Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe (Spanish cuisine and See more

Peru is considered an important center for the genetic diversity of the world's crops:
• Potatoes. Many varieties of potato are native to the Andes mountains. Over 99% of all cultivated potatoes worldwide are descendants of a single subspecies, namely See more

Peru is a country that holds not just a variety of ethnic mixes since times ranging from the Inca Empire, the Viceroyalty and the Republic, but also a climatic variety of 28 individual climates. The mixing of cultures and the variety of climates differ from city to city so … See more

Chifa (from the Mandarin words 吃饭 "chī fàn", meaning "to eat rice") is the Peruvian term for Peruvian-Chinese food (or for a Peruvian-Chinese fusion restaurant). Because many Chinese ingredients are hard to find in Peru, the Chinese modified their cuisine and … See more

Peruvian cuisine reflects the influences of indigenous ingredients and techniques, European colonialism and immigration, and African and Asian immigration. It can be divided by the … See more

During the colonial period, and continuing up until the Second World War, Peruvian cuisine focused on Spanish models and virtually ignored anything that could be regarded as native or Peruvian. Traditional food plants, which the indigenous people continued to eat, … See more

Chalona or charqui is a cured dried meat originally obtained from alpaca. It is also eaten in Bolivia, and was eaten by the Indigenous peoples … See more