KNOW THE DIFFERENT DISHES YOU CAN TASTE IN LIMA!
Lima is recognized by the city with great gastronomy worldwide, and this is backed by its recent appointment as the gastronomic capital of Latin America and that a large number of tourists arrive in order to try the largest number of Peruvian dishes, the Lima cuisine has inherited the prehispanic and colonial culinary secrets and has managed to merge them with the most delicious cuisines of the East and Europe.
Within some restaurants to visit in Lima recommended by LATAM Airline is: the cevicheria of chef Gastón Acurio, dinner at El Maras by chef Rafael Piqueras, lunch at Panchita Sazón Criolla, dinner at Central or at Maido. The Peruvian cuisine is known for the influence of immigrants. The fusion with Japan generated the Nikkei cuisine, specialty of chef Mitsuharu Tsumura. Its menu Terra Amazonia Peruana, 15-course, uses products from the jungle. Among them, caracol and paiche or pirarucú.
In all these restaurants mentioned above you can taste with all these dishes that we will place next, you can not miss them.
El Cebiche (fish fillet cut into pieces cooked with lemon, onion and chili pepper).
The Cau-cau (tripe stew in small pieces with potato, toothpick and mint).
The Anticuchos (skewers of beef heart macerated in vinegar and panca chili, grilled on the grill).
Lomo Saltado (beef loin chopped into strips and sautéed with onion, tomato, chili and various herbs, served with French fries and rice).
La Carapulcra (dried potato parboiled and stewed with pork and chicken meat, panca and mirasol chili, garlic and other spices).
Stuffed Cause (yellow potato pasta seasoned with ground chili, stuffed with tuna).
Choros a la chalaca (mussels with onions with a pinch of chili and seasoned with lemon juice).
Tacu-Tacu (reheated scrambled beans with rice accompanied by breaded steak and onion sauce).
Chili pepper (chicken cooked in pieces with milk, cheese, chili and nuts).
Parihuela ( conventional soup of fish and seafood).
Parboiled (beef cooked with corn, sweet potato, carrot, cabbage, yucca and potato).
El Escabeche (fish or chicken marinated with vinegar and sweated in the pot).