Northern Ceviche, Burst Crab, and Reed Surfboards
Northern Ceviche, Burst Crab, and Reed Surfboards
Trujillo and Huanchaco Recap
One of my goals for this year was to write more about Peruvian food outside of Lima. In that vein, my last three posts covered Trujillo and Huanchaco in Northern Peru from different perspectives. I thought that it would be useful to gather these posts in one place and add some bonus material.
Quick Updates
A couple of quick updates to the posts:
Mococho which was closed when we visited will reopen this month. I can’t wait to try their ceviche and whole fish dishes on my next visit.
Correction: the Cangrejo Reventado we made at home was a simplified version that didn’t have eggs or chicha de jora1.
Here’s a photo that I liked but didn’t quite make it to the story about the fisherman.
Dive Deeper into Peruvian Cuisine
Three posts isn’t certainly not enough to cover everything there’s to say about a region. My guidebook to Peruvian food (available now!) is much more exhaustive.
It currently covers Cusco, Lima, Arequipa, the Amazon (currently focused on Iquitos), Chiclayo, Cajamarca, and Tumbes. I’m keeping it up to date with 1-2 big updates a year (much more frequent than traditional guidebooks) so it’ll soon incorporate information about Trujillo and Huanchaco.
Other Perspectives
The food for this region of Peru is not heavily covered, but here are some other perspectives:
Viaja Y Prueba (Travel and Taste) is the first place I go when I start looking inspiration for places to try in a region of Peru that’s new to me. I love Luciano’s engaging style. It’s in Spanish, but the auto-generated subtitles are pretty good. Plus, his passion for regional Peruvian food transcends language.
Not surprisingly, writer Nicholas Gill, has a list of places to try in Peru’s North Coast (including Trujillo and Huanchaco). You’ll likely need a car to visit some of these places (or really get to know the local transport)2. Subscribe to his Substack and check out this post about how the current affects the kinds of ceviche you find in different parts of Peru (it’s the post that got me to subscribe).
Upcoming
I’m now writing from a different beach and different country. The water is warmer here and there’s plenty of fish and lime. However, it’s never quite the same.
I enjoy the format of three posts covering a region of Peru from different perspectives. I hope to do a couple more this year. These regional posts are more involved so I will space them out a bit.
The next few posts will likely feature a couple of spectacular experiences we had in Lima. I also have a couple of posts that centered around a couple of the classics.
I also hope to explore a couple of interesting intersections between Peruvian and Mexican cuisines. However, I don’t like forcing stories so we’ll have to see how things unfold.
Also, I finally got around to creating a linktree to organize my past stories. Please check out my growing archive!
Normally, I have Mariela read my writing before publishing, but the last week before leaving for a trip is always hectic. She pointed out my error while reading on her phone as we were in a taxi to Kjolle which I’ll tell you about in a future post!
I found this list after returning to Lima so overlap is a bit coincidental. For example, we were originally planning to go a different picantería in Moche but discovered that it was only open on Sunday and ended up at El Esatablo nearby.