A listing of Travelvice Compendium posts with the keyword 'spicy'
Ají amarillo is the number one pepper used for cooking in Peru. Native to the country, ají amarillo has been used as far back as the Inca times. Many traditional Peruvian dishes are made with it.
Papa a la Huancaína is a delicious potato-based dish with a creamy, spicy sauce. Typical food from a province in Peru called Huancayo, it's normally served atop a large leaf of lettuce, covered in sauce, and garnished with a half a hard-boiled egg and one black olive.
Rocoto is one of the hottest chili peppers in Peru. The pepper contains the same vitamins as regular peppers—such as lots of Vitamin E—but has the benefit of not provoking delicate stomachs. Rocoto is OK to eat when you have ulcers. It's good for the liver, and is said to accelerate metabolism.
Tiradito is similar to Ceviche de Pescado (fish ceviche), but there are two primary differences: The fish is cut into strips, not diced, and some type of sauce is poured on the fish. It is sometimes garnished with seaweed.