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July 8, 2011 17:01:41

Saving the potato: An interview with Dr. Zosimo Huaman

A woman displaying potatoes from Huancavelica (All photos by Marie Meyer)

By Marie Meyer

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June 29, 2011 12:17:43

Ceviche to launch in London in 2011

For three days, a pop-up ceviche restaurant was busy in London. This year, the article's author plans to open a Peruvian restaurant in London.

By Martin Morales

People fall in love with Peruvian cuisine after the first bite. This is still a secret in the UK. I want to change that, so I decided to create a Peruvian restaurant called Ceviche in London.

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June 28, 2011 18:15:49

Top 10 ceviche in Lima, Peru

Today Peru celebrates Ceviche Day. From more gourmet options, to neighborhood hole-in-the-walls, here is our list of 10 places every ceviche lover must try in Lima.

(We miss one? Don't agree? Leave a comment below!)

La Mar is Lima's original trendy ceviche restaurant — and one of the most delicious.


1. La Mar

With La Mar, ceviche has gone global. Gaston Acurio has opened up his restaurant in Mexico, San Francisco and soon ceviche will be served on Madison Ave., New York. But it all started in the locale in Lima and it's a must for anyone who wants to enjoy their meal in a contemporary Peruvian style cevichería.

Av. La Mar 770, Miraflores, Lima

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May 30, 2011 17:47:04

Guide to street food in Peru

Chicken soup on the street in Huancayo, Peru. (Photo by Samantha Bangayan)

By Joseph LaMonte

Ceviche, quinoa, Gastón Acurio, aji de gallina, pisco! The stars of Peruvian gastronomy have captured the world’s attention. But, while such plates grab headlines, they do not represent Peruvians’ daily calorie intake.

So, what do “real” Peruvians eat? And where can one find it?

Both culinary curiosity and economic necessity motivated me to venture beyond Vivanda’s flamboyant displays and the chic confines of San Isidro’s trendy restaurants to find out.

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May 18, 2011 13:40:00

Madam Tusan: Gaston Acurio's Chinese food in Peru

Madam Tusan: Gast����¯�¿�½���¯���¿���½������¯������¿������½����¯�¿�½������¯����¯�¿�½������¿����¯�¿�½������½����¯�¿�½���¯���¿���½����¯�¿�½������¯����¯�¿�½���¯���¿���½����¯�¿�½������¿����¯�¿�½���¯���¿���½����¯�¿�½������½����¯�¿�½���¯���¿���½������¯������¿������½����¯�¿�½���¯���¿���½����¯�¿�½������¯����¯�¿�½���¯���¿���½������¯������¿������½����¯�¿�½���¯���¿���½����¯�¿�½������¿����¯�¿�½���¯���¿���½������¯������¿������½����¯�¿�½���¯���¿���½����¯�¿�½������½����¯�¿�½���¯���¿���½������¯������¿������½����¯�¿�½������¯����¯�¿�½������¿����¯�¿�½������½����¯�¿�½���¯���¿���½����¯�¿�½������¯����¯�¿�½���¯���¿���½����¯�¿�½������¿����¯�¿�½���¯���¿���½����¯�¿�½������½����¯�¿�½���¯���¿���½������¯������¿������½����¯�¿�½������¯����¯�¿�½������¿����¯�¿�½������½����¯�¿�½���¯���¿���½������¯������¿������½����¯�¿�½���¯���¿���½����¯�¿�½������³n Acurio's Chinese food in Peru
The winding, fearsom acrylic-made red dragon overlooking Madam Tusan was made by Peruvian sculptor Marcelo Wong. (Photo: Inés Menacho) See slide show.

By Jorge Riveros-Cayo

Madam Tusan is the latest culinary adventure of iconic Peruvian chef Gastón Acurio. Opened a month ago, this new eatery challenges your senses with an offer of 112 dishes that fusions Chinese tradition with Peruvian ingredients. Chifa, the result of such a mix, is loved by Peruvians as much as a good ceviche. made a unique tour of Madam Tusan's kitchen, and made a visual register of how it works. And more importantly, how good it tastes.

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February 7, 2011 15:09:50

Young Peruvian chef talks about passion for cooking

By Claudia Cañedo Lou

"These days, I can’t stay more than a week abroad without missing Peru," says Mitsuharu Tsumura. (Photo by Claudia Cañedo Lou)

Mitsuharu Tsumura is head of the Japanese-Nikkei restaurant Maido and the 2011 Mistura food festival. This young chef tells us how he pursued his true passion: cooking.

When did you first realize you wanted to be a cook?

I learned how to cook at 8 but it wasn’t until the age of 12 I realized I wanted to cook for a living.

Did you have your family’s support?

My parents were fully supportive, always. My friends and schoolteachers, on the other hand, thought of cooking as a career as strange, unsuitable at that time. I graduated from school at 17 and went abroad to study.

Where did you study?

Johnson & Wales University in Rhode Island. I chose to study abroad because they offered me a degree, a four-year college program, which wasn’t offered here at the time. After graduating from Culinary Arts and Food Service Management, I came back to Lima for two months and set off for Japan.

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February 2, 2011 17:46:33

VIDEO: A pisco sour battle in Peru

Who made the best pisco sour? See video below. (Photos by Piero Sánchez Torres)

By Yvonne Galloway

Pisco Sour Day, February 5, is fast approaching and the editors at decided to duke it out and prove to their peers and readers who is the best maker and shaker. So we gathered to watch the making of a sour and to see the gringos go head to head — or copa to copa — for the title.

The venue for the day’s competition was the bar at Cala. Contestants Carsten Korch and Nathan Paluck entered the arena (ok, bar!) equipped with very little but their own choice of pisco and the will to win.

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February 2, 2011 16:19:46

Three great pisco sour bars in Peru's capital

To recommend our readers three great places to have a pisco sour, we asked around, scoured our business directory and drank a few pisco sours in the office while debating.

We eventually visited these three: Capitán Meléndez Café-Bar, a new place in Miraflores that takes pisco seriously; Hotel Bolivar, the classic option; and Calesa, a tucked-away bar in San Isidro.

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February 2, 2011 16:19:14

Where to celebrate 2011 Pisco Sour Day

In Lima, Peru this week? Here are several options for celebrating Pisco Sour Day.

SAE Pisco Sour Night

SAE Pisco Sour NightFollowing several requests from members, South American Explorers have decided to host a Pisco Sour Night at their clubhouse! This is your chance to learn some of the history behind Peru’s famous drink and other Pisco based cocktails, before getting practical to see who can make the perfect Pisco Sour. So go along and enjoy a summer evening with great company, a refreshing drink and a snack.

When: Wednesday, Feb. 2, 2011; 6pm
Where: SAE Clubhouse, Calle Piura 135, Miraflores
Cost: Members: S/. 15 soles, Non-members S/. 20
For more information: click here

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February 2, 2011 16:18:45

Ten questions for a pisco sour girl

Pisco sours are the cocktail of preference at weekend fairs and handicraft markets in Peru's capital. Jane García Mallqui, shown here in Lima's Parque de la Exposición, talks about the economics of the pisco sour stand.

By Nathan Paluck

In Lima, where there is a fair there will be a pisco sour stand. From handicraft markets in Barranco to permanent setups at Parque de la Exposición, a common theme is the call of "pisco sour?" from the young female workers called "jaladoras."

While the quality of the sours vary at the small mobile bars, found one with a solid cocktail and decided to interview its owner, Jane García Mallqui. The former jaladora now owns stands that set up in fairs around Lima. Here, Jane responds to ten questions about the life of a pisco sour seller.

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