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“..so much good stuff to work with.”

If it’s possible to have a bad meal in Peru I haven’t seen the evidence. From the 4000+ varieties of potatoes in the Andes, to the mystery fruits of the Amazon to the ocean brimming with seafood outside of Lima I’ve never been to a place with so much good stuff to work with. This was a “Black Clam” Ceviche from a little oasis of a restaurant called Sonia tucked in the bustling Chorrillos neighborhood of South Lima. More than any other country, I would say this…if you can, just go eat there.

Reggie Milligan, Co-Founder of Mantry

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