Number of Rooms: 122
Superior King room with oxygen
These unique rooms are enriched with oxygen to promote better sleep and faster adjustment to the high altitude.
Includes a King size bed, Oxygen-enriched room, Marble bathroom, Spanish colonial décor, City or courtyard views. Maximum occupancy is 2 adults plus 1 child age 5 years and under sharing existing bedding.
Size 15-17 sqm / 161-183 sqft
Superior City View with Oxygen
Size 15-17 sqm / 161-183 sqft
These stunning rooms feature colonial Spanish décor and offer views of the colorful neighborhood of San Blas.
Includes a king size bed, Oxygen-enriched room, Marble bathroom, Spanish colonial décor. Maximum occupancy is 2 adults plus 1 child, 5 years or younger, sharing existing bedding. Some can connect to a Deluxe Twin Room with Oxygen.
Deluxe King room
Each Deluxe King Room is unique as befits a converted monastery.
Includes king size bed, Marble bathroom, Spanish colonial décor, City or courtyard views. Maximum occupancy is 2 adults plus 1 child, 11 years or younger, using a rollaway bed, subject to availability. Some connect to another Deluxe King Room. Size 17-20 sqm / 183-215 sqft
Superior King room
Superior Rooms feature warm and inviting Spanish colonial décor, each unique with its own architectural quirks.
King and twin size bedding, Marble bathroom, Spanish colonial décor, City or courtyard views. Maximum occupancy is 2 adults plus 1 child, 5 years or younger, sharing existing bedding. Some can connect to another Superior King Room. Size 15-17 sqm / 161-183 sqft
Superior Twin room
Each Superior Twin Room is unique and features views of the colourful city or tranquil courtyard.
Includes Two twin beds, Marble bathroom, Spanish colonial décor, City or courtyard views. Maximum occupancy is 2 adults plus 1 child, 5 years or younger, sharing existing bedding. Size 15-17 sqm / 161-183 sqft
Superior Twin room with oxygen
Each of these unique rooms is enriched with oxygen to promote better sleep and faster adjustment to the high altitude.
Includes two twin bedsOxygen-enriched room, Marble bathroom, Spanish colonial décor, City or courtyard views. Maximum occupancy is 2 adults plus 1 child, 5 years or younger, sharing existing bedding. Size 15-17 sqm / 161-183 sqft
Deluxe Twin room
Each Deluxe Twin Room has its own little architectural quirks and features colonial Spanish décor.
Includes Two twin beds, Marble bathroom, Spanish colonial decor, City or courtyard views. Maximum occupancy is 2 adults plus 1 child, 11 years or younger, using a rollaway bed, subject to availability. Some connect to another Deluxe Twin Room. Size 17-20 sqm / 183-215 sqft
Deluxe twin room with oxygen
These unique Rooms feature charming colonial interiors with additional space to luxuriate.
Includes two twin beds, Oxygen-enriched, Marble bathroom, Spanish colonial décor, City or courtyard views. Maximum occupancy is 2 adults plus 1 child, 11 years or younger, using a rollaway bed, subject to availability. Some can connect to another Deluxe Twin Room with Oxygen or a Superior City View Room with Oxygen. Size 17-20 sqm / 183-215 sqft
Deluxe Junior Suite with oxygen
Two level Deluxe Junior Suites with Oxygen feature a bedroom on the mezzanine level and a living room on the lower level.
Includes a king size bed, Oxygen-enriched, Marble bathroom with shower only, Spanish colonial décor, City or courtyard views. Maximum occupancy is 2 adults plus 1 child, 11 years or younger, using a rollaway bed, subject to availability. Size 42-45 sqm / 452-484 sqft
One Bedroom Suite with oxygen
Spacious and elegant, One Bedroom Suites are the perfect choice for romance in one of Peru’s most unique honeymoon hotels.
Includes King size bed, Oxygen-enriched, Separate living area, Marble bathroom with separate bathtub and shower, Spanish colonial décor, Courtyard views. Maximum occupancy is 2 adults plus 1 child, 11 years or younger, using a rollaway bed, subject to availability. Size 45-53 sqm / 484-570 sqft
Junior Suite with Oxygen
Most of these junior suites span two levels. An airy bedroom sits on the mezzanine, while stairs lead down to a spacious living area.
Includes King size bed, Oxygen-enriched, Marble bathroom with shower only, Spanish colonial decor, City or courtyard views. Maximum occupancy is 2 adults plus 1 child, 11 years or younger, using a rollaway bed, subject to availability. Size 42 sqm / 452 sqft
Deluxe King Room with Oxygen
Each of these rooms is equipped with a unique oxygen system that promotes better sleep and faster adjustment to the high altitude.
King size bed, Oxygen-enriched, Marble bathroom, Spanish colonial decor, City or courtyard views. Maximum occupancy is 2 adults plus 1 child, 11 years or younger, using a rollaway bed, subject to availability. Size 17-20 sqm / 183-215 sqft
Archaeological Sites in Cusco
There is a wealth of archeological sites in and around Cuzco.
Ruins close to the city include:
Sacsayhuamán Archeological Park:
Two kilometers from the city, this monumental complex, together with the city of Cuzco, is considered the first of the new seven wonders of the world, a huge construction planned and built by Andean man.
The Incas called it 'the House of the Sun' and the Spanish called it 'a fortress' due to its zigzag shape and the 1536 revolution. It was one of the most important religious complexes of its time.
Every 24th June, local inhabitants hold the 'Festival of the Sun' or 'Inti Raymi'. Sacsayhuamán has witnessed and staged many important historic events. The Sacsayhuamán archeological complex covers an area of 3,000 hectares and is located north of Cuzco (Cusco).
This construction is six kilometers from Cuzco (Cusco). 'Puca' in Quechua means 'red' and 'pucara' means 'fortress/watchtower'. Located at a strategic point along the road to the Antisuyo (the jungle area of the Incas' empire), it also served as a checkpoint on the Inca road and was a military and administrative center.
Seven kilometers from Cuzco (Cusco), at 3,700 meters above sea level, this site was popularly known as the 'Incas' baths'. Researchers believe Tambomachay was an important center for the worship of water. It is an archeological complex made up of well-crafted canals, walls and windows which show the Incas' extraordinary architectural talents and their in-depth knowledge of hydraulics.
Churches and Cathedrals
From the Spanish colonial Cathedral to the archeological sites still uncovering Inca artifacts and the restaurants serving the very best in Andean cuisine, Cusco has a wealth of treasures and sights.
This early 17th century baroque cathedral houses a chapter house, a sacristy, ten lateral chapels and is linked to the churches of El Triunfo (Triumph) and Jesus Mary. Its exterior and interior facades are in the Renaissance style. The interior is decorated with cedar and alder wood carvings. The most striking of these are the pulpit and the wooden carvings on the altars and pews, which were made by Martin Torres and Melchor Huamán.
Paintings in the cathedral include Our Lady the Ancient, The Pardon, The Last Supper by Marcos Zapata and The Christ on the Cross by mestizo painters. Anonymous artists are also on display as are objects d'art of embossed silver, such as the frontispieces.
The Company of Jesus
The main floor is in the shape of a Latin cross and its twin-towered exterior is very graceful. The altar pieces were made of cedar and gilded with gold leaf. Paintings by Marcos Zapata, Basilio Santa Cruz, Basilio Pacheco, Cipriano Gutierrez and Rivera and important sculptures representing Saints San Jeronimo and San Francisco are on display in the sacristy.
The Mercedes Church and Convent
The facade of this late 17th century church is exceptionally beautiful with its baroque church spire. Inside there are three naves with pilaster pillars and arches. The church is most famous for its jeweled monstrance, which was done in two different styles. The upper part is in the Baroque style and was completed in 1720 by Juan de Olmos, a Spanish silversmith. The lower part is in the Renaissance style and was made by Cuzco silversmith Manuel de la Piedra in 1805. It weighs 22 kilograms and is almost one and half meters high. It is encrusted with 1518 diamonds and 615 precious stones, including rubies, topaz and emeralds.
Church of Santo Domingo
This Dominican order was founded in the city of Cuzco in 1534 and was the first Dominican convent to be built in Peru. The church and convent were built on top of a great Inca temple and the most important religious building in the Tahuantisuyo. It was called the Temple of the Sun or Coricancha. The church retains its 16th-century style and is a showcase for Cuzco's architectural evolution. The baroque church spire dates from the early 18th century and is a monument to Peruvian architecture.
Learning & Discovery at Hotel Monasterio
From weaving to rafting, Hotel Monasterio is perfectly situated for a Peruvian adventure.
Discover the wide range of activities that you can do inside or outside the hotel:
Tour the Hotel’s extensive art collection, guided by an expert in religious art and Peruvian history. The tour also includes a fascinating insight into the rich and unique history of the stunning Chapel.
Take home a unique souvenir—the techniques to create inspiring Peruvian cuisine. A short lecture and demonstration provides insight into the history of local dishes. You will also receive a special Hotel Monasterio apron to commemorate the day.
Tailor-made programs can be arranged to experience authentic Peruvian life. Learn about the production of famous exports, like cotton and fruit. Or learn about the rich history and intricate art of Andean weaving.
Treks & Tours
The concierge will help you arrange the perfect tour. Explore the architecture of Cuzco, or the green hills of the Sacred Valley. The more adventurous guest can take a two-day trek to the breathtaking Machu Picchu, or a four-day tour along the Inca Trail.
The dramatic country around Cuzco is the perfect setting for a horseback ride. Venture to stunning archeological sites, or take in the vistas as you journey through the Sacred Valley.
Experiential Tourism at Ccoñamuro
2018 - Consider one of the oldest communities of Cusco, Ccoñamuro, located in the Urcos province about 49km from the city, preserves its traditions passed down through generations by producing high quality organic potatoes, which are served on the Belmond Hiram Bingham and Belmond Hotel Monasterio restaurants. The hotel has been working with Ccoñamuro since 2010, setting up a fair trade strategic alliance, that has diversified the agreement by offering experiential tourism.
Whether you are staying in Cusco or the Sacred Valley, our hotels are eager to give you a once in a lifetime experience in a native community of Cusco. Our guests are able to visit and experience the communities' everyday activities, understand their traditions and beliefs, and take home a little of Cusco’s magic.
This visit includes transfers from the hotel, a special tour to the churches of the Baroque route and a bilingual guide. Afterward, guests will experience several activities related to agriculture, textiles and enjoy a traditional meal.
This beautiful experience will be available from April to December for all our guests to enjoy. One of Belmond's objectives is to care for their local communities by making a lasting impact on their every day life while respecting their traditions and embracing their diversity.
ON BOARD the Belmond Hiram Bingham train to this breathtaking historic sight, you might expect an atmosphere of hushed anticipation. What you don’t envisage is a local band pounding out Latin rhythms as the barman dispenses pisco sours. As the train leaves the high Andes for the Amazon cloud forest, the open-air observation car fills with guests gathering to dance to guitars and the cajón drum beat.
Visit Peru with Belmond and you quickly learn to expect the unexpected. Surprises come tumbling down like the rapids of the Urubamba River surging alongside the train.
Arrive at Machu Picchu to stay at Belmond Sanctuary Lodge, located beside the “Lost City” gate, and you are ready to explore terraces of jigsaw-tight giant stones. But few visitors are prepared for the site’s tropical beauty, lush with flowers. Tucked behind the Lodge is a glorious garden containing 137 of the 370 varieties of orchid found on this mountain alone. Orchid specialist Leonidas Chahuayo lovingly tends them and gives private tours, pointing out tiny flowers that hide under leaves or disguise themselves as insects. He works alongside guide Cecilia Cabrera, who also leads intriguing tours of the citadel and can take you to espy indigenous birds or medicinal plants. Perhaps the ultimate experience, though, is to relax in the hotel’s hot tub, which is overhung with gorgeous exotic blooms that frame a view over the citadel.
Back in the Sacred Valley, as dawn breaks over Belmond Hotel Rio Sagrado, you may hear the echoing blast of a conch shell being blown. It’s the village shaman announcing the start of the ceremony to honour earth goddess Pachamama, beside the blazing fire that he builds at the water’s edge. Hypnotic chants and rituals conjure up an ancient world in this exquisite setting among trees and hummingbirds. An equally memorable way to enjoy the riverside setting is to savour a pachamanca—a traditional Peruvian meat dish cooked using heated stones in a pit—or to relax in the garden over a lunch of produce grown in the hotel’s own kitchen garden.
Saddle up to explore further afield on horseback, either on local forest trails or adventure treks to the glistening Maras salt pans or the archaeological riches of Pumawanka. For even more exciting thrills, hit the water and go river rafting along the roaring Ollantaytambo rapids, glimpsing amazing Inca terraces as you speed by.
High above the valley, in the city of Cusco, guests of both Belmond Hotel Monasterio and Belmond Palacio Nazarenas also have the opportunity to gain special insights into local life. With its gold-encrusted baroque-style chapel and collection of museum-quality 17th-century Cusqueña school paintings, Belmond Hotel Monasterio is a work of art in itself.
Guests can marvel over magnificent and vibrant images of winged saints and scenes from Peruvian history on the hotel’s Art, Cooking and Opera Tour. The circuit also includes a visit to the kitchen to discover recipes from the same era as these works of art. The grand finale is a dinner with an opera or classical music concert by leading Peruvian performers, served in El Tupay restaurant.
At adjacent Belmond Palacio Nazarenas, a former palace and convent, innovative food is high on the agenda. Its gourmet restaurant, Senzo, features an exciting menu based on ingredients from the surrounding Andes that guests are highly unlikely to have encountered elsewhere. Many are the result of the kitchen team’s research and visits to local farms, and are specially grown for the hotel. True foodies will want to join the chef on a tour of Cusco’s San Pedro central market, to be dazzled by the towering arrangements of exotic fruit and vegetables. They then head back to the hotel to master the art of cooking quinoa, tubers, alpaca meat and other Peruvian specialities. Every guest will want to discover the hotel’s secret garden and its many herbs before selecting their favourites to be brewed in a special tisane. This can be enjoyed as part of an exclusive afternoon tea—opt for Andean specialities like muña or coca leaves to indulge like the locals. Or sign up to a pisco tasting session, with the chance to discover the hotel’s special recipe for a knockout pisco sour cocktail.
Peru's capital, Lima, brings art and cuisine together—and how! The city’s creative and culinary scene is bubbling, with new galleries and restaurants opening by the week. Must-visit museums like the Museo Larco, with its breathtaking displays of ancient treasures, have been joined by contemporary and revamped spaces with cool monikers such as MAC (works from 1950 onwards) and MALI (from pre-Columbian works to new photography), not to mention stylish private spaces where you can buy pieces by local artists who are developing international reputations.
Lima’s artistic hub is the district of Barranco, conveniently close to Belmond Miraflores Park. The hotel offers a Bohemian Barranco Tour, which takes in the home of Peruvian artist Victor Delfín and photographer Mario Testino’s contemporary gallery, MATE, among other fascinating highlights.
Peru’s capital city is increasingly becoming known as a cutting-edge gourmet destination, with so many restaurants to sample that visitors have impossible choices to make. Find out more on a Gastronomic Discovery tour, including a guided visit to the colourful and extensive Surquillo food market, a private cooking class and lunch at the hotel’s innovative Tragaluz restaurant.
All of these astonishing experiences create indelible impressions of Peru. It is the world-famous Inca glories that first tempt visitors to the country, but these rich details will embed it in visitors’ memories forever.
The Pisco of Peru
STEEPED IN the history of the Spanish conquistadores, Peru and Chile argue over ownership of Pisco. In both countries, colonisers discovered fertile lands for grape-growing and their Quebranta crops were so successful that they started exporting wines back to Europe. The grapes discarded in the wine-making process were made into a strong aguardiente or grape brandy. They named it Pisco, after the port town in Southern Peru where it was originally made—in turn named for the rounded earthenware pot used to store it.
These days Peru allows two types of Pisco production, the pure version still being made from the Quebranta, Mollar and Negra Corriente grapes and a more aromatic version made with different grape varieties. The famous Pisco Sour, acid yet sweet, smelling of ripe grapes, is a combining of Pisco with lime juice, sugar syrup, bitters and egg whites, which bring the signature frothiness. The best brands are Campo de Encanto or BarSol for export, and, commonly found in shops in Peru, Biondi and Portón.
By the time of the 19th-century American Gold Rush, Pisco had become madly popular with Californian miners and acquired a celebrity following, including the writer Rudyard Kipling, who gushed: "[Pisco is] compounded of the shavings of cherubs wings, the glory of a tropical dawn, the red clouds of sunset and the fragments of lost epics by dead masters."
Explore the finer points of pisco beneath the magnificent vaulted ceiling of The Lobby Bar at Cusco's Belmond Hotel Monasterio to the sounds of cool jazz. The hotel offers a wide range of the finest labels, including special infusions with Andean herbs.
Peru on a plate
WE PERUANOS LOVE to eat and we like to take our time. Eating is like making love—it shouldn’t be rushed,” a Peruvian friend told me while dining in Lima. In fact, from Andean superfoods to Amazon superfruits, much of the produce we take for granted, including potatoes, tomatoes, chillies and the Inca staple quinoa, is native to Peru. The country has been blessed with a unique geographical mix of mountains, rivers, coast and jungle and a multitude of microclimates that have given its produce a diversity that few other countries can match.
Add that to the variety of culinary influences from hundreds of years of immigration—from the Spanish conquistadors and African slaves to Chinese and Japanese workers—layered on top of the country’s pre-Hispanic cultures, and you have a genuine gastronomic melting pot.
Now a new generation of chefs is sourcing singular local ingredients, reworking some of the country’s classic dishes into gourmet fare and turning the country into one of the world’s hottest food destinations.
Peru’s iconic dish is ceviche, raw fish ‘cooked’ in the extra-acidic juice of local limes, and every region of Peru has its own variation of the dish. In the Amazon they might use freshwater river catfish, but at Belmond Palacio Nazarenas the chefs will demonstrate how to rustle up an Andean ceviche, marinating trout with lime juice and yellow chilli for no more than five minutes, adding herbs from the hotel’s secret garden to the resulting tangy liquid known as tiger’s milk.
In Cusco’s 17th-century cathedral, an indigenous artist’s depiction of the Last Supper has guinea pig, or cuy, on the menu, washed down not with wine but with chicha morada. In the villages along the fertile Sacred Valley the menu has barely changed, with cuy-on-a-stick and homebrewed chicha (a fermented maize drink made from purple corn in the age-old way) still for sale.
In the bucolic setting of Belmond Hotel Rio Sagrado, guests can indulge in a pachamanca—‘land pot’ in Quechua—or a typical Inca barbecue. “It’s more than just a method of cooking, it’s a centuries-old celebration of fertility and life,” says Patricia Pinillos, General Manager at Belmond Hotel Rio Sagrado.
Large river stones are heated then layered into a hole in the ground with meat wrapped in corn husks—traditionally llama, but nowadays more likely to be chicken or lamb—and potatoes, yucca and fragrant herbs such as muña, or Andean mint. The hole is covered with earth and the food is slow-cooked for hours, emerging succulent and smoky.
The Spanish conquistadors brought vines to Peru in 1553 intending to make wine, first planting them in the Andes and then, with more success, in the fertile soil near the coast of Ica. They stored the wine in local clay jars, inadvertently creating the brandy-like pisco in the process.
Peru’s signature spirit has only recently emerged from oblivion to become a favourite of master mixologists the world over. Bartenders and butlers at Belmond Palacio Nazarenas are on hand to mix the perfect Pisco Sour—a cocktail made with lime juice, egg white and a dash of Angostura bitters.
“When people sneeze once, you say ‘salud’, twice and you say ‘Pisco Sour’,” said bartender Luis Gonzales.
Once just a stepping stone for visitors to Cusco and Machu Picchu, Lima has become the country’s gastronomic hub. With the Andes and the Amazon both only an hour’s flight away and the coast on its doorstep, there’s a huge range of produce available and guests at Belmond Miraflores Park can explore the chefs’ favourite market, Surquillo, on a gastronomic tour.
Stalls are piled high with gaudy fruit—pitahaya, which purports to cure all ills; creamy, nutty-flavoured lucuma; and chirimoya, a sweet cross between a banana, peach and pineapple—potatoes of every shape and size, and rainbow-hued corn.
Hernán Castañeda, Belmond’s Corporate Chef in Peru, says: “This market focuses on suppliers that specialise in fresh, organic produce from the coast, highlands and rainforest, demonstrating the country’s enormous biodiversity. Epicureans and food lovers will be amazed by the colours and textures of the fruit and vegetables, and they can even choose their own ingredients and learn how to cook them back at the hotel.”
Peru has some of the most abundant fishing grounds in the world, thanks to the icy Humboldt Current that runs along its Pacific coast, which is why seven days a week, starting at 4am, the raucous cries of fishermen fill Lima’s Villa Maria market, as they hawk everything from swordfish to sardines, and dexterously fillet the day’s catch.
It’s also one of the reasons that Japanese chefs—including the legendary Nobu in the early 1970s—were drawn to Peru, creating Nikkei, a Peruvian-Japanese fusion of ingredients and techniques in dishes such as tiraditos, delicate slivers of the just-caught raw fish, like a cross between sashimi and carpaccio.
The Inca economy was based on farming and the fertile, undulating, evergreen Andean valleys still produce the same ingredients: tubers—there’s said to be as many as 3,000 varieties of potato—corn, high-altitude grains such as black quinoa and amaranth, tarwi beans (traditionally peeled by donkeys treading on them), trout, llama, alpaca and guinea pigs.
More than just a sacred site, Machu Picchu’s agricultural terraces and crop stores have revealed that produce was also central to Peru’s spiritual life, while at the less-visited Inca site of Moray, easily explored from Belmond Hotel Rio Sagrado, the Incas carved three enormous amphitheatre-style pits out of the earth. The temperature between the bottom and the top can vary by as much as 20°C and many researchers believe that it was the site of sophisticated agricultural experiments.
In Cusco’s colourful San Pedro market, fedora-clad Andean women sell bottled snakes, dragon’s blood and gnarled maca root—the Andean answer to ginseng. Nothing goes to waste: platters of pigs’ trotters and cows’ noses sit next to unidentifiable innards and jars of intestinal juices. Regional specialities include pink salt from the Maras pans—ancient terraces fed by mountain water—and chuño, potatoes that resemble small white pebbles after being freeze-dried in the cold mountain air.
Chef Jean Paul Barbier stresses the importance of fresh, local ingredients in every dish at Belmond Miraflores Park’s Tragaluz restaurant. The aim was to create a restaurant with a fun, relaxed atmosphere, serving easy yet sophisticated food. The eclectic menu comes with a unique twist, blending local elements with Asian and Mediterranean flavours.
A hearty dish from the Peruvian coast, arroz con mariscos—scallops, shrimp, octopus, clams and squid mixed with creamy grains of rice—is served in a pot straight from the oven, while paiche (an Amazonian river fish) comes with local chorizo and banana and palm heart salad. For meat lovers there’s suckling pig confit with aubergine purée and garlic foam, or melt-in-the-mouth barbecued chicken in a barrel with tangy anticuchera sauce and Peruvian tubers.
“Lately we have been trying to revive some of the old traditional recipes from Lima, such as the ponderaciones dessert. The Peruvian curled or rosette fritters are a typical sweet of Lima, created by nuns at cloistered convents during colonial times. The thin, spiral-shaped crusts are fried and served as an accompaniment to ice cream or topped with dulce de leche or jam. It’s also part of the menu at El Huerto at Belmond Hotel Rio Sagrado,” says Hernán Castañeda.
Gastón Acurio—known as the godfather of Peruvian cuisine—has taken traditional ingredients to another level at Astrid y Gastón, his colourful restaurant in Lima.
He’s elevated the humble causa, cold mashed potato layered with avocado and seafood, to an art form; refined ceviche for more sophisticated palates and recreated staples such as mazamorra morada, a purple corn pudding, in gourmet form.
Much of the Amazon’s bounty is still untapped but, at his restaurant Ámaz, Pedro Miguel Schiaffino sources as many Amazonian products as possible to use in dishes such as tofu flavoured with chonta (heart of palm), served with a catfish caviar and cecina (dried, salted pork) broth.
You can even get a jungle-style Sour blended with cherry-sized camu-camu, a superfruit that, gram for gram, delivers 30 times as much Vitamin C as an orange.
ON THE STREET
But it’s not all about haute cuisine. Until recently, anticuchos were considered nothing more than a cheap, late-night street snack. Now the Peruvian take on kebabs—tender, succulent morsels of beef heart, marinated in vinegar, garlic, cumin and ají panca chilli, then skewered and grilled over charcoal—have made their way onto restaurant menus.
Street food has become a great source of national pride and other favourites are enjoying a revival, such as picarones, ring-shaped doughnut-like fritters made from a pumpkin or sweet potato dough and served with a sugar syrup spiced with a heady blend of cinnamon, anise and orange peel.
In inexpensive, family-run huariques, the compact menus feature hearty traditional dishes, such as caldo de gallina, a rich chicken stew spiced up with the yellow chilli—a popular hangover cure, I’m told—papas a la Huancaína, slices of boiled potato in a spicy, cheesy sauce, and chifa; or Chinese-influenced dishes, such as lomo saltado—wok-fried beef, tomatoes, peppers and onions, served with a double-carb helping of rice and chips.
And there’s always a queue at Lima’s hole-in-the-wall sandwich mini-chain La Lucha Sanguchería Criolla for its traditional Peruvian doorsteps filled with lechon (suckling pig), carne asada (grilled beef), accompanied by some out-of-the-ordinary chips, made from rich red huayro potatoes.