LIMA, PERU | Best FOODIE City in Latin America (w/ Luke Korns & Valeria Basurco)

You’re watching Vagabrothers. We’re in Lima, Peru, and this is a cow heart. Good morning Vagabuddies. Welcome back to Lima, Peru. We are in the Parque de Amantes, as you can see by this. I think it is Parque de Amor. Well, it’s love or lovers. Either way, it’s a cool place, great view, and we have an awesome day lined up. Lima, as we said, is one of the best food cities in the world. It’s combining a bunch of different influences from indigenous Andean recipes, European, and even Asian. We’re going to go around exploring the city, and we’re starting off with a spot right down here to get one of the most typical dishes of Peru, ceviche. This is crazy. It feels like home in an interesting way… like the road down there feels like the PCH. These cliffs kind of feel like Santa Monica or Torrey Pines where we’re from, where there’s a glider port. I mean, check this out. You’ve got para-gliders flying right in front of us ten feet away. First stop of the day is at Punto Azul, a classic ceviche spot here in Miraflores. There is a bit of a debate about where ceviche comes from, but most historians agree that ceviche as we know it today originated here in Peru in colonial times. The predecessor of the dish was brought over from Spain by Moorish woman in the south of Spain, but basically it’s just raw fish mixed with lime, lemon, onions, chili pepper and that kind of citric juice actually cooks the fish without flame. Yeah, so it’s served cold. There’s a bunch of different takes on ceviche. We’ve quickly found that the biggest challenge in making this video is that there’re simply too many good restaurants to feature here in Lima. A lot of them also are really, really, really good restaurants like Central, which you might have seen in season three of Netflix. It’s one of the best restaurants in the world. It’s definitely the best in Latin America. A lot of those restaurants need reservations, and they can be really expensive. So what we’re going to try to do in this video is show you places that are easily accessible- some that are more expensive than others, some of that are cheap and from just sandwich spots. We’re going to try to show you guys a balance of quality and price and have a great time exploring Lima. This places is a very famous ceviche spot. We’ve ordered the classico. It’s kind of like a mix of a bunch of different types of ceviche, and we’ve been joined by our buddy who’s a local now in Lima. Hey guys, what’s up? My name is Luke. Nice to meet you guys. Welcome to Lima. Hope you guys like it. We knew each other through the internet, and we just met last week or two weeks ago at Buffer Fest where Luke premiered a film that he filmed here in Lima, and we realized that we’re going to be in town at the same time, so we’ve been connecting. Luke’s been down here… for what thirteen months? Thirteen months. I’ve been counting every month as it goes by. How’s your Spanish coming along? It’s okay Work in progress.. learning more every single day. So now we got some Chicha? You guys might not like it. I hope you do. Some people don’t like it. Try anything once. It’s like a corn drink from purple corn mixed with like some purple drink. Okay, so we have ceviche in the belly, and now we’re going to head down the street ten minute walk to a sandwich place called El Chinito. Next location on our Lima foodie tour is Sanguchria El Chinito. Supposedly fifty years ago, a Chinese family moved here and wanted to make affordable good sandwiches, and so we’re just posted up outside. We’re going to grab a sandwich to go. Like we said, about 3% of the population of fruit is Asian, mostly Japanese. But there were some Chinese indentured servants who came here in the 1800s, and their mark is left on the cuisine. So in this case we’re having a sandwich, but Japanese food.. there’s this whole thing called Nikkei cuisine, which is a mixture of Japanese and Peruvian food. Hopefully go somewhere, try some of that, but too many restaurants, not enough time. Moment of truth. Hit it. Good Nice and fatty. This would be the perfect hangover food. I feel like to make Pisco Sours, have one of these. Good to go. Conclusion: at 14 souls are about four dollars and some change. It’s a pretty good way to get some pretty dank food here in Lima. So moving onwards. We’ll see what else we find after this. Quick stop, coffee break in San Ysidro.. a place called Puku Puku. It’s a Quechua word, which means bird that eats the sunrise, and I think they have Amazonian coffees. So let’s go have one. Now we have moved to Grimanesa Vargas Anticuchos, and they specialize in one thing: cow heart. To be completely honest, when Luke told us about this place, I didn’t know what to think. I’m not a huge fan, but we’re going to try it. It smells good, seems to be popular, and this is my first time trying Inca Cola. Tastes like bubblegum. It’s like yeah. It’s literally bubblegum. I agree, but I love it. It’s what makes us unique guys. Somos unicos. Gracias. Gracias muchachos. We’ve been now at an eating marathon. The key is just eating a little bit at each place, but go all day long. All right so… we have the green sauce, and we have the pink sauce. I think this is the ahi, right? It’s supposed to be ahi, and this is something else. Surprisingly tender. Now it’s dinner time, and we’re at a restaurant called Matria back in Miraflores. We’re going to have a quick chat with the chef, Arlete, and she’s going to tell us a bit more about the philosophy behind the restaurant. All right first little platito, we have scallops, and they have been marinated in five different types of limes. It looks delicious. I don’t know much more than that, but I’m going to eat it. So second round we’re doing a Japanese -Peruvian dish. It’s called Nikkei style cooking. This is tuna with avocado on top and then right here we’ve got some sweetbreads and chimichurri sauce with a puree of white vegetables. Bon appetit! We made it to the last stop of our whirlwind gluttonous day, and here we are at Ayahuasca, which is a pretty cool bar. And I think Luke you were saying that it used to be a mansion? Used to be a mansion, I believe. Yeah, a really nice mansion. I’d like to meet the guy who owned this place because that would be really fun. We’re going to sign out this video. We have more adventures coming soon. Thank you for watching. If you’d liked it, give it a thumbs- up, share it with your friends, and subscribe to Vagabrothers, and turn on notifications, if you have not already. And if you haven’t, you should also subscribe to the channels of Valeria and Luke. And as always remember to stay curious, keep exploring, and we’ll see you on the road. We’re going to finish these cocktails. Goodnight.

100 thoughts on “LIMA, PERU | Best FOODIE City in Latin America (w/ Luke Korns & Valeria Basurco)

  1. Está playa se siente como en Casa , Esos acantilados limeños se sienten como en Santa Mónica , Torre Pone o Malibú , que es de donde somos : Abre el vídeo Minuto 0 1 : 2 2
    🌴🌴🌴🌴 ➡


  3. The predecessor and the origin of our cebiche comes from pre Incan times, where they used the "Tumbo" juice to cook raw fish, mixed with "Ají" Hot Peppers , Tumbo is a citric fruit, eventually they use lemon, Check it at Museum Señor de Sipan or Museum of Señora de Cao. Great work and thanks for sharing Lima to the world.

  4. Quick correction from a local: about 20 years ago Nikkei (Japanese fusion food) was pretty much non-existent in Peru. At the same time Chinese fusion food called "Chifa" was long cherished by locals. So other than the most recent elite restaurants in Lima, Chinese food and influence in local cuisine is way more predominant than Japanese food.

  5. Hello VagaBrothers, your right “La Costa Verde” is very similar to Pacific Coast Highway (PCH) in California where I lived once before, myself (Santa Monica , CA <3). I currently live in Florida and was recently in Lima visiting some relatives. Looks like you guys enjoyed the visit! Thanks for filming you make me want to go back!

  6. Claro Peru ganó el 1er lugar con el plato estrella : sopa de paloma a la huancaina y 2do plato estrella : caldo de rana con rokoto de rata

  7. Solo una pequeña anotación chicos.
    El ceviche es peruanisimo.
    "Esta gente come pescado crudo picado, sazonado con frutas ácidas, hierbas y ají"
    (Cronista, Francisco López de Xeres.
    Norte del Perú 1532)

  8. I would love to visit Peru and try their Ceviche. They seem to serve tons of potatoes and white rice together on a plate. I don’t like white rice much but fry potatoes are comforting.

  9. Omg ! Q antojo de anticuchos 😋 y ceviche , te amo y te extraño ❤PERÚ❤ lindo video pero muy corto 🖒

  10. El problema es que no los llevan a los huariques más ricos de Lima, solo a restaurantes con mucho hype. No digo que no sea comida sabrosa la de esos restaurantes, pero hay mejores.

  11. If you really want to eat traditional food (and not that overpriced, tiny servings of fusion stuff they give at those fancy restaurants), go to the local markets. You'll eat plenty, cheaper, and actual, real peruvian food.

  12. The best ceviche, no es el que comes en restaurante, el mejor es el de carretilla. Fresco, rico, natural.


  14. Just helping with the history of Ceviche: The Mochica people, about 2000 to 3000 years ago, in that is now the Trujilllo area, in the north of Peru were eating pieces of fish marinated with local citric fruits, mostly, tumbo. This is agreed to have been the start of ceviche. When the spaniards conquered Peru, Lime was introduced and the mix resulted in the modern ceviche we now know. The form of cooking: raw fish marinated with citrics is what the Mochica were doing, so, the patent can be given to them. Lol.

  15. You guys go to Lima Peru and there is a awesome restaurant that’s called Casablanca it’s the best please visit

  16. oh by the way your description about Chicha IS NOT RIGHT. The chicha morada is a NON-ALCOHOLIC drink and doesn't have panela in it, just brown sugar, cinnamon sticks and some clove

  17. El origen del ceviche se remonta a la cultura Moche en tiempos pre inca y NO en la época colonial como afirmas. En su primeras versiones se realizaba con tumbo una fruta cítrica típica de Perú y ya en la época colonial con la llegada del limón reemplaza al tumbo Y se agregan algunas especias más.

  18. The technique of the preparation of the ceviche (cooking of the fish, through citrus) was in the Moche culture, autochthonous culture of pre-Inca Peru, which is in the north coast of Peru.

  19. el cebiche se comía desde los tiempos de la CULTURA MOCHICA, antes de la llegada de los Españoles; gracias por visitar mi hermoso Perú.

  20. Ceviche was made for Native old culture pre incas, they used a citric fruit called "tumbo", mixed with fishes cutted in slices, Spanish conquers brought the bitter orange, and Peruvians started to use on this plate. The recipe that we have today, it's from the beggining of the 20th century, approximately in a range 1910-1920. Where finally we replaced the bitter orange by the Lemon juice, onion slices and peppers.

  21. La mesera,te siguen al entrar al restaurant,,me paso en mexico city,se te ban detras,uno se siente incomodo,anecdota.

  22. 8:50 Esta feminista de Matria nos dice que no se debe decir Patria sino Matria. pero se olvida que en el lenguaje español se dice la madre patria artículo femenino.

  23. Genial 😃 video !!!!! Gracias por visitar Perú 🇵🇪 y haberse sentido súper bien 👍!!!!! Grandiosos!!

  24. La mejor gastronomía y paisajes con diversidad de flora y fauna en su costa, sierra, selva, la amabilidad y respeto de su gente, Perú el mejor destino turístico del mundo.

  25. El ceviche es de tiempo precolombinos, no confundan chicos. La mayor cantidad de migrantes asiáticos son los chinos, después los japoneses.

  26. That’s wrong, Incas and pre Incas use to eat ceviche which was the fish and only marinade which was with hot peppers from Peru and I believe sour orange. (Unless that ingredient was added later). After that, the Spaniards arrived with lime which replaced the sour orange.

  27. Perú lo tiene todo
    Es el paraíso para vivir y no tiene nada que envidiar a otros países porque acá lo tiene todo
    Gracias Dios por bendecir esta tierra.😘😘😘🇵🇪

  28. Food in Peru overall is great, loved the video! Pro peruvian tip: Next time don't go to all of the big tourist inclined restaurants, since they're quite pricy and too gourmet, hit the markets or ask a peruvian friend to take you to smaller, local oriented places, that's where it's really at.

  29. The lime from Peru is the only one that can cook with the great taste..there is not other lime that can give the great flavor of ceviche ..i tried lime from different countries when i was living in other continents, and all of them worked out just well but not like the great lime from Peru

  30. why this videos from peru are always recorded in like the 5 % of lima? miraflores and san isidro.. the rest of lima is HELL miles and miles of slums and crime where actual peruvian people live not that 5 % of Chilean , rich peruvian and foreigners go. Just google lurigancho, alto pamplona, villa el salvador and you will have a little taste of real Lima

  31. Guysss you must to come back to peru and visit kuelap . Its like the second machupicchu here in Peru. Its cheaper and its very very very beautiful

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