Origin of our gastronomy

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Peruvian cuisine is the initial melting of the culinary tradition of ancient Peru, with its own techniques and dishes with Spanish cuisine in its variant most strongly influenced by 762 years of Moorish presence in the Iberian Peninsula, and important contribution culinary customs brought from the Atlantic coast by slaves.

Later on, this mixing was influenced by the culinary traditions and customs of French chefs who ran away from the revolution of their country to settle in good numbers in the capital of the Viceroyalty of Peru. It was Equally crucial was the influence of immigration of the nineteenth century, which included Cantonese Chinese, Japanese and Italians, among other sources mainly in Europe.

Ceviche as the exclusive special cuisine of Peru, offers flavors of four continents in one country and gives it out to the world.

Peruvian culinary arts are constantly evolving and this, coupled with the variety of traditional dishes, makes it impossible to establish a complete list of representative dishes. Also, along the Peruvian coast, there are

The wide variety of Peruvian cuisine is based on three sources:
▪ The particular geography of Peru;
▪ The mixture of cultures, and
▪ The adaptation of ancient cultures to the modern kitchen