Lima, the capital of Peru, lies on the country's arid Pacific coast. Though its colonial center is preserved, it's a bustling metropolis and one of South America’s largest cities. It's home to the Museo Larco collection of pre-Columbian art and the Museo de la Nación, tracing the history of Peru’s ancient civilizations. The Plaza de Armas and the 16th-century cathedral are the heart of old Lima Centro.
Lima is currently the hottest culinary destination in South America, possibly the world. Peru's thriving culinary scene is the by-product of a period of prosperity that began about 10 years ago, following decades of economic crisis and guerrilla warfare. The food is wildly diverse, a reflection of Peru's geography — converging ocean, desert, mountain, and jungle ecosystems — and its unique immigration history, which brings Asian, African, Middle Eastern, and European influences to Latin American flavors.
My favorite dish to eat in Lima was ceviche, a dish that in Peru takes on communion status: big chunks of the freshest fish, marinated just barely so the flesh stays raw and translucent, eaten with a spoon. The idea is to get every last drop of leche de tigre, or tiger's milk, the salty-sour-spicy blend of fish and citrus juices. Top it off with the best drink in Peru, a pisco sour - a foamy, citrus concoction is made with pisco, sugar, fresh lime juice, egg white and topped with a dash of aromatic bitters. Peruvian coffee is absolutely delicious. In my opinion, it comes a very close second to the coffee in Italy...and much better than what we normally have in the U.S.
