Matthew Barker

The Melting Pot: A Culinary Tour of Lima

A description of Lima’s finest restaurants, as described by a Peru travel expert at Peru For Less.

Peru is a melting pot of Spanish, indigenous, and myriad immigrant cultures – and the cuisine reflects it. The contemporary generation of chefs, born in Peru but trained in Europe, have cooked up a totally unique Peruvian flavor.

In the past two decades, Peru has been becoming on of the world´s top culinary destinations. The restaurant Astrid&Gastón, which serves Peruvian and international dishes for about $18 a plate, has been ranked in the top 100 restaurants worldwide. Malabar, another top establishment, is headed by a chef voted the best in Peru for several years. At the Casa Hacienda Moreyra, the architecture is as breathtaking as the food. At the edge of the ruins of Huaca Pucllana, you can dine on “novo-Andean” food for about $18 an entrée.

Less pricey options include Tanta, run by the same folks at Astrid&Gastón, for about $10 a plate, or Fusión, a more recent addition to the fine dining network. Fusión serves more than 240 varietals of wine.

Of course, the least expensive route is to go to a mercado, an open-air market where chickens still have heads, nuts come by the bagful, and fruits are cheap. Many of the city´s finest restaurants source directly from farmers, making Peru´s cuisine synonymous with ¨fresh.¨

The national drink, the Pisco sour, is certainly as fresh as brandy can get, when its done right. And a bowl of tiger´s milk-drenched ceviche should be enough to convince the most skeptical eaters that Peru has something to bring to the table.

The International Gastronomic Fair of Lima: Mucho Gusto in 2008 reflects Peru´s openness to culinary experimentation. With traditional dishes fused with Chinese, Spanish, or even Italian tastes, Peru´s cuisine is becoming both distinctive and avant-garde. After The Economist ran an article in 2004 saying Peru was a top international culinary contender, Peruvian culinary tourism sprang up, and celebrity chef Albert Adria touted Peru´s unplumbed potential.

But anyone who has tasted a traditional Peruvian Pisco sour already knew that. 

Source: Free Articles from ArticlesFactory.com

ABOUT THE AUTHOR