District Guide – Barranco Highlights

There are so many places in Barranco that I still need to try, so this is actually a much smaller list than it should be. I have the longest checklist of places to visit but there just isn’t enough time to visit them all. We have some firm favourites here that we keep getting drawn back to time and again, and we forget to try new spots. Probably a good problem to have though! If you have any favourites, please let me know in the comments below.

This following guide is to go alongside my List on Google Maps, ‘A Slice of Peru’s Barranco Highlights’. It explains my choices in more detail and shares any extra information I may have posted before. Links for the different locations are available through the map and I hope this helps give you some inspiration for your next trip to Barranco.

This is the link to the map to check out my recommendations and their location – https://www.google.com/maps/placelists/list/1t_GeyL2BGCKXzHvct38_hPiqF3E

These locations have been added to the map in no particular order…

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My Favourite…. Torta de Chocolate

dolce cakeThis is not technically a specifically Peruvian dessert, however you won’t find a pasteleria here in Lima without their version of chocolate cake. Also, you might have heard that cacao here is a big deal so, you know, it’s only fair to include the cake in my list of Peruvian desserts. Oh, and I love chocolate cake.

Are you, like me, one of those people that always has hope at any parties or weddings that you attend that the cake is going to be a chocolate one? Yeah, thought so.

Chocolate cake here in Peru comes in many forms. From a two or three layer dense and sticky cake to a one layer chocolate packed wonder. From a manjar blanco-y (that is a word btw), fudgy icing, to a simple chocolate ganache. And just about everything in between. Oh yes, everything. On the bad side, I’ve eaten chocolate cake that just tasted of cake….no chocolate, just cake. On the positive, some bakeries like to twist it up a notch adding truffles, liqueurs, and other fancy items, which do not often disappoint.

However, I have decided that for my recommendations I want to focus on the old favourite of chocolate cake + icing. Now in my search for said perfect cake, I have found that there were certain criteria.

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Panchita // Traditional Peruvian Flavours with a Modern Edge

Another offering from acclaimed chef Gastón Acurio, Panchita centres around traditional Peruvian dishes, or, to use the Peruvian term, ‘criollo’ cooking.

panchita

Panchita is a stunningly decorated restaurant, utilising many traditional Peruvian design elements but with such a stylish and modern twist. Think colourful striped fabrics, fluorescent poster style graffiti signage, and traditional hand painted bulls on display.

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Lima Food Week // Malabar

Lima Food Week has arrived for the second time this year and is running for two weeks from the 17th – 30th of August. The information is the same as before (see post) but there are some different restaurants to choose from. Take a look at your options here and get booking! S/59 for a 3 course lunch and S/79 for a 3 course dinner.

This time I finally managed to get booked at Malabar. This is somewhere I’ve been really looking forward to trying, and I’m so glad we finally did!

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Peruvian Desserts 101 // Suspiro de Limeña

Maga....mis suspirosSuspiro de Limeña (or Limeño, or without the ‘de’, or with ‘a la’ instead of ‘de’, etc …..) literally translates as ‘sigh of a Limeña’, (Limeña meaning a woman from Lima). I’m not sure where the name comes from but I think it’s quite beautiful and original!

The dessert is made up of two parts. The top is a soft meringue (think Italian meringue) flavoured delicately with port, and the bottom is a base of manjar blanco (a caramel made from milk and sugar) mixed with egg yolks, sugar, and vanilla.

It is a very sweet dessert. No joke.

I actually really, really love the soft, fluffy meringue that sits on the top. It is definitely my favourite part and I probably could just eat a bowl of that. Isn’t it amazing what egg whites become when they are whisked, with a little sugar, to within an inch of their lives!

The dessert in general is scrumptious, but I am super fussy with the particular ones that I will eat. Although, essentially, this dessert is made from  milk, I do not much like the taste of it, and therefore do not like tasting milk in my desserts. In addition to this, a shortcut to make manjar blanco is to boil condensed milk  until it becomes manjar, but the taste of condensed milk is a million times worse than regular milk. For me, a good manjar blanco shouldn’t taste like condensed milk, and therefore neither should any dessert with it in. Therefore, I am always super happy when I find a suspiro that fits the bill!

Here is a list of some of the best in the city that I have tasted so far, but I’m sure there are many more yet to be tested!

I LOVE LIMA

Where would I recommend in Lima to eat Suspiro de Limeña?

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