In the Andes the diet of indigenous people remains nearly the same as it has been for hundreds of years. Staples include corn, potatoes
, and meats from animals such as "alpaca" and guinea pigs ("cuy"). The idea of eating a furry little animal may seem repulsive to many foreigners, but "cuy" is considered a delicacy and served in the majority of restaurants in any Andean city. The most traditional way to eat a "cuy" is "chactado" which mean crushed. Old Peruvian used to roast the "cuy" between two hot stones. Nowadays, this technique has changed and now in the Andes, people fries the "cuy" with a big weight over to crush it (it can be a stone as well).
" is also Pre Hispanic as well as the "aji
". Although most of Peruvian meals we have nowadays are spiced with "aji
", before the arrival of the conquistadores, was used only when it was wartime. Wives used to feed the warriors with big amounts of chili, which burn their liver, the center of angry. They believe was that with the liver irritated, men were fierce enough to attack anyone in the battles.