Malabar is a restaurant run by Peruvian chef Pedro Miguel Schiaffino and it is known for adventurous fare. Especially by using things like Amazonian produce and cooking techniques. However, it also goes to mention that his father (a noted pisco expert) consulted on the cocktail menu. The desserts are also well-known in a country known for overkill in this area--at least from what I've seen in stores...I had no idea...
I started off with a refreshing passion-fruit pisco sour, as recommended by the waiter.
My appetizer was fried corn tamales with Andean cheese with uchucuta chili pepper sauce.
And this was followed by another refreshing pisco sour, this time an orange-berry sour.
The main event for me was Deep fried guinea pig ("cuy" aka モルモット) with uchucuta chili pepper sauce. It was a lot like chicken, except more gamey and harder to eat since there wasn't really that much meat, however, mission accomplished!
I wasn't expecting dessert, but it must have been part of the lunch set (even though I thought I was ordering ala carte). I wish I had paid better attention/taken better notes when the waiter explained these to me. There were two delicious bite-sized portions of the following (from left to right):macron-like with chocolate, chocolate dipped "alfajor" (a kind of berry), ice cream sandwiches with biscuits as outer covering, and cream puffs with chocloate covered "aguaymanto" (another beery-like fruit) within. I'm not a big dessert guy, but these were quite light and tasty.