It used to be that the best fish in Peru went to the chickens. The coastal location ensured there was never a shortage of seafood, but because Peruvians preferred meat, much of their ocean bounty was fed to the birds — which unfortunately permeated the poultry with a fishy taste. Clever cooks compensated by creating a potent marinade of citrus juices and vinegar; the resultant roast chickens became one of the country's... More >>>