Drink an Inca Kola

Join Peru's national ritual: charcoal-spit pollo a la brasa, fries, and the great ají sauce debate

Eat anticuchos at dusk — smoky beef-heart skewers from a street grill, Afro-Peruvian soul food

Drink chicha morada, the violet corn nectar Peruvians pour with everything — and meet its wild fermented ancestor

Step onto the springy reed ground of the Uros islands, hand-woven villages floating on Lake Titicaca for centuries

Cross the last Inca rope bridge, hand-woven from grass and rebuilt by four communities every June

Eat ceviche where it was invented — raw fish cured in minutes by lime, chilli and leche de tigre

Sip a pisco sour — grape brandy, lime, bitters and egg-white foam — in the country that swears it invented it

Eat lomo saltado, the wok-flamed beef stir-fry where Canton met the Andes — fries in the dish, rice on the side