GASTRO-TOURISM AT PACASMAYO BEACH AND LIZARD CEBICHE 

Lizard cebiches and pot-baked ducks are just two local dishes waiting to surprise you and your taste buds. Welcome to the world of Jequetepeque, San Pedro de Lloc and Pacasmayo cuisine.

• LIZARD CEBICHE OF SAN PEDRO DE LLOC

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One of the best cebiches in San Pedro de Lloc, capital of the province of Pacasmayo, doesn’t contain fish… not shellfish… as the principle ingredients.




At El Cazador restaurant prepares the famous speciality with something altogether less expected: local reptiles.

Local lagartijas form the base of dish, and the chef goes out into the desert each morning armed with a pellet gun to hunt them.

The skin of reptile meat is boiled for two minutes before being minced. Doused in lemon juice, garlic, salt and chilli, it is ready to be served.  A true masterpiece that can’t be missed, for its unique flavor.

• ·         DUCK POT AT JEQUETEPEQUE CITY
  
  
  
  
  
  
  
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• ·         TAMALES AND HUMITAS 

• ·         CHICA DE JORA
  
  
  It’s a traditional drink of the north of Perú. It has a special flavor because it is an alcohol beverage obtained by fermentation of the juice of the corn.
  
  
  
  
  
  
  
  
  
  ·         KING KONG
  
  
  It’s a desert originally from the north of Peru, specially of the Lambayeque City.
  
  
  It’s a biscuit made of flour, butter, egg and milk, which is spliced with blancmange and sweet pineapple.