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.

Over time, Peru's cuisine evolved through the fusion of indigenous Peruvian cultures, Spanish colonization, Arab/Moorish influences, the arrival of slaves from Africa, and Japanese and Chinese immigrants. This historical integration led to a unique food cultures and cuisines including "Creole", "Nikkei" and "Chifa".