Peruvian Cuisine

Peruvian cuisine is a vibrant fusion, drawing from indigenous Inca traditions alongside Spanish, African, Chinese, and Japanese influences. This blend has resulted in a remarkably diverse food culture. Peru is recognized for its agricultural biodiversity, particularly its potatoes, with over 3,000 native varieties cultivated in the Andean highlands. Ancient supergrains like quinoa, amaranth, and kiwicha are also central to Peruvian cooking. Beyond ceviche, which is a popular dish of raw fish marinated in citrus, other examples include lomo saltado, a stir-fry that combines marinated beef with onions, tomatoes, and French fries, typically served with rice. Causas are another distinct offering, featuring layers of mashed yellow potatoes, often filled with avocado and chicken or tuna salad.