Peru has one of the most exciting culinary scenes in the world. Often referred to as ‘Fusion Cuisine’, it draws from Spanish, French, Italian, Asian, Arab and African cuisine to combine with local meats, produce, grains and seafood. Peru’s culinary world also incorporates the foods and traditional preparations from the three major regions of Peru – the Andes, the Amazon and the coast.
Peruvian food food is marked by complexities dating back to the 15the century Spanish conquerers and immigrants. Before the Spanish arrived, the Peruvian diet was comprised of mainly maize, potatoes and beans. Afterward, the other cultures combined their culinary tastes with the native Inca culinary traditions. These ingredients and techniques of varied cultures left a clear mark for time. The result is a vast and colorful range of dishes hailing from a complexity of origins.
Lima, in particular, has experienced a gastronomic explosion. It was named the world’s leading culinary destination by the World of Travel Awards. Lima has emerged as South America’s food capital for creative, delicious, fusion-inspired dishes.
During our time in Lima (Culinary Peru & Machu Picchu Tour, April 26-May 4, 2017), we will experience four of Lima’s most highly-regarded restaurants. Our first stop will to learn about and taste Peru’s National Drink – the Pisco Sour – while gazing over the ocean. The second stop will be to participate in making a traditional Amazonian appetizer – hands-on, in the restaurant. The third stop will be for the main course at Huaca Pucllana, a restaurant where visitors gaze out at the ruins of a pre-Inca temple lit up at night. The fourth stop will be dessert in the Bohemian Barranco district of Peru.
We can’t think of a better way to experience Lima than through its exceptional fusion cuisine!