Peru’s culinary history dates back to the time of the Incas, building off of a staple diet that consisted of maize, potatoes, and spices. With the arrival of Spanish conquistadors, Spanish influence was added to the use of these three key ingredients. Peruvian cuisine was further influenced and enriched by migration from China, Japan, Europe, and Africa in the recent centuries. 

Furthermore, Peru can be split up into three geographic regions: the Coast, Andean Sierra, and Amazon jungle, adding to the variety and diversity of Peru’s culinary art. 


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