A woman prepares Chicharron (fried pork) sandwiches at Mistura Fair 2009, an international gastronomic fair in Lima, on September 27, 2009. (AFP PHOTO/RAUL GARCIA PEREIRA) A woman prepares Chicharron (fried pork) sandwiches at Mistura Fair 2009, an international gastronomic fair in Lima, on September 27, 2009. (AFP PHOTO/RAUL GARCIA PEREIRA)

(AFP Photo / Raul Garcia Pereira)


"Within every Peruvian lurks an inner chef, an inner food critic," writes AFP's Lima correspondent Moises Avila, who returned home after 10 years abroad to witness a food revolution in the city recently dubbed a gastronomic mecca. "The specialities that delight today’s tourists were born on simple stoves, rustled up by our ancestors who concocted dishes with whatever they could lay their hands on."

"But every Peruvian also has his 'Tia Veneno' – his 'Aunty Poison' – the street vendors who throw together the dishes that everyone eats, in the hygiene conditions everyone can well imagine, without anyone dying of food poisoning. And some things remain the same as ever. Like the possibility of stumbling across a crunchy, six-legged surprise in a dish bought on the sidewalk."