Gastronomy in Lima, at your service

Restaurants guide

If there is anything that characterizes Peru apart from the hospitality of its people, its natural marvels and archaeological treasures, it is without doubt its gastronomy. The following is a brief introduction to the many and varied dishes that will assuage the hunger and fill the heart of any visitors.
Eating at home, in a fast food restaurant, esting a chicken broaster or chacoalgrilled with your hands, eating sushi, pasta a gourmet cebiche or a cebiche out in the blazing sun, eating the dish of the day or something Chinese, Peruvians cannot complain about is of not having enough variety when you feel like something to eat. Creole, jungle, highland, Chinese, Arab or Italian or a mixture of everything. They are all equally filling and satisfying.

There is not doubt that the finest dishes on the Peruvian coast are those beonging to the so-called “creole cuisine”, made fromm ingredients native to this region of the country. Certain meats such as chicken and fish are commonly used in this style with seafood tending to predominate. So while you are in Lima you can enjoy steamed rice: arroz tapado, fish ”a la chorrillana”, mussels “a la chalaca” or cream of asparagus soup as a starter, whilst other flavours and recipes come from northern cities such as Piura, Trujillo and Chiclayo, which are justly famous for their food. You don’t have to be an expert chef to appreciate a northern-style seco de cabrito or the typical espesado which are capable of rivaling the Lord of Sipan as a tourist attractin.
Looking south you will find delicacies such as sopa seca Chincha-style and, further south, in Arequipa, stuffed chili pepper is always good. It would be a crime to miss it.

There is one place in Peri where food and mysticism combine it is the jungle.
The dishes of this region not only satisfy your hunger, many people say they have aphrodisiac qualities. Juanes, that classic among classics of jungle cuisine, tacacho, cecina, fried dorado accompanied by chonta salad or lizard sandwich are the foods of love.

No one can speak of the food of the Peruvian Andes without mentioning its quintessential dish: pachamanca. Its magnetic combination of flavours arising from the very earth is irresistible. Then there are dishes such as guines pig chactado, trout prepared in a variety of ways, chicharron with mote maize or the exquisite stuffed potato. Ancient crops such as maize and sweet potato make perfect complements to each dish.
Apartfrom of these there is always a choice of “outsider” dishes. Fast food: the familiar charcoal-grilled chicken, sandwiches or the city-dweller’s chicken broth are there for the tasting on every corner. Furthermore, an “airport” that popular Sino-Peruvian dish is one of the things you should try at least once in your life.

But if it is a gourmet experience you are after, what better than to try Miraflores’s excellent restaurants wich vary from themed establishments to luxurious dining rooms. Sophisticated surroundings that are perfect for sampling innovate cuisine in wich fusion and personal invention reign supreme.
The culinary experience I Peru always has more to be said for it, and you, with your hunger satisfied could well be the person to say it.

In our days the “parrilla” continues to be an excellent motive and reason for a reunion with family and friends, recount tales and stories from yore or, if nothing else, to simply delight in the marvelous pleasure of gorging on a juicy steak…
Although we do not possess the Uruguayan and Argentine tradition of carnivorousness, the Peruvian taste has adopted without any prejudice, the experiences of those countries. The Peruvian “parrilla” accepts almost any kind of meat, sausages, cold chops and vegetables as well. Our parrillas are prodigal in ingredients, an attribute that complies perfectly with our multivaried gastronomy. It may be quite possible that the most celebrated and famous Peruvian parrillero dish is the “anticucho”, consisting of chopped pieces of beef heart, marinated and pierced by stake of canewood grilled over hot coals (more plainly put: a shishkeebab).
The discerning and finicky limeñan palate has succumbed to the temptation of flavor and he convivial atmosphere of getting together and sharing the adventures of the adventures of the hunt. Some establishments offer variants such as the “Rodizio Style” where the patron consumes different cuts, cooked on a “parrilla” which the waiter – by means of a “spit”- dishes out to him. Finally, by no means deprive yourself of the pleasures of the flesh accompanied by some choice red wine. For the successful attainment of that peculiar experience, rely on your personal experience or that of the sommelier in the establishment. The after meal conversation is assured as is also your happiness and satisfaction…

Considered as the national dish of Peru, is usually served as an entry or a light lunch, and is so popular in this country that exists specialized restaurants in ceviches called “cevicherias” ceviche is an emblem dish that represents Peru. Ceviche excels by it special flavor of fresh fish mixed with lemon, and some people compare it to sushi, because it is prepared with raw fish. The preparation begins by marinating the fish with lemon juice and then seasoning with chili, salt and peper.
The preparation of ceviche is the same all over the Peruvian coast. Only the side garnish differs according the areas, like Piura and Tumbes, they use to serve it with sweet potatoes, manioc, sarandajas (a variety of beans), lettuce, onion, cancha (toasted Peruvian corn), chifles (dried banana), and the drink use to be chichi de jora (a liquor made with fermented corn).
Prawns, shrimps, squid, octopus, seashells, etc. it’s for sure you can find different tastes in any restaurant of Lima, mainly at the cevicherias. There are some sophisticated and others with a popular style. All of them are okay.
Prices for ceviche may go from fourteen to twenty-five nuevos soles, a main course may go from twenty-five y forty-five nuevos soles, depending of the restaurant. So get ready to know about Peru’s flavor, we can assure you will not regret.