Located between the Pacific Ocean and the towering Andes mountains, Peru offers a unique geographical setting that has dramatically influenced its cuisine. From the arid coastal regions to the lush Amazon rainforest and the high-altitude Andean valleys, each area contributes different ingredients and flavours to the country's gastronomy.
Peruvian culinary traditions are a beautiful blend of indigenous, Spanish, African, and Asian influences. The country's history as a melting pot of cultures has shaped its cuisine into a remarkable fusion of flavours. The indigenous heritage of Peru, including the Inca civilization, introduced traditional ingredients like corn, potatoes, quinoa, and various native herbs and spices. With the arrival of the Spanish conquistadors in the 16th century, European elements such as wheat, rice, and various meats were introduced, resulting in a fascinating cross-cultural exchange. Additionally, African and Asian immigrants brought their culinary expertise, introducing new cooking techniques and flavours to the Peruvian palate.