Peru boasts one of the finest cuisines in Latin America. Recipes such as cebiche (raw fish marinated in lemon juice), pachamanca (meat and vegetables cooked underground), chupe de camarones (shrimp soup), and ají de gallina (spicy chicken) are just a few of the mouth-watering dishes served up in Peru. The quality and variety of dishes in Peru are due to several reasons.

First, Peru's ecological and climactic diversity (Peru hosts 84 of the 104 eco-systems existing on Earth) has given rise to a major supply of fresh produce, which any chef would be ecstatic about. The rich Peruvian fishing grounds abound in fish and shellfish species, the heart of the succulent coastal gastronomy. Furthermore, rice, fowl and goat are the key ingredients of Peru's north coastal cooking.

The second reason is the rich mixture of Western and Eastern cultural traditions. Throughout the centuries, Peru has felt the influence of Spanish stews and soups, Arab sweets and desserts, African contributions to Creole cooking, Italian pastas, Japanese fish and shellfish preparations, and, Chinese culinary methods. Furthermore, Peru's cuisine continues to incorporate new influences, preparing exquisite and impeccable dishes that have been dubbed the New Peruvian Cuisine. It is a veritable privilege to experience Peru's cooking. Bon appetite!