Peruvian gastronomy has reached a solid position on the planet, not only because it is a real delight for the most demanding palates, but for everything that surrounds the experience of enjoying each of its most emblematic dishes: many of these are facts based inputs and techniques whose roots go back thousands of years.
The success of Peru's cuisine has been reflected in the progresive or increase demand for Peruvian restaurants, as well as in the growing presence of dishes from the South American country in major world charts. One of these is the ceviche, flag dish of Peru, which has become one of the favorites among gastronomic experts from almost all continents.
In addition, Peruvian cuisine, hand in hand with agriculture, has positioned itself as one of the main drivers of international business. The height and acceptance of this cuisine is also reflected in international awards: Peru has four Michelin starred restaurants in the world, besides being represented within the list of "The World's 50 Best Restaurants” by four restaurants and in "Latin America's 50 Best Restaurants" with eleven representatives in the last five years.
On the other hand, the Inca country has been awarded as “World’s Leading Culinary Destination "for seven consecutive years by World Travel Awards, known as the "Óscar del Turismo". On the other hand, the individual recognitions were not long in coming: the Peruvian chef Virgilio Martínez, considered one of the best in the world, He was recognized in the ”Chef’s Choice Awards ".
The origin of the boom
The takeoff of Peruvian cuisine occurred at the beginning of the new millennium, with an important milestone as the formation in 2007 of the Peruvian Society of Gastronomy (Apega) and the organization of the first food fair "Peru, mucho gusto" (today Mistura) in 2008. Both actions, which served as an impetus for the boom in Peruvian cuisine, arose as a result of a meeting of Gastón Acurio with a group of chefs, researchers and journalists. On that occasion the need to develop a strategic plan to boost the country's gastronomy was detected.
This landmark was followed by the opening of such emblematic restaurants as El Rincón que no conoces, La Rosa Náutica or El Señorío de Sulco; following came other icons of Peruvian cuisine like the famous La Gloria and Astrid & Gastón, but also, DINER and Pantagruel, in the nineties focused their kitchens to the vehement dissemination of indigenous inputs of the Andean country.
The leadership of the chef and owner of Astrid & Gastón fell into a fertile and predisposed land for culinary entrepreneurship. Lima quickly became the epicenter of gastronomic takeoff and today is considered "the gastronomic capital of Latin America," according to Bloomberg.
A gastronomy without borders
For Gastón Acurio, the success of Peruvian cuisine is creativity, innovation in fusion and the love of its people. Thanks to a strong foreign influence, among which include the migration or n is Chinese, Italian, Japanese, Jewish, Arabic, among others , Peruvian cuisine was invaded by techniques and cross-cultural inputs .Or s is made meal Peru a fusion of unique flavors that have quickly conquered the most demanding palates on the planet.
"Today, Peruvian cuisine celebrates an important moment because it is one of the few in the last 25 years s has become a universal kitchen, a global kitchen. One can go to a cosmopolitan city like Madrid and can find a Peruvian ceviche hidden in the menu. In the 1990s in Spain there were up to ten Peruvian restaurants, and today there are over 500. And the reality is that there is nothing that can stop us, I sincerely believe that in the next s years pod would we get to have about 50, 000 Peruvian restaurants the world. "
Peruvian cuisine, to others, he opened roads to Peru to attract tourism, exports and investment to transmitting an image of solid country. Regarding the feeling of belonging, nowadays Peruvians feel proud of their gastronomy and have become ambassadors of it all over the world.