Peruvian cuisine, a fusion of Spanish and native Peruvian cooking, is considered one of the most important and richest cuisines in the world. Dating back to pre-Inca, Inca, Spanish, African, Chinese, Japanese and Italian influences, traditional Peruvian cuisine is full of rich flavors from four continents, providing a unique and diverse variety of dishes. Today, you can enjoy over 2,500 different soups and more than 250 delicious assortments of desserts along the Peruvian coast.

Peru’s Muti-Cultural Fusion

The influences and styles of Peruvian cooking can be divided into several basic regional categories: costal, central coastal (including Peru’s capital, Lima), northern coastal, the Andes Mountains and the Peruvian Amazon. Coastal and central coastal cooking are both rich in seafood from the Pacific Ocean, but differ in that the central coastal region features Chinese and Japanese cuisine by adding rice to raw fish dishes. The northern coast of Peru often features stewed meats.

Regional Diversity

Moving in-land to the Andes Mountains, you can find cooking traditions dating back to pre-Inca times, including maize, potatoes and various types of meat including the occasional Guinea pig or alpaca. Cuisine in the Peruvian Amazon differs from all other regions in that it features ingredients only found in the jungle, such as select species of river fish and unique forest fruits.

The Andes Mountains

& Peruvian Amazon