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Peruvian food is among the most varied and best in the world. It's a reflection of its three main geographical zones, the coast, the Andean highlands and the jungle, and mixes the cuisines from different times and immigrant cultures. Today the food is a combination of Pre-Inca and Inca staples and food brought to the country by the Spanish, Basque, African, Asian, French, Italian and British immigrants giving a unique fusion of the culture, traditions and flavors

Staples brought by the Spanish include rice, wheat and meats (beef, pork and chicken). Many traditional dishes use different  varieties of chili peppers, and several roots and tubers. Of particular note is the large variety of potatoes with mover 200 varieties. They range in color from purple to blue, from yellow to brown. Sizes and textures vary as well, some are smalls as nuts; others can be as large as oranges.

Each region, each town has its own local cuisine and culinary treasures, depending on geography and climate that provide different ingredients native to each area. The primary ingredients found in nearly every Peruvian dish are rice, potatoes, chicken, pork, lamb, and fish. Most of these meals include one of the different kinds Peruvian chili peppers.

This introduction has been sourced from the following sites: Please visit them for more information.

Quest Connect Peruvian Food


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