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Peru restaurants
Peru is home to South America's only Cordon Bleu cooking school, approximately 3,000 varieties of potato, and only slightly fewer celebrity chefs (of whom Nobu Matsuhisa was one, for a time). Though you can satisfy almost any culinary craving in Peru's restaurants, from falafel in Cuzco to sashimi in Lima, the country is traditionally divided into three gastronomic sectors: the coast, best known for ceviche and pisco; the Andean region, for the aforementioned potatoes plus corn (choclo), and, well, guinea pig (cuy); and the jungle, for massive river fish (paiche), yuca, and innumerable—incredible—fruits. A final note: For a Peruvian food that's slightly less expected, stop into one of the ubiquitous, locally adored Chifas (Chinese restaurants) for chaufa (a variation on the fried rice theme) or wan tan.
Behind an improbably nondescript exterior on a quiet street in Miraflores lies the seat of an ever-expanding culinary empire. A husband-and-wife team that met...more
This lively spot, located on the second floor of a colonial building that's just uphill from Cuzco's Plaza de Armas, offers excellent Mediterranean-inspired...more
Even if Huaca Pucllana were located in the world's most nondescript setting, the food alone—from the crunchy yuca spirals with huancaína sauce to the...more
No matter how good the local food, sometimes you want a taste of home. And Jack's offers just that, from brownies to burgers to pancake breakfasts of Grand Slam...more
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