Peruvian Cuisine reflects the country’s history, where thousands of years of flavours are fused using ingredients from the coast, highlands and rainforest.
The wealth of its landscapes and its sheer cultural diversity over centuries have given Peru its hugely varied gastronomy. From thousands of countryside ingredients to the many cultures, past and present, that have shared Peru’s territory for centuries – all have contributed to its diverse culinary offering. Such interchange of cultures, with contributions from overseas visitors blending into the mix, continues to the present day. The cuisines of Peru vary greatly from region to region, where each city boasts its own regional dish with unique taste. Creative combinations that merge tradition with innovation and a unique diversity that has made Peruvian cuisine a world-beater. Lima is considered the Gastronomic Capital of the Americas, so if you are a lover of fine food, don´t hesitate to visit Peru and get ready to explore a world of new flavours, fragrance and textures through its gastronomy.
Pisco, the Spirit of Peru
Pisco is considered Peru´s national drink and it is South America´s hottest spirit – and with its continuing growth in popularity, can now be enjoyed in many of the finest restaurants and bars around the world.
It traces its origins to the province of Pisco and its story began in the 16th century when the Spanish conquistadores brought grape vines to South America in order to make their own wine. The sole ingredient is fresh grape, which keeps this spirit as pure as possible. Pisco’s variety is another of its tantalizing traits, the flavour and aroma of eight distinctive types of grapes delight the palate – with hints of roses, jasmine, and candied citrus – and a complexity which will interest gin fans. These characteristics make pisco an emblematic product and a source of national pride: Peru’s gift to the world.