“Peruvian cuisine, the result of a nearly 500-year melting pot of Spanish, African, Japanese and Chinese immigration and native Quechua culture, is on the lips of top chefs worldwide.” – Wall Street Journal
Ceviche, the cured seafood dish, is now ubiquitous in fine restaurants. Sales of the liquor Pisco have doubled in five years. And Zagat lists four times the number of Peruvian restaurants in major US cities than it did ten years ago.
On our eight-day Peru food tour, we explore many different aspects that make up Peruvian cuisine. We dine at Astrid y Gastón, the number one-ranked restaurant in Latin America and #14 in the world. We visit the actual town of Pisco, eat local African-inspired foods, and stay overnight in a hotel located in a vineyard. We learn how to make ceviche, tour a home corn-beer brewery, shop at an Andean market, and visit a chef’s home in Cusco for a cooking class.
All this with the added bonus of visiting Machu Picchu makes our food tour in Peru a delectable choice of travel.