peruvian cuisine

The most important ingredient in all Peruvian cuisine is the potato, as Peru has the widest variety of potatoes in the world.
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe, Asia and Africa.
The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceaes (quinoa, kañiwa and kiwicha), and legumes (beans and lupins).
Many traditional foods—such as quinoa, kiwicha, chili peppers, and several roots and tubers—have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods. The most important ingredient in all Peruvian cuisine is the potato, as Peru has the widest variety of potatoes in the world.

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