Peruvian cuisine is based on a fusion of Indigenous and Spanish food, particularly in coastal Peru. In Lima, there have also been minor influences from African, Chinese, and Japanese immigrants (who make up less than three percent of the population and live mostly in Lima). These cuisines have been heavily adapted due to a lack of authentic ingredients many of which are either commercially unavailable or prohibitively expensive. For example, although there are numerous Chinese restaurants throughout Lima, none of them serve authentic Chinese cuisine. Instead they serve a fusion cuisine known as Chifa. Common dishes include anticuchos, ceviche, humitas, and pachamanca. Because of the variety of climates within Peru, a range of plants and animals is available for cooking.
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