While in Peru, I was able to cross off an item on my bucket list when we visited Machu Picchu. We ate dinner at our hotel, the Inkaterra Machu Picchu Pueblo Hotel. I started with the Peruvian Salad that had (HUGE) corn, black beans, cheese, potatoes, carrots, red onions, aji peppers, black olives and cilantro. Then, I had the beef tenderloin with garlic accented potato puree and broiled bananas.
I wouldn’t have thought that the bananas would go well with the dish but they were really good. This restaurant was the site of my first Pisco Sour, which at altitude was a bit dangerous!
gluten-free in sb 
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