Peruvian cuisine reflects local traditions and ingredients, blending influences from indigenous cultures such as the Inca, as well as culinary contributions brought by European (Spanish and Italian), Asian (Chinese and Japanese), and West African (Guinea and Senegal) immigrants. These diverse influences have adapted traditional dishes with ingredients available in Peru.
The five primary staples of Peruvian cuisine are corn, potatoes, other cereals like quinoa and kiwicha, and beans. Spanish influences introduced rice, wheat, and meats such as pork, beef, and chicken. A fundamental ingredient that frequently adds spice to Peruvian dishes is aji pepper.
