The cuisine of Peru is among the most diverse in the world, as evidenced by the fact that it is one of the countries with the highest number of dishes (491), and understood as equivalent to their level of Indian food, Chinese or French.
Peruvian cuisine is constantly evolving and this, coupled with the variety of traditional dishes, makes it impossible to establish a complete list of representative dishes. It is noteworthy that along the Peruvian coast, there are over 2500 registered different types of soups, and as if this were not enough there are more than 250 traditional desserts.

Peruvian cuisine is the result of the fusion of culinary traditions of Peru with the Spanish Main in its variant strongly influenced by the Moorish presence in Spain and with significant contributions from cooking habits brought from the African Atlantic coast by slaves. This mixture was influenced by the culinary traditions and customs of French chefs fleeing the revolution in his country and ended up settling in Peru. It is also crucial to influence the immigration of the nineteenth century, Cantonese Chinese, Italian and Japanese.


In one country there are flavors and foods from four continents, this is the unique feature of Peruvian cuisine.

With the vast variety of ingredients available on Peruvian soil (native and arrivals from other regions) allowed the evolution of a diverse culinary culture, where co-exist, without opposition, strong regional traditions, and the permanent reinvention of dishes. Peru is considered as the center of the world’s largest genetic and ancestral home many ingredients are used in your kitchen.

Popular dishes:

Ceviche

The ceviche, ceviche, seviche or sibichi is a dish widely disseminated and Cultural Heritage of the Nation by the Peruvian government. The basic recipe ceviche is the same in all regions: fish pieces, lime juice, red onion, pepper and salt to taste. A wide range of fish species used and include both freshwater and sea, and also includes other seafood such as shellfish and seaweed and even plants. The dish is accompanied by local produce such as sweet potato, highland court, yucca, and lettuce trifles.

Grilled Chicken

The grilled chicken is one of the most consumed food in Peru. Is basically a gutted chicken marinated in a marinade that contains various ingredients, baked on the coals. The origins of the recipe for this dish is pointing in the capital of Peru during the 1950′s. The dish is served with french fries, fresh salad and various creams (chimichurri, mayonnaise, ketchup, chili sauce, olive sauce) in the Peruvian jungle is often replaced by banana chips fried.



Chifa

The Chinese restaurant, a term used in Peru to refer to the cuisine that emerged from the fusion of Peruvian food and that of Chinese immigrants, mostly from the Canton area, arriving in the middle of the nineteenth and early twentieth century also This term is used to denote those restaurants where the food is served. At present Chinese cuisine restaurants, with strong influence in many cases the native, are among the most common in many cities of Peru. The main dishes include rice, soup wantan, the noodle skipped.

Peru: Public holidays

March / April: Holy Thursday, Good Friday, Easter Sunday (Resurrection)

May 1: Labor Day

2nd Sunday: Mother’s Day

June 13: Corpus Christi

3rd Sunday: Father’s Day

June 24: Farmer’s Day / San Juan Bautista

June 29: San Pedro and San Pablo

July 28: Independence Day

July 29: Fiestas Patrias

August 30: Santa Rosa de Lima

October 8: Combat Angamos

1 November: All Saints Day

December 8: Immaculate Conception Day

December 25: Christmas