linguistic:translation, structural:expansion
Cuisine

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 chilies. There are now more than 3,000 kinds of potatoes grown on Peruvian terrain, according to Peru's Instituto Peruano de la Papa. Modern Peruvian cuisine blends Amerindian and Spanish food with strong influences from Chinese, African, Arab, Italian, and Japanese cooking. Common dishes include anticuchos, ceviche, and pachamanca. Peru's varied climate allows the growth of diverse plants and animals good for cooking. Peru is known to have one of the best cuisines in the world. The capital, Lima, is home to Central Restaurante, which is the 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 including the Inca and cuisines brought in with 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 corn, potatoes and other tubers, Amaranthaceaes (quinoa, kañiwa and kiwicha) and legumes (beans and lupins). Staples brought by the Spanish include rice, wheat, and meats (beef, pork, and chicken). 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 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.