Peruvian cuisine

Peruvian cuisine is a delightful blend of indigenous traditions and global influences, shaped by European, Asian, and African immigrants who have enriched the country's culinary landscape. Central to this cuisine are staples such as corn, potatoes, quinoa, and legumes, with the potato standing out—Peru boasts an astonishing variety of potatoes.

The country's culinary offerings vary by region. Along the coast, seafood predominates, with iconic dishes like ceviche and chupe de camarones (shrimp chowder) taking center stage. In the Andean highlands, meals frequently feature corn, potatoes, and other tubers, with specialties such as pachamanca (a traditional earth oven dish) and cuy chactado (fried guinea pig) providing a taste of tradition. The Amazon region contributes exotic ingredients, including the paiche fish and a variety of jungle fruits.

Chinese immigrants have also left a significant mark, giving rise to Chifa, a unique fusion of Peruvian and Chinese flavors. When it comes to sweets, Peru is not lacking, offering delights like alfajores, turrones, and desserts made from the native lúcuma fruit. Popular beverages include the purple corn drink chicha morada, the uniquely flavored Inca Kola, and the national spirit, pisco.