Editing Peru (section)

=== Cuisine ===
{{Main|Peruvian cuisine}}
[[File:Ceviche mixto callao.jpg|alt=|thumb|''[[Ceviche]]'' is a popular lime-marinated seafood dish which originated in Peru.]]

Because of the Spanish expedition and discovery of America, explorers started the [[Columbian exchange]] which included unknown food in the Old World, including potatoes, tomatoes, and maize. Modern Indigenous Peruvian food often includes corn, potatoes, and [[Chili pepper|chilies]]. There are now more than 3,000 kinds of potatoes grown on Peruvian terrain, according to Peru's ''Instituto Peruano de la Papa''.<ref>{{cite web|url=https://guide.michelin.com/sg/features/7-things-you-need-to-know-about-peruvian-cuisine/news|title=7 Things You Need to Know about Peruvian Cuisine|website=MICHELIN Guide|access-date=4 February 2019|archive-date=4 February 2019|archive-url=https://web.archive.org/web/20190204122212/https://guide.michelin.com/sg/features/7-things-you-need-to-know-about-peruvian-cuisine/news|url-status=live}}</ref>
Modern [[Peruvian cuisine]] blends [[Native American cuisine#Native American cuisine of South America|Amerindian]] and [[Spanish food]] with strong influences from Chinese, African, Arab, Italian, and Japanese cooking.<ref>Custer, pp. 17–22.</ref> Common dishes include ''[[anticuchos]]'', ''[[ceviche]]'', and ''[[pachamanca]]''. Peru's varied climate allows the growth of diverse plants and animals good for cooking.<ref>Custer, pp. 25–38.</ref> Peru is known to have one of the best cuisines in the world. The capital, Lima, is home to [[Central Restaurante]], which is one of the [[The World's 50 Best Restaurants|World's Best Restaurants]] and serves various Peruvian dishes from each geographical part of the country, the ''Costa'' (coast), ''Sierra'' (mountains) and ''Selva'' (rainforest).

Peruvian cuisine reflects local practices and ingredients – including influences from the Indigenous population such as the [[Quechua people|Inca]] and cuisines introduced by colonizers and immigrants. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The four traditional staples of Peruvian cuisine are [[Maize|corn]], [[potatoes]] and other [[tuber]]s, [[Amaranthaceae]]s ([[quinoa]], [[kañiwa]] and [[kiwicha]]) and [[legume]]s ([[beans]] and [[lupins]]). Staples brought by the Spanish include rice, wheat, and meats (beef, pork, and chicken). Many traditional foods{{snd}}such as [[quinoa]], [[kiwicha]], [[chili pepper]]s, and several roots and [[tuber]]s have increased in popularity in recent decades, reflecting a revival of interest in Native Peruvian foods and culinary techniques. It is also common to see traditional cuisines being served with a modern flair in towns like [[Cusco]], where tourists come to visit. Chef [[Gastón Acurio]] has become well known for raising awareness of local ingredients.