The food tastes as amazing as it looks and truly represents the whole of Peru and all of its offerings at each elevation demonstrating each of the country’s rich culinary bounties on offering in the diverse ecosystems throughout. It is an amazingly unique concept that works so well from the Andes mountains to the pacific coastline the dishes range in flavors colors and techniques highlight the skills of Rogelio and his team.
The Capital city of Peru is a bustling coastal metropolis hugging the coastline for miles and miles. The surf was perfect the entire week we were there and as you can see from the pictures the surfers are definitely spoiled rotten in Lima! On this trip we visited mainly Miraflores, The City’s Historical Center, and San Isidro. We also visited the cliffside boardwalks along the beach and stayed at the wonderful Peru Apart II apartments with an incredible ocean view of the entire coastline in the Miraflores district. The surf was perfect the entire week we were there and as you can see from the pictures the surfers are definitely spoiled rotten in Lima!
Ceviche is a staple of coastal Peru. With its Japanese and Spanish heritage the Peruvians put a unique spin on their ceviche and they have mastered the art of raw fish in all forms. The ceviches we tried in Peru were all unique from Cusco to Lima. They like to use soy and lemon and build the dishes using signature staples like corn, chilis, and sweet potatoes in an incredible expression of Asian Peruvian fusion. Peruvians say to never eat ceviche past 2 PM or it’s not fresh.