Much more than a restaurant, Huacca Pucclana is a famous historical site one must visit in Lima. Tonight, we're invited on the occasion of the second World Tourism Organization, Gastronomy Forum to a special gala dinner organized on site.
In the fifth century of our era, the Lima valley inhabitants started the construction of the Huaca Pucllana. Two important reasons inspired the group of sacred priests, who were the governing rulers at that time. The first reason was their need to express their religious authority. The second reason was directly linked with the control of the hydrological resources stemmed from the water canal system, on the left bank of the Rimac river. Therefore, Pucllana was an important ceremonial and administrative location. Its magnificence was reflected by the configuration of a monumental architecture. It was built with small adobe bricks wrought on a continuous base of blocks and remodeled during the three centuries of the Huaca existence.
Currently the Pucllana Archeological Zona spreads over 15 hectares and is divided into two well- defined sections. One is of pyramidal structure, in a terrace formation. It is 23 meters high and constitutes the ceremonial sector. The administrative center was located on the other section - the area of public squares and ramps - Where political, as well as community matters, trade activities, storage, ceremonies and summons used to take place.
A group of traditional dancers welcomed us to what was expected to be a joyful dinner. Colors are everywhere, joy and fresh vibes, a group of locals danced and sang giving a beautiful first impression. Dinner in Peru can't but start with the famous Pisco Sour. Afterwards, I walked around to check on the premises.
The Huaca Pucllana maintains, with justified pride, a culinary philosophy which fundamentally lies in using Peruvian flavors as a base for its cuisine, interpreting them according to the classic cooking techniques, as well as the contemporary styles, and satisfies the demands of the most exquisite tastes. The restaurant offers a renewed cuisine based on Peruvian foot with its delicious variety of products, from shellfish to sea food and a wide selection of vegetables, displayed in its colors, textures and flavors.
The restaurant is built while preserving local traditions and using lots of fine materials, wood and metal. A chimney and a wooden floor next to a bar decorated with bottles lead to the seating area. Under a high ceiling many tables take place. The restaurant also has a terrace where smoking is allowed. A breathtaking view in the archeological site is what makes this restaurant famous.
Gala dinner was prepared outside. The full cutlery set, beautifully decorated round tables and a cocktail of magical colors, Peru's signature. A Pisco before moving to dinner.
Tonight's menu:
- Grilled goat cheese salad, organic lettuce and honey dressing.
- Grilled beef with mushroom sauce and portobellos, native potatoes and baby spinach.
- Grilled Paiche fish in red quinoa crust, with sautéed artichokes and green asparagus and creamy yellow potato purée.
Dessert:
- Bonbon and meringue with Chirimoya fruit.
- Caramel dessert with port meringue.
- Crunchy quinoa tuiles filled with lucuma mousse.
Dinner started with mini bites served in spoons. Causa, the mashed potatoes with shrimp on top. Ceviche, the lemony fish bite and a fried cheese ball presented on a toothpick. Two balls of bread and believe me their bread is very good. Had it this morning at breakfast and now again, fluffy balls with a light faded sweetness need a smooth pressing with your tongue to melt.
A fine salad presented with such a finesse, two balls of smooth goat cheese topped with a thin capsicum marinated in honey dressing served next to fresh organic greens.
Fish followed, a river fish called Paiche is covered with red quinoa -proudly a local produce- made like a crust crunching under the teeth, served next to vegetables cut in small pieces; artichokes and green asparagus alongside a potato purée. It's light and flavorful offering a cocktail of different textures.
Best for last, dessert is amazing. A beautifully presented plate has a selection of choices set on one line. Crunchy meringue, ice cream, caramel, crunchy tuile with the famous local lucuma. The work of a master chef.
Tonight was a special function; If the restaurant food is as good, I'll surely recommend it to my friends visiting Lima.
