​The history of Peruvian food is a blend of pre-Inca, colonial, and migratory influences. From ancient times, pre-Inca civilizations cultivated native crops like potatoes, corn, and quinoa, which remain staples in the Peruvian diet. The arrival of the Spanish in the 16th century brought new ingredients and techniques that blended with local traditions. Later, immigration from Africa, China, Japan, and Italy added even more diversity to the flavors and preparation methods. ​​​​​​