I need food from Peru?

Travel Info
Hi, sorry it's part of a project but I need: best beverage, best first course, best entree and best desserts to write a menu about peruvian food.

Travel Tips

Beverage: coca tea, chicha morada, pisco sour.
First course: papa a la huancaina, ceviche, tiradito, choritos a la chalaca.
Entrees: lomo saltado, carapulcra, aji de gallina, estofado, seco de res.
Desserts: mazamorra morada, suspiro lime帽o, arroz zambito, arroz con leche, turron de Do帽a Pepa.
These are just a sample, remember that Peruvian food is so rich because it's a fusion of spanish and creole food plus we have the greatest ingredients in the world, including a variety of chilis.
Others

http://www.astray.com/recipes/?search=pe...
http://www.peru-travel-adventures.com/pe...
http://socrates.berkeley.edu/~dolorier/p...
http://www.yanuq.com/english/index.htm...

Remember that Peru is the home of potatoes.
Pisco sour is their famous drink, along with coca tea.!
I'll add this link because the tune is so jolly. http://members.tripod.com/~texcolca1/bod...
Best Drink:
Alcoholic: Pisco Sour
non alcoholic: Inca Kola (local soda, yellow in color, tastes like bubble-gum), Chicha Morada (drink made from boiling purple corn with cinnamon, pineapple peel and a number of other ingredients).

Best First Course:
Causa (you sort of make a sandwich, were the loafes are made of potatoe puree mixed with oil and chile and the middle is made of tuna, onion, tomatoe, mayonaise and boiled eggs).
Cebiche (very typical of the coast. Raw fish, mixed with lemon juice, salt, garlic, onions, parsil and chile. The citric acid in the lemon juice mildly cooks the fish).
Anticuchos (calf's heart marinated in a special sauce and then BBQ'ed).
Chicharron (pork meat boiled in salted water. eventually the water evaoprates, leaving the pork to fry in its own fat. A long process that yields a very tasty meat. Eaten with "salsa criolla" a mix of onion, lemon juice, vinegar, parsil, salt and pepper).
Papa Huancaina: Potatoes bathed in "huancaina sauce". A sauce based on aji, fresh cheese, soda crackers and oil.

Entrees:
Aji de Gallina (boiled chichen is cut to small pieces and mixed with a sauce made of chile (locally callled aji), very small onions sauteed, breadcrumbs and milk. It is served over yellow potatoes and rice with a hard boiled egg and a black olive.
Escabeche de Pescado (fish deep fried and served cold in an "achiote" based sauce with sauteed onions and hard boiled eggs)
Lomo Saltado (stir fried lenderloin in small pieces, mixed with aji (local chile), onions, tomatoes and french fries mixed in a sauce with hints of the orient and local flavours (a fusion from cantonese food that arrived in Peru more than 100 years ago).
Tacu Tacu. Reried beans mixed with rice and molded into a cylinder, topped with breaded tenderloin, fried bananas and a fried egg.

Deserts:
Suspiro Lime帽o: a sweet cream similar to "dulce de leche" but yolk based topped with an oporto based merengue.
Guargueros: Indescribable. Soft dough shaped like a bow-tie and hollow inside. The inside is filled with dulce de leche and the whole thing is topped with powdered sugar.
Picarones: pumpkin flowr based dough deep fried and served with sugar cane syrup.
Mazamorra Morada: An indescribable mixture of fruits and purple corn that yields a soft almost jello-like purple and sweet concoction.
I Live in Peru and love to cook