The Spanish brought many foods and spices to Peru, such as rice, limes, cumin, cinnamon, and cloves — all used in countless dishes and desserts. But they also brought the grapes that were used to make wine, and then Pisco, the oldest distilled spirit in the Americas.
What food did the Spanish discover in Peru?
The main staple foods in Peruvian cuisine are native Peruvian crops such as corn, beans and potatoes and its many varieties. The Spanish brought products such as rice and wheat which became staple foods and part of the culinary culture of Peru.
What did Spain do to Peru?
By 1534, Pizarro managed to overcome the Incan Empire and claimed the territory for Spain. In 1535, Spain founded the city of Lima which would become the seat of power and capital for the Viceroyalty of Peru which was created in 1542 and at its highest incorporated most of the South American nations.
What influenced Peruvian food?
Over time, Peru’s cuisine evolved through the fusion of indigenous Peruvian cultures, Spanish colonization, Arab/Moorish influences, the arrival of slaves from Africa, and Japanese and Chinese immigrants. This historical integration led to a unique food cultures and cuisines including “Creole”, “Nikkei” and “Chifa”.
Is Peruvian food healthy?
“Without us knowing, Peruvian food is filled with superfoods. It’s being healthy without trying too hard.” Indeed, many foods we’ve come to call “superfoods” originated in Peru. Superfoods native to Noriega’s homeland include quinoa, maca, camu camu, purple corn, a fruit called aguaje, and pichuberry.