CAPITAL OF FOOD LIMA: WHY GOURMANDS ARE BEATING A PATH TO PERU
July 27, 2017 at 1:27 pm,
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One of the starters on the tasting menu at Central consists of delicate wedges of baked cornmeal with carob and honey, set beside a shot glass of liquefied corn “milk” blended with the sharp, citric juice of tumbo, a kind of passion fruit that was around in Peru long before the Spaniards arrived. The effect is refreshing, appetising and revelatory: a post-modern take on a staple that underlaid the great civilisations of the Andes as well as those of Mexico. It is a prelude to a menu that moves from intense mouthfuls of shellfish (limpets and sea snails as well as octopus, squid and crab) to shavings of obscure tubers and exotic fruits.Continue reading:
https://www.1843magazine.com/food-drink/capital-of-food/lima