Why Peruvian Food Brings Together the Whole World

Okay, maybe not the whole world. But almost.

In light of Peru’s Independence day being celebrated on July 28th, let’s review their exquisite cuisine. Peruvian cuisine today perfectly sheds light on blended cultures in the kitchen. The most rooted ingredients date back to the country’s Inca origins. The Spanish takeover brought European products and the culinary influence of African slaves. Later, the influx of Chinese and Japanese migrants brought new sauces, spices, and preparation techniques.

Peru has hosted a centuries-long gastronomic evolution and, today, is home to one of the most innately diverse cuisines out there. From ceviche to causa to lomo saltado, these tasty dishes are much more than food. Beneath the table is an incredible history.

The Inca Empire

Emperor Kuzco may not have been real, but the Inca Empire sure was. In fact, it was one of the most formidable kingdoms of its time. The Inca Empire was known for its stonework architecture, extensive roadway networks, getaway places like Machu Picchu — and the potato.

Domesticated in modern-day Peru thousands of years ago, the potato was a staple in the Incan diet. And not just one kind. Through the years, thousands of potato varieties have been grown, traded, and uniquely prepared across the region.

The climate made it possible for Incas to harvest tubers (like maca and yuca), grains (like corn and quinoa), and fruits (like lucuma and aguaymanto). Even after the Inca Empire dissolved, these base crops would remain central to the recipes in eras that followed.

The Spanish & African Influence

Upon conquering the Inca Empire in 1533, the Spanish introduced rice, wheat, and dulce de leche to their new lands. They also re-imagined sources of protein. During the pre-Colombian era, the Incan elite consumed llama, deer, fish, guinea pigs, and some birds. The Spanish added beef and pork to the menu.

And, when the Spanish were finished with what they called “good meat,” they left the remaining parts for African slaves they also brought with them during the colonization. These early Afro-Peruvians turned scraps into delicacies, which includes today’s anticuchos (beef heart skewers), picarones (sweet potato and squash donuts), and taku taku (rice and bean patties).

Peru abolished slavery in 1854.

The Arrival of Chifa

When Chinese immigrants – mostly males – arrived for labor opportunities on plantations and in mines, they brought Peru soy sauce, ginger, and the wok.

As the story goes, Chinese men partnered up with Peruvian women and the two culinary customs started to overlap at home. And, not before long, the blended cuisine went commercial. Peruvian-Chinese restaurants became popularly known as “Chifa”, famous for its arroz chaufa (Peruvian fried rice), kalu wantan (braised meat in aji amarillo sauce), and, of course, lomo saltado (beef sirloin stir fried with veggies, fries, and soy sauce).

Chifa can still be found all over Peru today, even in small towns, and remains high in demand.

Nikkei’s Influence

The First Sino-Japanese War in the late 1800s prompted a mass emigration of Japanese people to the New World. Many found themselves in Peru.

Seasoned Traveller’s Sofia Levin writes:

“This led to Peru becoming the first South American country to welcome Japanese farmers. The first boat landed in 1899, and many never returned back to Japan.”

When they were unable to find some of their own ingredients, they found alternatives. They replaced wasabi with Peruvian chilis. They turned sashimi into ceviche and tiradito. This blended re-invention of flavor and preparation became known as “Nikkei,” or Japanese-Peruvian cuisine, which broadened the culinary scene here even more dramatically.

A Contemporary Cuisine

Peruvian cuisine has surpassed the notion of “fusion” and, instead, stands as a gastronomic experience on its own. This evolution of flavor has turned modern-day Lima into a culinary capital and made the cuisine sought-after all around the world.

In Los Angeles, Chef Lucy Haro opened Qusqo Bistro & Gallery as a way to celebrate the foods and traditions of her people.

She tells Voyage LA:

“Food is everything. It nurtures the body, the soul and the community. […] As I grew up, I came to realize the value of Peruvian superfoods and the effect it has on people’s lives.”

Get some Peruvian food next time you’re out for dinner, and check out what Chef Haro had to say on LATV’s Cultura Shock!