These dishes and beverages are representative of the Peruvian cuisine. Traditional dishes Adobo de chancho: Pork, pepper, ground garlic, onion, vinegar, and salt. Adobo: Pork marinated with concho de chicha (corn beer sediment) and spices, cooked in a pot with onions, served with bread. Aguadito Aguadito de mariscos: Rice stew with vegetables with shellfish and some shrimps. Ají de gallina: A chicken stew made with cream, cheese, aji (hot pepper), and peanuts. Aji de langostinos: Prawns in a bread crumb and aji amarillo (hot pepper) sauce, green pepper too. Anticuchos: Grilled brochettes of beef heart, macerated in vinegar and aji panca (hot pepper). Apanado de alpaca: Breaded alpaca meat, served with rice, potatoes, and salad. Aguadito de pollo: a traditional chicken soup in Peruvian cuisine consisting of chicken, cilantro, vegetables and spices. Arroz con pato a la Limeña: Like Arroz con pato a la Chiclayana but the salad contains mashed avocado, carrot, mayonnaise, and other ingredients. Arroz con pato a la Chiclayana: Tender duck meat cooked in black beer and cilantro. : Roasted meat of tasty Amazonian rodent. Asado de venado: Roast deer meat with rice and green banana. : Roasted pork, guinea pig, and peccary. Avispa juane: Chopped pork, mixed with garlic and spices, bound with egg and flour; this is boiled and wrapped in achira leaves like a tamale. Cabrito con frijoles: Stew of tender baby goat meat marinated in chicha de jora (fermented corn liquor whose origins date back to a time before the Incas) and vinegar accompanied with beans served with fried onions and garlic. Caldo de bolas: Stuffed banana balls Caldo de cabeza: Ram head soup prepared with mint and aji peppers. Caldo de carachama: Thick soup made of carachama fish, with garlic and cilantro (coriander). Caldo verde: Soup made with potatoes and aromatic herbs from the region. Cancacho: Roasted pork or lamb macerated in aji (hot pepper) and oil. Cancha: Corn tostado. Carapulcra Iqueña: Dehydrated potatoes, boiled and cooked with pork and chicken, aji panca and mirasol (chili peppers), garlic, and other spices. Carapulcra: Boiled dehydrated potatoes made into a stew with pork and chicken, aji panca and mirasol (hot peppers), garlic, and other spices. Cau-cau: Cow stomach stew with potatoes, turmeric, and parsley. Sometimes served with peas. Causa rellena: Mashed yellow potatoes seasoned with lime and aji (hot pepper), and filled with tuna or chicken. Cecina: Dried and salted beef or pork. Ceviche: