At the World Travel Awards, Peru has been chosen as the leading culinary destination in the world for five consecutive years. Few places on earth offer such a variety of indigenous ingredients, let alone a jumble of flavors and techniques from Europe, Africa, and East Asia. Rather than remain culturally segregated, these foreign additions have blended seamlessly with ancient Peruvian cuisine into something utterly unique.

Many chefs have become well-known for raising awareness of local ingredients and making plates with foreign cooking techniques applied to Peruvian ingredients. Some of them are Virgilio Martínez (Central), Mitsuharu Tsumura (Maido), Mónica Huerta (La Nueva Palomino), and Gaston Acurio (Astrid y Gaston/ Panchita).

In my opinion, the best food comes from Peru, the variety is unmatchable; there are dishes for every taste. Some dishes you might want to try are Ceviche, Tiradito, Ají de Gallina, Papa a la Huancaina, Causa Rellena, Tacu Tacu, Lomo Saltado, Pollo a la Brasa, Arroz Chaufa, and Anticuchos. Some desserts you have to try are Picarones, Suspiro a la Limeña, and Crema Volteada.

• https://www.machutravelperu.com/blog/peruvian-food.
• https://www.seriouseats.com/essential-peruvian-cuisine