Located next to the ruins of Huaca Pucllana, the restaurant’s large patio offers breathtaking views of the pyramid’s ancient rocks. The restaurant Huaca Pucllana offers a fairly varied menu of traditional Peruvian dishes at prices around €20-30. The patio is quiet and has many tables with heaters during the mild Lima winters.
The cuy chicharon
I started with the famous guinea pig (cuy) chicharon style (fried), accompanied by raw onions and finely chopped peppers. A sufficient starter due to the heavy frying. But my first bite satisfied my curiosity about this new meat.
The breeding of the cuy dates back to pre-Columbian times and the Incas, and the taste of its flesh is reminiscent of that of rabbit. There are several ways to eat it, chicharon, more modern, but the ancient way was to eat it stewed.
The Cau cau
My second main course was a cau cau, which is not a dish to be served to everyone. Made from tripes, the origins of cau cau date back to slavery. It is served with rice and the remains of the meat that their masters did not eat, boiled in milk to remove the strong odors from the flesh, accompanied by potatoes and simple spices.
This dish is one of the Afro-Peruvian fusions that has kept its charm and has been improved over time with more refined products such as chicken or seafood.
I was pleasantly surprised by the chef’s work and the authenticity of the products. However, I remain disappointed that the potatoes weren’t cooked in the stew. And I clearly wouldn’t recommend this product to anyone who isn’t prepared to eat tripes.
Finally, the restaurant at Huaca Puclanna is a good introduction to Peruvian cuisine. However, the prices are quite expensive compared to what is available in Lima.
Learn more about lima on this article : Visit Lima : The Grey culinary Capital of Unexpected Treasures
