This is the one non-seafood dish that nobody should leave the north without tasting. Like many of the great Peruvian dishes, it is a much more complex and time consuming to prepare than it seems and infinitely more delicious. Strips of beef are marinated in vinegar and sun-dried for a few hours and then fried up with mashed, fried plantain, chile, and onion and chicha de jora. The dish is most commonly associated with Piura, but Anna Maria and her family at El Recreo restaurant north of Mancora, have been serving up a Seco de Chabelo for 53 years, and it is safe to say they have perfected it.