As the birthplace of ceviche, Peru just couldn’t stand by and let another Latin American country hold the Guinness World Record for the largest dish ever made.
One of Lima’s most famous ceviche restaurants is Sonia. It is a small, humble and hidden place bellow the large rocky wall of sand that reaches out into the ocean in Chorrillos.
After my brush with the President of Perú, we went to eat ceviche at a new location of the growing Punto Azul chain. They now have 5 restaurants, this one on Av. Benavides opened a few weeks ago.
Forbes magazine named Peruvian cuisine one of the leading trends for 2012 in American food and restaurants.
After two whole years living in the town of Urubamba, Maureen tells of her transition to living the big city of Lima.
Andrew Kolasinski introduces us to Tacu Tacu, a delicious dish with humble origins.
After two centuries, La Punta is still a destination for those in search of a tranquil respite from the rest of the Lima-Callao conurbation. The peacefulness here is more like that of a small town than the district of an enormous major metropolitan area.
Manuel: “I have a friend called ‘Don Pésimo’ who always says: ‘This is as bad as a mango ceviche’. And one day, to play with him, I made him a ceviche with mango!”
Lizard cebiches and pot-baked ducks are just two local dishes waiting to surprise you and your taste buds. Welcome to the world of Jequetepeque, San Pedro de Lloc and Pacasmayo cuisine!
SPECIAL: PERU WITHOUT MACHU PICCHU – Machu Picchu is closed. It will stay that way through all of February at the very least. Do you have your flights booked and are wondering what to do next? Should you cancel or put off your trip to Cuzco?
So, what’s the difference between the ceviche of Peru and the international dishes that share its name? To Javier Wong, perhaps Peru’s biggest ceviche expert and internationally renowned ceviche chef, the answer is simple: There is no other ceviche in the world.
Time Magazine recently ran this excellent article about the steady rise of Peruvian gastronomy. (Thanks to Juancho for the heads up).
Gastón Acurio is a name the foodie cognoscenti will recognize. Though not quite a popular brand name like Mario Batali or Bobby Flay or Alain Ducasse, the Peruvian chef has created destination restaurants in the otherwise gray city of Lima that gourmands flock to whenever they can, eschewing the tourist havens of Machu Picchu and Cuzco. Hailed as the “next superchef” by some magazines, Acurio now has his eyes set on global conquest. His goal: to make Peruvian cuisine as familiar around the world as Mexican, Chinese and Thai.