Page 56 - WINE DINE AND TRAVEL SUMMER 2024 LIMA

in its charred black husk, adding a sweetly caramelized, with savory notes
smoky mystique to what other wise from the added Venezuelan cheese.
would be a simple dish. Compared to Sweet, tender scallops seem to pop
corn we eat in the US, kernels of Peru‐ up on every fine dining menu. But Mer‐
vian corn are enormous - chiclet size. It ito’s sanky and jalapeno scallops are
is ser ved on the cob but cut so you can notable for their bold burst of flavors.
eat a single row easily. Flavors were This was a dish of firsts for us since we
mouthwatering - char-grilled, and had never heard of sanky - the refresh‐

56 WINE DINE & TRAVEL MAGAZINE SUMMER 2024