About
Peruvian Food is an amazing cuisine, one that has evolved from both local and immigrant traditions. Peruvian Foods that were prepared by ancient civilizations are still enjoyed today, while typical Peruvian dishes also benefit from European, African and Asian influences. Peru’s geography yields diverse ingredients: abundant seafood from the coast, tropical fruits from the jungle, and unusual varieties of grains and potatoes from the Andes.
Peruvian Food is recognized around the world as one of the best in South America – try it and see what everyone is raving about.
Peruvian Food is the world’s most diverse, as evidenced by the fact that the largest number of dishes in the world, adding these 4911 and according to various understandings reached a level equivalent to that of French food, Chinese and India.
Peruvian Food is the initial melting of the culinary tradition of ancient Peru, with its own techniques and dishes, Spanish cuisine with its variant strongly influenced by 762 years of Moorish presence in Iberia and important contribution of the customs culinary brought from the Atlantic coast of sub-Saharan Africa by slaves. Subsequently, this mixing was influenced by the culinary traditions and customs of French chefs who fled the revolution in their country to settle in number in the capital of the viceroyalty of Peru. Equally crucial was the influence of immigration of the nineteenth century, which included Cantonese Chinese, Japanese and Italian, among other mainly European origins.
As the exclusive special cuisine of Peru, there are foods and flavors from four continents in a single country and this, from the second half of the nineteenth century.
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. It is noteworthy that along the Peruvian coast, there are over 2500 registered different types 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 cultures and
The adaptation of ancient cultures to modern cuisine.
