Peruvian cuisine reflects the influences of indigenous ingredients and techniques, European colonialism and immigration, and African and Asian immigration.

Peruvian cooking has been shaped by diverse food cultures, including native Andean, Japanese, Spanish, Chinese, Italian and African, while influenced by vastly different climates: seafood-rich coastlines, rugged mountains and humid rainforests.

Peruvian food is a cuisine of opposites: hot and cold on the same plate. Acidic tastes melding with the starchy. Robust and delicate at the same time. This balance occurs because traditional Peruvian food relies on spices and bold flavors, ranging from the crisp and clean to the heavy and deep.

First and foremost, Peru has been named the world's tenth-best gastronomic country, according to "The 100 Best Cousines of the World." More than 50 countries were analyzed and scored by the portal's followers, and Peru stood out as the only one from South America.