In recent years our trends as travelers have changed dramatically. Those with more independent and adventurous looks have stopped focusing solely on complying with a list of attractions and have started looking for closer connections with people from other places, their cultures and, of course, their food.
Food has always been an extra attraction in our travels, but not necessarily the main axis of these. However, we have begun to realize that gastronomy is one of the most intimate and culturally charged aspects of societies, so making it that main axis opens the doors for us to experience the world in unique ways.
“Food tourism is the act of traveling for a taste of place in order to get a sense of place.”
– Erik Wolf, Executive Director, World Food Travel Association
Gastronomic or culinary tourism implies more than just eating in the popular restaurants of the cities visited: the characteristic of this type of trip is the focus on cultural immersion through activities such as tastings, cooking classes, visits to festivals of food and cultivation centers that allow the traveler to completely absorb the essence of the place through its gastronomy. In many places they are even dedicated to educating travelers about local production and the impact it has on the region’s economy, generating the enjoyment of local culture and food hand in hand with a greater awareness of its importance in the progress of their communities.
And because nobody knows their country better than a local, they are the ones that guide you through the experiences. Thus, a more intimate contact is generated with the best kept secrets of its gastronomy. Under this approach, the ways to access other worlds are endless and each trip will always be unique and authentic!
Gastronomic trips have gained such popularity that in 2012 the WTA (World Travel Association) created the award for Best Culinary Destination in the World, and since that year Peru has not ceased to be the winner of such recognition.
The variety of our gastronomy is the sum of internal factors such as geography, biodiversity and traditions that precede even Inca times, and external ones, such as multicultural heritage given the mergers with cultures from the rest of the world throughout history.
Preparation techniques such as Pachamanca are a product of the mixture of our millenary knowledge with methods and inputs brought by Spanish conquerors, and famous dishes such as Lomo saltado or Chaufa are possible thanks to the Chinese migration and the precious spices they brought with them. This way, what makes our cuisine special is not only the convergence of influences from other cultures, but our creativity and passion to give the well-served touch that characterizes us so much.
Our country has become the culinary epicenter worldwide. The variety of flavors and inputs, many even unique in the region, as well as the stories behind our dishes increasingly attract all those travelers in search of experiences out of the ordinary and full of life.
From local markets to award-winning restaurants, the essence of Peru always remains: food and drinks prepared with love for the enjoyment of the world.