The culture of Peru is mixture of ceramics, music, textiles, literature and food. Thanks to Peru's three regions and ocean, there is no shortage of markets that offers variety of fresh ingredients that satisfied not only the housewife but also the most sophisticated chef. History of traditional peruvian food goes as way back to the time of Incas with its potatoes, maize and spices that later was influenced by the arrival of the Spanish colonies, and throughout It has incorporated the demands and styles of various migrations and "mestizajes". Such groups include immigrants from China, Africa, Europe and Japan. There are numerous ingredients which play key role in peruvian food recipes like rice, chicken, potatoes, pork, fish and lamb. Most of these meals include one of the different kinds of "aji", or Peruvian hot pepper, which mainly are: red aji, yellow aji, red rocoto pepper, lamb, pork and chicken. Potatoes were already introduced 500 years ago in Peru when America had a visit from Spaniards.
Cuisine of Peru has always been getting credentials from the world’s best chef. The best way to introduce to the culture is with the food distributed there Diversity of restaurants here has attracted number of chefs from all over the world in the recent times as well.
Influenced from the mountains, from the jungle, from the coast, and from counties like China, Japan and Europe, Cuisine of Peru includes international, rich, and spicy — stands distinct in Latin America. It’s no surprise that Peruvian cuisine has been taking over world in a swipe since it already embraces numerous cultures in it. Lima represents this fusion as well as the best of the different regions of Peru.
