Shrimp chowder, Arequipa

The great Peruvian cuisine is very famous: one of the best in Latin America. The cebiche, the pachamanca, the chupe de camarones, the ají de gallina, and the juane are just some of the numerous mouth-watering dishes that all Peruvians love. Its quality and variety are associated with many reasons.

Text by: Javier Ferrand/ PromPerú
Translation: Euroidiomas, Lima - Perú 

The first reason is that the high ecological and climatic diversity in Peru (whose geography has 84 of the 104 living zones in the world) offers a large supply of products, which is a dream come true for the best chef. The generous resources of the Peruvian sea with its large number of fish and seafood have contributed to the richness of a delicious coastal food; rice, fowls, and kids are typical of the northern food. Delicious Andean products such as the wide variety of potatoes and corns, guinea pig meat, and the very Peruvian ají or chili are the basis of the highland food and enjoyed in all the country. The Peruvian jungle offers exceptional riverside products and hunting meat mostly served with banana and yucca. Our fruits, such as the chirimoyas or custard apple and the lucuma or egg fruit, are unrivalled for making desserts.

The second reason is its mixture of occidental and oriental traditions. For many centuries, our Peruvian cuisine has received the influence of the Spanish cuisine - and its stews and soups; the Arabic cuisine - and its desserts; the African cuisine - and its creole food; the Italian cuisine - and its pasta; the Japanese cuisine - and its delicate touch to prepare fish and seafood; and even the Chinese cuisine - whose influence has resulted in one of the most popular mixtures in the country: the Chifa. However, the originality of our cuisine is not only seen in our traditional food; its young valuable chefs continue providing new delicious dishes and perfect presentations through the so-called New Peruvian Cuisine. Enjoying our food is a privilege. Bon appetit.

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