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A Trip Home for New Year’s in Peru

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HR Specialist, Jonathan Siu, rang in the New Year in Peru. He kindly shared some details about the trip and, most importantly, the wonderful dishes that he got to enjoy.

It took me 21 years to return to Peru for the holidays. I’m not sure why it took this long, but I’m incredibly grateful for my wife’s insistence on going back to spend New Year’s with family.

I had a blast, got some well-deserved time off, and had the chance to reconnect with family and friends. I was able to escape NYC’s winter and enjoy the beach, though the weather wasn’t as hot as I expected (as my face mask can attest). And of course… the food. Summertime in Lima, a coastal city, means plenty of seafood. Although I’m trying to eat more plant-based—or “plant-forward”—it’s hard not to fall off the wagon, if only for a little while.

Since the trip was improvised, I didn’t have time to make reservations, so I skipped the well-known restaurants this time around. However, there were still some highlights.

 

One standout was Quipas, a recently opened modern-Peruvian restaurant from a former head chef at Mayta (#41 on the World’s 50 Best List). Their scallops and asparagus dish was absolutely amazing.

 

I also visited Almacén, a “northern-style” Cevichería, where they had a seasonal menu featuring sea urchin. We tried a variety of ceviches, including the northern-style one, which is typically served with beans and a side of corn pastries.

 

To cap off the culinary journey, I found a distilled Coca leaf spirit, which I used to make Coca Sours as we cheered in the New Year.

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