The primary ingredient found in nearly every Peruvian dish is rice, potatoes, chicken, pork, lamb and fish. For lunch and dinner, condiments on the table almost always include a small dish of “aji,” Peruvian hot pepper. Ají can vary in color, being yellow, red or green. Color is not always indicative of how spicy an individual pepper is!
Today more than 2,000 varieties of potato can be found in the Cusco region. They range in color from purple to blue, and yellow to pink. Sizes and textures vary as well. Some are as small as nuts, others can be as large as oranges and in the highland region they process the potatoes by dehydrating them.
Below is an example of a menu that is often used on the Inca Trail.