A brief History of peruvian cuisine

Peruvian cuisine is primarily a combination of Inca cuisine and that of the Spanish conquistadors that arrived in Peru around the 16th century. The staple of ingredients of the indigenous Peruvians (maize, potatoes, and beans) combined with core food of Spanish cuisine (rice, wheat and meat) create the most fundamental part of Peruvian food and a basis for other culinary influences later on.

The large immigrant population waves that hit Peru throughout the 16th and 19th centuries contributed largely to the diversity of ingredients and cooking styles within Peruvian cuisine. 

After the Spanish conquer of Peru, slaves from Africa were brought over as a resource of labor. The African slaves were given leftovers or unwanted parts of the cow or chicken yet they were able to convert them into delicious dishes, most notably Anticuchos and Tacu Tacu.

Many European immigrants - most notably Italians, Germans, and French - arrived to Peru in the 1800s. Tallerin Verde is an excellent example of a Peruvian-Italian fusion, incorporating ingredients such as pasta and pesto. 

Chinese immigrants, coming in the 1800s to build railroads, contributed through the Chifa cuisine, incorporating Peruvian ingredients with those of China, like ginger, soy sauce, and scallions. Arroz Chaufa is a stir fry incorporating these ingredients and cooked in a Chinese Wok pan. 

Finally, Japanese immigrants arrived in Peru in the late 19th century, after diplomatic relations were established with Japan. Through the expertise of Japanese sushi chefs, widely famous dishes like Ceviche were introduced and have become a large of the Peruvian culture.

***Each dish name that is bolded and italicized is available on either our Lunch or Dinner Menu.

 

key peruvian ingredients