titulo Our Excebio team, led by Angelo, reached out to us for our second filmed job. This time, we were going to replicate the same structure of our designed photo shoot in video for Lima Belmond’s restaurant, Tragaluz. The team included a new young cameraman, Harold Injante. The job was quite complex, and the agency’s […]
bodega murga The second meeting was in his penultimate restaurant, an honest tribute to Italian-Mediterranean cuisine named Rocco after the porn actor. He arrived early to inform us that he was unwell and that Rodrigo Alzomora, the chef in charge, would accompany us until sunset. Rodrigo, a talented and experienced chef from Lima, surprised us
Osterling & pernod Ricard Read More »
Demo Demo, a flour and grain laboratory, transforms ordinary ingredients into extraordinary creations. They dethrone conventional bakeries with their selection and experimentation, offering the tastiest creations, especially the corn arepa with custard. clon Clon, Merito’s younger brother, reinvents himself daily. Openers like the arepa with pejerrey and delicate coconut flan invite exploration and challenge tradition,
3er aniversario This is my Lima’s favorite story. The Lopez brothers grew up under their mom’s skirt in the bustling central market of La Parada, right at the city’s entrance. After hours, many resellers would dine there, and their mom, Esperanza, had a street food stand. Destiny was written, and these two guys grew up
los criollos Years ago, a Peruvian journalist woman from sensationalist media legalized the term “SANGUCHES” for Peruvians’ sandwiches, giving a “carrito Sanguchero” as the show’s biggest prize. The idea was to bring traditional sanguches from local bodegas and windows from houses to the street. As in any food country, stuffed things in bread are a
origin After drinking and eating more tartlets and an iced mistela bottle too, the girl who attended us patiently explained that the wines came from a natural winery in the desert south of the city. the menu I promised to return with my camera, unaware that it was Godelieve, the owner, and that behind all
viñas de sal Our Argentinian sommelier friend Claudia Erazo invited us to explore Ica at the south of Lima province, we’re all Peruvian wine comes from. We had the pleasure of staying at historic wineries, Ocucaje and Tacoma, and were treated to overnight at their hotels. Thanks Paco, for the invitation! We had an amazing
cata Little did I know that the fifth guy washing cans and bottles was Jorge, the original Icaro. This bearded guy made the best gin I’ve ever had in Peru. It had a unique twist with a Palo Santo smoky flavor. He was our teacher and was super excited about pizzas that were arriving. He
la vitrina + $$$ de dasso Javier Masias, a renowned local food journalist, collaborated with 7 Canibales, a digital Spanish magazine dedicated to European and Latin American cuisine. I meet him long time ago in college where he wanted to be a kids terror writer. Currently, he has gained popularity as a national television star
audiophile Lima day one, Jose took me to Surquillo. There, I tried Sophia L’Orange, my first orange wine ever. It was refreshing and tasty, not too sweet like a pink one. Later, he took me to Lima’s original audiophile bar, where Vera’s DJ sets were playing delicate music. martins Jose’s friend, Pepe Moquillaza, arrived. He’s