Andean cuisine is the cuisine that originated in ancient cultures in the Andes and is now widespread in the Andean states . Accounts of pre-Hispanic cuisine in the Andes dates back to the first horticulturists from the valley of Lauricocha; archaeologists have suggested that they domesticated tubers, like potatoes and yuccas, around 10,000 BCE. The Andean region stretched across many different landscapes, which meant that there was a great diversity of plants and animals used for cooking, many of which remain unknown outside Peru. The most important staples were various tubers, roots, and grains. Maize was of high prestige, but could not be grown as extensively as it was further north. The most common sources of meat were guinea pigs and llamas, and dried fish was common.
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