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What makes Peruvian cuisine so special is the former Spanish colony’s prime location on the Pacific coast. Centuries ago, galleons from Spanish possessions in Asia, such as the Philippines, arrived here, bringing goods, immigrants, and culinary habits that mixed with the cultures of the indigenous people and European conquerors.

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According to historians, this fusion of influences gave rise to ceviche, which is perhaps Peru’s most significant contribution to world cuisine. It consists of raw fish or seafood marinated with chili and lemon juice, which essentially “cooks” the ingredients. While the traditional process could take hours, today’s chefs in Peru often limit the marinating time to just a few minutes to allow the seafood to retain more of its natural flavor.

Ken Motohasi

But of course, the country is not just about the coast. “There is not just one Peru, but several—and even more if we talk about food and culinary styles,” says Virgilio Martínez, the 47-year-old owner of the celebrated restaurant Central. He praises his country as a land of diversity, with a variety of plants, animals, flavors, and aromas, as well as cultures and eating habits. “The country can be divided into three major regions that couldn’t be more different from each other, and each can be subdivided into many subregions,” Martínez continues. The three main regions are the Pacific coast in the west, the Andean mountain range in the center, and the Amazon rainforest in the east, each with its own climate, lush fauna, and flora.

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Additionally, there have been different waves of immigration from Europe, China, Japan, the Middle East, and more recently, Venezuela. The cultures and cuisines of Africans who were once enslaved in the country also played a significant role. These diverse groups brought their culinary traditions, which combined with previously unknown New World ingredients such as corn, potatoes, chili peppers, and paprika.

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At the political, economic, and cultural center of this versatile country lies the vibrant capital Lima, where all these geographical and ethnic influences come together. Here, a number of young chefs are excitedly embracing, exploring, and modernizing these culinary traditions. Lima, often (and very romantically) shrouded in a thick mist, with its dramatic cliffs, skyscrapers, and baroque colonial buildings, is definitely one of the most exciting and sought-after food destinations in the world. 

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