Peruvian cuisine draws on Indigenous Andean, Spanish, African, Chinese, and Japanese influences, producing one of South America's most celebrated food cultures. Potatoes, native to Peru, appear in thousands of local varieties.

Ceviche, fish cured in citrus juice, is widely regarded as Peru's signature dish. Lomo saltado, a stir-fry blending Chinese technique with local ingredients, reflects the country's rich culinary fusion history.