GASTRONOMY IN LIMA

On a street corner near Lima’s centralbus station, there’s an old woman sellingsimple, utterly delicious papas rellenas(fried mashed potato stuffed with saucyground beef and creamy chili sauce).

Nearby, another cart dishes out crispyfried pork and sweet potato, and, withany luck, the ceviche lady will appear onthe block.

At lunch, two-course specials that rangethe gastronomic length and breadth ofthe country will cost you less than a poshcoffee in the states, and your taxi driver ismore likely to strike up a conversationabout food than football or politics.

TYPICAL DISHESCEVICHE

It’s easy to see why thisdish drove the Peruvianfood in the U.S. Sushi-grade fish, citrus juice,fresh herbs, and chilipeppers are the basicingredients, but chefs inLima have gotten rathercreative with it.

TYPICAL DISHESLomo Saltado

Yet another dish with Asian influence, lomo saltado is part of the chifa or Chinese-Peruvian cooking tradition, which has become a mainstay in Lima. Strips of beef aremarinated in vinegar, soy sauce and spices, then sautéed with chilies, onions andtomatoes, and served with thick-cut fried potatoes. Consider it the ultimate hangover cureafter you’ve downed a couple Pisco Sours too many, which is far too easy to do.

TYPICAL DISHESCausa Rellena

TYPICAL DRINKS

PISCO SOUR

CHICHA MORADA

TYPICAL FRUITSLimón

The Peruvian lime is onlyaround 3 to 4 cm, has a yellowto dark green skin and a lightgreen inside. The key limemight be the closest lime varietyto the Limon Peruano. But thePeruvian Lime is highly acidic,extremely sour and has anincomparable, distinct andstrong flavor.

TYPICAL FRUITSChirimoya

Chirimoya or Cherimoya, inEnglish also known as CustardApples, are native to the Andeanhighlands of Peru. The Chirimoyalooks like no other fruit; it’s heart-shaped with rough-textured butthin skin which varies from ayellow-green to a dark green.

LIMA’S TOP RESTAURANTSMAido

Mitsuharu Tsumura is theking of Peruvian Japanesefusion cuisine and Maido’stasting menu, The ThirdReality, is its perfectexecution. Think a cevichewith tobiko (flying fish roe)or local scallops with a makasauce and fukujinzakepickles.

LIMA’S TOP RESTAURANTSDoña Paulina

We take our daily breadseriously in Peru, andsandwiches piled with crispypork, sweet potato and limepickled red onion areamong the world's best. Theso-called sanguche dechicharron is the stuff ofbreakfast legends and DoñaPaulina is an icon in thegame.

LIMA’S TOP RESTAURANTSAstrid y Gastón

Now one of the older outposts of novoandina cooking in Lima,Gastón Acurio’s French-influenced standard-bearer remains aculinary force to be reckoned with. His seasonal menu is equippedwith traditional Peruvian fare.

LIMA’S TOP RESTAURANTSMalabar

Pedro Miguel Schiaffino is an explorer, bringing the tastiestbits from unknown regions to the table. His specialty though,is the Amazon, which he knows better than any other city chefand uses this knowledge to inspire, surprise and generallymake things taste great.

LIMA’S TOP RESTAURANTSCentral

On a street corner near Lima’scentral bus station, there’s an oldwoman selling simple, utterlydelicious papas rellenas (friedmashed potato stuffed with saucyground beef and creamy chilisauce). Nearby, another cartdishes out crispy fried pork andsweet potato, and, with any luck,the ceviche lady will appear onthe block.