LIMA TRAVEL TIPS

Restaurants in Lima add up to hundreds of options for dining out in the city with an even larger variety of dishes that are representative of Peruvian traditions, culture and fusions. If you do your research, you can surely narrow the offer down to a few must-visit spots to include in your itinerary. The real doozy, however, is what to order once you square away the reservation and make your way to the restaurant. If you are unfamiliar with Peruvian cuisine, even though you may speak some Spanish, selecting the perfect dishes can be a daunting task. As operators of the highest-ranked food tours in Lima for over a decade, you can imagine that our R&D outings include frequent visits to a number of restaurants, trying a variety of dishes so that we can bring you the best recommendations. We would like to shed some light on the results of all that tough work by sharing our favorite dishes in Lima and where to find them. 

This is likely a restaurant that you’ll find on many lists and for good reason. The laid-back ambience and cozy, fresh style of the place will lure you in, but the food and drinks will keep you there. If you are a seafood lover, you simply cannot go wrong booking a table here.

What to order: Pulpo a la parrilla (grilled octopus) – The octopus is marinated in a secret concoction and then cooked to perfection on the grill, served smoking hot and accompanied by grilled cherry tomatoes, potatoes and mushrooms. Amazing. An added bonus for the chefs among you, if you sit bar-side, you can watch the guys work their magic and see how it’s done.

Limaná is one of Lima's more unique restaurants in that it is dedicated to Peruvian superfoods. What’s more is that the restaurant is fully committed to sustainable consumption, so you know you’re participating in a dining experience that has been fully thought through.

What to order: The arroz norteño (a traditional rice dish from the North of Peru) – Each ingredient has been selected and sourced with the utmost care to accomplish a variety of feats. The dish boasts a balance of diverse flavors, while preserving its nutritional value given the fusion of culinary techniques and care that brings the dish to life. Every garden-grown element of this dish speaks volumes of the quality of Peru's fresh produce.

One of Lima’s most successful newcomers, Xoma, offers a variety of dishes that bring creativity and playfulness to life. All of the dishes are presented beautifully, as works of art and labors of love with tasting menus that allow you to travel the whole of Peru through your tastebuds without leaving the capital.

What to order: We are big fans of the beautifully crafted, seasonal tasting menus. You've come to Xoma for the experience, so surrender yourself to the creative expression that is its culinary masterpiece. If you want to take things up a notch, try their blindfolded experience. Your senses will be hyperengaged by more than just the flavors as the aromas and textures shine in the darkness.

It’s no surprise that Isolina made the list. Ever since the place opened, it’s had lines outside that can wrap around the corner and it made its way on to the list of best restaurants in Latin America. The concept is an old-school tavern that features classic Peruvian dishes that give the feel of home-cooking. This Peruvian soul food induces nostalgia for the locals and provides an insider experience for visitors.

What to order: Seco (Cilantro beef stew) – If you are a cilantro-lover, this dish would be your favorite. While you can find this Peruvian classic on many menus throughout Lima, the preparation of seco at Isolina is impeccable. The beef is so tender that it slides right off the bone allowing you to bathe the meat in the rich, aromatic cilantro stew. It’s just one of those dishes that after eating it, you'll already be contemplating when to organize your next visit for round two.

El Mercado
Av. Hipólito Unánue 203, Miraflores
Tues.-Sun. 12:30 - 5:00 PM
T: +51 974 779 517

Limaná
Av. Augusto Pérez Araníbar 2011, San Isidro
Tues.-Sat. 8:00 AM - 11:00 PM, Sun. 8 AM - 5:00 PM
T: +51 997 650 654

Xoma
Elías Aguirre 179, Miraflores
Sun. + Tue. + Weds. 12:00 PM - 3:30 PM / 7:00 PM - 10:30 PM
Thu. + Fri. + Sat.  12:00 PM - 3:30 PM / 7:00 PM - 12:00 AM
T: +51 970 653 913

Isolina
Av. San Martin 101, Barranco
Tues.-Sat. 10:00 AM - 11:00 PM
Sun.-Mon. 10:00 AM - 5:00 PM
T: +51 (1) 247 5075

The Lima Gourmet Tours team has put together a crash course in traditions and ingredients to reveal the secrets behind Peru's outstanding accolades in the kitchen. Peru is a foodie paradise that beckons travelers to come explore the flavors, the fusions and the phenomenal ambience the country provides with a backdrop of thousands of years of culinary creativity. Watch the video to get a feel for the gastronomic legacy in this corner of South America, what dishes you can't miss, and why superfoods are trending as well as what we should really know about them.

Parmesan scallops perfectly illustrate part of Peru's rich culinary history which has been heavily influenced by waves of migrants to the country over centuries. This mouth-watering dish comes from the Italo-Peruvian fusion by incorporating Parmesan cheese and fresh scallops in their shells. This recipe is fast, easy and perfect for the all kinds of get-togethers.

Prep time: 10 minutes  |  Cook time: 10 minutes

Fresh scallops in the half shell
Butter
Grated Parmesan cheese
Limes
Salt
Pepper

Preheat oven to 400° to broil.

Separate scallops from the shell and rinse well. If desired, also remove red muscle. 

Dry the shells and line them on a cookie sheet. Place 1 to 2 scallops on each shell depending on the size of the scallop and shell. To each shell, add a pinch of salt and pepper, a few drops of fresh lime juice and a dollop of butter. Cover each one with grated Parmesan cheese. 

Cover with grated parmesan cheese and sprinkle drops of water.

Bake in the oven for approximately 10 minutes until the cheese is melted.

Serve with slices of lime.

¡Buen provecho!       

Peru is still quite a traditional place where family is at the center of daily life.  Every Friday, my husband's family gets together at my mother-in-law's house for a three-course meal prepared by the family matriarch, Nelly.  After all, what brings people together better or more closely than a delicious, home-cooked meal?  Her mouth-watering ají de gallina, a spicy chicken stew, is just about as close to soul food as I've tasted while living in Lima.  Fortunately for you all, she's been generous enough to share her secret recipe.

Place chicken breast with skin, carrot, celery stalk, laurel leaf and 1/2 onion in a pot of cold water and bring to a boil.  Simmer on medium heat until chicken is fully cooked.  Strain broth and place chicken breast back into the stock until it cools.  Once cooled, shred chicken and set aside.

In a small pot, bring mirasol chilies to a boil and then remove from heat.  Separate the skin from the chilies and put the chilies in a blender with seedless yellow chili pepper and vegetable oil.  Blend until smooth and set aside.

Remove crusts from bread slices and soak bread in evaporated milk until they begin to come apart.

In a saucepan, sauté 1 chopped onion and garlic cloves until the onions are transparent.  Add blended chili sauce, salt and pepper to taste, cumin and oregano and let simmer until there is a thin layer of oil covering the mixture.  Add chicken stock. Add bread, condensed milk and walnuts and stir over medium heat until the mixture becomes thick.  
Add shredded chicken and  Parmesan cheese.

Serve with rice and garnish with 1/2 hard boiled egg and 1 olive.

If you're interested in trying as many authentically Peruvian dishes as you can while in Lima, check out our food tour.

Since moving to Lima, one of the things we try to do every week is include quinoa in one of our meals.  Lucas and I love to tour restaurants and try every of variation of the dish, however, our favorite is innovating in our own kitchen.  Identifying the next superfood is all the rage now, and personally, this versatile seed tops my list.  This pseudocereal  is packed with protein, calcium and iron, among other nutrients, and is absolutely delicious in any form - breakfast, side dish, main course or even dessert.  It's one of those foods that just lends itself to experimentation.  So without any further ado, I present to you our latest creation:   Quinoa Stuffed Peppers.

Bring quinoa to a boil in water with vegetable stock and let simmer for 20 minutes.  Drain quinoa set aside.

Cut the tops off of the peppers and clean seeds out.  Precook peppers 15-20 minutes at 430°F (220°C).  The peppers should be soft, but not so soft that they lose their shape.

In a saucepan, cook onions and garlic with olive oil until golden.  Add salt, pepper, peanuts and quinoa to the saucepan and mix well.  Add cilantro, cream and cheese and mix.  Taste and add more salt if needed.

Stuff peppers with quinoa mix and top with the rest of the pepperjack cheese.  Return to oven for 5-10 minutes or until cheese is melted.