They survived mostly on maize and potatoes that they planted on terraces that they carved out of steep hillsides (which can still be seen today). Their empire was short-lived, however. In 1528, the Spanish conquistador Francisco Pizarro discovered Peru and was intrigued by the riches of the Inca Empire. The Spanish helped to introduce chicken, pork, and lamb to the Incas. In return, the Incas introduced the Spanish to a wide variety of potatoes and aji (chili peppers). As the Spanish gained control, they demanded that the natives grow such European crops as wheat, barley, beans, and carrots. As European disease struck the Incas and a shortage of labor arose, slaves from Africa were brought over to work on the new plantations. Africans contributed such foods as picarones (anise-sweetened, deep-fried pastries made from a pumpkin dough), to the Peruvian cuisine, as did Polynesians from the Pacific Islands, the Chinese, and the Japanese.
The Peruvian cuisine largely consists of spicy dishes that originated as a blend of Spanish and indigenous foods. Such dishes are often referred to as Criolla , or Creole. Aji (chili) is the most popular spice in Peru and is used in a variety of ways to give food extra flavor. Mint, oregano, basil, parsley, and cilantro are also included in Peruvian dishes, particularly soups and stews. Aside from spices, however, potatoes, rice, beans, fish, and various grains are essential staples (foods eaten nearly everyday) in the Peruvian