Great part of the gastronomy of Peru, is associated with its historical roots, from the agricultural knowledge of the ancient Incas and pre-Incas that with the talent and hard work developed sophisticated hydraulic works before turning cultivable inaccessible Andean mountains on the basis of the construction of enormous terraces and developing genetic varieties of main products to suitably satisfy the nutritional necessities of the population.

The legend says that the first Inca, Manco Capac and his wife Mama Ocllo, emerged from the Titicaca Lake to found the empire and the first thing that the God Wiracocha taught them was how to grow the potato.

The agriculturists of the Inca era obtained the production of a great range of varieties adapted to different climates. At the moment there are classified more than four thousand varieties. One of the most appraised is "Papa amarilla" or "Huayro" that only grows in Peru and is incomparable for its flavor and texture.

Separate word deserves the Peruvian, well-known “Camote” (sweet potato) in Spain known as “Boniato”, in any of its varieties: yellow, white or purple appreciated for its sweetness and texture, ideal companion of several dishes. It harmonizes well, for example, in puree or baked, with roasted meats or with the traditional “Pachamanca”, being ideal also to balance the hot taste of Ceviche.

The meals of inca were abundant and varied but periodically the emperor and his court celebrated ritual fasting during which they didnt eat any salt, aji nor enjoyed any female company. The first interview between the Iinca Atahualpa and Francisco Pizarro was delayed because the Inca didnt complete his fast.
Once the fast was finished they enjoyed the company of beautiful, young doncellas and had dishes such as escudillas with the mixture of salt and aji which they called "Chupe". This custom was accepted by the spaniards who added pieces of meat, milk, eggs and potatoes to the mixture which gave name to the enormous variety of "Chupe" soups.