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I must admit that when I first came to Peru I knew little about its local cuisine besides seeing pictures of fried cuy (guinea pig) in the highlands and reading about cebiche, a raw fish plate popular in the country’s arid coastal region.

However like many newcomers, it didn’t take long to realize that local food in Peru is as diverse as the country’s geography and as rich as its cultures.

On my first trip back to Canada I would tell family and friends that when introduced to someone, whether a taxi driver or a new friend at a party, they always seemed to have three questions: Where are you from? Have you been to Cuzco and Machu Picchu? and What do you think of Peru’s food?

Local cuisine plays an important part in Peru’s identity, perhaps only outdone by the Andean nation’s link to its Inca past and archeological wonders like Machu Picchu. It is a well-earned source of pride and quickly gaining international recognition through world famous chefs like Gaston Acurio and Lucho Cordero, among others.

For these reasons, we have decided to focus this ACAP Magazine on Peruvian Food. In this issue you will find articles that touch on the history and development of Peruvian supermarkets, nutritious school lunches, and reviews of some of Lima’s best restaurants – some which we have recently visited during ACAPs restaurant nights – courtesy of The Fine Dining Guide.

Like other issues of the ACAP Magazine, this one also includes general interest articles.

I would particularly like to point out a piece written by ACAP board member Diana Bowie which describes her 11 day experience volunteering in a medical camp for Haitian’s who were injured during the devastating earthquake that hit the Caribbean nation last January. In addition, Martin Singer, ACAP board member, past president and the chair of this year’s Annual Picnic – one of our largest events – has written a history of the Canada Day and 4th of July celebrations in Peru.

I hope you enjoy, and Bon Appétit!