Peruvian cuisine

Peruvian migration began to grow strongly in the 1990s and settled first downtown: the arcades of Plaza de Armas and Catedral street filled with set-menu cocinerías, and around la Vega the first grocers appeared with ají amarillo, rocoto and cancha. It was the first foreign cuisine to become everyday food in Santiago, and within a few years it went from workers' lunches to the white-tablecloth menus of Providencia and Las Condes.

Today it is by far the most widespread foreign cuisine in the city. Ceviche, lomo saltado and ají de gallina appear in neighborhoods of every income level, from the lunchtime menu next to Vega Chica to the chef-driven restaurants blending Nikkei and chifa technique. And the pisco sour is a guaranteed topic of conversation between the two sides of the border.