Page 60 - WINE DINE AND TRAVEL SUMMER 2024 LIMA

We kept room for dessert - an‐
other delicious surprise. What
looked like a lemon-colored sty‐
rofoam block turned out to be a
cake made with corn husks. On
top was a golden ring made of
tambo, a Peruvian passion fruit.
Another exotic fruit, maple-fla‐
vored lucuma, shimmered in the
center. All was dusted with grated
macambo, a nutty-flavored seed
similar to cacao. We have no idea
how Merito managed to make this
work, but it did. As full as we
were, we ate every morsel.
Our Merito lunch was a culi‐
nary tour de force. Chef Juan Luis
Martínez is stretching the bound‐
aries of his art beyond the in‐
spired use of Peru’s pantry. The
result is a stunning cultural ex‐
pression, a visual and epicurean
delight, and an unforgettable din‐
ing experience.

60 WINE DINE & TRAVEL MAGAZINE SUMMER 2024