Suckling pig brains might not top your list of must-try meals, but at Central Restaurant
in Lima, Peru, Chef Virgilio Martinez is looking to change your mind. After cooking the entire pig’s head, Martinez extracts the fingertip-sized brain and covers it in thin slices of pancetta. It is then garnished with dale dale (a sweet potato-like tuber found in the Peruvian Amazon) foam and a palm heart salad. A well-known delicacy in Peru, it’s certainly worth a try. So is the rest of the exciting menu at this increasingly impressive eatery. Central Restaurant boasts a second floor orchard, where edible flowers, leafy greens and aromatic herbs are grown organically, an “inside the kitchen” dining table and a chef’s studio, where Martinez develops and experiments with his unique creations. Central Restaurant, Calle Santa Isabel 376; 511-242-8575.
Photo by Giselle Benavides