Modern Peruvian cuisine is a grand fusion of historical, regional and cultural influences. Located on in the central, western part of South America, Peru incorporates a fantastic variety of climatic variation. Varied climate and multiple cultural influences, contribute a rich culinary tradition. As the heart of the Inca Empire, the Inca tradition was the foundation of early Peruvian cuisine. The in the Inca diet were maize, yams, potatoes, yucca and bananas supplemented by fish and meat. Ceviche dates back to the pre-Columbian era.Spanish invaders in the sixteenth century included new ingredients and preparation techniques. Fruits and vegetables brought by the Europeans included the aji pepper now largely identified with Peru’s cuisine.Chinese food traditions have lately joined the mix creating the modern Peruvian fusion. With more Chinese restaurants than any other South American country, Chinese ingredients, available in Peruvian markets, have blended into the modern Peruvian cuisine.