Traditional Peruvian cooking is a hybrid of Spanish and native Indian foodways. Many ingredients, such as potatoes, corn, peanuts, chiles, and fresh seafood, date back to the Incan empire, which flourished in the Andes for thousands of years. When Spanish conquistadors arrived in the 16th century, they brought European-style desserts and ingredients such as chicken, beef, and citrus fruits. Later, African, Italian, Chinese, and Japanese immigrants added to the mix, forming the spicy cuisine that is still cooked in many homes and restaurants today.
Cutting-edge Peruvian gastronomes, however, are now turning back to their ancient past - and reinventing it, given birth to the Novandina ("New Andean") movement, which draws on pre-Conquest Incan ingredients and fuses them with innovative modern preparations to create dishes like “quinotto” (quinoa risotto).
Alpaca meat Brocheta in Quinotto
What a nice dinner.
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