Peruvian cuisine has evolved from both local and immigrant traditions. The cuisines main influences have been the indigenous Incan peoples, the Spanish conquistadors and African slaves that were brought in by the Spanish. In addition, a large influx of Italian, Chinese, and Japanese immigrants brought new flavours in the 19th century. “From the native Quechua and Aymara peoples to Europeans, Africans, and Asians, the unique ethnic makeup of Peru has resulted in a wide variety of cultural and culinary traditions that are all recognized as inherently ‘Peruvian,’” ("History of and Variation in Peruvian Cuisine").
The cuisine of Peru is a combination between traditional Amerindian cooking and the cuisine of the Spanish conquistadors that came into the country in the 16th century. Maize, beans, and potatoes were the standard ingredients of the pre-Columbian cooking in Peru. These three staples remain an integral part of Peruvian cuisine and were ex...
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...uvian restaurant and find similar ingredients and dishes to Italian, French, Chinese, Spanish, Japanese or traditional Incan cuisines. The cuisine of Peru may be skyrocketing today, but the people that cook Peruvian food still keep the traditional recipes and ingredients that are true to Peruvian cuisine.
Cayo, Jorge Riveros. "A Taste Of Lima." National Geographic Traveler 23.5 (2006): 33. Academic Search Complete. Web. 4 Mar. 2014.
Cayo, Jorge Riveros. "Peru's Revolution In Tastes." Americas 58.3 (2006): 44-49. Academic Search Complete. Web. 1 Mar. 2014.
"History of and Variation in Peruvian Cuisine." YUM A Taste of Immigrant City. N.p., n.d. Web. 01 Mar. 2014.
Lorson, Jennifer R. "A “Brief” History of Peruvian Cuisine." La Vida Comida. La Vida Comida, 13 May 2011. Web. 01 Mar. 2014.
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