Mother nature has treated Peru very well. Throughout 7000 years of history, Peru has continued to be one of the planet’s most diverse and fascinating suppliers of food and produce. Manning this supply have been Peruvians themselves who have held a respectful dialogue with Pacha Mama, or Mother Earth, and her 85 geographic and climate habitats. This has been the magic formula that has produced the variety of products that today are a fundamental part of the world’s diet.
Thanks to this abundance and diversity of produce, different civilizations that flourished in what is called Peru, built up a culinary tradition which, with the arrival of products from Spain just over 500 years ago, found a new starting point. And again the key to success was the dialogue with Mother Nature. It became the catalyst on which to build a space where all the different peoples would begin to contribute to the culinary jigsaw that is so authentically Peruvian.
And so, in the peaceful crossbreeding between Andean culinary sentiments and the flavors of Africa, China, Japan, Spain, Italy and the Middle East, this whole manuscript of ingredients and flavors began to take shape in words and phrases. And thus were born the ceviches, multicolored tiraditos, huge causas, the anticuhos, and generous huancaína sauces.
Seven thousand years later, Peruvians have decided to tell the world about how proud we are of our cuisine. But, above all, we wish to share the values that have paved our path: tolerance, respect, commitment to the environment, and good business and social practices. And we do this at the feast where we gather together around our pots and fires to celebrate our differences, surprise ourselves with our creativity, render homage to tradition, and aim our work towards culture and biodiversity.