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Peru's cuisine is probably the best kept food secret in South American. A bounty of Pacific seafood, a fiendish enthusiasm for chiles and a confluence of Latino, Native American and even Japanese and Chinese influences make for a remarkable virtuosity," Food and Wine Magazine.

Peruvian cuisine is considered one of the most diverse in the world. In January 2004, The Economist said that "Peru can lay claim to one of the world's dozen or so great cuisines," while at the Fourth International Summit of Gastronomy Madrid Fusion 2006, regarded as the world's most important gastronomic forum, held in Spain between January 17th-19th, Lima was declared the "Gastronomic Capital of the Americas."

To outsiders, Latin American food may conjure up not much more than the smell of Mexican tacos. But Peru can lay claim to the world's dozen or so great cuisines. Beyond its trademark dish of ceviche (raw fish marinated in lime juice), Peruvian food is little known abroad. That may be about to change. Peru is in the throes of a "spontaneous revolution" in gastronomy," The Economist.