Peru’s astonishing ecological diversity has helped to produce an exciting cuisine. The national dish – ceviche – is made from fresh seafood marinated in lime juice and chillies, then served with sweet potato, a cob of corn and salad. Washed down at Sunday lunchtime with a cool Cusqueña beer, it’s an experience not to be missed.

Cuy (roast guinea pig), an exotic local speciality, is also worth a try, even if the thought may be off-putting. Street snacks are tasty and good value – grilled meats and empanadas are available almost anywhere, alongside delicious tropical produce. Finally, don’t leave without sampling the national tipple, pisco sour: a mix of Peruvian pisco, lime, syrup, egg white and bitters – delicious and surprisingly potent.

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