Editorial
Picantería
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In Surquillo, near the now-closed municipal market, lies this northern gem. This restaurant offers a unique dining experience, where everything is made by their own spirits&craft’s to curated proteins grown on their farm in Chakupe. The kitchen is a true 360-degree experience.
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The interior resembles traditional picanterías found on the north coast of Peru. The “Solysombra” weave roof provides a perfect ambiance, allowing the flavors to shine through. Seated at large wooden tables, the dishes overflow with fresh, oversized seafood.
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Chakupe’s beer factory is now located in this corner of Surquillo, allowing you to see how your pint is made before you eat. They offer two versions of their beer: a blond lager called “Oro Liquido” and a red beer with a bitter taste named “La Pelirroja”. Solis also produces chicha de jora, a precolombian corn fermented beverage, and he offers it in some exotic flavors like quince or beetroot.
Hector shared a cool anecdote about Bourdain’s production last visit he made to Peru; they were found drunk after enjoying some fine pelirrojas in La Picantería while Gaston Acurio was waiting for them for lunch in La Mar restaurant. Natural selection. No regrets.
