|Part of a series on the| Peruvian cuisine reflects local
practices and ingredients—including influences from the
indigenous Inca and cuisines brought in with immigrants such as
Spanish cuisine, Chinese cuisine, Italian cuisine, German
cuisine and Japanese cuisine. Without the familiar ingredients
from their home countries, immigrants modified their traditional
cuisines by using ingredients available in Peru. The three
traditional staples of Peruvian cuisine are corn, potatoes, and
chili peppers. Staples brought by the Spanish include rice,
wheat and meats (beef, pork and chicken). Many traditional
foods—such as quinoa, kaniwa, some varieties of chili peppers,
and several roots and tubers have increased in popularity in
recent decades, reflecting a revival of interest in native
Peruvian foods and culinary techniques. Chef Gaston Acurio has
become well known for raising awareness of local ingredients. -
Quinoa ("Indian" Rice), 3 varieties - Tawri, a legume native to
the Andes which is similar to the Lupin bean