01-09-2013
A starter at Maido, one of Acurio’s favourite restaurants, serving new nikkei cuisine, thanks to the numerous Japanese community that lives in Peru (photo taken from Flickr)
see part one The Queirolo family is the opposite of Javier. Or perhaps it represents its hidden ally. They arrived in Lima a hundred years ago, and they planted a vineyard here, to make pisco, and then founded a winery and finally a tavern. Those who cross their door know that they could live and die with no impediment. Time stops here. There’s only life in here - and in the flux of cocktails made with pisco, of sausages, stuffed potatoes, guests and neighbours from Pueblo Libre, the neighbourhood of independence.
Chez Sonia, great seafruits and fishes Peruvian style
With pisco they use interesting cocktail just like Pisco Sour (photo www.tragos-copas.com)
Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose
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Born in Lima in 1967, he's a monument of New peruvian cuisine. He runs restaurants in Peru, Chile, Colombia, Ecuador, Venezuela, Spain, Mexico, Argentina, United States