Top 10 Best Restaurants in Arequipa

Arequipa, gastronomical capital of Peru, is well known for its excellent food. Typical restaurants aka "Picanterias", are found all over the city and suburban places, Best 10 traditional dishes include:

1. Cuy Chactado
   
2. Chupe de Camarones
   
3. Rocoto Relleno
   
4. Ocopa Arequipeña
   
5. Adobada de Chancho
   
6. Malaya Frita
   
7. Picantes de Camarones
   
8. Soltero de queso
   
   
   
   
   
9. Locro de Pecho
   
10. Chaque de "tripas"
    

Do not miss: "Queso helado" a typical dessert of the city is made only with pure milk and a touch of cinnamon. (Non refered to cheese).

Best restaurants in Arequipa according to newspaper El Comercio: (not in order of preference):

1. La Nueva Palomino, Leoncio Prado 122 Yanahuara Average price S/. 50 per head
2. La Capitana, Calle Los Arces 209, Cayma S/. 50
3. La Lucila, Calle Grau 147, Sachaca S/. 50
4. La Cau Cau, Av. Progreso 319, Huaranguillo S/. 40
5. La Fiera, Av. Canga 112, Urb. Santa Rosa, Mariano Melgar S/. 40
6. Sol de Mayo, Jerusalen 207, Yanahuara S/. 60 www.restaurantsoldemayo.com
7. El Hanout, Calle Santa Catalina 300 B1, Cercado S/. 60 www.raselhanout40.com

Best known "Picanterias" in Arequipa:

• La Capitana ( Calle Los Arces 209, Cayma ) "Picantería" traditional  of Arequipa, food prepared by the heat of the firewood.
  
   
• La Cau Cau ( Avenida Progreso 319, Sachaca o "La Cau Cau II " : Calle Tronchadero, Yanahuara) Located in"Huaranguillo" serves traditionals food thought as "arequipa homemade food".
  
• La Lucila ( phone 054-205348 054-283596 Calle Grau 147, Sachaca ) Here you found the best "Cuy Chactado" in the whole city, don't miss it.
  
  

Best "NovoAndine Cuisine" (not in order of preference) is a new trend in Peru an here in Arequipa is exposed it too. In fact the "guinea pig" or Cuy, Alpaca, lamb and Ostrich; have been prepared with gastronomic products and Andean flavors. The top restaurants in Arequipa are:

1. La Trattoria del Monasterio ( phone 054-204062 Calle Santa Catalina 309, Cercado) .Its actually inside the Monasterio Convent. A small restaurant with excellent Italian dishes with an Arequipa twist. Make reservations as its a small restaurant in a lovely set up. 
2. Paquita Siu Gourmet ( phone 054-251915 Calle Granada 102, Cayma) An excellent restaurant with typical Arequipa dishes with Asian fusion. Speciality in asian seafood and fish.
3. El Zingaro (054-217662 Calle San Francisco 309) Another excellent restaurant for International fusion with Arequipa tastes. Only opens for dinner.
4. Zig Zag and Creperie ( phone 054-206020 Calle Zela 210, Cercado) It is an international restaurant where you can try for Alpaca and Ostrich dishes with the bests andean flavors of the region. 
5. Sol de Mayo ( phone 054-254148 Calle Jerusalén 207, Yanahuara ) Serves Arequipa typical food for tourists and local people. It has many closed halls and outdoors space, with an outside kiosk where local musicians perform every weekend. Best dish here: "Camarones"
6. La Tradicion Arequipeña ( phone 054-426474 Avenida Dolores 111, José Luis Bustamante y Rivero) Serves traditional food from Arequipa within a festive atmosphere and the best attention possible. Enjoy the best "Rocoto Relleno" in the whole Peru.
7. El Turco ( phone 054-215729 Calle San Francisco, Cercado) Turkish food and their own dish of presentation: "The Kebab"
8. Chicha ( Calle Santa Catalina 210, Arequipa; interior 105 "Casona de Santa Catalina" ) New restaurant in town by the famous peruvian chef Gastón Acurio. Presents the peruvian food at his own pure style.
9. Tinto y Asado ( phone 054-259038 Cuesta del Olivo 318, Plaza de Yanahuara) New restaurant located in the Yanahuara's main square, in tribute to the grastronomy tradition of Arequipa it serves meat and wine a la carte of unquestionable quality. 
10. Patio del Ekeko, restaurant ( phone 054-215861 Calle Mercaderes 141, Arequipa; "Patio del ekeko" ) A cozy atmosphere with international food, all type of coffees and exquisite desserts; served at the heart of the city centre. It has an international bar with a variety of drinks, some made with the best piscos of Peru in a warm and relaxing setting.
11. A Punto (phone 054-253538 Calle Las Orquídeas 106, Cayma) We define our passion for cooking, ideas, trends, flavors and aromas that with imagination and great care reveal new sensations, this is our point, author flavors.

The top three seafood restaurantes nominees of Arequipa to "La mejor cebichería del Perú":

1. El Cebillano (phone 054-270882 Calle Misti 110, Yanahuara) Awarded with the golden medal in the region of Arequipa.
2. Manta (phone 054-274881 Calle Urubamba 105, Cayma)
3. Mamacocha (phone 054-256918 Calle Las Orquídeas 101, Cayma)

This blog has been written by Free Tours by Foot Cusco

Top 10 Best Restaurants in Cusco

According to the latest Summum guide which base its information on an internet review of Restaurants in Peru, here are the latest statistics of preferences by Peruvians:

• Cicciolina
• Chicha
• MAP Cafe
• Limo
• Inka Grill

In Cusco city, you will find many restaurants and for all type of budgets. But, you better be careful in choosing where and what you eat, especially when you just arrive, as altitude sickness can affect your stomach in a very hard way. Sometimes it's difficult to keep the 'food' down. 

Here are some recommendations:

Around the Plaza de Armas for a decent buffet (aprox $ 20 )

• La Retama
• Inka´s Grill
• Tunupa

For Coffee Shops:

• Trotamundo
• Ayllu (a classic for the area)

For Excellent Lunch or Dinner:

Cicciolina: (http://www.cicciolinacuzco.com/ ), one of the best in town  serves tapas and excellent dishes with a Peruvian twist. Early in the morning ,downstairs it opens its Bread & Breakfast for excellent breads. Its new  place called Baco, is one of the only wine bars in Cusco. It also specializes in Pizzas and meat dishes.

Chi Cha por Gaston Acurio: another excellent restaurant  by the best chef in Peru. Calle Plaza Regocijo, Plaza Regocijo, , 261 - 2do Piso - Cusco - Cusco (84) 24-0520 

Mundo Hemp: on calle Carmen Alto in San Blas barrio of Cusco has excellent juices and soups and sandwiches, more natural foods.

  

Incanto: bakes its own bread and serves very good international dishes. (http://www.cuscorestaurants.com/incan... )

MAP: which stands for Museo de Arte Precolombino. A good restaurant within this excellent museum. (http://www.cuscorestaurants.com/map_e...)

Macondo, good food in a nicely decorated locale.

Jack's restaurant, just two blocks off the Plaza de Armas is fabulous.  Best mocha's and hot chocolates in town.  Best BLT's, breakfasts, and safe traveler food.  

Greens Vegetarian Food: is a small restaurant where locals eat too, as well as many low budget travelers, with two locations within two blocks of the Plaza de Armas and it's great for nice filling meals for less than $2, yup, $2 to about $5. Salads are well washed and food is well cooked. http://www.cuscorestaurants.com/home_...

Kelly Nelly, Plaza San Blas: Don't be put off by the entrance or the odd-looking hippie - superb food including hearty, fresh (homemade by hippie's Peruvian wife). Soups and pastas for about 8 soles.

Inka’s Hut: (aprox $ 12):  Worth the visit for dinner after or before enjoying the typical music & dances at the Centro Qosqo de arte Nativo (it is across the street) on Sol Avenue. Order the delicious Alpaca with Sauco, Pizzas, and also you can order (at least 3 hours in advance) typical authentic Roasted Guinea Pig.

Nuna Raymi: Calle San Juan de Dios, N. 278. Tel: 84 224 644. Brand-new restaurant less than a five-minute walk from the Plaza de Armas. The restaurant is run by an enthusiastic group of young South Americans who've had restaurant training in the United States and speak excellent English. Comprehensive menu, moderate prices, cozy atmosphere, attentive service. Trout, beef, and alpaca dishes are excellent and attractively presented.

This blog has been written by Free Tours by Foot Cusco, so that people in Cusco ca enjoy the ebst food ever at decent prices.

PERUVIAN DESSERTS

Sweets :

• Alfajores Basic recipe makes use of a base mix of flour, lemon rind, margarine, and powdered sugar which is then oven-baked. Alfajores consist of two or more layers of this baked pastry, and is usually filled with either manjar blanco (a caramel-colored, sweet, creamy filling made with milk and sugar) or molasses.

• Turrones or Turrón de Doña Pepa, is an anise and honey nougat that is traditionally prepared during October.

• Lúcuma is a Peruvian fruit from the Inca times. Its used for desserts, Lucuma juice, ice cream, and corresponding lucuma shakes are very popular throughout Peru. Chirimoya is another Peruvian fruit used in many deserts.

• Mazamorra morada is a jelly-like dessert made with—purple maize (same as Chicha morada).

• Picarones is a sweet, ring-shaped fritter with a pumpkin base, served with a molasses syrup.

• Tejas is a candy filled with manjar blanco and coated with a fondant-like shell. Also made with a chocolate shell (chocoteja).

• Suspiro Limeño is a very popular and typical sweet  dessert made of milk, egg whites, port and cinnamon.

Drinks:

• Chicha Morada - Made out of purple maize. Very sweet and popular, non alcoholic.

• Chicha de Jora - Made out of a yellow maize and fermented. Has alcohol.

• Inca Kola - A very popular yellow color soda pop.

• Pisco Sour - An alcoholic cocktail made with Peruvian Pisco, limes and sugar. Excellent but beware, it's not a lemonade.

Peruvian Cusine

At the Fourth International Summit of Gastronomy Madrid Fusión 2006, regarded as the world's most important gastronomic forum, held in Spain, Lima was declared the "Gastronomic Capital of the Americas".

Mentioning the most popular dishes on this page will give you an idea of the many possibilities of food offered in Peru. Hopefully this information will help you choose what you would like to try.

All the new restaurants now offer a variation and fusion of these dishes with more nouveau or novoandina cuisine. Be sure you try at least a few of these exquisite dishes:

Exquisite Dishes

• The best known dish is the Ceviche (this is the correct and registered spelling as per Instituto Nacional de Cultura, Resolución Directoral Nacional Nº 241/INC dated 23rd March, 2004). Diced marinated fish in lime juice served with sliced red onions and aji  limo or rocoto (chili), accompanied with sweet potato, corn and seaweed. This dish is made in many ways and the recipe is not unique. It is done with all kinds of fish, seafood and even vegetables or chicken. A new variation on this dish is called Tiradito. The fish is cut like  carpaccio instead of being diced, and it is not served with onions but with a variation of different sauces.

• Anticucho (Quechua for Kebab)   are a popular, inexpensive dish consisting of small pieces of grilled skewered meat. Anticuchos are readily found on streetcars and street food stalls, as well as in many restaurants. The meat is marinated in vinegar and spices and while anticuchos can be made of any type of meat, the most popular type are made of cattle heart ( anticuchos de corazon) and served with a boiled potato or corn and a chili sauce.

• Lomo Saltado (stir-fried beef)Lomo Saltado is a very typical Peruvian dish originated by the influence of the Cantonese-Chinese around the middle of the 19th century. It contains the seasoning and the mixture of the Peruvian creole cooking and the oriental one. It is beef sauteed with onion, tomato, soy sauce, vinegar, chili (aji) and served or mixed with French fried potatoes and accompanied with rice. You will find this dish at almost every restaurant in Peru.

• Papa Rellena (stuffed potato) contains mashed yellow potatoes (papa amarilla) stuffed with minced meat, eggs, olives and various spices and then deep fried.

• Sancochado (parboil) contains beefs, sausage and varied vegetable parboiled. It is offered at restaurants during winter time. You are served a clear soup and separately the different meats and vegetables.

• Papa a la Huancaína (Huancayo-style potatoes), a dish consisting of sliced boiled potatoes, served on a bed of lettuce with a sauce made out of Aji Amarillo, milk and farmers cheese, served with olives and a slice of boiled egg. It is actually from Chosica, in Lima, made by a "Huancaina" (a person from Huancayo).

• Arroz con Pollo, or rice with chicken, is enjoyed for its rich-flavored rice made with cilantro, green peas, bell peppers and cooked with beer, combined with chicken pieces.

• Butifarras is a sandwich in a hamburger-type bread roll (french bread) and consisting of Peruvian ham with an onion spicy sauce.(salsa criolla).

• Causa is a mashed yellow potato dumpling mixed with lemon, onion, chili and oil, stuffed with avocado, tomato and boiled eggs. Varieties include stuffing with chicken, tuna, shellfish or many others added to the mixture. Served cold with black olives.

• Carapulcra is a stew of dried potatoes, combined with pork or chicken, red chilies, peanuts and cumin.

• Empanadas Peruanas (Peruvian pastries) can be filled either with chicken, beef, cheese or be strictly vegetarian. They have a unique taste due to the addition of olives and hard boiled eggs and raisins. These are not fried but baked.

• Ají de gallina (chili chicken) are thin strips of chicken stewed with a creamy and spicy sauce, made with ají Amarillo, cheese, milk, bread, and walnuts, served over slices of boiled potatoes and accompanied with white rice. Traditionally made from farm black hens, but today from chickens.

• Cau cau consist of tripe and diced potatoes and turmeric stew served with rice. The seasoning of this dish is now also used with other meats or seafood rather than tripe.

• Chicharrones is deep-fried (in its own fat) and heavily salted pork served with fried sweet potatoes (camote). Its also eaten as a sandwich.

• Chupe de camarones (shrimp cioppino) is a very popular dish of the Peruvian coastal cuisine. It is made from a thick freshwater shrimp (crayfish) stock soup, potatoes, milk, egg and chili pepper.

• Tamales consist of boiled corn with pork or chicken meat and wrapped in a banana leaf. Similar are the  Humitas which are made from corn mixed with spices, sugar, onions, filled with pork and olives and finally wrapped in the leaves of corn husks. Tamales are a common breakfast food, often served with a spicy onion sauce (Salsa Criolla).

• Seco de Cabrito (goat stew) is a pot stew after marinating with chicha de jora or beer and other spices including lots of fresh cilantro and garlic. This has become a very popular type of stew and now you an find "Seco" made with beef or chicken.

• Pachamanca, which is cooked all over the Andean region of Peru, is made from a variety of meats (fish, chicken, lamb, pork and beef), herbs and a variety of vegetables, mainly many types of potatoes, that are slowly cooked underground on a bed of heated stones. Normally done at specialized restaurants on the outskirts of Lima or at big gatherings.

• Cuy chactado (guinea pig) is a highland delicacy which is easy to find in Cusco and the Sacred Valley. In Lima you can find it at Panchita or upscale restaurants like Astrid & Gaston and I K. At the fancier places, the presentation will be more appetizing and less 'shocking'. Expect this dish to be rather expensive.

• Olluquito is a yellowish tuber. A stew of finely diced ollucos with charqui pieces (traditionally alpaca, or less frequently llama meat or ground beef or cheese) served with white rice.

• Rocoto relleno (stuffed Rocoto peppers) are one of the very hot (spicy) chillies of Peru. In this dish they are stuffed with spiced beef, onions, olives, egg white and then cooked in the oven with potatoes covered with cheese and milk.

• Tacu Tacu are made from beans mixed with rice and refried. Served with pan-fried steak, fried egg and fried bananas. A classic very filling dish. Variations are now served in many restaurants, try Tacu Tacu de Mariscos (seafood).

• Chifa is a Peruvian version of Cantonese-Chinese food. Many chifas are located all over Peru.

This blog has been written with the suppor of Free Tours by Foot Cusco - IM TOURS