Gastón Acurio knows a thing or two about Peruvian food. For the past 25 years, his name has been largely synonymous with Peruvian cuisine—thanks to his more than 40 Peruvian restaurants around the world, including Astrid & Gaston and La Mar Cebicherias—and many consider him responsible for transforming the country into the culinary destination it is today. We sat down with the prolific chef and gave him a simple prompt: where should travelers go for a taste of Peru? Read on for his top picks.
Where to eat in Lima
Grab a shared table at no-frills lunch spot La Picanteria, where you’ll find some of the city’s best ceviche. Acurio’s order: half ceviche, half sudado stew, both made with the fish of the day, such as sole. Around sunset, swing by Pochita downtown for a street-side snack of anticuchos (grilled meat skewers, the most popular of which is cow’s heart), then hit Isolina in Barranco where you can try a range of Peruvian classics (if you’re feeling bold, go for the cau cau, a tripe stew—it’s Acurio’s favorite thing on the menu). End your night at a traditional tavern like Juanito, or sip on pisco sours at the city’s crown jewel of cocktail bars, Ayahuasca.
Where to eat in Arequipa
Work your way through the city’s picanterias, starting with La Nueva Palomino. These casual spots are only open for lunch, and traditionally run by women who base their menus off family recipes. You can’t go wrong, but the chupe de camarones (a creamy, crayfish soup) is a standout—the chef, Mònica Huerta Alpaca, uses her grandmother’s recipe, and reminds Acurio of his own abuela’s rendition.
Where to eat in Cusco
Sure, your time in town is probably centered around Machu Picchu, but this city is home to street snacks that draw on Andean traditions. Start by eating your way through the Mercado Central, and don’t leave without trying cooked corn and handmade cheese, which is freshly made high in the Andes before they bring it into town.
Where to eat in Iquitos
In the Amazonian hub of Iquitos, Acurio says the best of the city can be found in the “wild” Belen market. You might spot alligators on the meat counter, or wiggling slugs being thrown on the grill. Ease yourself in with chonta, fresh “noodles” peeled from giant palm hearts and tossed with lime. (Or, if you can’t make it to the actual Amazon, get your fix at Pedro Miguel’s Amaz in Lima.)
