An Argentinian guest put on the game field for a pizza party to welcome Autumn.
Last year, while walking in the Palermo Neighborhood of Buenos Aires, Argentina, we found a pizza joint in a corner with no seating. Wilson Rodriguez made pizza and sold natural wine from a glass fridge (instead of Coke). The pizzas were excellent, and we wanted more. C.A.N.C.H.A. was the name of the joint; a few weeks later, we told some pizza friends in Lima about the experience. Fast-forward a few months, and Wilson came to cook in Lima.
C.A.N.C.H.A. + CALAVERA TOUR
In Lima, Calavera Pizza is one of the best options for dough, styles, flavor combinations, and quality ingredients. It is a No-Loose situation, but the downside is that you must pick it up from a hole-in-the-wall or order via a delivery app.
April 24th: x Indio
Indio, the little pizza place on Domeyer Street by Diego Olivera, was the first to hold a place for these two; C.A.N.C.H.A. was the headliner, with some side pizzas from Calavera and Indio. Each one had its time to shine.
Indio was able to present his hummus with kyuri a great dipper part of his recent starters for the menu. Their Capricciosa X.O., a pizza with pesto homemade ham, portobellos, and X.O. Calavera, went for their Car(v)onara, mozzarella, pecorino, mushrooms corn showy, carbonara sauce and furikake pizza, a complex punch of flavors and C.A.N.C.H.A. had a Flatbread with lamb to start, Patagonian olive pizza with onions and pecorino and for dessert a cheese tart with berries that melted in your mouth.
April 27 x El Pan de la Chola
Another great place for pizza is El Pan de La Chola in La Mar. With a pizza station and an oven, pizzas are made with top-notch ingredients daily for the clients or frozen for their other locations. In La Pizza de la Chola, the menu is extended, with head chef Meilin Polese in charge of lunch and dinner.
On this leg of the tour, El Pan de la Chola served Carrots and goat milk labneh with preserved lemons, an artichoke flatbread with greens, and two fantastic desserts: granadilla ice cream with white vermouth and tarragon oil and a Fior d’Latte ice cream with dulce de leche. Calavera opens its menu to a Roasted fennel plate (off the menu) and a Smahing Papi Detroit-style pizza with loche, dates, and mozzarella. C.A.N.C.H.A. bought two pizzas: Fuga Misso with bean miso and huacatay and a cheese pizza with fresh sliced limo chile (the aromatic hot pepper used for ceviche).
Encore
Being a Gastronomic hub, Lima allows experiences like this to happen not only with haute cuisine but with “low brow” (but high quality) food; we had so much fun with this tour, and we want more.
