Many traditional foods—such as quinoa, kiwicha, chili peppers, and several roots and tubers—have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and chupe de pescado techniques. The US food critic Eric Asimov has described it as one of the world’s most important cuisines and as an exemplar of fusion cuisine, due to its long multicultural history. Many varieties of potato are native to the Andes mountains. The sweet potato is native to the Americas and was domesticated there at least 5,000 years ago.
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