Cuando la sazón oriental complementó la cocina local: Los chifas en Piura y su inclusión en la cultura gastronómica regional

In Piura, as in different regions of Peru, the culinary culture has been enriched thanks to the contributions of various migrant groups, including the Chinese, allowing for the harmonious coexistence of diverse gastronomic traditions. In the second half of the 19th century, this region received a minority Chinese migrant population. As part of the assimilation process into a new culture, «fondas» (small eateries) and later «chifas» (Chinese-Peruvian restaurants) were created. Therefore, the objective of this study is to analyze the beginnings of Chinese cuisine in Piura and its reception by the local population. It also highlights the challenges faced by these immigrants in this new land and how they capitalized on the available resources to maintain continuity in their culinary practices, incorporating local ingredients. This research is historical and qualitative in nature, utilizing primary and secondary documentary sources. Information from descendants of Chinese immigrants is collected through interviews. The findings indicate that this process involved an economic dynamic within the Culí community, characterized by the opening of commercial establishments and restaurants (fondas and chifas), as well as their social integration within the host community. Therefore, this study provides an initial exploration of a topic that has not received significant attention in the regional historical literature of northern Peru.