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Diversity: The Story of Peruvian Cuisine Peruvian cuisine can essentially be summed up by one word: diverse. "Bold flavors, ancient grains, a repertoire ranging from raw fish to roasted meats, and endorsements by several top chefs all are working to make Peru one of the next big culinary destinations (Accessibly exotic)." The range of climates in the country allows for a various range of produce in Peru, which locals use to create their cuisine. "Peru, like the United States, has a long history of immigration from many countries (Peruvian cuisine makes inroads on menus)"Early in Peru’s history, food influences were derived from the Spanish conquest of the Incan Empire; this combined with the stimuli of immigrant workers from China in the 19th century formed what is now called Traditional Peruvian Cuisine. "Of course, cuisine varies depending where you are in Peru. Coastal cuisine is traditionally based on fish from the Pacific Ocean, while the dishes in the Andes are based on corn, hundreds of varieties of potatoes, grains, and root vegetables. Jungle cuisine is based on fruits and plants readily available in the Peruvian rainforest. Lima, the country's capital, has access to ingredients from all over the world and offers traditional dishes combined with many other cuisines. (Peruvian vegan cuisine) "Today, most Peruvian dishes are very ingredient-conscious, with a plethora of combinations for their “nueva comida” feel. The two styles blend with the foreign influences to create the uniqueness of the Peruvian foods. In order to gain an accurate understanding of the variety, it is important to note two of their most popular dishes. One of the national dishes of Peru is a cold- “cooked” seafood dish called Ceviche "Embodies Peruvian fusion, combining Inca hot peppers, Spanish limes and onions, and Japanese-sashimi-style prep techniques (Having A Moment: Peruvian Cuisine)." Since, it has grown to be a favorite dish for many and has been duplicated by other countries who add their own twists, adding and taking away various seafoods and spices. Another well-known Peruvian dish that bears the influence of Chinese immigration to Peru, is Lomo Saltado (stir-fried beef). The dish includes beef, onions, tomatoes, and chilies. The emphasis on culture through cuisine extends past food, into beverages as well. The national drink of the country is Pisco Sour, which has its own holiday celebrated on the first Saturday in February. The base of the drink is Peruvian Pisco, which is combined with lime juice, syrup, ice, egg white, and Angostura bitters. The appeal of the drink lies in the balance of the lime juice and the sugary syrup. Peruvian Pisco is the basis of many beloved drinks. With over 500 national dishes in Peru, there truly is no better way to describe the authenticity of their comida. The simplicity of these blended dishes speaks to the culture of Peru and the many influences that have come together over the course of its history.

Berroff, Nancy. "Peruvian vegan cuisine." Vegetarian Journal, Apr.-June 2011, p. 6+. Academic OneFile, go.galegroup.com/ps/i.do?p=AONE&sw=w&u=tel_a_utl&v=2.1&id=GALE%7CA255085801&it=r&asid=e865c397841ff67dae2381a341a67feb. Accessed 18 Apr. 2017.

Glazer, Fern. "Peruvian cuisine makes inroads on menus." Nation's Restaurant News, 15 June 2015, p. 106+. General OneFile, go.galegroup.com/ps/i.do?p=ITOF&sw=w&u=tel_a_utl&v=2.1&id=GALE%7CA418468126&it=r&asid=9c526d73b9064950f00c0b529d786a33. Accessed 18 Apr. 2017.

Thorn, Bret. "Accessibly exotic: multicultural influences, on-trend ingredients have Peruvian cuisine poised for growth." Nation's Restaurant News, 25 Feb. 2013, p. 32+. General OneFile, go.galegroup.com/ps/i.do?p=ITOF&sw=w&u=tel_a_utl&v=2.1&id=GALE%7CA321335629&it=r&asid=cf7a93b706337c98c4c4aaf405c476e2. Accessed 18 Apr. 2017.

Lowe, Laurence. "Having A Moment: Peruvian Cuisine." Details, Feb. 2012, p. 20. General OneFile, go.galegroup.com/ps/i.do?p=ITOF&sw=w&u=tel_a_utl&v=2.1&id=GALE%7CA283454261&it=r&asid=75a408303b0f042238609c7f66f87400. Accessed 18 Apr. 2017.