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...ingredients used in the cooking process, one might conclude that Peruvian cookery is quite ordinary but the case is quite the contrary. Gold says of Peruvian cooking, that it "can be among the most varied in South America, complexly seasoned, intensely regional, drawing exotic fruit from the Amazon jungles and tubers from the highest mountains, meat from the great Andean plains, superb cold-water fish from the frosty Magellan Current that runs along the coast" (H14). This description sounds anything but ordinary. Still, the ingredients used to create these dishes are surprisingly not that hard to come by. If one were to travel to Peru, a restaurant there would likely serve Inca Cola, a pale yellow soft drink that tastes like bubble gum (Jacobson F14). Another popular Peruvian drink is called chicha morada, a beverage made from dark purple corn that has the strong taste of cloves (F14).While cuisine would vary quite a bit between regions, one would likely expect to find potatoes and yuca root in their meals (F14). The two are dietary staples in the country. Ceviche is something else served quite a bit in the country; it is Peru's best know culinary export...