Hidden beneath the eternal fog of Peru's coastal cliffs sits Lima, a shocking burst of color and flavor.
Around one-third of the country's total population can be found in its capital city, a chaotic metropolis of around 10 million people. Lima and its food are a mirror of the country's history, with deep indigenous roots from the Andes and the Amazon, waves of immigrants who have made their home in Peru, and a turbulent political past.
In Lima, you'll find markets spilling over with jungle fruits on one street, ancient ruins on another, and some of the world's finest restaurants around the corner. Immigrant groups have created entirely new cuisines here, and chefs work to understand and preserve Peru's culture and biodiversity through food. To read Issue 8: Lima is to experience a walk through the city, a sensory overload of smells, tastes, and sounds.
In this issue of Fare:
Visit nighttime street carts slinging anticuchos, sizzling beef heart skewers with roots in Quechua tradition and sixteenth century slavery
Learn the history and traditional production of Pisco and the Pisco Sour
An alleyway paradise of bootleg cinema
The divine origins of the colorful dessert known as Turrón de Doña Pepa
Lima's founding fathers of punk rock
A discussion with Chef Virgilio Martínez about Peruvian food research and the philosophy behind his altitude-inspired menu
Though the pandemic has affected our ability to travel, Fare’s local collaborators bring Lima to life through the eyes of those who know it best. We’re excited to share this edition with you.
Specs: 170mm x 240mm, 192 pages, lithographically printed on Arctic matt and Cyclus Offset stock; perfect bound.