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 from..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. 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.

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

  3. 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.

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

  5. 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.

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

  7. 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.

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

  9. 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.

  10. 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.😘😘😘🇵🇪

  11. 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.

  12. 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

  13. 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

  14. 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

  15. For your info the amazing dishes that were fusioned includes all the cultures of the world including Africa, Asia, Europe, Mediterranean Arabic and the Inca all of them fusioned in a single fusion that is why is rich none will be the same, enjoy while you are in Peru you are blessed!

  16. Inca kola may taste bubble gum, but it also contains an aromatic herb called Yerba Luisa or lemon bass herb in English, that's makes a great difference!

  17. Great takes of Lima, food, profiles, and music choice. Thank you. We see you ate. I guess, was it ok?, cebiche prices? was it good?. Inka Cola taste like bubble gum. We hope you like bubble gum. Even restaurants with Michelin status are not that expensive, and will have dishes customers are not fond of. So it is ok to say it. Good luck next time, and you are always welcome.

  18. Great video guys. I’ll be in peru next week I can’t wait, this time I’m coming with my brothers they’ve never been there before.

  19. El cebiche es originario de Perú, no tiene orígenes árabes. Es más, una de las hipótesis de su nombre más confiables, es que deriva de un vocablo quechua. Y, como para reconfirmar el origen, el limón que llegó a Perú, acomodó su sabor y agriedad al suelo norteño, donde se sembró. O sea, el limón peruano es una especie distinta ya, que es especialmente usado para el cebiche.

  20. Otro dato: entre el 10-15% de la población peruana tiene orígenes asiáticos o descendientes. Donde el mayor número es chino.

  21. I’m still watching but so far you got 2 facts wrong. 1) Chicha Morada is not an alcoholic drink. 2) Most Peruvians of asian descent are Chinese not Japanese.

  22. Esos Anticuchos de la señora Grimanesa son
    ¡¡¡¡¡ E S P E C T A C U L A R E S !!!!!!
    Es la perfección en tu boca… 👍

  23. There is no way you're gonna find the Best Ceviche in Miraflores. Gentlemen go to La Victoria. There is a whole bunch of places to try. Miraflores is fancy expensive it is to delicate. You Wanna save money y try delicious food? La Victoria les espera. See ya!!!! 😃

  24. Dear Alex and Marko,
    Kudos for all the inspiring videos you make.
    Keep watching and itching for more:)A practical question – what hiking boots brand would you recommend? So male as female.
    Thanks!

  25. I love all your guys videos! You both are so funny & made me genuinely laugh. I also can't wait to go to Peru & will be taking you guys advice.

  26. Yo fui hace tres años a lima caos total no se entendia nada del transi to m acuerdo q paso algo pero demore n pasar de un lado al otro como una hora incr eible pero cierto cuando vere un reportaje d los barrios d las moches largas y bohemias d puchos y bajadas d mujeres gritando porq l bajaron la cara a su marido monse etc

  27. I frequented that sandwich restaurant when I went to peru last year. I also stayed at the hotel right in front of that restaurant. I was there for a video game tournament.

  28. Why would you start your video, while gorging on the heart of a poor cow, who didn't want to give her precious heart for you to eat?

    No need to offend your viewers. Really. I honestly didn't continue watching your video. I just couldn't.

  29. https://www.tripadvisor.com/Attraction_Review-g3577009-d14190764-Reviews-Sri_Lanka_Private_Driver-Udawalawa_Sabaragamuwa_Province.html?m=19905

  30. No no no no. I know Lima has a great reputation for food, but I thought it was terrible. I’ll take Ecuadorian food over that mixed up crap in Lima any day.

  31. Buenos dias
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  32. Sin ofender a los peruanos, pero, considero que la comida mexicana es la mejor y la que tiene más variedad. Saludos desde Hermosillo, Sonora, México.

  33. Excelente video,agradezco a los realizadores del mismo por mostrar las bondades de nuestro Perú y de la capital Lima

  34. Perù best culinary destination for the 8th time. https://www.worldtravelawards.com/award-worlds-leading-culinary-destination-2019
    Just facts, guys our Gastronomy is insane. Saludos a todos los peruanos del mundo desde Cambridge. Arriba Perú carajo!

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