Peruvian cuisine, considered among the best in the world, inherited its innovation, mix and flavors from Peru’s history. Its culinary fusion developed over a long process of cultural exchange between the Spanish, Africans, Chinese, Japanese and Italians, among others. The dishes became more and more varied as races mixed and migrants landed at the port of Callao.
This fusion gives rise to dishes like the unique anticucho de corazón (skewered cow heart), tacu-tacu stew and carapulcra, dishes which have African heritage. Nutritious pastas arrived along with Italian migrants, whose adaptations have resulted in traditional dishes like green or red pasta. Ceviche, Peruvian’s emblematic dish, emerged from a fusion with Japanese cuisine. Lastly, the trend of Novo-Andean cuisine boasts indigenous foods worthy of the most elegant settings, reclaiming the national flavor that is such an important part of our identity.
Each nomination and victory won by Peruvian cuisine is a source of pride reflected in the feelings of Peruvians. Constancy, hard work, and having the perfect recipe mean the honors come as no surprise to our country. However, solidifying our position as the best culinary destination in the world is a daily effort in which all gastronomic organizations do their part to maximize satisfaction.
World’s Best Culinary Destination
Since 2012, Peru has been chosen as the World’s Best Culinary Destination at the WTA awards, the Oscars of tourism.
South America Leading Culinary Destination - WTA
Peru was recognized for three straight years as the best culinary destination in South America, a source of deep pride for all Peruvians.
Destination of the Year" - Food and Travel Magazine
The prestigious UK-based magazine regarded our country as the best destination in the world in 2013.
Cultural Heritage of the Americas for the world
Peruvian cuisine is the first cultural expression in the region to have earned the distinction Cultural Heritage of the Americas for the World, awarded by the Organization of American States (OAS), which places Peru’s cuisine in a privileged position among other cultural phenomenon.