The Peruvian cuisine is one of the best in South America and one of the most diverse in the world, on par with the French, Chinese and Indian cuisines. The newspaper The Economist in 2004 wrote; "Peru can lay claim to one of the world's dozen or so great due cuisines", and in 2006, at the Fourth International Gastronomimötet in Madrid, Lima was declared as "America's Gastronomic Capital".
There are two aspects that make Peruvian cuisine unique. First of all, it is the country's enormous biological diversity, Peru is home to more than 80 of the world's 104 different biological zones, giving it an incredible variety of fresh ingredients, for example; fish and seafood from the Pacific Ocean, potato and chilies from the Andes, and bananas and mangos from the Amazon jungle.
Secondly, the Peruvian cuisine has been strongly influenced by foreign cultures for centuries. Ever since the first mixture of “the inca kitchen” and the Spanish cuisine, the Peruvians have been good at making use of the new flavors and techniques from the many immigrants from China, Japan, Africa and Europe.
Peruvian Gastronomy - read about the Peruvian cuisine and its history.