Peruvian cooking is the most culturally diverse culinary tradition in the world — a synthesis of Andean indigenous (Quechua, Aymara), Spanish colonial, West African (the enslaved Africans brought to Peru), Japanese (the Nikkei immigration beginning in 1899), Chinese (the Chifa tradition from 19th century Chinese immigration), Italian, and German influences, all operating on an unparalleled base of indigenous biodiversity (Peru has more plant and animal species than virtually any other country). The result is simultaneously the world's most complex and its most ingredient-rich culinary tradition.
The defining techniques of Peruvian cuisine.
MOROCCAN/MAGHREB DEEP + ANDEAN SOUTH AMERICAN DEEP