The Novoandina cuisine arises as a proposal that conciliates modern technologies of elaboration and presentation with the raw material (herbs, spices, meats, vegetables and fruits) of the Andes. Rediscover native products of the country that were not including in "criolla" recipes, and rescued them with the purpose of being known all over the world. An example of this is the "Quinotto" a Novoandina version of the Italian Risotto but made with Quinoa. Some Andean products that have been re-discovered by Novoandina Chefs are "tarwi", "chuño
", "quinua", "kiwicha
", "moraya", "cochayuyu", "maca", "coca", "uchu", "olluco
", "oca", etc..
After the "Novoandina" trend, new Chefs started to experiment with new ingredients and created new dishes or rescued some others. All this has increased the presence of the Peruvian Cuisine in the world and started "boom" of the Peruvian Cuisine. Fusion food in Peru now has many forms and that depends on the focus of the specific chef. For example, Peruvian Fusion are basically typical "Criolla" dishes prepared in a new way and presented in a more gourmet way and fusion with other non-traditional ingredients. The real secret here is to keep the essence of the dish.