Lima: Peru’s coastal capital is the heart of one of the world’s most celebrated cuisines, blending Indigenous, Spanish, African, Chinese, and Japanese influences. Ceviche, marinated in lime and ají, exemplifies its fresh, citrus-driven style. Dishes like lomo saltado and causa reveal Chinese (Chifa) and Andean roots. Lima excels in seafood, potatoes, and native grains. Chefs like Gastón Acurio have elevated Peruvian food globally, with numerous world-renowned restaurants. The city’s chicherías, cevicherías, and gourmet eateries offer wide accessibility. Food festivals and agricultural diversity support its culinary prestige. Lima’s ability to harmonize ancient ingredients with creative techniques, while honoring cultural fusion, has made it a leading force in contemporary gastronomy and a symbol of national identity through flavor.
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