Peruvian cuisine

Lore & Background

Peruvian cuisine reflects influences from indigenous ingredients and techniques, the viceregal era, and immigration from Europe, Africa, and Asia. Pre-Columbian local ingredients included potatoes, aji pepper, corn, quinoa, and various Andean grains, with sophisticated agricultural techniques developed for the challenging Andean terrain. The arrival of the Spanish in the 16th century brought new ingredients such as onions, garlic, and meats, and introduced cooking techniques like frying and sautéing.

Reader's Guide

Peruvian cuisine is significant for its long multicultural history, described by American food critic Eric Asimov as one of the world's most important cuisines and an exemplar of fusion cuisine. The four traditional staples are corn, potatoes and other tubers, Amaranthaceae (quinoa, kañiwa, kiwicha), and legumes. Staples brought by the Spanish include rice, wheat, and meats. Many traditional foods like quinoa, kiwicha, and chili peppers have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods. Chef Gastón Acurio raised awareness of local ingredients. Peru is an important center for genetic diversity of crops, including thousands of potato varieties descended from Solanum tuberosum.

Did You Know?

• Peru has the widest variety of potatoes in the world.
• Over 99% of all cultivated potatoes worldwide are descendants of a single subspecies, Solanum tuberosum.
• African slaves introduced tacu-tacu, a fried mix of rice and beans served with steak or eggs.
• Chinese immigrants created lomo saltado, a stir-fry of beef, onions, tomatoes, and French fries.