Cocina Peruana

Peruvian cuisine is considered one of the most varied in the world. Thanks to the pre-Inca, Inca and Spanish, and Japanese African immigration, French, Chinese-Cantonese, and Italian mainly to the nineteenth century heritage with 774 years of Muslim coexistence, brings together a wide variety of mixtures, along with Creole, in gastronomy four continents in just one country, offering a large variety of dishes of Peruvian cuisine constantly evolving, impossible to list in full. Only in the Peruvian coast, there are more than two thousand different soups and the country has more than 250 traditional desserts.

Today when a visitor or even a Peruvian feel to sample some of the Peruvian dishes might not know that is experiencing the result of a fascinating evolution of food and cultures. With the arrival of the Spaniards new species of animals, fruits and plants it was introduced. This fusion of the Inca food with the Spanish gave birth to Creole cooking new recipes appearing as Ocopa or quinoa which was considered a sacred food by the Incas.
But the story goes, the arrival of African slaves who cooked in the kitchens of the Viceroyalty, I contribute with more than a grain of sand to the evolution of our cuisine giving flavor and color, it is thanks to them that comes the delicious anticucho heart.

In the nineteenth century the Peruvian revolution avivo. The French presence and contribution to Peruvian food is the result of the fascination that had the Libertadores all French products. After independence, San Martin decree free entry to foreigners. In 1857 there were an estimated 20,000 Europeans living in Lima, these included French, Scottish, English, German and Italian, as well as citizens of most Scandinavian countries and the rest of the Mediterranean basin. Moreover, in 1899, they became the first Japanese immigrants, leaving its distinctive and essential mark on all meals in Peru.
As we noted Peruvian cuisine is a symbiosis of culinary cultures. Not only has deep pre-Inca, Inca and colonial roots, but also throughout its history has built gastronomic styles mulattos, European and Oriental.

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