Lettuce, Lettuce, Let Us Eat Lettuce!

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.

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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.

 

The Great Pizza Hunt – Lima

DsI0Qg9msH3LwXNtTuTA7erbleTz5JwZVOSSz6nTmommj30KP2Q9YydyXH3PsfexQIt0P50Qe6vJfA-to46SZQDbe9gqE0dIORTizSe4FI6usaLO22ohBX3RGCo9S_wJ6strWAhAWnaTsTbvnKbqsTtDcv7A0NLHbaNXUc4MDyhC68w4NmbNbjx55A******* Updated February 2020******** My idea of a good pizza is chewy Italian style pizza. Apparently, what I like is called an artisanal pizza. Having now eaten lots of pizza for a few months, I would say that there are four types of pizza in Lima. Andean: thin crust; Lima-style: cracker thin crust: artisanal as in hand stretched, artsy, and often with a moist center; and American as in from the USA in the style of Pizza Hut or school cafeterias with a bready high crust.

My favorites are:

Troppo’s pizza dough is the best in town — it is salty, crunchy, chewy, and made by a prize winning Italian chef.

Spizza, recently moved to Miraflores: a chewy Italian style crust and the oven is all wood burning. Some of their toppings are not good but select carefully. They also deliver through food delivery apps.

Punto Italiano, in La Molina: touted as a non-fancy place, I’d say it has a sort of rustic feel but it’s not a hole-in-the-wall, and the waiter speaks English. All wood burning oven as well.

Mercado 28: has a good pizza place. Few options but good.

La Caleta: cracker thin but good toppings.

Pan Sal Aire, Almirante Miguel Grau 320, Barranco: all wood burning oven but pizza crust is very wet and they use CANNED mushrooms which I think should be illegal when fresh ones are available.

La Pizza de la Chola: The oven looks right, the place is “hip” looking, but, but, the wood is for show, and most of the time, Chola (the owner, also owns El Pan de la Chola and Chola Dasso), fires up the gas in the oven when he bakes the pizzas. Good ingredients and super-chi chi such as Stilton Cheese and Caramelized Walnuts (I think). There are only four flavors.

Antica: Don’t go for the cocktails (I say this because some folks do go there and think that they will also be able to get a good cocktail…), but they make a solid pizza and have the closest thing to a pepperoni a la the U.S. pizza that I’ve found here. They also make a nice oily spaghetti with oil and chili (when having carbs, go for carb with carb!).

Fornaria 850, in Barranco: they look legit, have the oven, but their toppings are not top. But, I’ll say that when I went, they gave me a free arugala and proscuitto pizza. That was good. The other toppings are not.

8wzEbRP7oPY4i8Oib9sX6Xi6taWxzorQg9xZFZKZP6fkYP9o9VmvRRzlk08fcV5dVITWj6mjK70WSm-073OTBKEyjHaahiy79oEZvDDtUnG6v5v6aysBAAKVehSlbpdutG3TB5DxvcFmdqH1PR3y6riUD0e9-7qLpPN8aXWG700qtOP91jrSatxrjCPizza Al Volo, a mobile wood burning oven pizza cart, 984 714 955; pizzacateringperu@yahoo.com: the owner, Brian, speaks fluent English, and he will bring his wood burning oven to your garden party. It’s thin pizza but he can make thicker ones if you want him to. See photo above.

Vd2fkzCSIgxGm_CuM2lp_CHl7nJyhdccBGjqbaqW5FOqvWFgshWi0fOCuhqIwLpeZICMMQAEjkRSxjdPomQhHb-kgrUKrfgX3iuy-t3IapFaFy6O_Q_wXw26LsMVKyTbQa-eic14N2tJlKcTOd-Ew7VC17RTTz-xrT9Zy9DdM27PVTbRIfeVjIXU-dMorelia, Miraflores: very kid friendly. Good salads, and the pizza is actually a large oblong flat bread which they cut in half for the “personal size” pizza!

La Linterna: an old fave with the Limenos. Also good carb on carb pasta options.

CimLr8NIEUTsWt4OS-yYDns_URyDWgQItgBj3OtjkhdtiETUhueaznPlKg_xfYi9Ux2WEg0qrVNMwDOrGq2Eqf2iQdStCLduNsHctXWXSUwJCer5BzPvcI_V9pCmbJq_NLjePVtwDU5yzzBqSsbZVJSJyYhz_sFyrlkPh21EuKKaAB9PDcNnhplTd0Veggie Pizza: a chain. Each of the locations has a different feel. The pizzas look artsy like sushi or dominoes. I took mine home and added meat. The story of this chain is cute because it’s four or three brothers who wanted to improve the health of their other brother.

Then there are other places that also serve pizza: Donatella, Danica, Rafael (yes, THAT Rafael) who all make Lima style pizza. Not exceptional.

Mama Rosa: this is high foccacia (but not as tasty) style pizza.

Lima has a Pizza Street. For Limenos of a certain age, they recall wandering down this street (off of Parque Kennedy) after a night out. I did not go there for my great pizza hunt.