Peruvian cuisine. And while the country, because of many, especially (infra)structural causes, has a weakly developed dairy and cheese industry, Peru produces around 50 different cheese varieties and has some fine artisanal cheesemakers producing delicious and unique, truly Peruvian cheeses that over the past years won numerous awards in international cheese contests.

The main cheesemaking regions in Peru include Cajamarca in northern Peru, Puno and Arequipa in the south, Lima, and other regions mainly in the Andean highlands such as Ancash, Ayacucho, Cusco, Huancavelica, Huánuco, Junín, Moquegua, Pasco, and Piura.

And while there are some modern dairy farms along the coast producing milk on an industrial level, which mainly supply the two large processing companies Gloria/Nestle and Laive, the majority of Peru’s milk is produced by micro and small herds grazing in high altitudes giving the milk depending on the location distinctive qualities and flavors. This high-quality milk is perfect for making delicious butter, mouthwatering manjar blanco and, of course, unique and for the region characteristic cheeses full of flavors, which are produced either directly on the farms or by local small-scale cheesemakers.

So, to really enjoy what Peru offers cheese lovers, best visit a local market or one of the many small shops selling locally produced and/or artisanal Peruvian cheese.

Be surprised and enjoy!

Thanks to Peru's three major climate zones, coast, highlands and jungle, a great variety of fruits can be found in the country. Some are native to Peru, exotic or rarely known abroad, can be seen in every (super) market around the world. While you can buy bananas, apples, pears, grapes, passion fruits, papayas and many more common fruits on the Peruvian markets as well, have a look for some unique fruits coming originally from Peru or being important ingredients in the local cuisine.

We know Peru around the world for its potato and corn varieties. But did you know that, for example, the avocado and tomato have their origin in Peru as well? And the country is home to many other internationally nearly unknown vegetables. Most of them have been cultivated and consumed since ancient times, being an important part of the traditional Peruvian cuisine. Quite a few of these ancient veggies bring remarkable properties, making local dishes not only super delicious but healthy as well.

Aji, also known as pimiento chile, originated in the Americas and have been cultivated for around 7000 years. Chili Peppers might have been the first spice with which ancient Peruvians seasoned their dishes and were found in many archeological excavations. Today there are around 300 varieties of chili peppers in Peru being an essential part of the local cuisine. Below find the most commonly used ajis in the Peruvian cuisine.

While very special "pseudo-grains", nuts and beans are part of the Peruvian culture and nutrition since ancient times, they were just rediscovered and gained popularity worldwide in the last few years. The international demand for Peruvian "super-grains" like Kiwicha and Quinua increases steadily, as more health-conscious people notice the extraordinary nutritional value of these products.

Whereas peanuts and Lima Beans conquered the world centuries ago, other native Peruvian products like Sacha Inchi or Tarwi are just on the brink of doing so. And although coffee was only introduced to Peru some decades back, Peru became one of the biggest coffee producers in the world known especially for its organic produced coffee.

Next to Aji (hot peppers) aromatic herbs play a fundamental part in the Peruvian cuisine. While the Peruvian cooking and ingredients vary regionally always they incorporate lots of herbs into the dishes. Probably the most used aromatic herbs are Cilantro, Huacatay, Oregano and Basil, but there are many more that are essential for special traditional Peruvian dishes. And they use lots of herbs in Peru's natural medicine that are worth a try.