The Cuisine of Peru is among the most diverse in the world, as evidenced by the fact that the largest number of dishes: 491, reaches a level equivalent to French food, china and Hindi.
The Peruvian food are at least 5,000 years of history pre-Inca, Inca, colonial and republican. Are considered almost three centuries of English culinary contribution (initially influenced by 762 years of Muslim presence in the Iberian Peninsula), the gastronomic customs brought by slaves from the coast
African Atlantic and the strong influence of the culinary traditions and customs of French chefs who fled the revolution in their country to settle, in good numbers in the capital of the Viceroyalty of Peru. Equally crucial is the influence of the Chinese-Cantonese, Japanese, Italians since nineteenth century and other Europeans (emigrated to Peru from the XIX and XX).
As the exclusive special cuisine of Peru, there are foods and flavors from four continents in one country and that, since the second half of the nineteenth century.
This gastronomy holds several Guinness records worldwide for its variety, quantity and quality.
Peruvian culinary arts are constantly evolving and this, coupled with the variety of traditional dishes, makes it impossible to establish a complete list of representative dishes.
worth mentioning that along the Peruvian coast, there are over 2500 different kinds of soups, there are also more than 250 traditional desserts.
The wide variety of Peruvian cuisine is based on three sources:
- The particularity of the geography of Peru.
- The mixture of races and cultures
- adaptation of ancient cultures to modern cuisine.
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