The origins of this cuisine are so ancient and rich that it’s easy to understand why there is so much variety and flavor.
A blend of blends
Peruvian gastronomy is the result of the fusion of culinary traditions from the Old Continent, particularly from Spain, which in turn is heavily influenced by Arab culture, due to the presence of Arabs in the Iberian Peninsula. Significant contributions in terms of "contamination" also come from the west coast of Africa, which arrived in Peru during the era of the slave trade.
Over the centuries, the influences of French chefs fleeing revolutionary upheavals and ideas brought by Chinese, Italian, and Japanese immigrants who moved to Peru from the second half of the 19th century have added to this mix.
Local ingredients forming the basis of Peruvian cuisine thus blend with elements from all over the world.
Three pillars can be considered the foundation of Peruvian cuisine: potatoes, of which there are 4,500 varieties in Peru, corn, and chili peppers. In addition, there are quinoa, amaranth, and maca.
Migration
The contact with Chinese immigrants in the mid-19th century introduced rice, now a staple food in almost all Peruvian dishes.
Regarding fruits, Peru has a decent variety: passion fruit, avocado, lucuma, cherimoya, mango, banana, pineapple, and grapes.
The same goes for vegetables: in Peru, you can find different varieties of beans, lentils, peas, and broccoli. Let's not forget two products highly representative of the country and present in many preparations: cacao and coffee.
The classic Peruvian menu often offers an appetizer and a main course that usually contains rice as a basic ingredient, accompanied by vegetables, meat, or fish.
