Peruvian cuisine is considered one of the most varied and richest in the world. Thanks to the pre Inca the Spanish, African, Sino-Cantonese, Japanese and Italian immigration mainly to the nineteenth century heritage, Inca and, together, mixing and acriolla gastronomy and exquisite flavors of four continents, offering a unique and impressive variety of dishes typical Peruvian cuisine constantly evolving, impossible to list in full. Suffice it to mention that only in the Peruvian coast, there are more than two thousand different soups.
Knowledge is worldwide that Peruvian cuisine has already found a space within the most recognized in the world. It has recently been published in English on the website Epicurious, an important article on the benefits and importance of our kitchen. Reproduced part of the publication: “As they say, everything old has become new. And in the case of Peru, when we say “old” we mean old. One of the examples of how our chefs are looking towards the Andean roots, is the novel use which is given to the quinoa, a grain that dates back to the Incas, with a slight nutty flavor and 3000 years old, aptly named , low in carbohydrates and high in protein “wonderful food”.
Anyone making tourism in Peru, is immediately conquered by the local culinary wealth, and if you are a gourmet, always look for an excuse to come back and enjoy a new taste for discerning palate.
History of Peruvian Cuisine
Traditional Peruvian cuisine is a fusion of the way of cooking Spanish with the Peruvian natives. commodities such as potatoes, corn, peanuts, chili, and fish and seafood from our sea, dating back to the Inca Empire, which flourished in the Andes for thousands of years. When the Spanish conquistadors arrived in the 16th century, they brought with them European-style desserts and other ingredients such as chicken, beef and citrus fruits. Later came the African and Japanese immigrants, Italian, Chinese who helped create a tasty meal to date is eaten in homes and Peruvian restaurants.