Comments on: Lima Been

By: Wrap it up with a bow

Wrap it up with a bow — Wed, 03 Oct 2018 12:45:19 +0000

[…] know what, on second thought, the last photo, of Javier Wong sauteeing up a delicious dish of lenguado captured a moment in time so well that it is probably the […]

By: The Lima Wrap-Up

The Lima Wrap-Up — Tue, 01 Sep 2015 13:25:22 +0000

[…] Henry’s and my first visit to Lima together, in 2007, and back in touch with someone I knew in high school. Since that time we’ve gotten to know […]

By: 73 Bus, Stops 1 and 2

73 Bus, Stops 1 and 2 — Fri, 25 Jul 2014 15:40:27 +0000

[…] part of Lima, Peru, called Barranco. I’ve been here before – the first time as part of a tour and then dinner, with Henry and the second time, though I stayed here for a night, I ended up not […]

By: The River the Speaks

The River the Speaks — Thu, 11 Jul 2013 13:25:27 +0000

[…] in Lima for the first time in several years, other than passing through on our way to other parts of Peru. We’re only spending two days […]

By: Sole Train

Sole Train — Tue, 04 Sep 2012 13:13:46 +0000

[…] of you who’ve been around with me awhile might remember our first real trip to Peru and a visit to Sankuay, where we watched chef Javier Wong fillet a large sole, or […]

By: SaltShaker » Blog Archive » Tiger’s Milk – Glass I

SaltShaker » Blog Archive » Tiger’s Milk – Glass I — Sat, 20 Mar 2010 03:39:48 +0000

[…] Just as a side note, there is also a leche de pantera that is made the exact same way, but uses as its seafood base the concha negra, the Black Ark (Anadara tuberculos), a mollusc that I shall leave you to research should you want, but which results in this preparation in a leche that is a muddled dark grey in color, hence the name. To the best of my knowledge concha negra are not available here in Buenos Aires, so I doubt anyone makes a leche de pantera. You can see an example of the ceviche about mid-way down this post from a visit to Lima. […]