 Peru has one of the most diverse cuisine in the world and is comparable to French, Chinese and Indian cuisine. It is now considered as the ‘gastronomic capital of the Americas’. With its pre-Incas, Incas heritage and Spanish, Basque, African, Sino- Cantonese, Japanese and finally Italian, French and British immigrations in the 19th Century, Peruvian cuisine explore the flavours of four continents. It is good to mention that on the Peruvian coast only, there are more than two thousand different soups and in the country there are more than 250 traditional desserts.
 Among the culinary styles of Peru, there are also the Creole dishes (northerner and natives of Lima), the sea food, the Andean food, the ‘chifa’ (Peruvian Chinese food) and the Amazon foods. Perhaps the most representative dishes of Peru are the cebiche (or ceviche) on the coast, the "pachamanca" in the high mountains and the "juane" in the forest.
More at:
http: // eu.wikipedia.org/wiki/Peruvian-cuisine
http: // commons.wikimedia.org/wiki/category:cuisine_of_Peru |
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