We chose to have lunch at Chef’s Cafe across from Parque Kennedy because it had a large patio, which we wanted to sit at and people watch go by.
I ordered the chicken and peaches sandwich (16 soles), which was covered in melted mozzarella, and my friend ordered a caesar salad.
The sandwich was a triple layered sandwich with toasted bread; one layer of a mayo-based chicken salad and the other layer had slices of canned peaches. The flavour combination was great – sweet meets savoury. The top was covered with a mozzarella that was dusted with dried oregano.
The experience and food was good, and the sandwich is something that is easy enough to make at home if you’re so inclined. They also have pizzas and pastas on the menu if you’re in Miraflores and getting hungry.
On a Sunday afternoon stroll through Barranco we discovered an open air market called La Feria, which we explored while looking for a place to eat lunch.
With a food court consisting of about 10 different places to eat, La Feria had a good selection to choose from. We chose a sushi spot.
The sushi stall offered unlimited rolls for 45 soles, which we both agreed to order.
Although there were no other customers, our rolls were really slow to arrive at the table; each round took more than 20 minutes to prepare.
The menu featured more than 30 different rolls, some of which were unique to Lima, such as the Leche de Tigre and the Causa rolls.
Of the numerous rolls ordered, the Leche de Tigre was my favourite. It was a roll with a shrimp that was ceviched, battered and fried before being rolled into a maki and topped with diced, battered shrimp and the juice from the ceviche.
We each had 7 or 8 rolls, and had spent more than 2.5 hours at the table – most of that time was waiting for the next round of rolls to arrive.
Anyone who has had sushi knows that you’re hungry again 20 minutes after the meal, so the long breaks between servings allowed us to digest what we had just consumed, which ultimately meant we could eat more.
Maybe not exactly the best strategy for the business, but we were fine with the arrangement.
It was a cold and drizzly evening when I returned to Kinjo Ramen for my second visit, and I was in the mood for some gyoza and ramen to warm me up.
My first visit to Kinjo was when I had my dog, and I was surprised to hear that they were dog friendly with a couple of spots in their front section reserved for diners with dogs.
The gyozas (16 soles) were hand made with care, as each gyoza was perfectly packed and sealed, the filling was pork and green onion.
I tried a different ramen with visit to Kinjo, the spicy Tan Tan and the Shoyu (small: 19 soles, large: 27 soles).
The broths of each soup were both complex and very well prepared with layers of flavour, and although it wasn’t advertised on the menu, I suspect that the noodles were hand made.
The Shoya Ramen had large slices of a smoked pork, which are visible in the above photo; their baconey flavour permeated the broth and noodles.
I liked how the egg halves present in each rameb were served with a medium hard yolk – and they continued to cook in the hot broth. Yum.
With two visits that I left fully satisfied, I can say with confidence that Kinjo Ramen is a must visit restaurant in Barranca. It’s a place that’s perfect for visiting on a cold winter evening in Lima.
I reviewed La Lucha Sangucheria in a previous post, but I felt that they deserved a second visit, to try their burger (16 soles) and fries (6 soles).
I ordered the burger and an order of fries, and added a fried egg to my burger. The burger had cheese and all the usual fixings, and they asked me which sauces I’d like on it when I was placing my order. Nice personalization.
The order of fries was massive, and I barely dented the towering portion. It could definitely be shared by a few people as a side to their sandwich or burger.
Both items were cooked to order and to perfection. The burger was well made with everything you would expect on a burger, all housed between a freshly baked bun.
The large cut fries were crispy on outside and cooked fully on the inside. Huayro, a golden yellow Peruvian potato, was used to make this exceptionally good batch of French fries.
Their house-made Chicha Morada (6 soles) is refreshing, with a hint of cinnamon and fruit flavours. I always order a second cup to go after finishing one with my meal.
La Lucha continues to impress, and they have been added to the Our Favourites category. They have multiple restaurants throughout Lima, and they’re always busy.
Directly in front of Parque Kennedy you’ll find 2 separate La Lucha locations within the same block, and there is an outside dining area that is dog friendly – one of the few dining areas in the Parque Kennedy area – in front of one of the La Lucha restaurants. Look for the people playing chess in the side alley, with the La Lucha next door to La Republica, and you’ll be able to enjoy a burger and fries if you’re with your dog.
Papacho’s is a restaurant in Larcomar, the shopping mall built into the cliff that overlooks the ocean, and after a busy day of shopping in the mall, we stopped at Papacho’s for burgers and cocktails.
The menu is fairly extensive with pub food and dishes to share including burgers, sandwiches, pastas and more. I ordered the Pobre Burger (32 soles), topped with a fried egg and bananas. The burgers come with your choice of french fries or sweet potato fries – I chose the sweet potato.
We also ordered a Mac & Chis (menu’s spelling of cheese) to share (28 soles) – which was likely the best in all of Lima.
The macaroni sat in a sea of cheese sauce, which looked to have a base of Bechamel, was extremely cheesy and delicious. In addition to pub food, Papacho’s has a number of beers from local microbreweries – some with quintessential Peruvian ingredients like quinoa or purple corn.
I enjoy ordering a burger with an egg as a topping, but I had never had a burger with egg and banana. The banana was fried or sauteed, and added a nice sweet flavour to the burger. The egg was sunny-side up with a runny yolk that ooozed out when I bit into it, and made the burger a messy but delicious meal.
With booths that look out to the ocean, Papacho’s would be a great place to watch the sunset while on a date or with friends.
Grimanesa Anticucheria in Miraflores usually has a packed house in their dining area when I walk by while walking my dog, which is always a good sign. I ordered to go my a plate of 2 palitos de anticuchos de corazon (skewers of beef heart), which included a boiled and peeled potato.
For 22 soles, the dish was priced more than at a street food stall, but given their location in flossy Miraflores, it wasn’t a shock that the anticuchos from Grimanesa Anticucheria would be a bit more expensive. Not knowing how big the portion might be, I ordered an extra potato for 3 soles more.
To my surprise, both the anticuchos and the extra potato were big in size. The chunks of cow hearts were thick and juicy, and easy to tear off from the skewer. The dipping sauces provided were a spicy tomatoey sauce, while the green sauce was more mild.
I ended up dipping the anticuchos in the green sauce and using the red sauce to dip the potatoes into. The portions of sauces were quite small, and I had to use them sparingly to ensure there would be enough for the rest of the meal, and I would like to see them provide larger portions with their to go orders.
With anticuchos being the staple street food snack and bar appetizer here in Lima, there are no shorrtages of places to get a plate of cow heart on a skewer, but Grimanesa Anticucheria in Moraflores is a good option if you find yourself craving the dish. If eating beef heart isn’t your cup of tea, you’ll be happy to learn that they also have chicken breast on a skewer available.
On a future visit I will find out if it’s possible to order a platter with one anticucho de corazon and one of chicken breast. If there’s one thing I love to do while dining out, it’s order non-menu items.
La Lucha Sangucheria is a sandwich shop with various locations throughout Lima, and there is always a lineup for food.
I decided to check out their location across from Parque Kennedy, and ordered the chicken with pineapple sandwich to go, for 15 soles. It arrived after a few minutes of waiting, and I took it to the park to eat.
The bun was buttered, the grilled chicken seasoned, and the pineapple was cooked to order. There was also a cheese in the sandwich, but nothing else.
Although the sandwich was on the smaller side, especially when compared to other Peruvian portion sizes, it was delicious and filling. I would probably order the small side of fried with my sandwich next time (7 soles), which would be a more complete meal.
I decided to try their Hamburguesa a la Huaracina (29 soles), with mushrooms and cheese and a sauce that covered the underside of the top bun.
I ordered it to go, and I raced home to ensure that the fries weren’t soggy and moist from the steam trapped in their packaging, and to my surprise the fries container had air vents to prevent the sogginess of the fries. Good idea.
The burger was amazing, and served with 3 different sauces. I added the yellow sauce, a mild ají being my guess, to the burger and it was divine.
I dipped my fries in the yellow and the white sauces – the white sauce looked like ranch but wasn’t – both sauces went perfectly with the fries.
The burger was filling, and the patty looked to be housemade, which is always appreciated. They put the toppings (lettuce and tomatoes) below the patty, which I thought was odd, but the lettuce formed a moisture barrier for the bottom piece of bun, preventing it from getting overly soggy from the burger juices. So it worked.
I’ll definitely be back to La Panka soon to try more of their menu items, and to get more of their dipping sauces. Nom nom.
I went to Cafe Cafe for breakfast because they have a big patio, which I figured I would be able to eat with my dog. I was right.
I ordered an orange juice to start while I perused the menu, and saw that the Machu Picchu breakfast (24 soles) includes a coffee and juice.
I told the waitress I wanted that, and she asked which juice I wanted with my breakfast. I pointed to the orange juice that she had just brought to my table, and she said I couldn’t because it was already at my table – even though I hadn’t touched it.
The Machu Picchu breakfast came and was a tamale that looked to be made from a sweet potato with a chicken filling, some baked sweet potato slices, and a half of a turkey sandwich. There was no salsa to dip the tamale or potato slices, and in the end the breakfast left me unsatisfied.
When the bill came the juice (15 soles) was almost as much as the breakfast. I don’t think I will return to Cafe Cafe. In my opinion it’s just another tourist trap and not worth visiting.
Chicha Morada, a purplish drink that is quite popular in Peru, is made from a purple corn. But if you spent any time in Mexico you might think that’s it’s Agua deJamaica when it arrives at your table.
1) The corn grains are removed from the cobs and added to a large pot, the cobs are also added to the pot to be boiled.
The skin of a medium sized pineapple was added, along with a couple sticks of cinnamon. We bought a kilo of purple corn for 3.5 soles to make a 3L batch of Chicha Morada.
2) Add water to cover the corn and pineapple mixture, and bring to a boil. We added about 1.5L of water and let it boil for 15 minutes before straining the hot liquid into a large container and let cool.
3) Add 1.5L of water back to the pot and cook a second time the corn and pineapple. Cook for another 15 minutes before straining the liquid into the container. Let cool.
4) Discard the corn and pineapple.
5) Add honey or sugar to taste. We added about 1/4 cup of honey.
6) Bring to a cool temperature add the juice of 3 limes.
7) Serve chilled or over ice. Add a splash of vodka to make it a delicious adult beverage.
When trying to figure out how to describe the drink’s flavour, I had a hard time. It’s flavour is quite distinct from any other juice or fruit I had. But with that said I could say its like a mixture of blackberry and blood orange with a hint of cinnamon.
With the purple corn, honey, lime, pineapple skin, and cinnamon added for taste as only ingredients in Chicha Morada, it’s a healthy drink that’s 100% Peruvian.