Many traditional foods—such as quinoa, kiwicha, chili peppers, and several roots and tubers—have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and chupe de pescado techniques. The US food critic Eric Asimov has described it as one of the world’s most important cuisines and as an exemplar of fusion cuisine, due to its long multicultural history. Many varieties of potato are native to the Andes mountains. The sweet potato is native to the Americas and was domesticated there at least 5,000 years ago.
Only two varieties of sweet potato are commonly available for sale in the markets, but there are more varieties around the country. One has dry orange flesh and light tan skin and tastes sweet. From Peru, the Spanish brought back to Europe several foods that would become staples for many peoples around the world. Potatoes: Potatoes were introduced to Europe from the Americas.
They were considered livestock feed in Europe until French chemist Antoine-Augustin Parmentier began serving dishes made from the tubers at his lavish banquets. His guests were immediately convinced that potatoes were fit for human consumption. The varieties used in Europe and most of the world, however, derive from a subspecies indigenous to the Peruvian Andes, Solanum tuberosum. Beans: Several varieties of the common bean are native to Latin America including the lima bean. Peppers: Chili peppers are native to America. The varieties most commonly used around the world, however, derive from Mexico and Central America. Sweet Peppers are native to Mexico and Central America.
Europe and most of the world are from Central America. The corn grown in Peru is sweet and has large kernels. However, it is not widely consumed outside of Peru. Tomatoes: The tomato is native to Peru. This is proven by the great number of varieties available in that region.