Living in Peru : your everyday companion

Food & Pisco

Pisco < Features | Pisco Recipes | Share a Pisco Cocktails| Top 5 Cocktails | Bars in Peru | Top 5 Bars

Food / Feature Articles

The white, gray and black décor gives Rodrigo a calm and sophisticated atmosphere. The shiny tile floors and an expansive bar greet you as you walk through the wooden door. To your left is the dining area, and to the right comfortable chairs make a nice lounge where you can easily enjoy a few appetizers and a few rounds of drinks.

Rodrigo is now five years old, created and inspired by the chef of the same name. Due to his studies in Paris, much of the food within “Rodrigo” is based upon a fusion between Peruvian, Basque and Mediterranean cuisine. Rodrigo offers the opportunity to reserve the dining room for business events and exclusive parties.

Sitting within the dining area, one’s sight is greeted by long strands of flowering onions, placed in tall clear vases, with black rocks contrasting with the snow-white table cloth. But what is far more impressive than the beautiful table setting, is the size of the cocktail menu. Page after page of drinks, many of them inventions of Rodrigo himself, highlight the diversity and the variety that Rodrigo has to offer. Over 300 wine labels are listed as well, highlighting a few Peruvian varieties among the more typical Chilean and Argentinean brands. Our favorite drink was the Mojito Criollo, or a Mojito made with Pisco, which was refreshing and simple.

We began the meal with the appetizer “Ravioli Carpaccio Langostino” which was served in a cauliflower puree. The raviolis were an absolute surprise; they were made not out of pasta, but rather out of shrimp that had been thinly rolled into the shape of a ravioli. Stuffed with Foie Gras and ham, and glazed with a white truffle sauce, the dish was amazing. But, perhaps what was even more impressive than the raviolis was the pureed cauliflower. Smooth, with a combination of savory and just a touch of sweet, this was a highlight of the meal. So much so, that one of our dinner party members refused to eat his ravioli, in exchange for more cauliflower. Perhaps this is a good way for those kids to eat their vegetables.



We then moved on to another sweet and savory combination with the “Canelonas de Kinua.” Served with Parmesan cheese ice cream, the crunchiness of the kinua was a striking contrast with that of the smooth texture of the ice cream. The sweet caramelized sauce and the savory smooth foie gras that filled the Canelonas combined absolutely perfectly. It was not difficult to tell why this dish is a classic of the restaurant.

Then we moved on to the impressive “Tartar de Conchas,” which were served with a sweet tomato sauce. The scallops were served raw and accompanied by foie gras, which by now you will recognize as a typical ingredient in many of Rodrigo’s dishes. The scallops were also served with a crunchy baguette.

Next was most definitely the best dish of the day, “Mero con Langosta.” The fish was cooked to perfection—not too dry, and not raw. Served in a shellfish sauce and spiced with ají, I would have been content just drinking the sauce as a soup (and I highly recommend that you do so when you visit Rodrigo’s next!). But what was most impressive was the lobster. I have never in my life tasted a lobster so flavorful, so savory, and so perfect. I would go back in a heartbeat for this dish.

“Mero con Tallerines de Pota” closely followed the previous dish’s rave review. Served on top of a cold cumin and oyster sauce, the subtle flavors of this dish are what made it such a highlight. The “noodles” had a strange texture (they were made out of squid), but had a nice smooth flavor.








A delicious “Pastel de Choclo” was immediately eaten by all, and much to our delight, we were served another generous portion. An excellent “Pastel,” this sweet version was the smoothest and best I have ever had. It was the perfect side for the “Lechoncito Confitado,” or the leg of the baby pig that was served along with it. The “lechoncito,” when combined with the warm coconut puree was an absolute delight to the senses.

We finished off the meal with three desserts: “Tiramisu Rodrigo,” “Biscocho de Oreo,” and “Panacota con mousse de caramelo.” The last was most definitely my favorite, and had the excellent flavors of amaretto, caramel, and a refreshing cherry sorbet to top it all off. While I was shocked by the combination of caramel and cherry (never tried that before!), the cool sorbet prevented the rich and thick panacota from becoming too heavy for the stomach.

Throughout the entire meal, I kept thinking, “this has to be the best dish they will have on the menu,” but I was continually surprised. Each dish seemed so much better than the last, which is no small feat, in my opinion. Chef Jorge, who works with Chef Rodrigo, was an infinite source of knowledge and inspiration for the many dishes we tried. I would highly recommend that you ask to meet him on your next visit—you will thoroughly enjoy the explanations of the flavors, as well as the decision behind the creation of such a dish.

While Rodrigo’s is pricey (between S/.200 and S/.300 per person for an appetizer, main course, drink and dessert), you will find the flavors, the originality, and the quality of the food to definitely be well worth the price. I would recommend any one of the dishes that we describe in this article. It was a culinary experience I will never forget.