The great variety of the Peruvian gastronomy is sustained in three sources: the particularity of the geography of Peru, the mixture of cultures, and the adaptation of millenary cultures to the modern kitchen.


There was a series of migrations from diverse origins that integrated their traditions to the already local culinary dynamics. China, Japan, and Italy are the main ones, and we will talk about them today!




Among the significant influences that have contributed to the development of Peruvian cuisine is the one that came from China. The first Chinese who arrived in Peru were from the Canton region and began to work in the coastal haciendas and who arrived as workers and were reduced to slaves, but all this ended with the abolition of slavery in 1854.


The word Chifa comes from the union of “chi” and “fan,” which for the Chinese meant “eat rice.” The Chinatown in the center of Lima is a representative place of this culture. 


The use of wok is part of their legacy. Among the most popular dishes of the chifas are:


-Rice chaufa.

-The chi jau kay.

-Chancho al tamarindo.

-Tallarín sautéed with vegetables.

-Soup wantan.




This is a modern and more significant influence within the Peruvian home menu.  


The Japanese are excellent chefs, they are very disciplined and demanding with their ingredients, and they have taken the best of Peru to elaborate their exquisite gastronomy. They have also created recent mergers with a lot of creativity and while respecting the Peruvian and Japanese tradition as well.


Among the dishes that have become known are: 


-Maki in acevichada sauce

-Tyres with chair

-Prawns fried in panko sauce

-Passion fruit sauce 

-Ceviche Nikkei (with soy sauce).




The first group of Italians came to Peru to work and look for a better future. They were the ones who placed wineries-bars that showed good hams, cheeses, pasta, and fine wines in their showcases. 


The Italians have always been very proud of their food. It was easy to reach the Creole palate with dishes such as noodles with pesto, Italian mondongo a la italiana, menestrón soup and other more elaborate dishes such as muchame.


It is essential to mention that the Italians put the best bakeries and pastry shops in Peru, showing off their art in baking.


Some of the Italian-Peruvian dishes are:


-Pesto, basil sauce and pine nuts that we change here for walnuts.

-Red noodles, prepared with tomato sauce.

-Soap Menestron


Read more about the Italian influence on Peruvian cuisine:


The variety of ingredients that exist in the territory (both native and those that came from other latitudes) allowed the evolution of diverse cuisine, where to coexist, without opposing, strong regional traditions and a permanent reinvention of dishes.



inca warrior
Learn about the first fusion that happened in Peru!

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