Peruvian cuisine reflects local cooking practices and ingredients”and, through immigration, influences from Spain, China, Italy, West Africa, and Japan. Due to a lack of ingredients from their home countries, immigrants to Peru modified their traditional cuisines by using ingredients available in Peru. The three traditional staples of Peruvian cuisine are corn, potatoes, and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat and meat (such as beef, pork and chicken). Many traditional foods”such as quinoa, kiwicha, chili peppers, and several roots and tubers have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques.  If you are interested in a taste Quinoa recipe please visit The JEN BLOG

Lima has incorporated unique dishes brought from the arrival of the Spanish Conquerors and also received the influences of many flavors from immigrant population: African, European, Chinese, and Japanese. This has strongly influenced Lima’s cuisine with the incorporation of the immigrant’s ingredients and techniques (for example, the Chinese extensive use of rice or the Japanese approach to preparing raw fish).  Creole cuisine is the most widespread in this cosmopolitan city. The only other major international cuisines with a large presence are Chinese (known locally as chifa) and Italian. These, however, have been heavily modified due to a shortage or lack of authentic ingredients.

Today we will visit a local market and learn about the Peruvian products, then visit URBAN KITCHEN  , where a Chef will teach how to prepare a local dish, you will participate in cooking and enjoy lunch with them.