Most Northern Hemisphere visitors to Peru waste little time in the teeming capital city of Lima.  They head to Cuzco (jumping-off point for Machu Picchu) as soon as they can.   South American visitors, on the other hand,  see Lima as a destination in itself, and for one overwhelming reason – the food.  It boasts the world’s most varied gastronomy according to the Guinness Book of Records, the result of its 468 typical dishes.   Good food must start with good ingredients, and Peru has access to the most sparkling seafood, fresh produce  (including hundreds of varieties of potatoes and thousands of types of corn), rich coffee and locally-raised meat.  Good food develops from varied cooking techniques, and Peru’s waves of immigration from Europe, Asia, and Africa have enriched the culinary repertoire of the original pre-Inca inhabitants.  A touristy way to test the local culinary waters is at Brujas De Cachiche (the witches of Cachiche). The clientele consists of wealthy Peruvians and foreigners not looking for budget dining, and the food is enchanting. Seviche is served six ways for starters.  There are myriad options for seafood lovers, and carnivores won’t feel slighted with the tenderloin in pisco butter, the baby goat, the lamb in coriander leaves.   Pisco sours are de rigueur at the upstairs bar, itself considered one of the city’s best hangs, and three-leche cake is a sweet but not cloying finale. 

Written by  Claudia Flisi.

Add comment

Comments, reviews and questions

There are no posts. Why not be the first to have your say?

Add a comment, review or question

Make a comment Ask a question Write a review

Review title

Your comment

Your rating

Choose rating... Don't go Go Must go

Your name

Your email address