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A Brief History of Peruvian Cuisine in Five Courses – Part Four

By Nico Vera | September 20, 2012


In this five part series, Chef Nico Vera presents the rich culinary history of Peru through the lens of a five course meal. Follow along as he breaks down Peruvian flavors, transporting us to the land of Incas and beyond. Read Part OnePart Two and Part Three.

After Afro-Peruvian slaves won their freedom, there was a need for laborers in the farms and plantations of the coast of Peru, and this opportunity brought immigrants from the Canton region of China to Peru over 150 years ago. Immigrants brought with them spices such as ginger and soy sauce, and of course, the wok for cooking with these spices. Read More


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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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