From Our Editors
Peru has one of the world's most diverse climates, a quirk that bestowed the country with 55 types of corn and more than 3,000 types of potatoes. Naturally, this diversity seeps into the cuisine. At Pisco, cooks convey this culinary breadth in everything from ceviche to potato dishes to steak entrees. The ceviche bar gives diners a glimpse of cooks in action as they prepare raw dishes such as spicy black-shelled blood clams cooked in lime juice. Elsewhere on the menu, the popular Lomo Saltado blends marinated strips of sirloin with onions and tomatoes.