olivemagazine
type: channel
link: https://www.olivemagazine.com
date: 2025-06-26T14:54:21.000Z
update period: hourly
update frequency: 1
update base: 2000-01-01T12:00+00:00
items: 20 food experiences around the world that every food lover should try
items: Colombian cuisine: 10 things we love
items: Venezuelan food: 10 things we love
items: São Paulo cuisine: 10 things we love
items: Peruvian food: how to cook like a local
items: Mexico City: how to cook like a local
items: Belize foodie guide: where locals eat and drink
items: Best street food on Trinidad and Tobago
items: Best of the Americas food trips
items: The Yucatán - guide to the unique cuisine of Mexico’s south-east
items: Trancoso, Brazil: best places to eat and drink
items: Santiago, Chile: 10 best places to eat and drink
items: Peru, South America: best places to eat and drink

20 food experiences around the world that every food lover should try
type: item
date: 2025-06-26T14:54:21.000Z
creator: Gurdeep Loyal
subject: Asia
subject: Canada
subject: Europe
subject: North America
subject: South America
subject: Travel
subject: UK
subject: Local city guides
description: From summer crayfish banquets in Malmö to Quebec's snow-taffy celebrations, check out Gurdeep Loyal's favourite foodie experiences from across the globe
encoded: Looking to add memorable foodie experiences to your bucket list? We asked food and drink trends specialist Gurdeep Loyal for 20 recommendations from around the world. For more from Gurd, check out his favourite homeware brands and products to discover, Gurdeep Loyal's culinary hotspots and Gurdeep Loyal's trend-led recipes. Gurdeep's favourite foodie experiences around the world 1. London, UK – Eat pie and mash in an iconic East End pie house Pie, mash and liquor (parsley sauce) is a culinary icon, upheld today by a handful of East End family eateries. G Kelly on Roman Road Market (in the Mile End neighbourhood) has been serving pies, mash, liquor and jellied eels since 1939. Its classic beef mince pie has a perfectly burnished pastry crust and is served with a puddle of flavourful green liquor and creamy mash. S&R Kelly & Sons in Bethnal Green is another East End institution – it’s been making traditional handmade mince meat pies since 1915. 2. Malmö, Sweden – Welcome August like a Scandi at a crayfish party August in Sweden is all about kräftskiva: outdoor parties centred around music, drinking and vats of freshly caught crayfish boiled in briny liquid (sometimes with a splash of ale), served cold with a crown of fresh dill. Malmö on the southwestern coast of Sweden is one of the best places to experience one. The Malmö Festival takes over Stortorget Square every August with long banquet tables (they stretch for more than 1km) piled high with boiled crayfish. 3. Mumbai, India – Do a sunset chaat street-snack crawl at Juhu Chowpatty Beach Juhu Chowpatty Beach in Mumbai is famous for its long sandy beach, sunset views and some of the best – and most colourful – street food stands in all of India. Visit Shree Ram Pav Bhaji for its paneer pav bhaji served with a buttery roll, masala pilou and Indo-Chinese hakka noodles. Sharma Chaat Bhandar is known for crunchy pani puri and papdi chaat, while Juhu Sealand specialises in technicolour falooda milkshakes and creamy pist…

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Colombian cuisine: 10 things we love
type: item
creator: Santiago Gamboa
subject: South America
subject: Travel
subject: 10 things
description: Santiago Gamboa and Victor Gamboa, founders of Colombian coffee roasters Hermanos, share their favourite food and drinks from their homeland
encoded: Want to learn more about food from Colombia? Looking for Colombian dishes to try? Read our guide below then check out our guides to Argentinian food and Venezuelan food and then discover our favourite Mexican recipes. Colombian food: 10 things we love Fruit markets Paloquemao fruit and vegetable market in Bogotá is an absolute must-visit for a taste of local Colombian commerce and culture. It’s brimming with vibrantly coloured fruit and veg of all shapes and sizes; try everything that you haven’t seen before and look out for maracuya (passion fruit), sapote and soursop. Discover our passion fruit recipes. Speciality coffee shops and cafés The past few years have been good for speciality coffee shops in Bogotá, with cafés popping up across the city. Most of these sell coffee sourced directly from growers and roasted in-house, so you won’t find many huge brands here – only local ones with a personal touch. We recommend giving Colo Coffee and Casa Café Cultor a go. Carnaval de Barranquilla Carnaval de Barranquilla (Barranquilla’s Carnival) is one of Colombia’s most important folkloric celebrations and one of the biggest carnivals in the world. A joyous four-day celebration of everything it means to be Colombian. The streets are turned into rainbows with endless dancing, music and parades. The carnival begins on the Saturday before Ash Wednesday and the hot spot of all festivities takes place in the city of Barranquilla, perched along Colombia’s Caribbean coast. Food is, of course, everywhere – try carimañolas (long pieces of yuca dough stuffed with meat or cheese), arepas de huevo (corn dough filled with egg), papas rellenas (fried balls of mashed potatoes with ground beef) and empanadas. Coffee plantation tour If you love coffee (and even if you don’t), this is a must. No trip to Colombia is complete without a tour of a coffee plantation. Visit the coffee regions of Salento and San Agustín for the beautiful scenery, and don’t forget to join local coffee tours to get a…

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Venezuelan food: 10 things we love
type: item
date: 2023-05-18T13:54:37.000Z
creator: Vitelio Reyes
subject: South America
subject: Travel
subject: 10 things
description: Vitelio Reyes, executive chef of Mayfair restaurant Amazónico, tells us what makes the food of his homeland so special
encoded: Want to learn about Venezuelan food? Take a virtual trip to this South American country with Vitelio Reyes, executive chef of Mayfair restaurant Amazónico. Try Vitelio's Venezuelan arepas recipe and our guide to Cuban-American cuisine and Colombian cuisine. Born in Caracas, Vitelio Reyes trained in Venezuela and has worked in North and South America, Europe and Asia. He has worked with Peruvian chef Virgilio Martínez Véliz at Lima Floral in Covent Garden and is now executive chef of Amazónico in Mayfair’s Berkeley Square, a restaurant that takes its inspiration from the cultural diversity and gastronomic heritage of the Amazon region. On the new menu dishes include salteados (sautéed), a nod to Chifa, the combination of Chinese and Peruvian flavours such as ginger, coriander and lemongrass, tiradito, meat grilled on a parilla and empanadas. Venezuelan food: Vitelio Reyes's guide Corn As with many other diets in South America, our main ingredient for several national dishes is corn. With corn we make Venezuelan arepas (arepa comes from the aborigine language and translates as “bread made with hands”), which can be eaten for breakfast, lunch or dinner, and filled with anything you can imagine. From seafood salad to carne mechada – which is the Latin American version of a beef ragu – arepas are the staple street food of my country. Family style I think growing up in a country like Venezuela with great weather and amazing landscapes, you are invited to be outside and to gather with your family and friends as soon the opportunity is given. As we say, “Festejamos hasta bautizo de muñecas” – which translates to, “We celebrate even the fake christening of dolls”, as an excuse to get together. Once together, everything is centred around the food, drinks and good music. Everything that is cooked, from a sancocho to a whole hog, is automatically thought to be shared with the family. Family, for us, means something more, because we include neighbours, partners and even friends …

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São Paulo cuisine: 10 things we love
type: item
date: 2022-05-18T15:58:07.000Z
creator: Rafael Cagali
subject: Guides
subject: South America
subject: Travel
subject: 10 things
description: With Brazilian and Italian roots, Rafael Cagali, chef-owner of East London’s Da Terra, showcases both cuisines on his menus – but here shares his highlights of his home city
encoded: Want to learn more about Brazilian cuisine? Looking for Brazilian dishes to try? Read Rafael Cagali's guide below, then check out our Brazilian recipes. You can also find Rafael's recipe for Brazilian moqueca here. Rafael Cagali grew up in São Paulo, and his heritage and passion for Brazilian culture helps to guide his creative vision at two-Michelin-starred Da Terra in east London. He spent years living in both Italy – where he worked with Stefano Baiocco at A Villa Feltrinelli – and Spain, where he worked with Quique Dacosta and Martín Berasategui, before moving to the UK to work at Simon Rogan’s Fera and Heston Blumenthal’s The Fat Duck. At the latter, he met his husband Charlie, who he opened Da Terra with. São Paulo, however, will always be Rafael’s home. Now discover 10 things we love about Colombian cuisine. São Paolo cuisine: Rafael Cagali Churrascaria Churrasco is the term for a barbecue that originated in southern Brazil. It’s made with a variety of meats – pork, sausage and chicken – that are cooked on a purpose-built churrasqueira (barbecue grill), often with supports for spits or skewers and cooked over embers. NB Steak is a great place to go, and there are a few locations around São Paulo. Padarias These bakeries are everywhere in the city, and bread is baked twice a day, seven days a week. Breakfast is a very Paulistano thing to do, and we are very passionate about our bread. Order pão na chapa – a piece of french bread that’s cut in half, toasted and spread with butter – with some café com leite (coffee with milk) and freshly squeezed orange juice. You shouldn’t leave São Paulo without trying pão de queijo (Brazilian cheese bread), either. It’s made with tapioca flour instead of wheat, giving it a soft, chewy texture. Mercadão The Municipal Market of São Paulo was designed in 1933, specialising in fruits, vegetables, cereals, meats and spices. When you go there, get a sanduíche de mortadela (mortadella sandwich) served warm or cold, with cheese or vi…

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Peruvian food: how to cook like a local
type: item
date: 2021-12-03T11:39:49.000Z
subject: South America
subject: Travel
subject: Cook Like A Local
description: From Amazonian fruits and coastal seafood to cacao and coffee, bountiful and biodiverse ingredients define this country’s cuisine
encoded: Want to learn about Peruvian food? Looking for Peruvian recipes? Read Virgilio Martinez's guide below, then check out more Peruvian recipes. Now discover our guide to Colombian cuisine. Recipes extracted from The Latin American Cookbook, by Virgilio Martínez (£25, Phaidon). Peruvian cuisine Peruvian food is all about biodiversity. The most popular recipes and dishes are a result of many years of natural fusion of different cultures (such as the Inca, pre-Inca, etc) and landscapes, from different regions and different ecosystems, food from the sea, the coast, from Lima the capital city and from the Andes and the Amazon. It is difficult to discuss one Peruvian cuisine, as there are probably thousands of them and most of them are related to the intense vibrant flavours and colours of the ingredients. Peru produces a huge diversity of corns, vegetable roots, tubers and potatoes, as well as cacao, coffee, Amazonian fruits, and there are lots yet to be discovered. Eating out in Peru is very much about what we now call street food but has existed before this became a popular concept. If one is going out in Peru it will be primarily for food and drink. These are inherent to the culture. But the type of place you visit will change depending on where you are in Peru. Most of the traditions and celebrations are related to the harvest and very iconic ingredients that we honour. So there are celebrations for corn and for the harvest season of potatoes. Also the beginning of the summer season, which is the opposite to the northern hemisphere. Peruvian recipes Peruvian scallops Scallops are plentiful and inexpensive on the Peruvian coast, and this conchas a la parmesana Peru recipe is one of the simplest recipes in all of Peruvian gastronomy. It is also one of the biggest crowd-pleasers at a backyard barbecue. Peruvian stew This puca picante Peru (spicy potato, pork and beetroot stew) is wonderful served with white rice for a hearty dinner for four. Pisco sour Try this classic Per…

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Mexico City: how to cook like a local
type: item
date: 2021-06-22T10:00:37.000Z
creator: Edson Diaz-Fuentes
subject: South America
subject: Travel
subject: Cook Like A Local
description: From fall-apart pork ribs to crisp crab tostadas, enjoy a taste of this food-obsessed capital city from your own home
encoded: Want to learn about Mexican food? Looking for Mexican recipes? Read Edson Diaz-Fuentes' guide, then check out our Peru guide and Cuban-American guide. Recipes extracted from Ciudad de México: Recipes and Stories from the Heart of Mexico City by Edson Diaz-Fuentes (£26, Hardie Grant). Mexico City's cuisine Mexico City – known as DF among Mexicans – is one of the world’s biggest metropolises. Its area and surrounding states – Puebla, Estado de México, Hidalgo, Tlaxcala and Morelos – create a gastronomic experience like no other, with an array of tastes and smells. In the city, there’s a constant buzz, and people are always on the move. The smell of street food being cooked over charcoals, music blaring from buses and the notoriously bad traffic can all be an assault on the senses. But it’s also beautiful, magical and surreal. It’s a melting pot of flavours and foods from across the country, which is one of the most biodiverse on the planet. There’s no social gathering, festivity or event in Mexico where food and drink are not essential, from football matches, to religious celebrations and even funerals. Tacos are a way of life, and there’s nowhere this is more true than in Mexico City, where you can enjoy a variety for breakfast, lunch, dinner and at any time between. The pillars of Mexican cooking are traditionally corn or maize, beans and, of course, chillies, including all their variations. Chillies are there to accentuate the flavours of a dish and complement the other individual elements, whether those are herbs, spices, vegetables or a wonderful piece of meat or seafood. Crab tostadas In Coyoacán in Mexico City, my local market has become famous for (among other things) a tostadas stand that has expanded and become hugely popular. The stand offers a wide variety of tostadas: chicken tinga, prawn cocktail or pata (cow’s hooves), which is one of my favourites. I like to pair fresh crab with the simple, raw freshness of a jalapeño and lime mayonnaise, and serve thi…

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Belize foodie guide: where locals eat and drink
type: item
date: 2018-12-29T14:28:11.000Z
creator: Ellie Edwards
subject: South America
subject: Travel
subject: Local city guides
description: For a week of fresh lobster, corn tortillas and rum punch, head to Belize and explore the jungles, coastlines and cities of this laid-back country
encoded: Looking for restaurants in Belize? Want to know where to eat in Placencia? Head on a foodie road trip through Belize, stopping off at roadside restaurants, Placencia tacos shacks and San Ignacio cafes Some call Belize a melting pot of cuisines, but those who live there prefer to call it a fruit bowl, choosing the best bits of each to create their own. Nudged between Mexico and Guatemala, and influenced by significant immigration from seven different cultures – among them China, Taiwan, India and Indonesia – it’s no surprise that the food landscape in Belize is as varied as its geographical terrain. There are no food franchises in the country (fried chicken is the closest you’ll come to fast-food) so locals steer themselves instead to roadside shacks in hues of bubble-gum pink, burnt orange and deep turquoise serving made-to-order tamales and salbutes. A two-hour flight from Miami, this laid-back country has the down-to-earth charm of a place that's yet to be overly commercialised, with jungles, coastline, cities (albeit two) and farmsteads all within a short drive of each other. Rice and beans, corn tortillas, fried Jacks (a bit like a puffy savoury doughnut) and ceviche are staple dishes you’ll find across the country, and, as Belizeans like to point out, everything’s made better with a dash of rum. Where to eat, drink and sleep in San Ignacio… Pop’s Restaurant Tucked away in downtown San Ignacio, this all-day breakfast spot serves American classics (waffles, pancakes and omelettes) but it’s the fried Jacks that people stay for. Grab a cosy green-leather booth and order a plate piled high with the moreish snack – tortilla dough that’s been deep-fried to create a light, puffy savoury doughnut, with a slight chew to it. If you’re after something hearty, order the chaya pockets, where fried Jacks come filled with scrambled eggs and earthy tree spinach (and a generous side of creamy refried beans). Or, keep it sweet by tearing open the hot puffs and drizzling them gene…

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Best street food on Trinidad and Tobago
type: item
date: 2018-08-15T14:02:22.000Z
creator: Alex Crossley
subject: South America
subject: Travel
description: For some of the best food on the twin Caribbean islands of Trinidad & Tobago hit the streets for cinnamon-spiced biscuits, goat meat rotis and pimento-laced pastelles
encoded: Looking for street food on the Caribbean islands of Trinidad and Tobago. Check out where the locals go for roti, doubles and snacks with a view of the Caribbean sea... Doubles at Trinidad Airport (Piarco International) Wake for an early flight from Trinidad airport and you’ll be rewarded by catching the doubles run in the terminal’s food court. The vendors prepare this moreish street food snack with lightening speed, sloshing ladles of curried chickpeas between two fried flatbreads before twisting them into a pasty shape. They often run out by 7am but you can also find doubles on most street corners across the island. Look out for Mitch’s Doubles in the Woodbrook district of Port of Spain. Snacks at Eden’s Sweet & Sour Hot Spot This is a snack shop with a view if ever we saw one. On the way to Trinidad’s Maracas Beach stop off at this pretty pink stall and eat all manner of sweet (and savoury) treats while perched on a lookout point over Maracas Bay. Devikah Singh has been providing a mainly sugar-fuelled pitstop here since 2011, selling coconut fudge, coconut sugar cakes and rice cakes with ginger and spice seasoning. Try the tart and refreshing pineapple chow (pineapple soaked in garlic, peppers, lime juice and chadon beni, a Trinidadian coriander) or kurma - sweet, deep-fried dough biscuits spiced with cinnamon. Shark 'n' Bake at Richard's Shark 'n' Bake A hub of ‘shark ‘n’ bake’ vendors have congregated at Maracas Beach to create what is now a local institution. Mom’s is where the locals tend to hang out but Richard’s Shark ‘n’ Bake is the best known. Queue up for pockets of fried pitta-like flatbread filled with ‘shark’ (meaty lionfish nowadays) and make your way round the condiments stand to pimp your own epic sarnie. Slide your tray between salads, fresh tomato, cucumber, crunchy shredded cabbage and marinated vegetables, then pour over a generous drizzle of sauce (sweet and sour tamarind, punchy garlic or fiery chilli to name a few). Roti at Kanhai Roti The …

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Best of the Americas food trips
type: item
date: 2018-01-12T13:00:34.000Z
subject: Canada
subject: North America
subject: South America
subject: Travel
description: Check out our guide to the best of the Americans food trips for 2018. From beautiful beaches in Trancoso to lively city breaks in New Orleans, here are our favourites
encoded: Looking for the best food trips to take in North and South America? Check out our guide to the best places to visit in the USA, Canada and South America. From top city breaks, to beautiful beaches in Trancoso, you can expect to try boozy brunches in the states, ceviche in Peru and indoor markets in Canada. If you want to check out more places to eat and drink in America, read our guide to Chicago, Illinois, here Peru From ceviche in Lima, to alpaca carpaccio in the Andes, Peru is no longer just a stop off point, but now a magnet for foodies. If tapas is what you’re after, head to 1940s bodega – La Preferida for ceviche served in shells. Try a range of ones, from mussel mixed with onion, coriander, chilli and lemon to scallop and avocado. Make sure to drive to the Sunday morning market at Chinchero where trading is done the traditional way. A bowl of steaming chicharrones (fried pork) with crispy potatoes is a must. Read our guide to the best places to eat in Peru, here Trancoso Brazil’s palm-fringed beach town, Trancoso, is an idyllic foodie haven filled with relaxed restaurants and cafes. Fresh seafood is a real focus, so sign up for a lesson in how to make Bahian fish stew at Uxua Casa Hotel. If you’re happy just eating, order a bowl filled with white fish, prawns, garlic, coconut cream and chilli. You might not expect it, but you can get a great flat white from The Coffee Bar. Don’t leave before you try pão de queijo, a crisp bread puff filled with cheese. You’ll find these everywhere and they’re hard to resist. Read our guide to the best places to eat and drink in Trancoso, here New Orleans For lively bars, buzzy cafes and Southern soul food, New Orleans is a must visit. Start your day with breakfast at Brennan’s; while there are dozens of egg dishes to choose from, make sure you save room for the bananas Foster – a boozy banana and ice cream dessert. If you’ve got room, head to Killer Po' boys for New Orleans’ most famous sandwich. Choose between black beer bee…

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The Yucatán - guide to the unique cuisine of Mexico’s south-east
type: item
date: 2017-10-31T17:44:49.000Z
subject: North America
subject: South America
subject: Travel
description: The desert-island beaches of Mexico’s south-east are its second-biggest draw – the first is its colourful, zingy food and dishes such as citrus-marinated sliced pork, grilled over charcoal, and chicken soup spiked with lime juice and shredded tortillas
encoded: Read our expert guide to the unique cuisine in The Yucatán Peninsula, a desert-island beach off Mexico's south-east coast where dishes reflect traditional Mayan food and are inspired by traditional Spanish, Caribbean, Middle Eastern as well as Mexican. The Yucatán Peninsula’s powdery white beaches are what draw most visitors to this sun-soaked corner of south- eastern Mexico. The peninsula is home to crowd-pleasing resorts like Cancún and Playa del Carmen, and to Tulum, further south, which attracts a hipster crowd with its beachside cabanas, Mayan ruins and electric-blue water. For a more under-the-radar hideaway, Isla Holbox is a car-free island off the north coast of the Yucatán with a boho vibe a world away from the mainland resorts. Or, venture inland to sleep in boutique hotels, and explore wonders like the Sian Ka’an biosphere reserve and its cenotes – underground pools perfect for a cooling dip. The Yucatán’s distinct cuisine is also a huge attraction. Ancient Mayans first grew the corn, beans and squash that remain the holy trinity of ingredients here, although local dishes also reflect a rich intermingling of Mexican, Spanish, Caribbean and Middle Eastern cooking. Raw ingredients for the traditional Yucatecan table include fresh fish, fruit, vegetables and hyper-local meat and poultry from the thousands of small farm holdings (called milpas) that dot the interior. The Yucatán is also the world’s largest producer of habanero chillies, which are used prolifically in local recipes and as a condiment. Marinades called recados are used to give flavour and texture, and invariably made from one or more citrus fruits, including limes, grapefruits, oranges and bitter oranges. Pork, chicken and turkey feature in many of these dishes, as do red snapper and the dorado fish. These recipes, flavours and cooking techniques so inspired René Redzepi that he set up a Noma residency in Tulum. But good food forms the backbone of daily life here. To enjoy your own journey of c…

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Trancoso, Brazil: best places to eat and drink
type: item
date: 2017-03-16T10:16:12.000Z
subject: South America
subject: Travel
description: Where and what to eat and drink in Trancoso, an idyllic, palm-fringed beach town in the northeast of Brazil
encoded: Brazil’s 8000km of coastline isn’t short of tropical, palm-fringed paradise. But the best bit is surely Trancoso, in Bahia, Brazil’s northeastern coastal state. The hippies tripped into town here back in the Seventies, mingling with local fishermen, and chilling under the trees around the town square, known as the Quadrado. Now, this hippy escape has grown up, with a merry string of relaxed and unpretentious pousadas and boutique hotels, restaurants, and cafes. So what makes it better than anywhere else? Well, there’s an idyllic tropical beach. A thriving local community. Plentiful fresh seafood. Friendly people… we could go on. But what’s extra special, is that Trancoso has grown with its tourism. Incomers have blended with the community, used local tradesmen to restore, build and decorate, and put money in where it works best. For example, Uxua Casa Hotel & Spa, a sublime boutique hotel, owned by ex-Diesel Creative Director Wilbert Das, has put the local capoeira teacher, Diney, on its payroll. Now most of the community takes lessons, and gets together for performances of this mesmerising martial-arts inspired dance. When Diney is not teaching locals, Uxua guests get the benefit of his expert dance and music tuition. In fact, Wilbert’s entire Uxua project is born out of his desire to share and inspire – from employing a weaver to make stunning rugs, to producing one-off furniture pieces with local craftsmen, and creating an ‘art house’ where visiting artists make Trancoso-influenced pieces, which they then leave behind as payment. Another philanthropist inspired by Trancoso is Reinold Geiger, boss of the L'Occitane cosmetics empire, who has a villa here and built a music school and Sydney-opera-house-esque concert hall for the community. This means you see young Brazilians playing a mix of Bach and Coldplay on violins and cellos outside bars at night. There’s always music in Trancoso – someone singing, drumming, strumming. This mix of philanthropy and integrated i…

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Santiago, Chile: 10 best places to eat and drink
type: item
date: 2017-03-06T13:00:39.000Z
subject: South America
subject: Travel
description: New flights have just made Chile’s capital easier to reach from the UK, an added incentive to try its oven-baked empanadas, artisanal sausages and silky carménères
encoded: Market master When Rolando Ortega was named Chile’s chef of the year in 2015 many Santiaguinos were surprised; his restaurant, Salvador Cocina y Café, was a humble lunch spot in Santiago’s city centre. Two years later, expect to queue to try the chef’s market-inspired creations which change daily but typically include dishes such as pork and mussel stew or beef tongue sandwich. facebook.com/SalvadorCocinaYCafe Meticulous eats Don’t be fooled by the casual vibe and recycled furnishings at 99 Restaurante Chef Kurt Schmidt’s dishes are highly sophisticated, from carrot sorbet with coconut foam to ‘fungal textures’ – a playful dish of raw, cooked, puréed and pulverized mushrooms. Choose between a six or nine-course tasting menu at dinner, or three courses at lunch. 99restaurante.com Teatime traditions Missing your elevenses? Never fear: Chileans have la once (‘the eleven’), though theirs takes place in the late afternoon rather than the morning. Head to Café de la Candelaria after 5pm, order the set menu for two and watch as your table fills up with a pot of loose leaf tea, cherimoya juice, passion fruit cheesecake and a basket of warm breads with mashed avocado and local jams. cafedelacandelaria.cl Empanada break Deep-fried turnovers are ubiquitous elsewhere in Latin America but the oven-baked empanadas at La Punta really must be tried. As the line outside attests, this fast-food staple doesn’t get any better than this with a wide selection of imaginative stuffings, including artichokes, palm hearts and prawns. comidaslapunta.cl Foraged finds Chef Rodolfo Guzmán is on a one-man mission to revive the dormant cuisines of Chile’s indigenous Mapuche people at his restaurant, Boragó. Order the 18-course endémica tasting menu and you’ll sample dishes made with an array of local produce, including tola (an edible moss) and merkén (a smoked chilli pepper). borago.cl Market tour Head out with La Bicicleta Verde at 9:30am for a three-hour bicycle tour of Santiago’s best markets.…

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Peru, South America: best places to eat and drink
type: item
date: 2017-01-30T17:23:24.000Z
subject: South America
subject: Travel
description: Super-fresh ceviche in Lima, alpaca carpaccio in the Andes and pisco-spiked lomo saltado in Ica – a culinary journey around Peru is no mean feast
encoded: Maria Julia Raffo hands me a helmet and we sputter off into Peru’s cloud- and traffic-cloaked capital by Vespa on a tour of Lima’s culinary highlights. Gone are the days when this coastal city, founded by Francisco Pizarro in 1535, was simply the jumping off point for Peru’s Inca sites. Today, it’s a magnet for foodies, the searing core of the novoandina gastronomic trail that blazes all the way from London’s Lima to New York’s Llama Inn via Tampu in Madrid and many more. Our first stop is El Pan de la Chola, an artisan bakery and brunch spot in Lima’s chic Miraflores neighbourhood. Here, bakers knead dough beside a giant brick oven while, ouside, the city’s well-to-do tuck into jam jars of juice and scoop creamy avocados from their skins. Revived, we set off again to gritty Surquillo Market. According to Julia, this is where chefs come to buy their ingredients rather than at the chi-chi eco markets now peppering the Peruvian capital. Inside there’s an encyclopaedic array of produce from avocados to aji, maracuya to mandarin, banana passion fruit to tree tomatoes, papaya to prickly pears. She points out lucuma fruit, cherimoya (custard apples), cacao pods and bags of chuño, a chalky, dried potato, rehydrated to make sauces – or mixed into a paste to soothe babies’ bottoms. Potatoes are Peru’s most famous export with a mind-boggling 3,800 types. Quinoa, its other staple, notches up a mere 2,000 varieties. The country’s rollercoaster topography careers from coastal desert to high-altitude plain. From the teetering, thin-aired Inca terraces of the Andes it plunges down to the steamy Amazon jungle. The numerous ecosystems produce a bountiful natural larder while its tumultuous history and waves of migration have created a vibrant fusion cuisine. The Spanish conquistadors arrived in the 16th century bringing with them limes and onions. The African slave trade added peanut sauce to the anticuchos (skewers of meat cooked over wood), and the traditional lomo saltado (sliver…

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