The list was based on feedback from chefs, restaurateurs, food educators and writers in the American food industry.

The magazine referred to Peruvian food as the new “It” cuisine, as it melts flavors and techniques like Japanese, Chinese, Spanish and Andean in preps from potato cakes to stir-fried noodles, skewers to ceviche.

Maggie Nemser, founder of the restaurant review and deal site BlackboardEats gave some credit to Peruvian Chef Ricardo Zarate for “energizing the Peruvian food trend at his LA restaurants MoChica (opened 2009) and Picca (2011).”

Forbes also highlighted the varieties of potatoes that are grown in Peru, and noted that Chefs in the United States are running with this creative cooking, such as Richard Sandoval at his newest venture, Raymi in New York City.