Peruvian cuisine is one of the best in South America. It is well known for its exquisite taste, its variety and ability to incorporate influences from different times and cultures. Peru’s three regions, the Coast, Andean Sierra, and the Amazon jungle, together with the rich variety of seafood harvested from the Pacific Ocean, have made Peruvian cuisine an important expression of its culture and as revered as Peru’s ceramics, textiles, art, music and literature.

The culinary history of Peruvian food dates back to the Inca and Pre-Inca times when the staple diet consisted of maize, potatoes and spices. This was later influenced by the arrival of the Spanish conquistadors. In the ensuing years the cuisine was further influenced and enriched by the influx migration from China, Europe, Africa and Japan.

As a Peruvian chef who is part of the “Gastronomic revolution” currently taking place, I feel I have a responsibility, both as a Peruvian and as a chef, to show other countries what we, as a diverse nation of cultures, have to offer: a fusion of Peruvian recipes and local ingredients, combining traditional cooking techniques with haute cuisine while at the same time keeping our roots, creating a stylish Peruvian cuisine.

Buen Provecho . . . Alejandro Saravia


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