Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe (Spanish cuisine, Italian cuisine), Asia (Chinese cuisine and Japanese cuisine), and Africa (Maghrebi cuisine and West African cuisine). Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceaes (quinoa, kañiwa and kiwicha), and legumes (beans and lupins). Staples brought by the Spanish include rice, wheat and meats (beef, pork and chicken). Many traditional foods—such as quinoa, kiwicha, chili peppers, and several roots and tubers—have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques. Chef Gaston Acurio has become well known for raising awareness of local ingredients. The most important ingredient in all Peruvian cuisine is the potato, as Peru has the widest variety of potatoes in the world. The US food critic Eric Asimov has described it as one of the world's most important cuisines and as an exemplar of fusion cuisine, due to its long multicultural history. Crops Peru is considered an important center for the genetic diversity of the world's crops: Potatoes. Many varieties of potato are native to the Andes mountains. Over 99% of all cultivated potatoes worldwide are descendants of a single subspecies, namely Solanum tuberosum. This subspecies has developed into thousands of varieties that vary by size, shape, color, and other sensory characteristics. Quinoa ("Indian" rice), three varieties Kaniwa Tarwi, a legume native to the Andes which is similar to the lupin bean Lima bean Maca Oca, a potato-like tuber Mashua, a potato-like tuber Ulluco, a potato-like tuber Caigua, a vegetable with a cucumber-like taste Capsicum baccatum chile peppers, including ají amarillo and ají limón Capsicum pubescens, rocoto chile Capsicum chinense, ají panca and ají mochero/limo Fruits—Peru has about 20 native fruits that are used in cooking or eaten fresh The sweet potato is native to the Americas and was domesticated there at least 5,000 years ago. Two varieties of sweet potato are commonly available for sale in the markets, but there are more varieties around the country. One has dry orange flesh and light tan skin and tastes sweet. The other has purple skin, is white and brown inside, and is only moderately sweet. Occasionally another variety, characterized