Connecting Cultures Through Food
Shared visions foster impactful partnerships—and few are as flavorful as this one. At SIMPLi, we believe food is more than nourishment; it's a universal language that connects people, preserves traditions, and inspires progress. That belief came alive in September 2024, when we partnered with The Culinary Diplomacy Project and a group of celebrated chefs to explore the culinary richness of Peru.
From the vibrant kitchens of Lima to the ancestral cooking traditions of the Sacred Valley, this journey highlighted the powerful bond between food, community, and cultural identity. Accompanied by chefs Fariyal Abdullahi, Duff Goldman, Aarti Sequeira, and Marcel Vigneron, we immersed ourselves in regenerative farming, hands-on cooking, and unforgettable moments with the people preserving Peru’s gastronomic legacy.
Each step of the journey revealed the depth and diversity of Peruvian cuisine. More than a food tour, this was an immersive exploration of Peru's culinary heritage—a living fusion of Indigenous wisdom, agricultural abundance, and regional techniques passed down over generations.
A Flavorful Welcome in Lima
Touching down in Lima, we immediately felt the energy of a city often called the culinary capital of South America. With the Pacific Ocean at our doorstep, we checked into the JW Marriott in Miraflores, ready to taste what makes Lima a global food destination.
Our first stop was La Mar, Gastón Acurio’s iconic cevichería. Here, we enjoyed fresh seafood, tangy ceviche, and perfectly balanced pisco sours—a bright, flavorful welcome to Peru. That evening, we dined at La Huaca Pucllana, a restaurant nestled beside pre-Incan ruins, sharing a meal steeped in history and tradition.
“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, we visited a local school on the outskirts of Lima with Nexos Comunitarios. There, Duff Goldman led a joyful baking session with students, sharing his famous crispy chocolate chip cookies while learning to make mazamorra, a beloved Peruvian dessert. In that moment, the kitchen became a place of laughter, learning, and cultural exchange.
“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
Salt Harvesting and Andean Grilling in Maras
On day four, we ventured into the Sacred Valley to visit the Maras salt flats—a 1,500-year-old artisanal marvel nestled in the Andes. There, we met Yolanda Acurio Mendoza, leader of the women-run cooperative Comunidad Salinera de Maras. This group is preserving traditional salt harvesting while resisting exploitative practices in the global salt trade.
We harvested salt by hand, using centuries-old techniques, and later gathered at Yolanda’s home to enjoy a traditional Andean grill. Our feast included lomo a la parrilla, anticuchos, and choclo con queso, all seasoned with the very salt we collected.
“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
Day five brought one of the most profound experiences of the trip: a Pachamanca—an ancient Andean technique where food is cooked underground with hot stones.
Before the meal, we foraged at a regenerative organic farm, learning about native herbs and the ingredients used to make Pachamanca sauce. Alongside local farmers working toward Regenerative Organic Certification, we prepared and cooked together, honoring the land, tradition, and time.
“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
Machu Picchu: A Spiritual and Cultural Pinnacle
No trip to Peru is complete without visiting Machu Picchu. Before dawn, we boarded the train to Aguas Calientes, then ascended the mountain to witness one of the world’s most iconic archaeological sites.
Walking among the Inca-built terraces and temples, we felt connected to something greater than ourselves. The ingenuity and spirituality of the Inca civilization offered a humbling backdrop to our reflections on sustainability, culture, and the role food plays in all three.
Why Culinary Diplomacy Matters
This journey wasn’t just about flavor. It was about the people behind each dish, the land that sustains them, and the stories they carry forward. We returned with more than memories—we came back inspired by the role culinary diplomacy can play in shaping a more connected, compassionate world.
“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
Watch the Journey
From the vibrant streets of Lima to the tranquil beauty of the Sacred Valley, this adventure was a celebration of Peru’s culinary soul. Watch our recap video and let it inspire your own journey toward connection through food.
