Peru

Peruvian cuisine stems mainly from the combination of Spanish and Indigenous cuisines with traditional native Peruvian ingredients, and with later influences from the cuisines of China, Italy, West Africa and Japan, due to the arrival of immigrants from those locations. Due to a lack of ingredients from their home regions in Peru, these immigrants modified their traditional cuisine using items native to Peru and those which had been introduced by the Spanish during the colonial period. The three traditional staples of Peruvian cuisine are corn, potatoes and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat and meat (such as beef, pork and chicken). Many traditional foods, such as quinoa, kiwicha, chili peppers and several roots and tubers, which had been tossed aside for European products since Colonial times, have seen a resurgence in popularity in recent decades with a revival of interest in native Peruvian food crops and culinary techniques.

http://en.wikipedia.org/wiki/Peruvian_cuisine