Caution: this is not a food travel blog, but you may want to travel for food afterwards.
In all of South America, it would be hard to argue that any country has better, more distinct food than Peru. Consequently, over the last several years, many top chefs have opened fusion restaurants in Lima. Two are in the top 20 on the world’s best 50 restaurant list.
The country has the largest percentage of micro climates in the world, making the variety of year-round fruits and produce unequalled. The abundance of rich seafood and colorful aji peppers turned into complex and delicious sauces make going to any one of hundreds of cevicherías a treat to look forward to. Add hundreds of varieties of delectable potatoes, Andian grains, and varied non-seafood creole dishes (like anticucho), the combination of choices and flavors is extensive.
The food is so much more varied than the photos in this post, but the ceviche, tiradito, and causa had me hooked.
these papayas are larger than they appear, and so so sweet.
causa filled with crab meat surrounded with different flavored aji.
uni or erizo (sea urchin) ceviche
combo aji tiradito with maki fish from the north
suspiro, majar blanco w/egg yokes, washed down with espresso
local pisco soaking in fruit
off the coast of Lima
a different version of tiradito, cojinova fish in different sauces
leche de tigre and chicha morada (from corn)
ceviche of black conchas.
GV with her son and gf, and of course a few pisco sours
one of many paintings in a gallery connected to a side street ceverchería.
a plate of lucuma suspiros, with port infused meringue
tiradito in rocoto aji
cause of pulpo
baked and salted canchitas
a plate full of ceviche conchas
mini-causes of different flavors
tort of lucuma
ceviche with rocoto
combo of ceviche, tiradito, causa
combo of mixed causas
two beautiful crab meat causes with different potatoes
tacu tacu, one of the best I’ve seen, and tasted
live flowers on every table of a simple cafe
coconut cocada, with major blanco
volcano, chocolate explosion
holding a new baby, Joaquín, only a few hours old