Peruvian cuisine is one of the best in South America and it's known not only for its exquisite taste, but also for its variety and ability to incorporate the influence from different times and cultures.
The culinary history of the Peruvian food dates back to the Incas and pre-Incas with its maize, potatoes and spices that later was influenced by the arrival of the Spanish colonies, and throughout the years it incorporated the demands of the different migrations and "mestizajes". Such groups included Chinese, European, African and Japanese immigrants.
The most important seasoning used to prepare the meals was what today is known as "aji" and it used to be called "uchu" by the Incas or "pepper from the Indies" by the Spaniards. Aji even today is one of the most important ingredients used in the Peruvian kitchen. Another important component to pre-Hispanic Peruvian cuisine is the seafood and the foods from the coastal region. Fishing was an important source of food before the conquest. Around a third of the coastal population was dedicated to fishing and this was all possible thanks to the variety of fish characteristic of the Peruvian ocean.