Cuy al horno is a traditional preparation of baked guinea pigs originating from Peru. This dish is popular in the region of Cusco, but it can be found in most tourist-oriented restaurants in the country. The guinea pigs are marinated in a combination of garlic, aji amarillo, cumin, oil, chicha de jora, huacatay, black pepper, and salt for at least one hour.

Picante de cuy is a traditional dish originating from Peru. It's usually made with a combination of cuy (guinea pigs), potatoes, garlic, ají peppers, oil, and salt. The guinea pigs are cut into pieces and seasoned with salt and garlic. They're fried on both sides in hot oil, and once fried, the boiled potatoes, ground ají peppers, and minced garlic are added to the pan and everything is lightly roasted.

Pepián de cuy is a traditional stew originating from Peru. The stew is made with a combination of guinea pig meat, potatoes, corn, onions, peanuts, salt, pepper, garlic, and oil. The guinea pig is cut into quarters, lightly fried in oil, then placed into a pot with onions, garlic, potatoes, corn, salt, and pepper.

Lomo de llama is llama tenderloin, a prized cut from the loin of a llama. This cut is incredibly tender, succulent, and juicy, and it can be prepared similarly to beef tenderloin - as steaks, fillets, or fillet medallions. Llama meat is, however, much leaner than beef and higher in proteins, while flavor-wise, it is said to be similar to beef but slightly more intense, with hints of lamb and gaminess.

Cuy frito or cuy chactado is one of the oldest traditional Peruvian dishes that has been consumed since Incan times. It is made with guinea pigs, which are obviously not kept as pets in Peru – instead, they are fried to crispy perfection.

The fried guinea pigs are said to taste similar to chicken (or as a cross between rabbit a chicken), but with a fattier flavor. The head is also edible, and that's the favorite part for many people. Cuy frito is usually eaten with your hands, and it's recommended to keep some napkins on hand as things can get a bit messy while eating it.

Charquicán is a flavorful Chilean stew that was originally made with dried and salted llama meat, pumpkin, onions, sweet corn, and potatoes as its main ingredients. Modern versions often employ ground beef instead of dried llama meat (due to its strong flavor) and top the dish with a fried egg.

Carbonada chilena is a traditional brothy stew originating from Chile. The soup-like stew is usually prepared with a combination of beef (often chuck roast), potatoes, carrots, bell peppers, celery, onions, pumpkin, corn, peas, garlic, paprika, oregano, beef stock, bay leaves, salt, pepper, and olive oil.

Originating from Latacunga, chugchucaras is the region's specialty consisting of toasted corn, popcorn, fried bananas, potatoes, crispy pork rinds, and deep-fried pork. The dish is typically accompanied by boiled hominy, called mote, and a hot sauce called aji, consisting of tomatoes, onions, coriander, and chili peppers.