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The history and culture of Peru through its foods

We are sitting in the dining room of a spacious, sunlit, modern apartment located only a few hundred steps from a high cliff overlooking the Pacific. Gazing through the floor-to-ceiling windows at palm trees and waves meeting the shore, we see that it would be easy to mistake Barranco, a middle-class district in the southern part of Peru’s capital city, for an upscale California beach town like Marina del Rey or Santa Monica.

Our lunch table looks like a page from Fine Cooking Photoshopped against the backdrop of a room whose decor is straight out of Architectural Digest. Elegant martini glasses are filled with moist flounder and shrimp ceviche served with sweet corn and slices of sweet potato, and presented on earth-toned, handmade, ceramic dinnerware.

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