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The kitchen in Peru is almost a symbol of identity as are Peru Andean mountains or Machu Picchu, and Peruvian food is finding its place in dishes from around the world. From the vigorous succulent ceviche to grilled chicken to, as well as fusion of Peruvian food with China (Chinese food) to the aji de gallina, chicken stew with a spicy sauce made of cheese, Peruvian cuisine is leaving satisfied the appetite of Americans and Europeans.

“The gastronomic boom has been promoted by some figures and some coincidences that have made Peruvian food into something remarkable,” said Raul Vargas, a food critic Peruvian food and host of radio show Divine Food. “In general, upon the globalization of taste and gastronomic snobbery, more people have the pleasure of seeking and finding food differently. And that has come to cut our food. ”

But what makes particular Peruvian food?

“Our cuisine at its core – in essence – is the great poverty management, besides being a family community event,” said Vargas. “As wealth has increased in the country, has given rise to the top of the sophistication of the food.”

Peruvian cuisine has reflected the country’s development as an industrial power.

“Our diversity in potatoes has allowed us to play with dishes which features 20 varieties of potatoes and, Orgreenic of course, each must have its seasoning and cheese in particular different – and above all that hot sauce”

“Eating for survival we became skilled cooks. That’s the basic idea. ”

Peruvian cuisine is not limited only to the Inca roots. It merged with the Chinese, Italian, Japanese and Afro-Peruvian basic ingredients to create savory dishes that stand in the international food market.

“Today, just thinking in seafood, there is a multicultural explosion, because our food is from Italian, Japanese Peruvian touch more”

“This has given us an extraordinary cuisine.”

Raul Vargas relates to the rich dishes of rice and seafood, including ceviche, a dish consisting of raw fish with citrus juice and sprinkled with hot pepper.

There is also the Chinese restaurant with Kay Pa Ti – chicken simmered in spicy tomato sauce and spices Peruvian – and Chi Jau Kay – covered chicken or pork in oyster sauce – ychaufa, a mixture of fried rice, meat, onions seasoned with Peruvian spices . And of course, the most popular rotisserie chicken with fries, a staple dish in many restaurants peru.

“The Peruvian has no prejudices in relation to any food,” “wherever it comes. He has an innate curiosity to try new, different cuisines. The difference is that as soon as you do, you’re thinking about how to merge, and copy it and adapt it to your taste. ”

The key to the popularity of the cuisine is its ability to fuse with the food of other countries.