Peruvian cuisine reflects local practices and ingredients—including influences from indigenous peoples and cuisines brough in with immigrants such as Spanish cuisine, Chinese cuisine, Italian cuisine, West African 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. Now the peruvian cousin have a millions of followers around the world and win many awards and international competitions, such a: Gourmand Award 2006 (5 books of peruvian cousine), Gourmand World cook book 2009 and 2010 (5 books also, and one of them was considered The Best Book of the world about cousine), and finally, on the occasion of the Inter-American Year of Culture, on March 23, 2011, the OAS awarded the distinction to the cuisine of Peru as "Cultural Patrimony of the Americas for the World". So, please, dont come to Perú and just eat KFC!!! XD