Editorial
sánguches
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 must-have after-hours snack. Lima has some of the best sanguches in the world.
tabernas
Years ago, a Peruvian 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 must-have after-hours snack. Lima has some of the best sanguches in the world.
bajada de madrugada
Tavernas like Juanito in Chorrillos or Barranco serve classic sanguchas like canned sardines and “patita con pan” with just-made criolla onion and peppers pickled that tastes like a ceviche salad used as freshener in any sanguché in Peru.
Decentralize Lima by visiting El Chinito, a classic unbeatable pork cracklings with fried sweet potatoes in Jr. Carabaya, near the oldest Butifarras in the city, served at Bodega Carbonne. In the south of Barranco’s Av. Nicolas de Pierola, famous after-hours classics are offered, including Alejandro’s delicious turkey breast sandwich.
lo mejor de lima
Lima’s markets are a testament to freshness and creativity, with salsas reflecting the city’s spicy and diverse character. In the Andes, peppers and cheese are special, while the Amazon jungle offers unique fruits for sauces in stuffed breads with their curated meats.
Don’t miss some new good smash burger places like the Nikkei OG universe of Burguerboy and his Japanese touch, and Street Burguers called “carretilleras” that serve layers of cheese, hams, eggs, chips, salads, chucrutes, and a special sign with “todas las temperas” for all salsas and spicy peppers.
