The culinary tradition
Peruvian cooking is often described as one of the world's first fusion cuisines: Andean potatoes and maize, Amazonian fruit, Spanish technique, African contributions to Creole food, and Chinese and Japanese migration that produced chifa and nikkei cooking. Lima's cevicherías and the country's thousands of potato varieties are national points of pride.
Regional kitchens
Lima
Ceviche and nikkei cooking.
Andes
Tubers, quinoa and pachamanca.
