Current Peruvian cuisine is an interesting gastronomic mix, immensely diverse in products , preparation and techniques that originate from the Orient to the Occident about 500 years ago.
Before the arrival of the Spanish, gastronomy was based on the consumption of native products such as potatoes, corn, fish, Andean llama meat and even small guinea pigs. The arrival of the Spanish introduced the first important culinary influence and resulted in the first gastronomic fusion. The Spanish brought with them new food products, such as olive oil, wine, garlic, onion and spices along with new cooking techniques and methods of food conservation. With the Spanish came African slaves, who brought their own influences – recipes such as tamales, tacu-tacu and anticucho – using parts of animals that hadn’t previously been used for cooking, such as tripe and other offal
One of the most important influences arrived in the middle of the XIX century with the Chinese immigrants. A lot of Chinese from Canton arrived on the coast of Peru in search of a better future. They came loaded with new products like soya, ginger and most importantly rice. This was the birth of the cuisine which is now known as Chifa, the fusion of Peruvian and Chinese cooking.
At the beginning of the 20th Century, Japanese immigrants arrived in Peru to work on the construction of the railroads. They brought with them products such as sake, seaweed, tofu and mirin. This was the birth of Nikkei cuisine, the fusion of Peruvian and Japanese cooking that continues to surprise and delight throughout the world.