UJ#22 - Peru, local flavor

PERU 

LOCAL FLAVOUR 

HUARIQUES 

THE SOUL OF THE 

KITCHEN 

CRAFT BEER 

PERU IN EVERY GLASS 

FOOD CARTS 

A STREET FULL OF 

FLAVOUR 

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Giving renewed value to the world and cultural heritage of our country. Stretch of the Qhapaq Ñan or Great Inca Trail, Huanuco, Peru. 

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INDEX 

10 

COOKING 

FROM THE 

HEART 

18 

INFOGRAPHICS: 

BASIC LESSONS IN 

PERUVIAN COOKING 

20 

INTERVIEW 

WITH COQUE 

OSSIO, CULINARY DIRECTOR 

OF CUSCO RESTAURANTS 

30 

THE 

GOOD 

FOOD 

ROUTE 

40 

INFOGRAPHICS: 

PERUVIAN STREET 

FLAVOURS

This edition of Ultimate 

Journeys - Travel in Peru was 

produced by LimaTours’ 

marketing team. 

UJ GENERAL DIRECTOR 

Gerardo Sugay 

CONTENT DIRECTOR 

Gerardo Sugay 

Ana Paula Albin 

Ximena Arrieta 

GENERAL EDITOR 


PRODUCT DESIGN 

Dafne Vargas 

42 

A 

PERUVIAN 

PINT 

50 

SCENTS 

AND 

FLAVOURS 

OF PERU 

COORDINATION 

Karla Huertas 

ART DIRECTOR 

LimaTours 

GRAPHIC DESIGN 

Sergio Salazar 

Naomi Tamamoto 

INFOGRAPHICS 

Juan Diego León 


Naomi Tamamoto 

EDITORIAL STAFF 


PHOTOGRAPHS 

Archivo LimaTours 

@MatthewSchueller 


PromPerú 

Apega 

Pirata Studio Film 

54 

PROGRAMME: 

PERU ON 

A PLATE 

Intu 

COVER PAGE PHOTO 

CREDIT 

Apega

EDITORIAL 

The majesty of the Peruvian Andes protected by practicing sustainable tourism. 

DEAR READER: 

Eating is a great pleasure for many. It is not just something that human beings need to survive; it has become an experience which 

stimulates the senses. It is so important that it has given rise to gastrophysics, the study of the physics and chemistry that are 

involved in gastronomy and all that it implies. 

However, for Peruvians, eating is more than science, or recipes, or pleasures. In Peru, gastronomy, according to chef Ferran Adria, is 

“a religion”. This religion can be experienced in different ways: inside temples of high cuisine which are considered some of the best 

in the world, or in the simple neighbourhood chapels where the love of food is simple and pure. 

In this edition of Ultimate Journeys - Travel in Peru magazine, we invite you to join us on a journey through what we like to call 

“alternative gastronomy”. Let yourself be guided by a 100% Peruvian palate through the story of our food and its evolution, from its 

indigenous roots through the colonial period to today’s huariques, small restaurants with authentic, homely flavours. 

Experience our colourful street carts and their tasty traditional dishes. Explore the world of culinary fusion where our historic 

ingredients are put back in the spotlight in Cusco, and finish off with a toast as you discover what makes Peruvian craft breweries 

so unique. 

The Irish playwright George Bernard Shaw once said, “there is no love so true as the love of good food!”. So, if Peru is synonymous 

with gastronomy, there can be no doubt that it will be love at first bite. 

Happy reading and enjoy! 

Your friends at LimaTours 

Design and management of tour programmes, in all areas of the company 

(quotation, product design, suppliers management, Lima operations, billing 

and collection) 

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CURRENT ISSUES 


TRAVEL AND LEISURE: PERUVIAN 

HOTELS ARE HIGHLIGHTED 

After a reader survey, the magazine Travel and Leisure has 

published its list of the best destinations and hotels of the 

year, which features several Peruvian nominations. Cusco 

was chosen as the best city to visit in South America, while 

Lima was in ninth place. In the category of the World’s Best 

Hotels, Palacio del Inka, Luxury Collection Hotel and Sol y 

Luna came in at 83 and 41 respectively. In Best Resorts 

in South America, Inkaterra Hacienda Urubamba placed 

ninth, whilst Tambo del Inka, Luxury Collection Resort & 

Spa was seventh, and Sol y Luna won third place. In Best 

Hotels of South America, Hotel B placed ninth, Belmond 

Hotel Monasterio was eighth, Belmond Palacio Nazarenas 

was fourth, and Palacio del Inka, Luxury Collection Hotel 

was first. 

ACCESS CONTROLS FOR THE 

SALT PONDS OF MARAS 

To avoid any contamination of the salt produced in the 

salt ponds of Maras, restrictions on public access to 

the tourist attraction have been introduced since June. 

Visitors will be able to follow the pathways only as far as 

the lookout point above the ponds, so that they will not 

enter the pond area. The administrators of the Salt Ponds 

will prepare a demonstration area to explain all about the 

salt extraction process, as well as a viewing route which 

will pass above the pools. 

Libertador 


PERUVIAN RESTAURANTS FEATURE 

IN THE TOP TEN WORLDWIDE 

Once again Peruvian gastronomy has received 

international recognition. Central and Maido have been 

placed in the Top Ten of The World’s 50 Best Restaurants, 

as they were last year, positioning at 6 and 10 respectively. 

In the previous ranking, Central had been again at 6 and 

Maido at 7. At the prize-giving held in Singapore, chefs 

Virgilio Martinez and Pia Leon received the Awards, which 

also crowned Central as the best restaurant in South 

America.

LimaTours 


LIMATOURS – ONE OF THE BEST 

DMCS OF THE YEAR IN LATA 

PERU TRIUMPHS IN WORLD TRAVEL 

AWARDS SOUTH AMERICA 

LimaTours was recognised as the second-best DMC (Destination 

Management Company) of the Year, at the presentation of the LATA 

Achievement Awards 2019 during the ELA Fair organised by the 

Latin American Travel Association, LATA. The award was given after 

evaluating the company’s achievements in quality of service, product 

innovation, partner support, and positive impacts on the community 

and the environment. At the same event, PromPeru won the award 

for the best destination of the year, in recognition of its efforts to 

promote the country Peru in the United Kingdom. 

Four awards went to Peru in the South American edition of the 

World Travel Awards, one of the tourism industry’s most prestigious 

events worldwide. Our country was recognised as the Best Cultural 

and Culinary Destination, while Machu Picchu was chosen as the best 

tourist attraction in the region. Also, PromPeru was selected as the 

best Tourism Office in South America. As the winner of the regional 

Awards, Peru will now go forward as a representative in the same 

categories for the WTA Worldwide Ceremony which will take place in 

Oman on November 28.

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COOKING FROM THE HEART

Km Cero 

COOKING 

FROM THE 

HEART 

THERE IS NO DOUBTING 

THE SIGNIFICANCE OF 

GASTRONOMY TO PERU. 

HOWEVER, BEYOND 

ALL THE AWARDS 

AND THE SUCCESSES, 

THERE IS A SPIRIT TO 

COOKING THAT BRINGS 

BACK MEMORIES 

AND EXPERIENCES, 

THAT REFLECTS OUR 

RICH HISTORY OF 

HUNDREDS OF YEARS 

AND MAKES US PROUD 

TODAY. WELCOME TO 

THE ALTERNATIVE 

PERUVIAN 

GASTRONOMY. 

In the smallest 

restaurants, 

many owners 

serve their 

customers 

themselves. 

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COOKING FROM THE HEART 

When we were young, we were taught that we use our 

senses to appreciate the world around. We know where 

to walk by our sight, we listen to music with our hearing, 

we feel the kisses of our loved ones with the sense of 

touch, we appreciate the scents of flowers with the smell, 

and we differentiate salt from sugar with our taste. The 

world is what we perceive it to be, thanks to our senses. 

Beyond the variety of our ingredients and talented chefs, 

there is something more that makes Peruvian food so 

special. Behind the flavour, there are feelings embodied 

in each dish and shared with those who have it in front. 

Anticuchos, the 

superstars of 

street food. 

Of the five senses, studies have shown that the two most 

powerful are scent and taste. Smells and flavours can 

instantly bring back feelings and memories that were 

locked away in our brains. You don’t remember what 

you saw in a shop, but you remember the smells? You 

have forgotten the name of the restaurant, but not the 

flavour of the dishes that you enjoyed? Your memory is 

doing all that. 

Interestingly, the senses of smell and taste are strongly 

linked to gastronomy. However, we cannot talk about 

cooking without highlighting Peru, considered of the 

world centres of great food, for its incredible selection 

of fruits and spices, its many recipes and its world-class 

restaurants. It is so famous that master chef Ferrán 

Adriá called cooking “a religion” in this country. 

Apega 

LimaTours 

In Peru, 

you will 

find family 

flavours 

reinvented 

in high-class 

cuisine. 

Km Cero 

12 

Restaurants with modern ideas are beginning 

to spread across the country.

Traditions remain strong, 

especially outside Lima. 

PERU, A RICH MIXTURE 

Km Cero 

With the coming of the Spanish, the diet changed 

dramatically: beef came to replace camelid meat, rice 

was used instead of quinoa, and there are so many more 

examples. After the Spanish came Africans, Japanese, 

Chinese and Italians, all of whom added their own magic 

touches to make today’s Peruvian gastronomy. 

In Mirko Lauer’s book The Peruvian Gastronomic Revolution, 

journalist Raul Vargas says that “Peruvian cuisine has 

an absorbency, an ability to be open and accepting to 

outside influences.” These influences are not just foreign, 

but also local. The migration to the capital - particularly 

from the 1980s when we suffered from terrible armed 

conflict - meant that Lima took over as the nerve centre 

of Peruvian food. All those who came from the provinces 

brought their cultural heritage, including their traditional 

cuisines. The result? Regional food outlets that can take 

you on a culinary journey the length and breadth of Peru, 

without leaving the capital. 

These local food traditions bring with them their own 

ingredients and a thorough transformation. Foodstuffs 

that were neglected or despised for years are now 

empowered in the hands of young chefs, who seek to 

value the fruits of Mother Earth, the Pachamama. They 

have given birth, for example, to Novo-Andean cuisine, 

which has brought historic grains like quinoa and 

kiwicha to the most exclusive dining tables; alpaca steaks 

and joints become a rare delicacy, and so on. We were 

always blessed, without any doubt, but we finally have 

been able to find a way to communicate it to the world - 

and listen to us talking! 


Lomo saltado, 

one of Peru’s 

most iconic 

dishes, was 

born from 

the marriage 

of eastern 

and Peruvian 

cookery. 

Km Cero 

Peruvian restaurants are a meeting 

place for cultures and flavours. 

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3000 

OF THE 

4000 

VARIETIES OF POTATO 

THAT ARE IN THE 

ANDES 

ARE FOUND IN 

PERU 

OF THE 

50 TYPES 

OF MAIZE 

THAT ARE GROWN IN 

PERU 

THE MOST POPULAR 

ARE CUSCO'S 

GIANT MAIZE 

AND 

PURPLE CORN 

Two Peruvian restaurants are placed in the world's top fifty 

CENTRAL&MAIDO 

CENTRAL 

MAIDO 

WE HAVE SEVERAL GUINNESS WORLD RECORDS 

RELATED TO GASTRONOMY: 

THE BIGGEST SERVING 

PAPA 

RELLENA 

(846 kilos) 

QUINOA 

MAZAMORRA 

(1,680 kilos) 

THE BIGGETS 

PACHAMANCA 

EVER 

THE BIGGETS 

CAUSA 

EVER

Km Cero 

Young chefs experiment 

with local ingredients in 

exotic new recipes. 

lomo saltado or rice with the mother’s touch. This return 

to our origins is what forms the base of what we like 

to call the Peruvian alternative gastronomy, something 

that we experience outside of the luxury restaurants, by 

taking a ride towards the real heart of Peruvian food, the 

flavour of the home. 

Here we can find the huariques, restaurants where they 

serve food in a homely fashion following recipes which 

have passed from generation to generation. This is what 

Km Cero 

FROM THE HEART TO THE TABLE 

Cookery represents a type of voyage. A journey for the 

chef who leaves his safety zone to keep on learning; a 

journey for the immigrant mother who comes to a new 

city and has to cook for her family; a mental trip for each 

one of us as flavours take us back to the past. Good food 

strengthens the sense of belonging, of identifying with 

one’s roots. 

Taking the culinary journey in Peru, we must remember 

an extraordinary ingredient: the family. A Peruvian’s first 

meal is prepared in the family kitchen, with grandmother’s 

inspires the street carts or carretillas with a total Peruvian 

flavour where you can enjoy tasty marinated anticuchos 

or nutritious breakfasts on the go. Lunch stalls within the 

markets are also growing in popularity, even becoming 

a magnet for tourists. All these emphasise customer 

satisfaction, to see the smile on the face of the diner 

when they take their first mouthful. 

Food is a way to reach into the heart of Peru - to the 

family dining table, and the happiness created there, 

the scents that take you back to your childhood, the 

tastes which make your mouth water. To eat is not just a 

necessity; now it is an experience that overwhelms your 

senses. 

Street markets 

offer an 

interesting 

eating 

alternative. 

Andean grains are now 

considered superfoods. 

Apega 

15

COOKING FROM THE HEART 

A NEW LOOK 

You can 

try ceviche 

in smart 

restaurants or 

more down-toearth 

outlets. 

Gastronomic tourism continues to grow throughout the 

world, and Peru is no exception. It is more and more 

common to see visitors that have come here to learn 

about our food and seek out culinary experiences 

beyond the established tours. 

Peru is an 

important 

destination for 

gastronomic 

tourism. 

Whatever the time of day, you will find a place to satisfy 

your hunger in Peru. Breakfasts are served from the very 

early hours on the street; at night, there are sandwich 

shops and restaurants serving soups and broths for 

night owls, many of them open all night long. 

Km Cero 

For those who want something more elegant, there are 

restaurants which serve up the same street food recipes 

on their menus. “From the market to the table” refers 

not just to the ingredients, but also to these traditional 

dishes with local flavours, brought to another level 

without losing their essence. 

It is remarkable how famous Peruvian food has become, 

and this boom can change the face of the city. Streets 

and neighbourhoods that were not well known before 

have become the centre of an amazing gastronomic 

movement that has put them in plain sight, as with 

Surquiyork, a new dining route in the quiet district of 

Surquillo, with a tempting variety of flavours. 

It does not matter whether you are from the coast or 

the highlands, from north or south; when we talk about 

food in Peru we are all one. The papa a la huancaina is 

from Huancayo, but belongs to all of us, as do Arequipa’s 

rocoto relleno, the juane from the Amazon, and Lima’s 

own suspiro a la limeña. You are welcome to join us in 

exploring the flavours of our great revolution of the pots 

and pans. 

Rocoto relleno, 

stuffed hot 

pepper, is a 

flagship dish 

for Arequipa. 

Apega 

THE STUDY “KEY TRENDS IN CULINARY 

TOURISM” FROM THE CONSULTANTS 

GLOBAL DATA, PUBLISHED BY PROMPERU, 

POINTS OUT THAT IN 2017, TOURISTS SPENT 

186 THOUSAND MILLION DOLLARS ON 

FOOD AND DRINK DURING THEIR TRAVELS. 

Apega 

16

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Basic lessons in 

PERUVIAN COOKING 

PERUVIAN COOKERY AS WE KNOW IT TODAY IS A BLEND OF CUSTOMS AND TRADITIONS 

THAT HAVE COME TOGETHER TO FORM A RICH AND SPICY SAUCE. LOOK UNDER THE TABLE 

TO FIND OUT MORE ABOUT OUR GASTRONOMY. 

Throughout our history, more than 4500 native species have been adapted for humans to eat. The coastal cultures 

based their diet on seafood and became expert fishermen. In the highlands, meats such as alpaca and guinea pig were 

combined with grains and tubers of which quinua, potato and maize were predominant. During the times of the 

Tahuantinsuyo, the Inca empire, the expansion allowed an exchange of ingredients between the different regions. 

INFLUENCES 

From the nineteenth century, migration began to create 

some of the gastronomy of which we are now so proud. 

The sailors came to 

Peru in search of 

opportunity, bringing 

with them skills in cake 

and bread-making. 

They arrived as 

labourers. When they 

settled, they took the 

local dishes and added 

their techniques and 

ingredients, thus creating 

what we now call Nikkei 

(Peruvian-Japanese 

fusion). 

JAPAN 

AFRICA 

ITALY 

SPAIN 

Coming as slaves to work 

on the haciendas, many 

opened up restaurants 

when they were freed. 

There, they combined 

Peruvian ingredients with 

Chinese recipes, giving 

birth to the famous "chifa". 

CHINA 

Brought over as slaves 

or domestic workers, 

the people have 

retained till the 

present day their 

culinary traditions, 

including the 

preparation of viscera. 

The new ingredients 

from Europe mixed 

with those which 

already existed in 

Peru form the basis 

of our Creole food. 

With them also 

came an Arab 

influence which 

can be seen in 

many names and 

foodstuffs. 

CHAUFA

COFFEE 

PRODUCTOS ESTRELLA 

If our food is recognised all over the 

world, it is in part because of our highest 

quality ingredients. 

POTATO 

COCOA 

PISCO 

Peru is the seventh-largest exporter of coffee and 

the second most important supplier of organic 

coffee. The national coffee bean is known for its 

aroma and flavour, and Tunki coffee won the award 

as the best organic coffee in the world in 2010. 

Growing in the Amazon, cocoa passes through 

several processes before being made into 

chocolate, drinks, paste or butter. It is used as 

the main ingredient by the most prestigious 

chocolate-makers. 

This ancient tuber, besides its 

versatility in the kitchen, is full 

of vitamins, minerals, 

antioxidants and fibre. 

Made from different grape varieties, 

its unmistakable flavour is always a 

pleasure to taste, whether in the pure 

spirit or in a chilcano or a pisco sour. 

LOS SUPER ALIMENTOS 

Natural and healthy, superfoods are a 

powerful source of proteins, vitamins and 

minerals necessary for a positive lifestyle. 

AJI (CHILLI) 

CAMU CAMU 

LUCUMA 

ASPARAGUS 

A pillar of our cuisine, giving flavour 

and warmth to so many of our dishes. 

It stimulates the nervous system and 

produces endorphins. 

This fruit from the Amazon has high 

levels of vitamin C. It encourages 

the growth of collagen, leading to 

healthy bones, skin and cartilage. 

This fruit carries carbohydrates, 

vitamins, minerals and 

beta-carotene, preventing 

anaemia and ageing. 

A tasty source of potassium, 

vitamins and fibre. It also helps 

to clean the urinary tract and 

slows brain deterioration. 

QUINOA 

MACA 

KIWICHA 

CHIA 

Highly nutritious, this indigenous 

grain is now in demand worldwide for 

its high levels of proteins, 

unsaturated fatty acids and minerals. 

Another indigenous grain that has become part 

of the NASA space programme, it lowers 

cholesterol and is a natural anti-inflammatory. It 

contains phosphorus, calcium, vitamins and iron. 

For the Incas, this knobbly root was 

considered a gift from the gods. Today it is 

prized worldwide for its vitamins and 

minerals, amino acids, protein and fibre. 

This tiny seed is one of the best 

sources of omega 3, as well as 

calcium, iron, phosphorus, vitamins, 

magnesium, zinc and antioxidants. 

TIRADITO 

PANETON 

AJI DE GALLINA 

ANTICUCHO

INTERVIEW 

CUSCO RESTAURANTS, 

WITH EIGHT OUTLETS, 

EACH WITH THEIR 

OWN STYLE AND MORE 

THAN TWENTY YEARS 

IN THE BUSINESS, HAS 

BECOME ONE OF THE 

BENCHMARKS FOR 

GASTRONOMY IN THE 

IMPERIAL CITY. WE 

TALK WITH COQUE 

OSSIO ABOUT THE 

CHALLENGES AND 

TRANSFORMATIONS 

THROUGH WHICH 

OUR NATIONAL 

CUISINE HAS EVOLVED 

AND HOW CUSCO 

IS BEGINNING TO 

ATTRACT ATTENTION 

AS A DESTINATION 

FOR LOVERS OF 

GOOD FOOD. 

COQUE 

OSSIO 

CULINARY 

DIRECTOR 

OF CUSCO 

RESTAURANTS 

While studying 

business 

administration, 

Coque decided to 

change direction 

and focus on 

gastronomy. 

20


21

INTERVIEW 

Cusco Restaurants 

Dining out can be the centrepiece of an unforgettable 

evening. A beautifully prepared dish, richly flavoured, 

perfectly presented, becomes the highlight of the day and 

leaves marvellous memories. In the city of Cusco, where 

every corner brings fresh surprises, an exceptional culinary 

experience is a perfect complement to an extraordinary tour. 

Cusco offers 

fantastic views, a 

perfect background 

to unforgettable 

meals. 

With more than twenty years in the business, Cusco 

Restaurants aims to offer different alternatives to the public 

for enjoying good food in the city. From classic pizzas to 

adventurous signature dishes, the range of options in their 

eight establishments can satisfy even the most demanding 

palate. Coque Ossio, the Head Chef, tells us more about the 

project. 

Classic 

dishes are 

transformed 

using native 

ingredients 

What is the concept behind Cusco Restaurants? 

Coque: Today, we are talking about a range of concepts 

behind one business proposition. When we began 

more than twenty years ago, we recognised that the 

typical tourist stays in Cusco from five to six days. So we 

decided to create a variety of dining experiences which 

would allow the visitors to try different cuisines during 

their visit with a range of typical costs. 

CUSCO RESTAURANTS HAVE EIGHT 

ESTABLISHMENTS: INKAGRILL, MAP CAFE, 

PACHAPAPA, INCANTO, GREENS ORGANIC, 

LIMO, KION AND CALLE DEL MEDIO. 


22 


From haute cuisine to regional 

staples, Cusco Restaurants 

encompasses it all.


The first restaurant we opened was the Inkagrill, which 

highlighted international cuisine but allowed us to 

include Peruvian dishes. At that time, the tourist was 

often still not adventurous enough to try local food, so 

we had to adapt classic dishes by adding a local twist. 

We wanted the tourists to find something they could 

recognise and feel comfortable with when they sat down 

to eat. 


As time passed, we took advantage of various 

opportunities and were able to choose the route we 

wanted to follow. 

In the past twenty years, what changes have you 

seen in how tourists appreciate our traditional 

gastronomy? 

Coque: In general, travellers today are much more willing 

to try new things. The access to information means they 

can discover beforehand what they are going to find 

here: the tourist is no longer scared to see a whole fried 

guinea pig on the table, because he has already seen 

the photographs on the internet. Before, as chefs, we 

wanted to be sure that we were offering something they 

would be willing to eat; nowadays, we have the chance 

to put more of ourselves into the work and show the full 

potential of our local cuisine. 

Every detail is looked 

after to give a unique 

service. 

So your customers have also changed? 

Coque: As we have so many different concepts, we see 

all kinds. The two largest groups are those who have preplanned 

their visit, and those who walk in off the street. 

The former know what they want to eat and have sought 

out a restaurant that matches their standards of quality 

and service; the latter are more adventurous. 

What about the local public? 

Coque: More of them are visiting all the time. When we 

Healthy alternatives 

are also available 

on the Cusco 

Restaurant menus. 

With so many different concepts, how can we 

recognise the identity of Cusco Restaurants in 

each establishment? 

Coque: I believe it is the character behind it that identifies 

us. The constant search for excellence, the quality of the 

product and the integrity of the proposition. As a team, 

we have frequent exchange meetings between the staff 

of all the restaurants so that we can get to know one 

another. We recognise that our customers like to talk to 

us, to get to know us, to ask questions. There is where 

we try to establish a connection with the visitor so that 

they go away not only satisfied but also with a suggestion 

of where they can eat the following day. 

began to set up our restaurants in Cusco, they were 

seen as places “for the tourists”. Now people feel proud 

of the city’s cuisine; they want to share in it and enjoy it 

for themselves. 

Sweet flavours 

also stand out in 

visually interesting 

proposals. 


23

ENTREVISTA 

Annual selection of the best restaurants 

and coffee shops in 35 cities 

Could we be talking of Cusco as a new centre of 

gastronomy for Peru? 

Coque: The thing with Cusco is that its other qualities 

are so magical that it is natural that high-quality dining 

has developed to accompany them. The city has not 

lost the character and homeliness of its picanterias and 

traditional chicherias, but these alone have not been 

given visitors everything they want. It is important to 

treasure these traditional diners, and I know that the 

cusqueño loves his regional food, but we also need to 

offer something more than what has already been an 

accepted part of the city. 

2018 

It appears to be a form of evolution. 

Coque: What has been happening with our gastronomy 

is that previously it was looking for a cuisine that was 

very controlled and formal, with structured dishes. 

Now there is a desire to return to the basics, to the 

earthenware pot with a stew that tastes like your 

grandmothers’ recipe – something that Peruvian 

cuisine has never lost. It is excellent that we have a 

trend to revalue the rusticity, but without losing the 

stylistic touch that adds an extra twist to create a dish 

of the highest quality without losing its traditional heart. 

The guide for all who 

love fine dining 

“WE TRY TO KEEP UP WITH 

GASTRONOMIC TRENDS: IT IS THE 

PERUVIAN INGREDIENTS THAT ARE 

THE PRINCIPAL CHARACTERS IN OUR 

PRESENTATIONS, BUILT INTO THE UNIQUE 

CONCEPT OF EACH RESTAURANT” 

COQUE OSSIO, CULINARY DIRECTOR OF 

CUSCO RESTAURANTS 


Aji de gallina, chilli chicken, 

a classic tasty creole dish. 

CONTACT US: ventas@creandoidea.com 

C. 981419945 - 981299956 

24


Kion, Cusco Restaurants 

Peruvian-Chinese concept. 

were back home. This was not a choice of the managers 

of the restaurants; it has been a natural development 

driven by migration. Lima is the gastronomic capital and 

is going to remain so, without a doubt. 

Finally, what can we expect from Cusco 

Restaurants in the future? 

Coque: Apart from continuing to open new restaurants, 

we want to become more efficient in our service, in 

perfecting our outlets, in the quality of food and 

particularly in making our customers happy. I don’t 

mean to say that we have reached our peak, we still 

have a market full of possibilities to explore, and we 

will continue growing if the right opportunities present 

themselves. 

In addition to his 

work as a chef, Ossio 

provides specialist 

gastronomic 

consultancy. 

In Pachapapa, 

the environment 

is traditional and 

down to earth. 


So then, what is the difference between the 

market in Cusco and in Lima? 

Coque: In Lima, you have to be always thinking 

about how to get the customer to come back. Lima is 

complicated because there are a lot of good restaurants; 

besides, new restaurants are always opening, and there 

are so many groups of customers to concentrate on. In 

Cusco, we are focused on a customer that may visit our 

outlet just once, but we have to ensure the same high 

quality each time. 

What Lima has is unmatched, in that it has become a 

meeting point for people coming from every region of 

Peru, where they can eat food as authentic as if they 


25

INTERVIEW 

WHAT IS IT ABOUT PERUVIAN 

FOOD THAT HAS MADE IT SO 

POPULAR? 

The wide variety of ingredients 

available in Peru means that 

there are many different dishes. 


Coque: One thing Peruvian food has is its flavour. It is 

full of colour, which makes it stand out when you put 

it on the table. We like to mix things up, add rice to the 

lomo saltado, put a little pepper in it... we love to enjoy 

food. Some of the dishes may seem similar to those of 

Indian or Thai food, but our flavours are unique. 


The bars 

in Cusco 

attract 

locals and 

visitors 

alike. 

THEY SAY THAT EVERY DISH 

TELLS A STORY, WHAT DOES OUR 

PERUVIAN FOOD SAY ABOUT US? 


Coque: Peruvian gastronomy shows the great richness 

we have within ourselves. The many varieties of cuisine in 

Peru tell us that the country is great. We have the coast, 

the highlands and the jungle – Peru is diverse and fruitful. 

You can recognise the fusions that have taken place over 

the years, while still maintaining the traditional roots. 

The food here is an art form which allows us to express 

the cultural diversity we have in our country. 

Culture and flavour all in one 

dish - that’s Peruvian fusion! 

26

From the kitchenware 

to the lighting, every 

detail is part of the 

gastronomic experience 

you can enjoy in Cusco. 

Calle del Medio, 


27

SEE THE CONCEPT BEHIND EACH OF THESE 

CUSCO RESTAURANTS AND PLAN 

YOUR NEXT CULINARY VISIT TO THE 

IMPERIAL CITY! 

INKAGRILL 

The first restaurant in the Cusco Restaurants 

chain opened its doors in the Plaza de Armas 

more than twenty years ago. The menu is 

international but combines Peruvian flavours 

with classics such as pizzas, pasta, sandwiches 

and pastries. 

DON’T MISS: 

Alpaca Teodoro Ponte. 

LIMO 

Enjoy a magnificent view over the city in Limo, 

whose cuisine is inspired by the Peruvian- 

Japanese fusion known as Nikkei. Dishes such 

as tiraditos and ceviche stand out, and there 

is also a sushi bar and a bar specialising in 

piscos where you can try some delicious exotic 

cocktails. 

DON’T MISS: 

Tempura Limo. 

PACHAPAPA 

CALLE DEL MEDIO 

Taste the creole spirit that infuses Calle del 

Medio. The most traditional of Peruvian dishes 

are brought into the twenty-first century with a 

modern twist on the ingredients, but without 

losing their essence. Relax in the bar with its 

balcony looking out over the Plaza de Armas. 

Located in the centre of the San Blas district, 

Pachapapa brings you closer to the spirit of 

Cusco cooking. Here you will enjoy a regional 

menu including cuy (guinea pig), trout and 

native potato, on a country-style terrace in the 

heart of the city. 

DON’T MISS: 

Roast guinea pig. 

DON’T MISS: 

Sublime pie.

MAP CAFÉ 

Have an extravagant dining experience 

within a crystal cube inside the Museum of 

Pre-Columbian Art (MAP), in stark contrast 

to the colonial colonnades that surround 

it. The elegant menu features classic dishes 

reinvented with style and culinary refinement. 

DON’T MISS: 

Trout tartare. 

INCANTO 

Imagine yourself in the kitchen with your 

nonna, your Italian grandmother, at Incanto. 

This live demonstration of Italo-Peruvian fusion 

features hand-made pasta and gnocchis, and 

pizzas cooked in a clay oven, all presented with 

style and imagination. 

DON’T MISS: 

Spicy prawns. 

GREENS ORGANICS 

Perfect for those seeking a healthier option. 

The dishes at Greens are prepared using 

organic and natural ingredients and include 

salads, pasta and other delights, perfect for the 

vegetarian customer who wants to discover 

Peruvian flavours. 

DON’T MISS: 

Veggie hamburger. 

KION 

A great example of Peruvian-Chinese fusion. 

Kion is the best place to try eastern flavours, 

as its tasty dishes have made it one of the 

most popular restaurants in the city. From 

delicate entrees to meaty stir-fries, Kion is an 

adventure for the palate. 

DON’T MISS: 

Dim sum selection.

30 

THE GOOD FOOD ROUTE


TO EAT WELL IN 

PERU, YOU DON’T 

HAVE TO SPEND 

A FORTUNE. JUST 

PUT ON YOUR 

WALKING SHOES, 

WANDER AROUND 

THE STREETS, 

AND YOU WILL 

QUICKLY DISCOVER 

CHARACTERFUL 

NEIGHBOURHOOD 

RESTAURANTS 

WHERE YOU CAN 

EAT LIKE A LIMEÑO. 

JOIN US ON THIS 

HUARIQUE TRAIL BY 

BICYCLE, A TOUR 

WHICH BLENDS 

LOCAL HISTORY 

WITH FANTASTIC 

FLAVOURS. 

THE GOOD 

FOOD ROUTE 

Hundreds of 

tourists choose 

Peru as a place 

to learn about 

our fabulous 

gastronomy. 

31

THE GOOD FOOD ROUTE 

Isolina 

Huarique – The Spanish Royal Language Academy defines 

this as a hideaway or hiding place. In the strict sense of 

the word, it is “a place where you can hide yourself, or in 

which you hide and protect something.” But, what is a 

huarique for a Peruvian? 

In Peru, to talk of a huarique is to talk about food. In 

his book “Great Huariques of Peru”, the world-famous 

chef Gaston Acurio defines it as “the Peruvian bistró” - 

a high-quality diner without the ostentation of a fancy 

restaurant. The dishes and their preparation are 

traditional, enjoyed by loyal local customers, partners in 

the culinary adventure - people who are not just faces 

that occasionally appear in the diner, but regulars who 

are greeted by name when they walk in the door. 

The charm of the huarique is that you get to perceive 

authentic local cuisine, the complete experience of tastes 

and flavours, without it hurting your wallet. Moreover, if 

you are in Peru, you can discover huariques where you 

least expect to find them; you just need to meet a local 

guide with a feel for the community who can take you on 

a gastronomic tour. 

Going in search of Lima’s huariques is a job best 

undertaken on foot, wandering down small alleys and 

finding intimate little back street bars. But this time, we 

will replace two feet with two wheels and, mounted on 

bicycles, we will set out a tour to make your mouth water. 

It will be an opportunity not just to enjoy good food, but to 

change your routine and see the city from another angle. 


LimaTours 

Small tables 

and cosy 

surroundings 

are part of the 

spirit of the 

huarique. 

Lima is a great 

city to get to know 

by bike. 

32 

Huariques have become 

hugely popular for the 

tasty home cooking.

The Lima coastline 

offers a unique 

urban view. 

MIRAFLORES AND THE OCEAN 

Willian Justen de Vasconcellos on Unsplash 

Our tour begins in the heart of Miraflores. Oscar, the 

guide who will accompany us today, helps to check over 

the bicycles which we will be riding for the four-hourlong 

outing. Together with Eli, Randi and Ingri – three 

Norwegian sisters who are visiting Peru – we head off 

towards the Malecon, or Sea View, of Miraflores. 

Miraflores is a district which combines some of the best 

features of Lima. It has modern high-rises looking down 

on pre-hispanic huacas and colonial mansions, all in the 

urban heart of the city, whilst its parks attract hundreds 

of people, particularly at the weekends, and above all 

it has a clifftop chain of green spaces with impressive 

views of the Pacific through which thread the paths and 

cycleways of the five-kilometres Malecon. 

That is exactly where we are going. In a little more than 

fifteen minutes, we reach our first stop, the Parque del 

Amor (or the Love Park), one of Miraflores’ most iconic 

spots. 

We are met by the loving couple whose embrace forms 

the central sculpture of the park, “The Kiss”, by Peruvian 

sculptor Victor Delfin. I must confess that although I have 

stood so many times in front of it, I have never really 

seen it. “Examine the faces of these people,” Oscar tells 

us. “See their mixed-race features, prominent eyebrows, 

wide noses.” It was a detail I had never noticed before, 

though it was entirely in keeping with the social themes 

that run throughout Delfin’s work. 

The Love Park and 

its famous sculpture 

“The Kiss”. 

DO YOU KNOW THAT LIMA IS THE 

ONLY SOUTH AMERICAN CAPITAL 

WITH DIRECT ACCESS TO THE SEA? 


Bicycle tours are 

carried out with full 

regard to safety. 


33

EL RUMBO DEL BUEN COMER 


Enjoy the 

view as you 

pass along 

the Malecon. 


A small heart-shaped park of gardens and flowers 

extends around the sculpture. The clifftop wall which 

rounds the park is decorated with picturesque mosaics 

in bright patterns and colours. However, if a twelvemetre 

kiss in the centre is not enough, you will surely be 

moved to romance as you read the lines written around 

the walls, quoting verses from Peruvian poets, all on the 

theme of love. It is not unusual to see recently married 

couples coming here to be photographed, particularly 

when the sun is setting. 

Back to the bicycles, and the next stop is just a few 

blocks away. Since its opening in 1998, Larcomar has 

become an iconic tourist attraction, a commercial centre 

with dozens of shops and restaurants with a unique view 

over the sea. Each stop we make is an opportunity for 

Oscar, who loves to tell us a little about Lima and Peru, 

to point out features which are new and interesting even 

for local visitors. 

Unlike other tours where the car or bus takes you from 

one place to another, today we have a chance to enjoy 

the streets as we pass through them. Wandering along 

the Malecon is a great way to experience day to day Lima 

life, from the sporty joggers to the dog walkers, groups of 

friends relaxing on the grass, a musician playing her guitar 

and singing on a bench, the fruit seller pushing his cart 

piled with fresh products. How many times do limeños 

complain about the weather, forgetting how refreshing it 

can be to feel the cold wind in our faces? 

of the people you meet is always a special memory that 

you can keep in your heart. 

LET ME TELL YOU, BARRANCO 

The sea and Peruvians have been tightly linked for 

thousands of years. For the ancient coastal dwellers, the 

Pacific Ocean was their principal source of food and an 

essential part of their beliefs. Cultures such as the Chimu, 

the Mochica and the Nasca recreated in their ceramics 

sea creatures such as crabs and whales, illustrated 

scenes of daily life with fishers at work, or told of mythical 

encounters with their gods from the sea deeps. 

When the Incas began to expand their empire along the 

coast, the sea was given another name: Mama Cocha, 

the goddess of water, daughter of the Sun and sister of 

the Inca. The coming of the Spanish brought significant 

social transformations, but the sea did not lose its 

importance, becoming the connection between Spain 

LimaTours 

The Navy 

Lighthouse 

is a popular 

hang-out, 

surrounded by 

lawns where 

you can relax. 

Before leaving Miraflores in our way to Barranco, a man 

with his children stands aside to let us pass. “Welcome to 

Peru!” he says, cheerily as we cycle by. These unexpected 

moments are priceless and moving, especially if you are a 

tourist visiting the country for the first time. The kindness 

Larcomar, a nerve centre 

for Miraflores tourists. 

34

LimaTours 

and its Viceroyalty. As time passed, the coast became 

a public space especially in the Republican era, when 

The streets of 

Barranco hold 

a little of the 

history of Lima. 

districts such as Barranco and Chorrillos became the 

beach resorts of the wealthy, with beautiful little houses 

and small estates belonging to the ruling classes. 

Today the link between Lima and the sea is still vital: to 

live with a view over the water, to exercise along the 

sea cliffs, to relax while listening to the waves, to head 

to the beaches and enjoy their freshness every summer. 

As we pedal along the Malecon towards Barranco, the 

urban landscape changes, but it is always looking out 

to sea, whether from modern tower blocks or historic 

mansions. Eli, Randi and Ingri notice this and I can see 

in their faces, that feeling of being entering into another 

era and rediscovering the historical past of Lima. 

While in Miraflores we heard about Lima as it is today, in 

Barranco we learn how it became the cosmopolitan city 

in which we now live. Surrounded by the European style 

colonial mansions in Saenz Peña Walk, with the obelisk 

of the liberator San Martin standing witness, Oscar tells 

us about independence, about the War of the Pacific, the 

blow this dealt to the country and how we were able to 

rebuild it. 

Time moves on, and so do our bicycles. On the way, we 

leave behind the main roads and immerse ourselves in 

the narrow streets of Barranco, with colourful buildings 

that house art galleries, craft workshops, designer 

boutiques, bars and restaurants. It is not for nothing that 

Barranco is known as the bohemian quarter of Lima, the 

centre of the city’s nightlife and culture. 

The artistic spirit of Barranco hangs in the air on the 

Puente de los Suspiros, or Bridge of Sighs, which we 

have now reached. It was constructed in 1876 to link the 

two sides of the narrow gully that it crosses, but it has 

become a must-see for every Barranco visitor. According 

to tradition, anyone that can hold their breath while 

they cross the bridge will see their wish come true. One 

hundred forty-three years later, and with a few nips 

and tucks, the bridge still stands as a testimony to the 

changing city and has not lost its soul. 

A few paces further on, at the foot of a statue of the 

renowned composer Chabuca Granda, we discover the 

more traditional side of this district and its relationship 

with music and art. Below the bridge, colourful murals 

decorate the walls, a display of the urban art which is 

seen throughout the district, complementing its historic 

beauty. 

Returning to the bicycles, we head up to the main square. 

It is now midday, and hunger is beginning to bite. The 

moment we have been waiting for so long has come: it is 

time to pamper the palate. 

MATE, Mario 

Testino’s museum 

of photography, 

is housed in 

a beautifully 

restored colonial 

mansion in 

Barranco. 

La ermita, the 

hermit, one of 

the most famous 

of Barranco’s 

chapels. 

LimaTours 


35

Km Cero 


AN ECSTASY OF THE SENSES 

After leaving the bicycles in good hands, we begin the 

search for huariques on foot – which is fortunate, when 

we consider all the delicious calories that we will have to 

burn off. To whet the appetite, we begin with a tasting in 

the Barranco Beer Company, a bar dedicated to homebrewed 

beers. 

Four types of beer are brought to the table: an ipa, a 

stout, a lager and a weiss. In Norway, as throughout the 

world, this drink is well known – especially for the three 

sisters, one of whom is lucky enough to work in beer 

sales. One of the joys of this craft brewery is the different 

ingredients that impart a distinctive flavour to each brew. 

Luis Gamero / PromPeru 

The main square 

of Barranco, a 

meeting point for 

the local night life. 

The Bridge of 

Sighs, a must-see 

for any Barranco 

visitor. 

A thank you and goodbye, and we are on our way. We 

walk to Isolina, where a queue has already begun to form 

at the entrance despite the early hour. The atmosphere 

recalls a cosy past where the taverns were filled with 

friends who love to eat and drink well, while delicious 

aromas fill the air and a waltz plays in the background. 

The statue 

dedicated 

to Chabuca 

Granda, a much 

loved Peruvian 

composer. 

In these wood-panelled rooms from the previous 

century, it is an experience just to sit and watch the 

dishes passing by. 


(LYRICS OF CHABUCA GRANDA’S ICONIC SONG “PUENTE 

DE LOS SUSPIROS”) 

It is time to eat at last. A tasty presentation of stir-fried 

beef is brought from the kitchen and placed on our table. 

The size of this lomo saltado - the name of the plate - is 

extravagant, and the flavour leaves me speechless. And 

not just me: the whole table eats in silence until the 

platter is completely clean. “The essence of our lomo 

saltado is not only the recipe, but also the smokiness that 

the meat has. I think it is this characteristic that gives 

personality to the dish”, Jose del Castillo, the main chef 

of Isolina, tells me. What a personality it has! 

36


Causa, a simple 

and tasty dish that 

you will love. 

ISOLINA WAS PLACED AT 13 IN THE 

LATIN AMERICAN EDITION OF THE 50 

BEST RESTAURANTS AWARDS 2018. 


Craft beer tasting 

is beginning to 

earn its place in 

our gastronomy. 

We leave Isolina to head back to the main square of 

Barranco. Crossing it, we walk a few blocks further to find 

Piqueos, a colourful and comfy bistró. We are here to 

sample another Peruvian kitchen classic, the causa. Every 

dish has its own story, true or not, and what they say here 

is very romantic: the causa was born during the campaign 

for Peru’s Independence when, to pay the soldiers, the 

street vendors sold the dish on the corner of the block to 

raise money “for the cause”. 

above and the noise of the motorcars streaming along 

them. 

A delicious ceviche is waiting for us on the table, and its 

preparation is simple and direct: fish, fresh seafood, corn 

cob and sweet potato. The three sisters hesitate at first 

but are soon charmed by the combination of textures and 

flavours that it brings to the palate. They finish off with 


This may not be historically accurate, but what is 

undoubtedly true is that the causa is famous throughout 

the world. Sometimes the simplest of recipes can charm 

us as much as the presentations of the most exclusive 

restaurants. Nothing is missing in this combination of 

mashed potato seasoned with pepper and lime, whose 

particular flavour still leaves room for the filling, whether 

it is chicken, tuna, crab or vegetables. Simple. Easy, Tasty. 

Unique! 

No Peruvian food tour would be complete without 

including our flagship dish, the ceviche, the grand 

showpiece. We are going down the Bajada de Baños, the 

Bather’s Descent, a sloping alley which connects the 

district of Barranco with the beach, historically used by 

fishermen, which passes below the Bridge of Sighs. Here 

is the restaurant Javier, far from the chaos of the roads 

Lomo saltado as done at 

Isolina’s. A fantastic dish. 

37


picarones, and we teach them how to eat in true Peruvian 

style: picking the doughnuts up with their fingers and 

dipping them in honey. 

“We chose this tour because it is a change from how 

we would normally explore a new city. It has been a 

great experience - much more personal than a large 

group going round in a bus” explains Eli. Yes. Sitting on 

the terrace of the restaurant, listening to birdsong and 

feeling the sea breeze, I feel it too. All our senses were 

stimulated today: we saw the history of the city passing 

by in its buildings old and new, we tasted some excellent 

dishes, we heard the waves of the sea in the distance, we 

enjoyed aromas that sometimes we miss, like the meat 

frying in the pan and the freshly cut grass by the roadside, 

and we have experienced the city more intensely, from its 

climate to its people. 

enjoy every day, available to rich and poor alike. Maybe, 

in a tip to the Spanish Royal Language Academy, Peru is 

one great huarique that preserves something special: the 

wealth of its fantastic flavoursome food in which we all 

share. So, let’s enjoy each mouthful and proudly offer it 

to the world! 

The love for 

Peruvian food is not 

only experienced 

with the palate. 

Enjoy its colour and 

aroma, too. 

While we were walking back to our bicycles, Randi asks, “are 

all these dishes normal food or only for special occasions?” 

The question made me realise how lucky we Peruvians are, 

with such a treasure house of gastronomy that we can 

SCAN AND LEARN MORE 

ABOUT THIS EXPERIENCE 

OFFERED BY LIMA BICI. 


38 

Picarones are one of classic sweets, 

made with pumpkin and honey. 

Bicycle tours are a healthy transport 

option in the city. 

Sergio Salazar

Ceviche mixto, mixed 

seafood ceviche, a 

celebration of the 

coastal harvest. 


39

Peruvian 

STREET FLAVOURS 

IN PERU WE HAVE OUR OWN DISTINCTIVE STYLE OF STREET CATERING WHICH DELIVERS ON THE THREE 

BS – “BUENO, BONITO Y BARATO”, THAT IS, “TASTY, ATTRACTIVE AND CHEAP!”. FOOD CARTS OFFER A 

SELECTION OF THE COUNTRY'S TEMPTING TRADITIONAL DISHES, AND THIS IS WHERE YOU CAN SAMPLE 

THE MOST AUTHENTIC LOCAL FLAVOURS, AS ENJOYED BY THE MAN IN THE STREET. 

CEVICHE 

The iconic Peruvian dish 

also has its wheelbarrow 

version. The best places to 

eat ceviche in its most 

authentic form are street 

markets and fishing 

harbours. The recipe is 

fresh ingredients, a lot of 

flavours and the yapa - an 

extra serving after you 

have finished off the first 

portion. 

CALDO DE GALLINA - CHICKEN BROTH 

Bajona is the name here in Peru for the food you feel 

a craving for when you are leaving an all-night party. 

Here, people search out for caldo de gallina, tasty 

soup with noodles and egg. It is perfect for warming 

you up on a winter night. 

SALCHIPAPA 

The name says it all – a 

dish which brings together 

fried potatoes and 

salchicha or hot dog. It is a 

simple but delicious 

combination, even more so 

with a dash of the chilli 

pepper which we like so 

much. It's a classic 

Peruvian “fast food” 

combination. 

PAPA RELLENA – 

STUFFED POTATO 

On the outside, it looks like a 

ball of mashed potato fried all 

over. But when you take a bite, 

you discover within a fantastic 

flavour of minced beef and 

onion, egg and olives. The 

finishing touch is provided by 

sarsa criolla, sweet onion 

seasoned with lime juice, salt, 

chilli and black pepper. 

CLASICO 

A special combination of two desserts – arroz 

con leche, a rice pudding made with sweetened 

rice and milk, and mazamorra morada - purple 

porridge, a type of jelly made from purple 

maize or corn. The name refers to football, 

since the contrasting colours of white and 

purple belong to two of the most successful 

Peruvian teams: Alianza Lima in the blue or 

purple shirts and Universitario in the white.

PICARONES 

These are Peruvian doughnuts, but 

so much better. Deep-fried rings of 

sweet potato and pumpkin dough 

flavoured with anise, with a 

characteristic golden colour, 

drenched in honey. “Finger-licking 

good” describes them perfectly, as 

you have to pick up the rings by 

hand and dip them in the honey, like 

a good Peruvian. 

EMOLIENTE 

No time for breakfast? In Peru, you 

can begin your day with a healthy glass 

of quinoa, maca or emoliente – a hot 

drink made with an infusion of herbs. 

And if you are hungry, accompany it 

with one of a variety of sandwiches 

which will cost you just about a 

sol more. 

CHOCLO CON QUESO - 

SWEETCORN AND CHEESE - 

OR PAPA CON HUEVO - 

EGG AND POTATO 

The best two options when you 

want something cheap. These 

simple ingredients go with 

anything, including the 

homemade sauces offered as a 

garnish which you should not 

miss — a healthy and light choice. 

FOOD TRUCKS 

In the last few years, the Peruvian street 

food scene has been transformed. In 

addition to the hand pushed street carts 

and similar local vendors, another option 

has appeared for people seeking these 

familiar flavours with a traditional touch: 

food trucks. 

These restaurants on wheels offer typical 

fast food such as hamburgers, wings, 

pizzas, sandwiches and the like, but 

adding a local twist, whether in seasoning 

or ingredients. There are now food trucks 

with entirely Peruvian concepts, such as 

salchipaperos, nikkei – a Peruvian- 

Japanese fusion – and even cevicheros. 

Today, there are festivals and dedicated 

spaces for food trucks. You can go to 

these places and organise a gastronomic 

tour at your leisure, where the traditional 

Peruvian flavours are kept alive in a fun 

and creative environment. 

AEROPUERTO - AIRPORT 

There are foreign 

influences galore in 

Peruvian cuisine and one is 

the chifa, a national 

institution that draws its 

ideas from Chinese 

recipes. Aeropuerto is the 

combination of the most 

popular plates: arroz 

chaufa – fried rice with egg 

and chicken – and tallarin 

saltado, sauteed or 

stir-fried noodles. 

ANTICUCHOS 

Another Peruvian street classic. There 

is nothing better than watching the 

flames of the grill searing the juicy 

pieces of marinated beef heart, while 

the smoky aroma fills the air. The dish 

is always served with seared potato 

slices and a cob of corn.

42 

A PERUVIAN PINT


CRAFT BEER SEEKS 

THE PERFECT 

BALANCE OF 

FLAVOURS TO 

PLEASE THE 

PALATE; IT’S 

MORE THAN JUST 

HAVING A BEER. 

HERE IN PERU, IT 

IS AN EXPERIENCE 

THAT COMBINES 

A LOVE FOR THE 

DRINK WITH AN 

ENTHUSIASM 

FOR OUR SPECIAL 

INGREDIENTS, THE 

FERTILE FIELDS 

AND COMMUNITIES 

OF THE COUNTRY. 

A 

PERUVIAN 

PINT 

Pairing a craft 

beer with good 

food is changing 

the way the drink 

is enjoyed. 

43

A PERUVIAN PINT 

For many years, a stylish drink has been considered to 

be wine, a whisky or a cocktail. Beer drinking was seen as 

something less refined, a readily available product you 

can buy any day, nothing special. Nevertheless, the view 

has changed, and this daughter of hops and barley has 

made room for itself on the tables of the most refined 

restaurants. 

Sacred Valley Brewing 

The making of 

a craft beer is 

managed over 

by a team of 

brewers in each 

establishment. 

The history of beer dates from the sixteenth century 

in Europe, coming to the Americas with the colonial 

English when they reached the north of the continent. 

Although there were prohibitions on the consumption of 

alcohol for many years, the art of brewing beer at home 

continued in secret. We call it an art because, behind 

every barrel, there are skills that have been perfected 

over time, through a process of trial and error. 

Sierra Andina 

At one stage, industrially brewed beers threatened to 

take over the market with their low cost and standardised 

flavours. However, lovers of the traditional ale, seeking 

for a taste than mass-production could not provide, 

began to develop their own craft beers in the 1960s and 

started a boom which has taken over the world. This 

trend began in Peru in 2010 and had been hotting up 

ever since in bars throughout the country. 


44 

Beer in a barrel, known as draught, helps 

protect and improve the quality of the beer, 

but special skill is needed to serve it. 

Sacred Valley Brewing has five types 

of beer in continuous production. In 

addition, it produces Specials.

Care in the selection of 

ingredients and the team help to 

ensure you obtain an excellent 

product. 

are fermented at a higher temperature for short periods, 

lagers at a lower temperature, but for longer, and lambic 

beers are self-fermenting. 


CRAFT BEER 

VS. INDUSTRIAL BEER 

Within this variety of standard types, each brewery 

develops their own recipes to find a way to shine. Beyond 

the skills of the master brewer, there is something more 

to add. “What we have in Peru is a wide variety of highquality 

ingredients which can add complexity and flavour, 

such as coffee, cocoa and fruits. Other countries are not 

so lucky, or have to pay a high price for them,” explains 

Juan Mayorga, founder of the Sacred Valley Brewing in 

Cusco. Here is where the magic lies, in the process of 

experimentation that takes place in every brewery to 

develop a high-quality product, full of taste and aroma, 

To understand the difference between artisan 

brew and mass production, we have to look at 

the manufacturing process. Industrial beer is 

made in significant quantities by a standardised 

process in a giant factory. 

In contrast, craft beer is made a few litres 

at a time to maintain quality by controlling 

the fermentation process. These beers have 

no additives or preservatives, nor are they 

pasteurised, keeping the purity of their primary 

ingredients. 



Despite the 

difference in 

price, the quality 

of a craft beer 

is preferred by a 

growing number 

of drinkers. 

Another way in which they differ is the bottling. 

Industrial beers are usually sold in more 

transparent bottles, while artisan beers can be 

found in dark bottles to protect them from the 

effect of light. 

A MASTER’S TOUCH 

All beers in the world have the same four ingredients: 

water, hops - which give it the bitterness and aroma; 

malt or a malted grain - which could be barley, wheat 

or rye; and yeast - which aids the fermentation process. 

With these, the master brewer works his magic, creating 

a beautifully balanced end product. The exact process 

differs according to the type of beer. For example, ales 

The combination of essential 

ingredients with local additions offers 

a wide range of flavours which can be 

given to the beers 

45


The science behind 

brewing is very 

precise. 

which stands out from the rest. These efforts are 

reflected in the prizes that Peruvian breweries have won 

in competitions abroad. 

It is the science behind micro-breweries that have 

brought them greater prestige than the industrial 

giants, so that drinking a craft beer is an experience 

similar to tasting a fine wine. Nowadays we can talk 

about the pairing of food and beers, or specialised 

tastings, and a complete artisan beer movement that 

has built a strong following over the last few years. “A 

good beer is not just something to sell. It should have 

a good flavour, colour, aroma and head or froth, but it 

also needs a memorable name, an image and a story 

behind it. For us, it is a complete experience: a quality 

product which complements the food that the drinker 

can enjoy”, says Ted Alexander, founder of the Sierra 

Andina brewery in Huaraz. 

Packaging process 

in the Sierra Andina 

brewery in Huaraz. 


Sierra Andina 

46 

Saenz Peña Ave. 208, Barranco. Lima

Sierra Andina 

Craft beers can create 

exciting new flavour 

combinations. 

Robert Mathews en Unsplash 

Although the 

consumption of craft 

beer in Peru is still 

low, it is set to grow. 

PERUVIAN BREWING 

In Peru, beer is the most popular alcoholic drink and 

is available in almost all bars and restaurants. Since 

2010, when craft beer production began to establish 

itself, a new public has learned to appreciate it. They 

are knowledgeable and demanding customers, who 

can recognise the various styles and enjoy the different 

flavours of each type. It is these people, inevitably, who 

are leading the call for improved quality to which the 

artisan brewers must respond. 

“When we began, there were fifteen or twenty national 

brewers. Now there are almost fifteen in the Cusco 

region alone”, comments Mayorga. “It continues to grow, 

with a more knowledgeable public and greater quality 

products, which means we have to continue improving.” 

Nevertheless, Alexander concludes that passion is not 

enough in this business. “You have to understand the 

process from the inside, the science and chemistry of 

the product. The customer used to drink whatever was 

on sale, but they are growing more demanding. Without 

skill and knowledge, a new producer is not going to last 

long”, he insisted. . 

THE ARTISAN BEER MARKET IS WORTH 

MORE THAN 38 MILLION DOLLARS 

WORLDWIDE, ACCORDING TO THE 

REPORT GLOBAL CRAFT BEER MARKET 

- GROWTH, TRENDS AND FORECASTS 

(2018 -2023). THE USA IS THE PRINCIPAL 

PRODUCER. 

Sacred Valley Brewing’s bar in Cusco. They will 

soon be opening in Lima. 


47


More and more bars are adding craft 

beers to their list. 

Craft beer has not only taken beer drinking to new levels, 

but it has also opened up new business possibilities. 

Its decentralising tendencies are undeniable, with the 

appearance of well-known breweries outside Lima. “Part 

of our mission with Sierra Andina is to open up the 

market to people in small towns such as Huaraz. We 

want to create economic and gastronomic opportunities 

in the provinces. We aim to be a business with social 

values, that looks after its workforce and helps them to 

be better professionals”, comments Alexander. 

Sierra Andina 

Trivio in Huaraz, 

Sierra Andina’s 

Restobar. They also 

have a taproom in 

Llanganuco and 

in Lima. 

The same story is happening in Cusco, where Sacred 

Valley Brewing works sustainably to support communities 

and protect the environment. “We have designed a water 

treatment plant for our factory so that we can use water 

resources better. We avoid bottling our beers to reduce 

waste, too”, explains Mayorga. As well as buying their 

ingredients from the local suppliers to help improve their 

economy, the brewery holds an event once a month to 

support various Cusco organisations dedicated to social 

welfare. 

The craft beer industry is growing strongly in Peru. So, 

don’t miss the chance to enjoy a tasty product, made 

with local ingredients and a unique touch of freshness 

and flavour, perfect for lunch with friends or dinner with 

your partner. Close your eyes and feel on your tongue 

the spirit of Peru sealed in every bottle. 

100% PERUVIAN 

Barbarian 

Nuevo Mundo 

Cumbres 

Barranco Beer 

Siete vidas 

Hops 

Invictus 

Magdalena 

Candelaria 

Curaka 

Lemaire 

Abrilia 

Costumbres 

Maddok 

Ragnarok 

Cerveceria del 

Valle (Cusco) 

Zenith (Cusco) 

Yucay (Cusco) 

Sierra Andina 

(Huaraz) 

Dorcher (Pozuzo) 

Sierra Andina 

48

49

EXPERIENCES 

SCENTS AND 

FLAVOURS 

OF PERU 

On foot or by bike. In Lima or Cusco. Enjoying restaurants or street food. 

Peru can offer experiences to take your taste buds to another level. Take 

the chance to immerse yourself in our history through food and see how 

meaningful is the relationship between Peruvians and gastronomy. 

50


51

EXPERIENCES 

A little bite of Barranco 

Walk through the streets of Barranco, known as the bohemian 

district of Lima and famous as the home of great restaurants and 

bars. Enjoy fifteen different tasty experiences, including drinks and 

dishes such as ceviche, lomo saltado and pisco sour. The sweet 

touch comes with chocolatiers and ice cream shops that you will 

meet on the way, finishing up with a cup of freshly roasted coffee. 

Complete the experience with a visit to a local market to see the 

freshest fruit and vegetables. 

Pirata Studio Film 

LimaTours 

Fall in love with Lima 

Discover the charms of Lima’s historic centre, declared a World 

Heritage Site by Unesco. Admire its squares, marvelling at the 

legacy of imposing colonial architecture and churches hundreds 

of years old. While you explore the streets, enjoy some of the 

street food such as picarones, anticuchos and mazamorra. You 

can also visit traditional restaurants and bars to try their classic 

dishes, such as pan con chicharron, papa a la huancaina and 

chilcano. 

LimaTours 

Gourmet Peru 

Get into the world of gourmet cooking with this unmissable tour. 

Begin with a chocolate workshop to learn all about Peruvian cacao, 

known throughout the world for its high quality. Then you will visit 

three great restaurants: Amaz, from chef Pedro Miguel Schiaffino, 

with a menu built around ingredients from the Amazon; Statera, 

from chef Andre Patsias, whose concept mixes the flavours of the 

coast, the highlands and the forests; and Barra Lima, whose chef 

John Evans is focused on seafood. End the exploration at Carnaval, 

one of the fashionable bars of the moment with a menu of innovative 

and audacious cocktails. 

Homegrown 

Appreciate the roots of Peruvian gastronomy with a journey 

through a local market, where you can see close up the raw 

ingredients of our cuisine before they get into the cooks’ hands. 

Later, visit the innovative new dining centre Mercado 28 and its 

multiplicity of outlets for a special tasting. There are eighteen 

different restaurants with traditional cooking, pastries and drinks, 

all in Miraflores. 

Barra Lima 

52

A flavourful journey 

Tease your palate with a culinary tour around three Cusco 

restaurants. Limo will introduce you to the world of nikkei, a magical 

fusion of Japanese and Peruvian flavours and techniques. Inkagrill 

puts a Peruvian twist on international cuisine, using ingredients 

unique to the country such as alpaca. Finish up with a touch of 

sweetness in Calle del Medio, with a tasting of creole desserts with 

modern variations based on such traditional ingredients as purple 

maize or lucuma. 


Manuel Choqqe Bravo 

An Andean toast 

Here is a different experience for wine lovers! In the heights of 

Chinchero above the Sacred Valley, you can try a remarkable 

drink: oca wine. The oca is a highly nutritious Andean root 

vegetable, which - after a special fermentation process - can be 

made into a flavoursome wine. At this tasting, you will try four 

different varieties, produced on a small scale by oca farmer 

Manuel Choqque. 

Venturia 

Sacred Valley on two wheels 

Get to know the Sacred Valley from another perspective on electric 

bicycles. On a journey of a little more than thirty kilometres, you will 

pass through beautiful scenery, surrounded by snowy mountains 

and fields full of colourful crops. Learn about chicha, the ancient 

Andean drink made of maize, in its historic traditional breweries 

known as chicherias, which have been declared a National Heritage 

Treasure. Finish the journey with a refreshing taste of homebrewed 

beer to the cheerful sound of the running waters of the 

Urubamba River. 

From the garden to the table 

Join in the preparation of a Peruvian dish: watch, smell, touch, feel 

and taste. With the help of an experienced chef, you will collect 

the ingredients from an organic garden before taking them to the 

kitchen and beginning your culinary adventure. Everybody has a 

job to do - washing, peeling and chopping as needed. Finally, you 

will create a dish full of taste and aroma, which you will enjoy under 

the blue immensity of the Andean sky. 


53

PERU ON A 

PLATE 

8 DAYS 

7 NIGHTS 

Hotel B 

DAY 1 

You have time to rest in your hotel when you 

arrive in Lima. At night, enjoy a pisco experience 

where you learn how the drink is made and of 

course, taste some delicious cocktails. 

DAY 2 

Discover the history of our gastronomy on the 

Peruvian Experience tour, a walk which mixes 

tradition and technology. At night you will 

visit the centre of Lima to admire its colonial 

architectural inheritance. 

Peruvian Experience 

DAY 3 

Walk through the lanes of the bohemian 

neighbourhood of Barranco to enjoy the great 

flavours of its huariques, or local restaurants. You 

will have the afternoon free to enjoy Lima at your 

leisure. 

DAY 4 

LimaTours 

Arrive in Cusco. Relax on a pleasant journey 

to your hotel in the Sacred Valley through 

spectacular scenery. 

54

Intu 


DAY 5 

LimaTours 

Visit the archaeological site of Moray, considered 

by many to be an Inca agricultural research station 

because of the formation of its terraces. Try a unique 

oca wine before eating a traditional lunch, and then you 

can enjoy some home-brewed beers from the Sacred 

Valley Brewing. 

DAY 6 

Spend the day in Machu Picchu and learn why it has 

been named one of the Seven Wonders of the World. 

DAY 7 

Discover the city of Cusco and the impressive 

archaeological sites all around. At night, you will explore 

the gastronomy of the city in three very different 

restaurants. 

DAY 8 

Transfer to the airport. 


55

LIMATOURS PRESENTS 

MACA 

THE ALPACA 

Follow her adventures on our social media: 

/limatoursperu 

@limatours 

56

UJ#22 - Peru, local flavor

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