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.
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.