One of Lima’s most celebrated restaurants, Fiesta adds an haute cuisine flourish to pre-Colombian “Moche” gastronomy, from the Lambayeque region.
House specialties include rice with duck and goat ribs slow-cooked over an open fire.
As well as being highly original and packed with powerful flavors, Peruvian cuisine has strength in numbers, with a huge variety of regional dishes. One of the more important regions is Lambayeque, along the northern Pacific coast, and no restaurant in Lima provides a better take on the gastronomy of Lambayeque than Fiesta Gourmet, the brainchild of chef Hector Solís. Behind a discrete façade in Miraflores, a short drive from Atemporal, Fiesta’s modern airy design is the setting for a culinary tour de force of Lambayeque’s famed “Moche” cuisine.
The Moche, who thrived in Lambayeque around 100AD to 700AD are best known for their erotic ceramics. But they were also wonderful chefs and Solís has recreated many of those dishes including the region’s best known recipe, rice with duck, served with loche pumpkin. The duck is marinated in chicha de jora, aka fermented corn juice, while the rice is seasoned with coriander. He also prepares “hot ceviche”, cooked over coals, while kid is a particular speciality. There are various kid dishes but you might particularly want to try the ribs also marinated in chicha de jora and served with loche pumpkin and vegetables.
Fiesta’s first iteration was as a family restaurant, run by Solís’ parents, in the city of Chiclayo in 1980. He grew up above the dining room before eventually launching his own version of the eatery in Lima in 1996. Since then, it has flourished, including regularly being ranked among Latin America’s top 50 restaurants by the annual San Pellegrino Best Restaurants listings. If you want to try Moche cuisine in Lima, Fiesta is the place.
To visit Fiesta Gourmet during your stay with Atemporal visit www.atemporal.pe or contact email@example.com or on +51 1 700 5106 or, if you are in the US, 347 713 7030/34.