The Vast, Incredible World of Peruvian Sandwiches

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The Vast, Incredible World of Peruvian Sandwiches
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Brb booking a flight to Peru.

The sky is a dull gray color, which the locals call—"donkey's belly"—typical of the city's skyline for all but maybe three months out of the year. Most residents of the “thrice-crowned city of kings,” as it was known in the colonial era, are filing out of one of its many, many Catholic churches. After all, the Church holds a legally privileged status in this country.

were to ask, for instance, if you'd eaten, and you said a sandwich, you could've just as well said a bag of chips. The Peruvian sandwich might feel a bit minimalist compared to a MexicanBut the sánguche reflects a distinctly limeño appreciation for a quiet, almost restrained elegance in food.The focus of a sánguche is the quality of the meat and its often complex preparation—but the sandwiches themselves are simple.

They require only a little bit of ají sauce and some gossamer strings of lime- and cilantro-marinated red onions to cut the richness. Lima boasts several types of these deceptively simple sandwich fillings:“Just wanted to add that in the north Andean and Amazonian regions of Perú, the chicharrón has almost the same connotation as in other countries in Central America and México: this fatty layer next to the skin.

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