breaded and pan-fried steak and an onion salsa. Tallarín Casero: Homemade noodles served with a stew (chicken, beef, or lamb) and of chuño (dehydrated potatoes). Tamales Ancashinos: Mashed corn filled with beef wrapped in banana leaves. Tamales: Mashed corn filled with beef, wrapped in banana leaves, and steamed.. Timbuche: Concentrated broth made from fish and cilantro (coriander). Tortilla de raya: Egg tortilla made with dehydrated and re-hydrated ray meat. Uman caldo: Ram head soup, rice, potatoes and dehydrated potatoes. It is garnished with mint and aji (hot pepper). Yaku chupe or sopa verde: Soup made with potatoes, cheese, eggs, and aromatic herbs. Desserts Alfajor de Penco Alfeñiques Lambayecanos Antecoco Antepapaya Arroz con leche Arroz Zambito Ayarampo (llipta) Champú Lambayecano. Champú Limeño Chapanas Chocotejas Churros con manjarblanco Cocadas Crema Volteada Dulce de Mamey Dulce de papaya Dulce o compota de Camote Frejol Colado Guargueros Humitas Dulces King Kong Lambayecano Leche Asada Machacado de Membrillo Masapanes Mazamorra de Cochino (also known as Mazamorra de maiz) Mazamorra morada Mousse de Fresa Natillas Norteñas Oquendos Picarones Ponderaciones Prestiños Ranfañote Sanguito Suspiro a la limeña Tejas Turrón de Doña Pepa Voladores Beverages Aguajina: Made from mashed, filtered, and sweetened fruit of the aguaje palm tree. Cachina: a partially-fermented wine based on fermented grape must. Caliche: A type of distilled liquor. Chapo: Made from ripened bananas, cooked and stirred, then served cold. Chicha de jora: Fermented corn drink, which origin and consumption predate the Incas. Chicha de maní: Fermented peanuts liquor. Chicha de molle: Fermented liquor of False Pepper fruit (also called Peruvian peppertree or molle) Chicha morada: Alcohol-free drink of purple corn juice. Chimbango de tres higos: Liqueur prepared with red, black, and green figs. Chuchuhuasi: Cordial made from a bitter and astringent root, very popular in western Peru. Coconachado: Made from the cocona fruit, sugar, and cordial. Guarapo de caña: Fermented and sweetened sugar cane juice. Huarapo: Fermented sugar cane juice. Huitochado: Made with the "huito" fruit, sugar, and cordial. Leche de monja: Liqueur prepared with a cordial, eggs, and key lime. Licor de leche: Made from cordial and whey filtered drop by drop until transparent. Licor de mora: Made from cordial, blackberries, and syrup. Macerado de damasco: Peach liqueur made with pisco. Masato: Drink made of cooked, smashed, and fermented yucca cassava, with sweet potato or sugar. Piraña bite: Made with rum and cocona. Ponche Ayacuchano: Drink of peanut, sesame, and other spices.