first thing you should do one to get to Lima is eating a grilled chicken with lots of fries with mayonnaise and a generous portion of avocado (avocado Mexicans), all that must be Inka Kola accompanied by a very cold (diet, for those who want to keep the line) or a pitcher of chicha morada (purple corn delicacy boiled with pineapple shell). Of course, to eat chickens there to choose from pollerías handiest neighborhood (such as Memphis in Aviation) to the now international chain of Pardo's Chicken, to Grandpa's Farm (where you can enjoy, by the way, the unforgettable "choclito" José Antonio). Of course, if the issue is volume and try to challenge the womb, they can enjoy all the chickens you drop in the classic Blue House or the most recent El Pillo, both on the outskirts of the city (not to be missed the chicken liver anticuchitos with mayonnaise). For the nostalgic, nothing like a chicken ranch or Pollon, these deans.
Nor can pass without eating a ceviche Lima, some scallops parmesan, a jelly, a crackling calamari or sea bass chorrillana. Ceviche there are many, the best, for me, not only for food but because the time and attention of Paola are memorable, was the cat who, settled his nine lives, has passed into memory, I think that was my long absence this time. However, we have other, from the more "produced" as Fish Capital, La Mar and El Segundo Muelle (the best, no doubt, Costanera 700, where you can eat a cheetah to salt melts in the mouth accompanied by a fish chaufa inimitable), to the most popular and typical as Blue Point, El Limon and Punta Arenas. Lima to respect any one cevichería known as "the cevichería", that great place where people make "the best ceviche in Lima", to tell the parishioners. Stepping
Peru and eating a Chinese restaurant is not a crime (and if not should be criminalized). Nowhere in the world where Chinese food is better, or China. The creolization of culinary traditions brought by the coolies when they were deceived and enslaved by landowners in the nineteenth century, resulted in phenomenal mixture that blend traditional Asian, African and indigenous people in a unique food for its variety, its aromas and tastes. Chifas thousands and the better the neighborhood of our childhood, which was with "Chinese Corner" (the bodeguita handy), that half a dozen long tables crowded kitchen utensils dubious cleanliness and greasy where the vast pan (wok) has never been washed and stored there in the middle of refried stuck together, the secret of a distinctive and unique flavor. A fried rice, some fried Wantana, a chicken tipakay, chijaukay a chicken, a pig with garlic, a delicious Peking duck or a vegetable omelette, rising to more distracted the seventh heaven. While the best is that we know best, there is very good as the Wa Lok, Capon Hall, the marmoset, the Charito (in forty of Paseo de la República) or the one on Avenida El Polo, whose name never knew. If you want to be more exclusive and exclusionary well you can go to O-mei, at the end of the Javier Prado (Peking duck here is superb), never disappoint.
creole food if there is such famous places as the José Antonio, the Lordship of Sulco or The Witches of Cachiche, even for such necessities are better in the "gaps", the restaurants of the ordinary people abound in the center or in the areas Typically, those places with a half dozen tables that manage to cover an infinite number of customers going to Barrios Altos, La Victoria and Rimac, only for its flavor. There are always, now reborn, the kiosks at the National Stadium where anticucheras await one to prepare chinchulíes, the kebab, the potatoes browned, all with his chili with marigold and chicha. And, of course, dessert, postponed, insurmountable, infinite, some picarones beautifully bathed in molasses syrup sweeter.
If it is true that eating meat is good to go to Argentina, it is also true that Homer gives the fight honorably. There is also La Carreta and El Rincón Gaucho although none, none compare to the grills that Carlitos was scorching stomach while Ricardo, Luigi Alberto, Mario, Manuel, I talked once more of the stories repeated a thousand times cuchucientas school.
The best pasta I've eaten the noodles were green (pesto) to prepare my mother but now without it, you go to La Trattoria di Mambrino, amazing place where the owners (Sandra and Hugo) address of wonders (although Hugo will not lose the opportunity to make a wine toast with "great" and expensive, never mind, the sweet potato ravioli justify the bill). Donatello (the lime) is a classic and there Rosa Maria and Lalo, pass to their customers with dishes extraordinary moments of anthology. However, there are other famous places such as San Seferino or Don Vito (of which fled once my friends and I in adolescence when we saw the prices and our meager tips were not enough to afford it.) Pizzas If it is the unforgettable Don Rosalino that the always handy and controversial "street of Pizzas" moved to Republic of Panama, or more posh, you can try the new Antica or the delicious pizza " Pesto "in The Lantern (along with a fresh salad of watercress).
Lima to visit cafes also have his own. My favorite is the Café-Café, where I feel like home and where Alberto is always ready to satisfy angry customers (like me) with dishes that seem to us (whether or not the letter.) Then we have La Baguette, with delicious bread, and The Bomboniere, with a basket of Sanguchito for lunch that are a sin. Now there are so many good career in the coffee shops are not far behind and the San Antonio (strawberry strudel with whipped cream) or Bocatta (its frozen) or Delicass (their breakfast) and Tanta (with plates so delicious that they could claim to be a restaurant, or I refer to the anticuchos Shull or lomo saltado). Course if it is a delicacy, a rarity, be given a hassle for something unique, it is impossible not to eat sweets unparalleled (cake profiteroles, lightning lucuma) Italo, there, half lost in Magdalena (in February did not attend). I do not know if it will continue to fight in San Miguel, any corner two blocks from the park crescent, but the cream turned away, served by the incomparable Dorita, had no competition.
For sandwiches, La Rueda (provided that prepare Zosimus, must be told that we recommended "pepito" -) o Peruanita in Miraflores or Groove or Makarios in Palermo (which also has a very leche asada good as those of yesteryear). The novelty is a modern place called Pasquale Hermanos (I went there and ate bread with pork, but still falls short of the flavor of Mala, is that this "half gourmet sandwiches" does not convince me, is like eating chicken grilled with silverware when we all know that alighting are best enjoyed with his hand). If I demand to mind, remember that the best sandwiches I tried were once those of the corner in downtown Lima, near the shred Quilca, where I went with my dad (diabetic cautious) every four to six months to make us (and done) blood tests Dr. Ordoñez (the sandwiches was the reward of fasting morning and the place had a special charm, always crowded, always in a hurry the attending at the bar, the bar where you asked and paid for and ate settling where he could have a backdrop for a counter where they were exposed , with its golden flesh, dozens of baked turkey, juicy and ready for the SANGUCHEROS jerky). Of course, if it is to accompany the most delicious sandwiches of fruit juices that have never been made in Lima, you can not stop going to Las Delicias to be a heavenly passion fruit tangerine juice accompanied by a tenderloin sandwiches with avocado or enjoy a chicken and mayonnaise sandwiches served with an juice lucuma cold.
Ah, lucuma! If something is Lima that nobody else has, is an endless supply of ice cream lucuma, this sacred fruit that grows in Peru and northern Chile, the fruit unique, unmistakable flavor that only accepts radical fans as I sunk. Before any other, an ice cream lucuma D'Onofrio (who has nothing to do with the original flavor of the fruit but it is the ease with which we grew all Peruvians asaltábamos the ice cream truck that passed through our streets and parks that unmistakable honking horn), and then of course we can go to one of those wonderful ice cream parlors in the city. Do the best?, The Quatro D and Larisa. However, it should be clear that no one has eaten a real Lucuma ice cream if you have not gone through sesentaitantos km south of the road and stopped in Chilca, next to that kiosquito that says "Ice cream UFO", so delicious they can only compete with the nostalgic Zambito lucuma of TipTop (where it is also imperative to eat a tiptorella accompanied by a milshake lucuma).
Finally, Lima fat, delicious but fattening. And that I have not gone through the restaurant "gourmet" and "five forks" that now abound in the city and have turned to the ancient capital of the viceroyalty of Peru in a gastronomic destination in the world.
