A Culinary Journey Through Peru with SIMPLi & The Culinary Diplomacy P

Shared visions foster impactful partnerships. At SIMPLi, we believe food is more than just nourishment—it’s a bridge that connects people and builds communities. This belief came to life in September 2024, when we partnered with The Culinary Diplomacy Project to embark on an unforgettable journey through Peru’s rich food culture.

Accompanied by renowned chefs Fariyal Abdullahi, Duff Goldman, Aarti Sequeira, and Marcel Vigneron., we explored Peru’s deep-rooted gastronomic heritage, connecting with local farmers and producers while tracing the origins of ingredients like Maras salt.

But this journey wasn’t just about tasting incredible food—it was about building relationships, sharing stories, and supporting the communities preserving Peru’s culinary traditions.

A Taste of Lima

Touching down in Lima, we immediately felt the vibrant energy of a city known as the culinary capital of South America. With the Pacific coastline stretching before us, we checked into the JW Marriott in Miraflores, ready to dive into Peru’s food scene.

Our first stop? La Mar, Gastón Acurio’s iconic cevichería, where we indulged in fresh seafood, tangy ceviche, and crisp pisco sours—a perfect introduction to Peruvian flavors. That evening, we experienced something truly magical: dining at La Huaca Pucllana, a restaurant nestled among pre-Incan ruins. Sitting beside ancient walls still under restoration, we shared a meal steeped in both history and flavor—a surreal reminder of the deep cultural roots behind every dish.

Fariyal Abdullahi, Duff Goldman, Aarti Sequeira, and Marcel Vigneron Internacional Chefs and Central in Peru

“A lot of restaurants, myself included, get caught up in fusion. What I love about Central is that they are uniquely and distinctively Peruvian. That’s important in preserving a culture and a society. They’re also pushing the envelope and developing the future.” — Marcel Vigneron

Later that day, we stepped outside the bustling city to visit a school on the outskirts of Lima with Nexos. Here, Duff Goldman led a hands-on baking session, making his famous thin and crispy chocolate chip cookies with the students while also learning to prepare traditional Peruvian desserts like mazamorra. The kitchen filled with laughter, flour, and the shared joy of baking—a beautiful exchange of cultures through food.

“Whenever I bake with people outside of America, I love sharing something quintessentially American. And honestly, I don’t know of a pastry better than a good chocolate chip cookie. A great cookie is pretty much perfect, and I love seeing people experience that.” — Duff Goldman

Fariyal Abdullahi, Duff Goldman, Aarti Sequeira, and Marcel Vigneron Internacional Chefs Voluntering in Peru

Harvesting Salt in Maras & A Traditional Andean Grill

On day four, we ventured into the breathtaking Maras salt flats, where we met Yolanda Acurio Mendoza, the inspiring woman behind Communidad Salinera de Maras. This women-owned cooperative is fighting against the exploitative salt trade, preserving an artisanal process that has remained unchanged for over 1,500 years.

The salt mines, a stunning patchwork of terraced pools carved into the Andean cliffs, are fed by natural spring water. Under Yolanda’s guidance, we harvested salt with our own hands—an experience typically reserved for locals. Later, at her home, we used the very salt we gathered to prepare a traditional Andean grill, featuring dishes like lomo a la parrilla, anticuchos, and choclo con queso.

“The salt flats are alive. Feeling the history, feeling the deep connection the people have to the land and to those who came before them—it was really powerful.” — Duff Goldman

Pachamanca & Regenerative Farming in the Sacred Valley

One of the most profound moments of our trip happened on day five, when we participated in a Pachamanca—an ancient Andean cooking tradition where food is buried and slow-cooked with heated stones in the earth.

Before the meal, we foraged at a local organic farm, learning about the native herbs used in Pachamanca sauce. Preparing this meal alongside a farming community working toward Regenerative Organic Certification, we gained a deep appreciation for soil health, sustainability, and the generational knowledge passed down through farming families.

“It was incredible—first foraging in their organic farm, then preparing the proteins, and finally cooking everything underground. It felt so cyclical. It made me think about how much I want people in the U.S. to have this kind of connection to their food. It was a very special moment for me.” — Fariyal Abdullahi

Fariyal Abdullahi cooking an Andean Grill in Sacread Valley, Peru

Machu Picchu – A Bucket List Moment

No journey to Peru is complete without a visit to Machu Picchu.

Rising before dawn, we took the train to Aguas Calientes, our excitement building with each passing mile. As we climbed the ancient terraces and wandered through the sacred temples, we felt an undeniable connection to the past—humbled by the ingenuity of the Inca civilization and their deep respect for nature.

This trip wasn’t just about food. It was about stories, people, and the way food connects us across cultures and generations. Every meal we shared deepened our understanding of Peru’s vibrant gastronomic identity. More than that, it reminded us of food’s power to build bridges, create lasting relationships, and inspire change.

“The small differences between cultures make life interesting, but it’s the bigger connections—like sharing a meal—that truly bring us together. Sitting around a table, you don’t just taste the food; you understand the people behind it.” — Duff Goldman

Fariyal Abdullahi, Duff Goldman, Aarti Sequeira, and Marcel Vigneron Internacional Chefs in Machu Pichu, Peru

Watch Our Trip Recap Video!

From the bustling streets of Lima to the breathtaking landscapes of the Sacred Valley, this journey was a celebration of culture, tradition, and the universal language of food. We hope our experiences inspire you.