South American cuisine, Peruvian in particular, is being identified as a hot cuisine to watch by both the National Restaurant Association and influential chefs across the globe according to a recent report.
According to Research and Market report, the "Culinary Trend Tracking Series: South American Flavors," trends include aji peppers and rocoto with expanded applications in sauces and as ingredients for snacks; purple corn and purple potato as authentic and healing foods for those non-GMO ingredients; quinoa, amaranth and pichuberry for their texture and flavor attributes as well as leverage health and wellness; pisco and caipirinha in international spirits and beverages to foster new mixology and flavoring applications; South American stews, including Brazil's feijoada.
