Lost In Translation

Malabar

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.

Museo Larco

On my last day in Lima before going to the airport, I thought I'd take in a little culture at the Museo Larco.

Here's a fierce looking piece from the pre-columbian main collection.

These figures are markers for the toilets throughout the museum.

For some reason I am attracted to the violent pieces-perhaps the American in me. Here a feline attacks a man.

Some more gruesome violence, there was  a sign board discussing human sacrifices and it mentioned that many other cultures also practiced human sacrifice, Celts and Greeks, for example. Sounds like there's a bit of defensive posturing going on there.

The courtyard grounds are very beautiful and the restaurant is highly recommended, however, I was there too early to partake in lunch.

Peruvian monster cactus were on display on the grounds-my first time to see such a cactus.

The only thing I like more than violence is sex, and this museum had an erotic gallery with erotic representations of pre-columbian art.

Here a dead man masterbates, apparently a gesture that doesn't perpetuatue life according to the description of the piece.

I believe the images speak for themselves.

Pachita

This is the stylish interior of Gaston Acurio's restaurant, Pachita, that emphasizes Peruvian street food, "anticuchuos" (grilled meat skewers).

However, I didn't get those-since most them were parts of animals I prefer to overlook. I did take a friend's recommendation and tried "rellenos chorolo" (stuffed spicy red pepper). This is definitely my favorite Peruvian dish so far. This red pepper was the spiciest thing I've eaten here so far, and it was stuffed with cheese, minced meat, beans, and other ingredients. It was garnished with potatoes.

I also got a "lomo" half order of steak (250 grams) that came with a salad. There were too dipping sauces, one was like salsa and the other was  slightly sweet brown sauce. But the steak tasted fine on its own. It was too much with bread as well, but I wanted to try two different dishes. So I didn't eat much of the side dishes. I also tried a new beer Las Cruces.

Central Lima

Le Catedral de Lima in Plaza de Armas in Central Lima.

More Plaza de Armas.

Palacio de Gobierno.

Armed guards in the plaza.

Inglesia de Santo Domingo.

Casa Aliga.

Plaza de San Martin.

Canta Rana

Another tip I got from a foreign resident was to visit Canta Rana in Baranco.

She had two recommendations, "pulpo bebe a la parrilla" (grilled baby octopus in a special sauce) was one. It's not something I would usually order, but enjoyed despite my apprehension.

The other was "tiradito plateada" with avocado (a sort of Japanese Peruvian fusion meal that is a cross between ceviche and sashimi). Usually served with boiled Peruvian corn and potato it is a dish of fish marinated in lemon juice and other seasonings. It was served with avocado here-a recommendation from the approving waiter.

Lima: Miraflores & Barranco

On the first day I walked from the Barranco district to the neighboring Miraflores District. I took some random shots along the way.

Starbucks is among the many international entities that can be seen in the Peruvian market.

Parque Central in Miraflores.

 

This is the Huaca Pucllana, an adobe and clay pyramid in Miraflores.

I stopped for a cold drink at Haiti to sit outside and watch the passerbys.

A church in Barranco near the main square.

The main square.

 A local eatery, El Mueller, with patrons tuning in to the Olympics.

I still can't get over the prices-the large bottle of Cristal beer was 6.5 soles, or just under ¥200 ($2.50). They often serve slightly popped salted corn kernals with the beer.

Here's the outdoor area of La Bodega Verde a cafe recommendation with free Wifi-it will be my go to chill spot outside the guesthouse.

I went out to Ayahuasca bar and had a couple pisco sours. The first was a lychee sour, the second was a Ayahuasca sour (which was described as pisco macerated in coca leaves, aguaymanto and tumbo juice) and enjoyed both.

Tanta (Miraflores)

During my walk around Miraflores, I decided to have lunch at Tanta, an informal bistro chain created by celebrity chef Gaston Acurio. It seems to serve a variety of Peruvian dishes and fusion creations. It had a great take-out and dessert area as well.

I got the Tequenos Criollas for a starter. I think this is a fusion dish, I'm pretty sure "tequenos" are known as "tacquitos" in Mexico. The tequenos are stuffed with "ajide gallina" (creamy stew with cooked chicken, seasoned chili pepper, milk and bread crumbs) with guacomole.

I also got a Huacho Sanguches, which has lettuce, tomato, juicy tortilla (Spanish import I suspect) with sausage from Huancho, onion and aji. Served with "salsa criolla" (a popular Peruvian sauce with onion, lemon, chili pepper and rocoto cream sauce).

Lima: Second Home Peru Guesthouse and Gallery

My friend Brendan suggested that I stay in the Barranco district of Lima, since there were so many cool places to hang out. So I choose to stay at the Second Home Peru Guesthouse and Gallery. It is one of those more interesting boutique hotel type of places that offers ambiance and atmosphere. The picture above is from one of th gallery rooms.

More from the gallery.

The first night I was in a room with a panoramic view of the coast, that was a bit rustic, but interesting nonetheless.

This is the night view, you can see an illuminated cross on the next peninsula.

It had a large living room, a kitchen, and bedroom all in one space.

Here is the morning view--highlighting Lima's famous fog lingering.

This is the second floor landing.

A lion in the outdoor sculpture garden in the back yard.

More of the back yard garden.

Here's the front yard sculpture garden.

Another sculpture in the front yard.

This the second room that I was moved to, which was smaller, but more modern.

And since it was lower down on the cliff, it has a closer view of the beach and ocean.

Front door to Second Home Peru.

Peru 2012

I am visiting Peru to present at the Peru TESOL annual conference this year in Chiclayo from July 31st until August 2nd. This involved taking a 10 hour flight from Tokyo to Los Angles followed by a eight and a half hour flight from Los Angles to Lima. I will stay in Lima from my arrival on the 28th until Monday the 30th and then fly to Chiclayo for the conference. Then I will move on to Cuzco, which is near the world famous Machu Picchu, which I felt would have been a shame to have missed.

Hacienda del Cielo

I recently tried Hacienda del Cielo a Tex-Mex style restaurant in Daikanyama. It is part of the group that runs Rigoletto and Mucho. They have favorites like enchiladas (above), fajitas, tacos, and burritos. They make guacamole fresh at the table. Mexican beers run ¥500 and there are several small tapas style dishes for ¥300 or ¥500, chili concarne below was ¥500.

Also, many of the drinks are available in pitchers like sangria, mojitos, and frozen margaritas. (see below) They have a great deck and it's a good place for parties or dates. I'll be back.