Peru's astonishing biodiversity and waves of immigration come together in a rich and varied cuisine; serious foodies should devote considerable time to Cuzco's array of restaurants serving traditional meals and fusion twists. Peru’s iconic ceviche dish of fresh fish flash-marinated in lime and chili is best enjoyed at lunch, with an ice-cold Cusqueña beer and handfuls of cancha (toasted corn). An Andean staple, cuy (guinea pig), is served whole-roasted, or on pizza for the squeamish. Papas a la Huancaína is a dish that takes some of the region’s hundreds of potato varieties and drenches them in a creamy chili sauce. Lomo saltado is the flagship dish of Chifa, a fusion of Peruvian and Chinese flavors.