Category: health

Mancora – The Hawaii of Peru?

M's Adventures

If you have never been to Hawaii, then maybe. If you have, then no. I think the main attraction of Mancora is the wind. If you are into kite sailing, then this is the place for you. Or if you are into wind.

We went in search of sun in winter. It took twelve hours to get there from Lima, including airplane trip, hotel stay, and almost three hours by car. Plus the flights were about $250. Collectively, I think for a sun vacation, one could fly to Cartagena for the same travel time.

I chose a mainstream hotel with gorgeous photos on TripAdvisor, and while the food was good, the place lacked many other things that I expect for that price per night (hot water, elevator as restaurant was downstairs, towels, lack of peeling paint, cleanliness, etc.).

It’s probably a better experience if one stays a private villa with butler and cook. Or at K!chic (one can also eat there even if not staying there).

We flew through Tumbes and I think I actually enjoyed that experience more than Mancora. Tumbes just got its first mall.

The downtown part of Mancora is touristy like Thailand. It’s not a cute town that one would wander about soaking up the culture… I think you go to eat seafood fried rice, chicken wings, drink, and admire the crusty tourists.

In Mancora, the seafood is good and black clams are the specialty.

Croakers, Grunts, Small Fry, and Sea Bass – Fish in Lima

M's Adventures

Lima is a city of fish eaters. The advice is to eat the freshest fish of the day. But, what is it? Usually, the waiter explains that it is a local white-fleshed fish. Here is list of some of the fish I’ve seen served in restaurants here in Lima. I’m not a fisher so most of my research is from the worldwide web and my local subject matter experts (who are better than Google!). Also useful sites were the FAO and this blog.

Corvina = croaker, grunt, or drum: used for ceviche and almost everything else.
Mero = grouper: also commonly used here.
Chita = grunt: usually deep fried whole so you can eat it with your hands.
Lenguado = Dover sole: delicate fish often used to stuff with crab meat.
Cabrilla = rock sea bass: like corvina
Ojo de uva (grape eye) = sea bass: used like corvina
Charela/Cherela = weakfish (probably in the croaker family): also used like corvina
Espada (and espadilla) = swordfish (and scabbard fish): firm dry fish
Pejerrey = smelt/silverfish: Young fish or “small fry” hence why it’s usually fried.
Lisa (mujol) = mullet: But not “business in the front; party in the back” kind of mullet.
Rodaballo = turbot: A flatfish.
Trucha – trout (This name is used for smaller river fish and for the larger, orange-fleshed salmon-like fish). Keep in mind that salmon in Lima is imported from Chile.
Atun – tuna
Most of these fish names change depending on where you are fishing, and on fashion. For example, corvina sounds better than croaker. I imagine that many restaurants in English speaking places will start using corvina rather than croaker on their menus.

The Rise of Artisanal Bread in Lima

M's Adventures

This year I see the rise of artisanal bread. Last year, I predicted the popularity of poke. I predict next year is the bubbling of kombucha and homebrews: from kombucha, beer, wine, and other concoctions.

In one year, the trend went from zero-carbohydrate to full-on gluten party. For many years, San Francisco has been famous for its sourdough bread. But sourdough or “masa madre” (mother yeast dough) is one of the most natural ancient forms of raising agent. It occurs naturally if you leave some flour out in the free air. The sourdough made in Lima is less sour than the bread in San Francisco.

There are several artisanal bakers in Lima who give lessons on making bread and sourdough starter. They even give classes in English. Amelia of Buda Bakes (uses sourdough for pizza bases, pretzels, and babka to name a few) and Francisco of Masas Salvaje (they have nine varieties including Andean grains, kiwichi — don’t know what it is either!, parmesan, chocolate, and turmeric) are two that I can think of off hand. The extremely stretchy artisanal bread at El Pan de la Chola is one of the reasons that El Pan de la Chola continues to maintain its place at the top of my list of best restaurants in Lima.

Lima’s bread artisans make good use of Instagram and Facebook to share visuals of their bread as smello-vision and toucho-vision has not been invented yet. One of the delights of bread is that warm bready aroma and squidgy stretchy texture.

Physical Therapy By A Lima Anatomist

M's Adventures

“I don’t mind if I scream out in pain as long as I feel better the next day.” Does that sound like a good recommendation for a massage therapist?

If you’ve read my bio page, then you know that one of the things I “collect” like stamps — are massage, physical therapy, experiences. So, when I heard about this “don’t mind if I scream” therapist, I took the endorsement and whatsapped her during dinner! After all, my physical therapist, Kharla, left me, so I’ve been trying out different therapists. I’ve tried Thalia, Silvana, Luz, and others whose names I can’t recall. I’ve been having Luz do my massages but she puts skid marks on my walls to gain traction enough to dig deep into my corpus. Something keeps me from scheduling her on a regular basis.

After a few weeks with no physical therapy, my neck and shoulders start to make me walk like I’m carrying a sack of coal. So, tonight was the night to try the “no pain, no gain” therapist. Gisell arrived a few minutes after the appointed time. She is cuddly-looking woman with a sweet face. I asked her about the price for an hour massage. 120 soles for the “strong” and 100 for the “light” massage. I went for the strong. After all, I haven’t actually met too many therapists who could actually hurt me, at least not for more than a few seconds (other than that sadist in Queens — a whole other story)…

But, sh^&$@^%#*%&@sus (pardon my F^&&!#), did I meet one who can put a hurtin’ on! I told her that my neck and shoulder hurt. She proceeded, for the next hour, to try to squeeze, push, extrude, shove, bump, pull, yank, and extract the flesh, AND the marrow, from between my bones and ligaments — through my vertebrae! As I was wide awake and following every thumb scoop, I learned a lesson in anatomy (I did have to stop her orbital massage as I wasn’t sure if she would change my vision). At one point, I would have giggled but I couldn’t.

Afterwards (no arm, hand, or feet massage), I asked her where she had learned her technique. It turns out that she also studied anatomy! She said that she had to do it deep to relieve the knots and pain in my shoulders…

If you want to try the p(g)ain, her information is:

Gisell (does not speak English): 966 291 877

100 soles for gentle one-hour (not sure if that’s possible)

120 soles for deep-DEEP one-hour

She doesn’t bring her own massage table as she normally does her work on a normal mattress and with a pillow as a bolster.

Next time, I’ll have her do a finger massage. That will be interesting research…

Water. Normally, I think all that “toxins leaking” is hogswoggle, but…

The Best Things About Expat Life in Lima – Or, It’s Always Avocado Season

M's Adventures

In celebration of Peru’s independence days, “fiestas patrias,” (July 28 is independence day and July 29 is a holiday for the armed forces and police), here is my posting about what I think is great about living in Lima. As I did for some of the other places I have lived, I have already written about what I don’t like about living in Lima. Before living in Lima, I had visited more than five times as a tourist. The first time was immortalized in this blog posting. Now that I’ve been here for more than a food-frenzied weekend, the following things are what I like about living here.

The food scene: The restaurants. It seems like every week, there is a new restaurant opening, and thanks in great part to Gaston Acurio, the culinary scene has become part of the national identity. There are fancy-foamy-intellectual dining establishments, fast food franchises, family-run restaurants, neighborhood favorites, and hole-in-the-wall secrets.

The immigrants: This is one of the reasons that the food scene in Lima is great. Thanks to the Chinese (Chifa is a normal word here for a Chinese food and restaurant, and it is as ingrained in the local food choices as hamburgers), the Japanese (Nikkei is the word used for both the food style and the Japanese Peruvians — this month celebrating 120 years in Peru), the Italians, the Lebanese, and all the other immigrants who have been been contributing to the deliciousness in Lima. Thank you to the newest (those two Thai restaurant owners, those Pakistani and Indian guys, that American with the chocolate shop, and those three Swedish ladies, that Mexican guy, and the Venezuelans, and all of those others whom I have yet to discover… I’m looking at you, shawarma palace!). Plus, many of the Peruvians are domestic immigrants — from somewhere else in the country (bringing things like their delicious cheeses… which I’m told is called “country cheese”).

The Palta Fuerte (the palta fuerte is too delicate and buttery to be exported, I’m guessing): It is always avocado season. When buying an avocado, the vendor will ask the day and time that you plan to eat it so that they can sell you one that will be ripe at the precise moment that you plan to enjoy it. “Palta” is the word for avocado in Peruvian Spanish. No one in Peru says “aquacate” even if they may know what you are talking about. At a restaurant, you can ask for a side of palta and it’s totally normal, like asking for butter (but better).

The juice (plus fruit and produce in general): the lemonade (they offer it made with pureed lemongrass at most places), the passion fruit, the orange juice, the blackberry juice. Plus, the pineapples are delicious and the mangoes have a season (like Edwardian socialites). The Edward mango is especially yummy as it has fewer fibers.

The chocolate: Go to El Cacaotal. That is my one must-do for visitors, for newbies, for chocolate haters… now serving hot chocolate and coffee!

The cultural offerings and activities: cooking classes, chocolate tasting lessons, Cordon Bleu courses, surfing classes, dance schools, wine tasting lessons, the circus, theater productions, gyms, yoga, concerts, archery sessions, wine and paint classes, museums, open studio nights, expos, marathons, fairs, farmers markets, and almost any other activity that you can imagine in a metropolis (there is always something to do). Even comicon.

The walkability: they even have ciclovia. Yes, you can walk here. There are sidewalks, parks, and hiking trails.

The neighborhoods: I like that there are actual neighborhoods, farmers markets, barrios, districts, parks, malls (mega ultra modern and local “centro commerciales”), and the coast (its own microcosm).

The positive attitude toward expats/foreigners: Generally, as a foreigner, I don’t feel hate or suspicion from the locals. The Peruvians are,  generally, pro-American culture, and certainly pro-European culture. While most Peruvians don’t approach/talk to foreigners, they also don’t harass them and follow them around (as would happen in other countries where I have lived)… It’s funny, the little things one appreciates. As a foreigner, one can have a life here without being a circus act.

The security: I am completely amazed to see people out jogging, with headphones on, at night. Granted this is along the more patrolled streets but I am still amazed. Utterly. Amazed. Every. Single. Day. Really. Still. Ah-maze-ed.

The view of the ocean: Yes. It’s amazing. Beaches too. If one likes sand.

The public toilets: Almost all grocery stores and malls have public toilets. One has to remember to not flush the toilet paper, but, at least they have toilet paper, although, not always in the actual stall — so get it beforehand.

Delivery: Like in Bogota, almost anything can be delivered.

The taxi prices: $2 for a basic short ride of a few miles. Sometimes $7 for an hour’s ride.

Help: there is always someone to carry the groceries, the taxi drivers help with luggage, the doormen help with stuff, and domestic help is a normal part of life here. I’ll write more about that in a separate posting. Aside from the domestic cleaners, there are nannies, gardeners, drivers, porters, dog walkers, DJs, caterers, dishwashers, movers… you name it. I have an “event tech” whom I hire for parties. I may change that title to “event engineer” as engineer seems to be the new generic term for “trained” (I was chatting with a taxi driver who told me that he used to be a “production engineer” — he potted yogurt in a lab. He chose to drive a taxi because the yogurt potting only paid $670 per month, double the minimum wage, but he makes double that as a taxi driver, even though he works double the hours. But, at least, he is his own boss).

The prices for dental care: as with most things, one can pay lots of money for dental care, but one can also get good dental care for $17 (cleaning and checkup). But, if one wants to pay $170, one can. Many of the dentists have trained in other countries and their certifications in those countries may not be valid here.

The prices in general: from picture framing to groceries, to clothing alterations, to the above mentioned items.

And, did I mention the palta?

Chocolate Chakra Ceremony

M's Adventures

With the annual Peruvian chocolate expo, Salon de Cacao y Chocolate, coming up July 11-14, I’m reminded of a “first” I had in the Peruvian gourmet chocolate store, El Cacaotal, last year. One day, while in the store, I got chatting with a Danish tourist. She was in El Cacaotal to buy chocolate for a “chocolate ceremony.” Apparently, in Denmark, there are people who get together to drink hot chocolate and open their “chocolate” chakra. It can be super dark in Denmark in the winter, so getting together to drink hot chocolate sounds like a good idea.

The Salon de Cacao can be overwhelming. One should be prepared that one can get “out-chocolated” — at some point, one just needs a break from sampling chocolate. I think I reached the limit at about 20 last year. Wonder what it will be this year…

Kharla, The Best Massage Therapist in Peru

M's Adventures

Dps2loB4Vpavh2xYLs2ipNEBtCd290IpnY26Pj8v_VzA_bmxkZl2J0m964TkeeXmwAPx5JBNiif8jOJHb6B9WxbnjcrJbG-MARUNAwtkvuuUWu5BokfHV4AyxZYDrm31R7nHUth-nRoGAGeRQGYQRNSpAjI50-QmpYzACKGI8GkRX9uOMRoG32h5SEK2-LM8qUpVkTKDjLn_pdT-Kyy1-nSodjFoWQB******Update: April 17, 2019***** Sadly (for us), Kharla will not be available in Lima for the next couple of years. But, when she returns, watch out for great things!

Kharla is probably the best massage therapist in Peru (how’s that for a claim?). Kharla is U.S. trained and she speaks English. Most importantly, she is gifted — magically so — with the ability to feel your pain. Once she feels your problem area, she works to resolve it. Call her at 1-980-386-892 to make the hurt go away.

Kharla charges 150 soles ($50) for an hour which is double the average price. She brings the massage table to your house unless you have your own. She can do as fancy spa-like massages (with scent, music, special sheets, heated blankets, etc. if you have them) but she has found that the basics are usually what people want. That said, I play zen music when I get a massage. Currently, Kharla is using an organic coconut oil on me and I like that it’s smooth without being sticky.

Just as I had a great massage therapist in Bogota, I’m glad to have found a great one here. Fortunately, there is a wide array of massage options in Lima including the blind massage therapists, but, I like Kharla. She keeps me tuned and humming.

 

 

Sri Lankan Tea Tasting in Lima

M's Adventures

qQk6nW440fea5MxqEkOwhv1aIjQu3j9qWyVFGgX9OU6oJ8CHtKhHc7UcrIUoIO0SKuKSmiFrZAYif0OTAGHrTQYUcDh2EkWiGbO8wq4LLfVr8FWTzF0o3oNp5WqF1ylwRZUeU7JCRzjknYDAHTbIE8p6M6MT9cnXIgDs6CMQmdHCDN_-aDoHo3MAPSBefore I took the coffee class, I had already taken a tea tasting class in Barranco at Zaniti (Av. Almte. Miguel Grau 612).

The tea tasting costs 25 soles. The tasting is only Mlesna brand tea, one of the leading brands of tea in the world. This is the only Sri Lankan tea shop in Peru. The teacher was clearly bewitched by her time in Sri Lanka and that shows in her presentation. I have been to tea plantations in Sri Lanka and Bangladesh (although, I never got around to writing about that part because I was too interested in other aspects of Sylhet) so I sort of understood her fascination.

The store is filled with artwork, cups, plates, bags, and many other things to buy. It is a bit like an artists collective as the artists also own and work in the store.

I’d say to go on a South Asia kick and eat at Dhaasu before or after…

 

A Coffee Expert’s Choice of Where to Drink A Cup of Gourmet Josephus in Lima

M's Adventures

mk3cgijzqrjy-rlnr3y51egskptmg1vy-j-5m-wgw39oittpz6dpdklt8dg7gh5y5fhew_7kffg9hwh15wul4i34ga8z4gwaquftsvuotvfmq7nuu90qyogpctagmtqjxfts8wz_b17mknv0y34c7xasotu2tgro162ayucl1xuuwe34qghfuca7wjRecently, I organized a coffee class tasting at Artidoro Rodriguez (I’ll write about that another time, once the caffeine has worn off. But, if you want a foretaste, read about how gourmet coffee is a hot item (!!!) in Peru.). Felix of Artidoro Rodriguez is an expert coffee taster (a different skill from being an expert roaster). Naturally, we asked Felix where he drinks coffee in Lima, and he told us his list of where to drink gourmet coffee (gourmet coffee is coffee with a grade of more than 80 on the 100 point scale. Don’t ask about coffee below 60 — okay, okay, more about that another time). Now, I need a cup of Joe. Gourmet Joe!

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La Teoría de 6 Cafés, Calle Gral Mendiburu 890, Miraflores: They have cold brewed coffee as well (there is more caffeine in cold brew). Felix, the coffee roaster of Artidoro Rodriguez coffee (and grandson of Artidoro), may be biased as he is friends with the folks at this cafe (or did they become friends over a cup of coffee?). Note in the photo below that this cafe serves cold brew with orange juice along with other hipster coffee trends.
Milimétrica Espresso Bar, Av. la Paz 580, Miraflores: The link from Beanhunters provides lists of where to drink gourmet coffee around the world.
Colonia & Co, Av San Martin 131, Barranco: From the photos, it looks like they even have a real hipster with a manbun working here.
Caleta Dolsa, Av San Martin 223, Barranco (couldn’t find a link on the cafe so inside I include one of the area including a tip on a hotel to stay in): this place is only a few months old. It’s located in a sunken (basement) space.
tt7d8yz8cso36npi9eqh5tco-2uwbcr7rwdeqzj2z-hx4bh3j5839krov_rfgp_pwttticathlltkqqvk-dited9hifdkdgyeotcdmi1a0f6_lbxcpc9_pmjuy78qdxfrekmta4dryftxsmyzckietjijdvr23cywyug4aty7aucueaz5hf69wonkt
And these two:
Neira Café Lab, Calle Enrique Palacios 1074, Miraflores: Also has lists of cafes, plus a notification about a foam competition. 
Cafe Verde (this link includes even more coffee shops to try, though Aromia is gone), Av. Sta. Cruz 1305, Miraflores

 

Lettuce, Lettuce, Let Us Eat Lettuce!

M's Adventures

At the start of every year, and indeed at most other times of the year, there is someone who wants to eat salad. I was asked to do a posting about salad which I took to be about salad with lettuce. So, let us eat lettuce!

WoQGX3ZF3_lxBurWnYAdSUGniUj17tsfbvPQ1_8GTJ0Jl-7wzWG4iJjbrMUwAAsm0r44m0hv8rQhemOiFiWxz0-mwhbNFDDe5D4OeW3l9doxHbhlBWQptENT3sM2VHioPJnWgHVbnysL8xU-bsUYF0iow_ZovhzwXMnEJqUp2I9ilYrZPyNUznunsxCosme: “Col” salad at Cosme. This large (larger than most main courses) salad is served on a ten inch wide plate and is large enough for a main dish or to be shared as an appetizer. It is listed as an appetizer on the menu at Cosme. The salad has raw shredded red cabbage, alfalfa, cashews, hearts of palm, artichoke, cherry tomatoes, lettuce, avocado, and the dressing is a yogurt based dressing so you feel healthy when eating it.

Matria: Also has a decent salad. It’s pretty and actually makes you want to eat salad.

9nhejpfj-ru4is6sefod00-jfoqwvphqgayltmhausdvzuun9wornileffbcmeihokblotnbrpxnccpzp1fuiku2yttzttt6d4q67d-xpihrcmeothewkpdievqdr7f0k6gk_simavsq4ewbbkc5dcxjfpacuxszwr_0z4lvqfljbogetbcth-rpgbOsso: Although Osso is a steak house, there is a selection of salads including an attractive wedge salad (in real life, in the close up above, the wedges rise like the Andes covered in mint green and dusted with bacon and candied pecans). The second salad mentioned, “salad #3” contains tiny deep fried cheese balls. I recommend keeping the dressing on the side, and foregoing the song and dance of the waiter pouring and tossing, so that you can enjoy the fried cheese “croutons”. The salad is called #3 because on the old menu, it was the #3 (at least, I think that’s why).fullsizeoutput_1cd

Cafe Mozart: Located in San Borja, this cafe has an all-you-can-eat salad bar. The salad bar has a full selection of cooked items including pasta salads and many other salads to put in the salad.

La Mora: They have several salads. They also use a classic European mustard vinaigrette. Because the olive oil is whipped/emulsified in, the dressing has the thickness of an aoli (mayonnaise in plain language).

3GQc9lSFI-1umiDX2Wm7Ney9E192KbG-9X_NMdVdGkrECUxQJC3MLHZPBqR-PiI2NKGxBtsdq8EMjYJ8eqC7WhdAPTH8IiuoNS2GmoveXflfOprLRdr5uSryFYpMIAcPGVfHjq3KRPGLz5bhP_YNpPEERUqktN7oUuY6_EHtALBAz0YrtI9_8YmYCBCafe A Bistro: The head salad is like an iceberg wedge salad, but you get all and not only the wedge (the photo doesn’t do the salad justice as the salad is more impressive when viewed in profile).

Antica: One of the salads uses butter/bib lettuce and has wedges of oranges among other things making it a decent salad.

La Panka: This chain restaurant has large salads. The one below is with roasted veg and chicken. The salad is the size of small hot tub.w1juIMnVrScp_q6FwjmCp1IIUQfkxbaWXebVY9S8jaypnMl_-YvzYCcby_vkgAjMYO_M2H3nWUk8MqsdX-Y5ghc2dDC0TdS07xM0oYrX0GkrZYNDGYyzU6XQC0usC2JSAjfYsEHYKUGpKZkwkUk7vRuFEGaxAuwbf9OlnjVvbgwNC_To-HOlQEek8a

La Linterna: Also has a decent house salad with ham and pecans.vHOkB8A2EZov8WNDXSVNVW-GQiKO0F7QtiFWJG66dbkiRrWmcvWrZyp-N2zLKyhdA8mVscF4i1N1ZcLKOn0aNMzMtSsFJ12puZkkGGOiBXjJ7XDbrSo0LN5N1Tq0jhqbsQe1vBsVfQkqQBmIVGtMpa1dG-9lZ_xTw6APva1avEcMT3KjPHj3ZdrsLI

Taller Razeto: Has good salads (melted cheese on a bed of lettuce in the photo below), but the restaurant is out in La Punta so not a daily destination unless you live there.

y4UPU4KJ8s7Mbs8ocHT7MmHYGPCoY4b0pD6S0V9rG7G-W81Ndt0wo7CpA3DgXwNuOg-50EfDuyWP1WssXSFiI32qTBqXakZhfUQBGxGyui9m3Q-SRf4lAfJr71zB9IP-cgGLoo92pMPShkFe0tas5eIAb4XWr8HMBuAyJ1acoszteGUH17W3X1oczTPardos Chicken: Has a lettuce salad but I like their “cooked salad” with cooked carrots, beets, beans, and avocado. But, we were talking about lettuce.

Poke Pacifiko: As you can order exactly what you want, I imagine you can make your own salad. I’m sure you can get it without fish.

Plus, I would guess that most of the vegetarian and vegan restaurants have lettuce salads.

 

Donating to Venezuelan Refugees in Peru

M's Adventures

gAGCgf4G-Zr7a9eoeHwRAIwP0n0R6G46TAyNaPAY6-YDeZdJq8ufGgLjTBf_JcVkv44PKhzu5PZ0vTswYFAHOc77JyVVcf96oToJssYjtm25kvYXchx77eoRjGoATmdeRVw6xOa4x2oWmlHoVITSi-hfwSWMOUjI7Bh_VhgQfm_UW789gze55H2XNZI recently cleaned out my closet and donated eleven large sacks of clothes and shoes to an NGO that assists Venezuelans in Peru, Union for Venezuelans in Peru. If you want to donate, call the executive director, Martha, 992-824-991, and she will meet you at the Union for Venezuelans in Peru at Avenida Benavides 3082, which is actually located on the Ovalo Higuereta, in Surco. The building is not marked as the Union has not spent money on signage (the employees wore white work shirts with the name of the organization on them). The office is on the third floor but it was not open yet when I made my delivery. The Union for Venezuelans in Peru will also pick up.

When I chatted with Martha, she explained that the refugees are in need of everything as they arrive only with what they can carry in their hands. She said that many are young families. She told us about a family that were happy as they picked up an inflatable mattress. Makes one think.

In the last few years, nearly a million Venezuelan refugees have arrived in Peru. Thirty years ago, Peruvians were fleeing to Venezuela and not the situation is reverse. Peru is currently in the honeymoon phase of this reverse situation and the Peruvians are welcoming the Venezuelans with resident permits and work permits. Many work as taxi drivers, in restaurants, and some sell candy to make a bit of income (I know one shop owner who gives the candy for free the first time around so that the refugee can build a bit of capital — like the Grameen system — although this shop owner will probably not get a Nobel prize. He does it for the humanity of the situation). I have seen Peruvians buy these candies out of an act of charity, much in the vein of “there but for the grace of God, go I.”

mq85phLqAjhl1iHQxC4cx1aN7zgb84xGEJevOLPTPM4-xKS6pK8lDwuoHrH0oT25-SN_OLWQjWGxAzxR0LhpdGbBCoVT2sOEzGZmvywFdL_E1_eUepLKuP-1-ncp2hKTEhrORqjEiEvr26IeH5QYgmR4wZX8WoysG75L-XQ9F4nL2CQFyE-yIdOGdLIn many of the shops and restaurants, the workers are Venezuelans. They have the advantage that they speak the local language. When I was in Port of Spain, many of the workers were Venezuelans (Trinidad is only a few miles off the coast of Venezuela). This proximity means that many Trinis speak Spanish as well. I actually understood the Spanish better than the Trini form of English when in Trinidad.

Here in Lima, due to the influx of Venezuelans, there are more and more Venezuelan eateries. When I lived in Caracas, I developed a taste for arepas and now I can find good ones here as well. I did not get some after the trip to donate clothes. I had enough food for thought.

 

Dhaasu = Buenazo. Awesome Indian Food in Lima

M's Adventures

IR33OySPr3S-PxSsCn7pWpnEQ8f1LMq7ad1geUORh3VqGcc83leQSvag50Lpkoqy4GMnM-pzWiNvHxg7PHKZwJp4SWVxogs1bYGexDSGjNRLHjUbnwYLRNsZeg46bTOTaqRBD6awzJ6yp92laigcu0mkKaJezNijFgBSytGaW2KnD8BuwEdziZd5jNDhaasu=buenazo=awesome! Really, that is the definition of the name (“DAW-ah-sooo” is my best guess). Dhaasu, Av. República de Panamá 245, Barranco (between Avenida el Sol and Salazar). Step down into the eatery located on the side of the BRT Metropolitano line. Open 1-4 and 7-10 on Wednesday-Sunday, closed Monday, and open 7-10 on Tuesdays.

L9yxOsHdAnNKOhLG_TmPW3XhzF9J4hb00_pQzGf_Mr5knVtpMyrQv0ZwgDbp7aN1jLneYFpYrIxt4h2DMrI6yciKZWjIgnR25lLstArYXf-2F2FIiyif_esSibmJ2efl1pxOFtJI-MJaEvootxIlH2QFFPTJ7R7KjbLFRinqux5Wf-CYs8Sw2Pgg3nApparently, in Arequipa, there is an Indian guy named Roy who has a restaurant named “India Indian” — just to make clear that the food is Indian. In Peru, the term for Indian food is “comida hindu.” In Lima, there are four restaurants claiming to be this kind of food: Dhaasu opened in just recently (instagram) and will conquer South America with its yumminess; Guru out in La Molina and is run by a Pakistani; Mantra is acceptable if desperation takes you there; and Masala is not worth the desperation. But, now back to talking about awesome!

OBFvLu4EjrV8HUvuSdML8nEb35I8pMXpF9KLSDtuQIFk_WY2bXmyxhisc_VlpmDn43llwLbhCYwhzHg3KEZa0AF6R0QPe2eD-kiemUPRfHb6WQYQBYZMooTeWUQ5SBWUN3ig-yNzTvN-SMEPlM1XWZ8Or3pC6tAQIBODCyJhJO3Fq8xvLueFg-R_NxDhaasu is a hole-in-the-wall or huarique (Peruvian term for a hole-in-the-wall) with eight stools. No tables, no tablecloths, no reservations. Dhaasu translates to “effing awesome” or “buenazo” in Peruvian Spanish. It describes how delicious the food is at this newly opened eatery run by Rish and Camilla. They both speak English and Spanish, the chef has over ten years of experience from cooking in Delhi, and yes, there are vegetarian versions of everything. Currently, the menu is a few types of wrap sandwiches and curries. Those words are pitiful descriptions of the yummy spicy (but not spicy) meat in masala sauce (or curry by another name), the warm and fresh baked flatbread (naan) sandwiches wrapped around tender, marinated, caramelized juicy meat…

… where was I? Oh, yes. Possibly my highest accolade is to compare something to ice cream. The butter chicken is like a meaty ice cream. To be eaten by spoon (or dessert shovel?). In terms of spiciness, Rish has not developed the top level of spiciness. To many people, the food here will seem spicy. It didn’t make me sweat but I did enjoy the deliciousness of the food, even if it wasn’t vindaloo spicy.

SxgZjr6tsSGkvi5Jwsqpzcb1ufRW2FsVXLHiyPLbP6jcAkO7r4T8IF0XPzGFfTuC924G7u0l8bl6QkL5yvf3VB4yjHHY774Ovnnmw-VVP1BCtrzbjlhEiw3Sbw1i0BBHcktE6KApa82Yt_BLfGGRfW5_wvve2EaWvvY4R2jPcWcXPFFRCWh_x63XffRish comes from a family of restaurant owners and Dhaasu is just the beginning of his empire. Dhaasu uses biodegradable containers and utensils for those who feel better knowing this.  I plan to take my own lunchboxes next time and load up.

D-9kNZIvhqFVcABA7hDH_dheve5gLbU6hnhtcmMEGIpuUYe0vWNznkljPSkXzIZX9Zg_0Gd9d6CLtl1IdNAriwr4aoXBiBKl3OW_nCGnDBTRYk5q-dIvfzLa0YA3YbgmpuHKYZ--MwHB6MA4YDyX6x_KcSzGHp4tMCNhJ4jyyR4w54f4d9Q7X5jn7CRish plans to expand, take his tandoor on the road, cater, and can he hurry up already? Speaking of India food, I asked about dosa which is from south India. Rish said that he had a friend who was thinking about this too… Here’s to the rise of the Indian Indian food in Lima!