If someone were to ask you which country was famous for its food, what would you say? Would it be France, with its countless varieties of cheese, bread, and endless choice of good-quality wines? Or would it be Italy, famous for its pasta, pizza, gelato and wine (again)? Or would it even be somewhere as far away from here as Mexico, well known for its tacos, burritos, enchiladas, and guacamole? While these countries are often very much associated with their celebrated cuisine, we tend not to think of other countries, such as Peru, as being one of the food capitals of the world. However, the sheer diversity of Peruvian food is off the scale, and it's surprising that people have not taken notice of it earlier.
From cuy (guinea pig) to chifa (Peruvian-Chinese fusion cuisine), its dishes have an immense range of influences from within Peru’s borders and beyond – they really do have something to offer everyone. There is one man in particular who enjoys experimenting with all these amazing influences, and his name is Gastón Acurio.
It seems that, by putting Peruvian cuisine on the map, he has generated a truly positive response on a cultural level. His innovation and successes undoubtedly form part of a much bigger picture, showing everyone that food can mean something a little more than just flavour.