TAGS: Ceviche, Pacific surf, strong pisco sours
Two words: fusion cuisine. For that you can thank the harmonic convergence of abundant Pacific Ocean seafood, Lima’s explosion of superchefs, and the country’s indigenous and Spanish food, influenced by Chinese, Japanese, West African, and other immigrant cultures. Base in Lima, a Latin New York City when it comes to eating ethnic; there are more than 6,000 chifa restaurants—which serve a version of Peruvian Chinese food—alone. Stay at Hotel B (doubles from $450), housed in a refurbished belle époque mansion in Barranco that’s just two blocks from the Pacific. Have a pisco sour at La Terraza, the rooftop lounge with ocean views, then head to Astrid y Gastón, where world-renowned chef Gastón Acurio serves homegrown specialties like cuy (guinea pig) and sea bass ceviche. Some of Lima’s best restaurants are located in the upscale beach community of Miraflores, five minutes from Hotel B, where paragliders catch thermals off massive cliffs that plunge into the Pacific and surfers head to the reef break at, yes, Waikiki. Rent a board and wetsuit from Pukana Surfing School (rentals, $35 for an hour and a half). Afterward head to Pescados Capitales for arguably the tastiest ceviche and frothiest pisco sours in Lima.