The Peruvian Tacu tacu is one of the most simple and delicious dishes of Peruvian cuisine. It was invented by the Africans brought during colonial times to work as slaves on the coastal plantations, and was originally made with leftover beans and rice, making it a very economical and nutritious dish.
Peruvian Aji de Gallina (Spanish for chili pepper chicken) is a traditional Peruvian dish which has its roots in the social upheaval of the French Revolution in 1789. Chefs working for wealthy families lost their jobs after French aristocrats were imprisoned and executed. Some of these chefs travelled to the New World, including Peru, bringing with them French culinary expertise. Wealthy Peruvian creole families hired them to demonstrate their wealth to the ruling Spaniards. The fusion of local cuisines with French cooking traditions led to many new recipes, including Aji de gallina.