Rooted in slavery, the food of Afro-Peruvians is an integral part of Peru’s culinary identity.”

Описание: 📍On our second day in Lima, we wandered Barranco, an artsy neighborhood with lots of murals and boutiques, and capped the day by tasting these dishes together. A full-circle moment, eating food with such deep historical ties to Afro-Peruvian communities.⁠
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If you want to dive deeper into this story, I highly recommend reading: “The Soul Food of Black Peru” on Taste.⁠
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“Rooted in slavery, the food of Afro-Peruvians is an integral part of Peru’s culinary identity.”⁠
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Peru has earned its spot on the global food map—named the world’s leading culinary destination in 2024, with restaurants in Lima topping the World’s 50 Best list in 2023 and 2025. But there’s more to the story.⁠
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Black cooks—especially Afro-Peruvian women—helped shape and popularize creole cuisine. Their culinary labor birthed some of Peru’s most iconic dishes, like anticuchos (tender, marinated grilled beef hearts) and picarones (fried dough made from spiced sweet potatoes and squash). You’ll find them everywhere: from street carts to fine dining.⁠
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Every bite is a taste of diaspora. A legacy forged through survival, creativity, and resistance.⁠
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More to come soon from this group trip! There’s also one spot left on our trip to Portugal in October, DM me for the deets. And my next trip opens soon (in a week or so, so get on my Substack so you don’t miss it).⁠
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Video Description - Scenes from Anela’s group trip she just hosted in Peru, trying Picarones and antichuchos + photos of the “the mother of Peruvian food” Teresa Izquierdo.