Which foods are common in traditional meals in Peru’s highlands?

Traditional meals in the Peruvian highlands are deeply rooted in the region's agricultural heritage and geography. Common staples include:

• Tubers: Potatoes are a primary component of most meals, alongside other Andean varieties such as oca and ulluco. These are often processed into chuño—a freeze-dried tuber created by utilizing the extreme temperature fluctuations of the high Andes.12
• Grains: Quinoa is a significant dietary staple in the highlands.1
• Proteins: Traditional protein sources include meat from llamas, guinea pigs, chickens, and fish. Historically, preserved meats known as charqui (or jerky) have been used to ensure food security against natural calamities.12

These ingredients reflect the diverse cultural milieu of Peru, which blends indigenous traditions with influences from the colonial era.3