The hot and spicy nature of Peruvian food, created by ají and ajo (hot pepper and garlic), has become celebrated at home and abroad. Peruvians enjoy a wide variety of vegetables; there are over 2000 kinds of indigenous and cultivated potatoes alone. Table service is the norm in hotels and restaurants and many of them also offer buffet-type lunches.
National specialities:
• Tropical fruits are abundant, as are avocados.
• Ceviche is a local speciality (uncooked fish marinated in lemon or lime juice and hot chili pepper, served with fried corn, sweet potatoes, onions and flavoured with coriander).
• Escabeche is a cooked fish appetiser eaten cold, served with peppers and onions.
• Corvina is sea bass, which can be prepared in a variety of ways, and is always an excellent choice.
• Scallops (conchitas), mussels (choros), octopus (pulpo) and shrimps (camarones) are plentiful and delicious.
• Chupe de camarones is a chowder-type soup made with shrimps, milk, eggs, potatoes and peppers.
• Papa a la huancaina (yellow potato with cheese and chilli sauce).
• Arroz con choclo (rice with corn).
• Cau cau (tripe cooked with potato, peppers and parsley).
• Causa relleña (potato cakes with chicken in the centre, but also cooked with avocado or crabmeat).
• Tamales (boiled corn dumplings filled with meat and wrapped in a banana leaf).
• Sopa criolla (spicy soup with beef and noodles).
• Ají de gallina (shredded chicken in a piquant cream sauce).
• Anticuchos (strips of beef or fish marinated in vinegar and spices, then barbecued on skewers).
• Lomo saltado (pieces of beef sautéed with onions and peppers, served with fried potatoes and rice).
• Rice and potatoes accompany virtually every dish.
• Traditional desserts are arroz con leche (rice pudding).
• Alfajores (wafer-thin spirals of shortbread dusted with icing sugar) and served with manjar blanco (a caramel sauce).
• Picarones (doughnuts served with syrup).
• Mazamorra morada (purple maize and sweet potato starch jelly cooked with lemons, dried fruits, cinnamon and cloves).
National drinks:
• The most famous drink is pisco sour, made from a potent grape brandy.
• Other pisco-based drinks are algarrobina (pisco and carob syrup), chilcano (pisco and ginger ale) and capitán (pisco and vermouth).
• Chicha de jora (fermented red or yellow corn juice) and chicha morada (non-alcoholic purple corn juice) are popular drinks dating from Inca times.
• Peruvian beers and national wines are good.
Tipping: Service charges of 10 per cent are added to all bills. Additional tips of 5 per cent are expected. Taxi drivers do not generally expect tips. Doorkeepers should be tipped about US$1.

There are many good bars, pubs, discos and casinos in the major towns and tourist resorts. Peñas always serve snacks and some serve full meals. Here one can enjoy criolla or folk music, especially at weekends. Nightlife in Lima and Cusco has a wide array of choices. Most discos, peñas, pubs and karaokes are open until 0300 or 0400 in the morning.

There are many attractive Peruvian handicrafts such as alpaca wool sweaters, alpaca and llama rugs, Indian masks, weaving, jewellery and much more. Galleries and handicraft shops abound in the Miraflores, Pueblo Libre and downtown districts of Lima. Handicrafts markets are located in Miraflores (Petit Thouars Ave, blocks 52 to 53) and Pueblo Libre (La Marina Ave, blocks 8 to 10). Bargaining is an expected practice with beach vendors and at markets and known as 'regateo'.
Shopping hours: Mon-Sat 1000-1300 and 1600-2000 (although many shops are open Mon-Sun 0900-2000).