Part of a series of explorations into emerging global cuisine concepts for mainstream menus.One of the world’s original fusion cuisines, the modern-day food of Peru includes influences from the indigenous population including the Inca, and cuisines brought in with immigrants from Europe (Spain, Italy and Germany), Asia (China and Japan) and West Africa. Woven throughout Peruvian cuisine are it many aji, or chiles—more than 300 varieties according to some sources—which along with quinoa, beans, corn, potatoes and tomatoes are the country’s most famous traditional native foods. Add in such tropical South American fruits as papaya, guanabana, cherimoya and dragon fruit and you have the makings of some truly fascinating and flavorful specialties.The following typical Peruvian dishes that are making the translation:Pollo a la Brasa – This marinated, roasted or rotisseried chicken is one of the most consumed foods in Peru, and the centerpiece of the menu at the growing chain Nando’s Peri-Peri. Pollo a la Brasa is typically served with fried potatoes, salad and various sauces (Peruvian mayonnaise, ketchup, olive sauce, chimichurri or peri-peri, and aji). The marinade itself is like a microcosm pf Peru’s multiculti culinary influences, incorporating not only citrus juice and garlic but also soy sauce, legacy of the Japanese and Chinese immigrants who first found work in the region building the railroads and farming in the late 1800s.Ceviches - Common to all of the coastal regions of Central and South America, in Peru this citrus-marinated raw fish specialty approaches high art, garnished not only with onions and chiles but also ingredients such as coconut, purple yams and toasted corn.Tiradito – Analogous to Japan’s sashimi, this specialty of raw sliced fish is dressed just before serving with citrus juice and other ingredients, such as onions, chiles, cilantro and other flavorings.Causa – It stands to reason that the birthplace of the potato would have many potato specialties. The most well-known is the causa, a versatile dish of seasoned mashed potatoes layered like a cake with various fillings, from hard-boiled eggs to vegetables to tuna salad to shrimp and other ingredients.Rocoto Relleno – Like the more well-known chiles Relleno, the round red or yellow rocoto chile is often served stuffed with a savory ground beef mixture.Anticuchos - The Spanish brought beef and pork, as well as chicken, to Peru, and the Peruvians repaid the favor with anticuchos (grilled marinated beef on skewers). Although the dish traditionally features beef heart, any cut of meat can be used for this popular street food. The flavorful marinade typically includes vinegar, and spices such as cumin, garlic and aji peppers; the cooked skewer is often served with a boiled potato or a piece of bread.Aji de Gallina – Starring Peru’s famous fruity, medium-hot aji Amarillo, this colorful, spicy chicken stew also includes sauteed onions and garlic ground walnuts, Parmesan cheese, milk, and olives, and is served with hardboiled eggs and boiled potatoes.Lomo Saltado – Similar to a stir-fry, this easy-to-like specialty is made with flank steak or tenderloin, potatoes, onion and garlic, and a sauce that incorporates tomato, vinegar and soy.Butifarra – The name of a Spanish sausage as well as the popular Peruvian sandwich that contains it, along with garlic- and chile-marinated roast pork, lettuce, mayonnaise and a tangy-sweet onion relish know as salsa criolla (Creole sauce), served on a French-style roll.Pisco Sour – Who could forget this iconic and exotic cocktail, made with Pisco (a high-proof, grape-based white spirit), simple syrup, fresh lemon juice and egg white.