MAYTA FOR PERU AND FOR THE WORLD

In last year’s 50 Best Restaurant List Mayta ranked at ninth place for Latin America, and made its debut on the World’s Best Restaurant list with an impressive leap to number 32.

Words by Laura Graner (IG @lauragraner)

Mayta has been in the spotlight since 2019, when it made its way onto the list of the 50 Best Restaurants in Latin America. Since then, despite the pandemic, which almost put an end to Peruvian gastronomy, Jaime Pesaque and his team have continued to rise. In last year’s awards (2022), Mayta came in at ninth place in Latin America, and made its debut on the World’s Best Restaurants list with an impressive leap to number 32. What can diners expect from the menu? We’re here to tell you.

In recent years, Mayta has become a reference for Peruvian gastronomy. Part of the restaurant’s charm is that – aside from the tasting menu it launched during the pandemic – it maintains a casual and concise menu that varies by season, and continues to impress and indulge its faithful customers. For almost 15 years, Mayta has happily welcomed a local audience enamored by the restaurant’s delicious rice dishes cooked in socarrat, and its innovative cocktail bar that vastly outshines those in any neighboring establishments.

Mayta. A la carte options: carrots, crawfish concolón, prawn melcocha, and cuy (Guinea pig)

Santiago Vidal, head of kitchen and Pesaque’s right hand man, tells us that despite various attempts to modify the menu, there are dishes that simply cannot be removed. The famous pan-cooked duck and the suckling pig fiesta, for example, are two iconic dishes that have earned their place in the hearts and stomachs of faithful clientele, and that continuously pull in new diners. All who try agree that these must remain on the menu. 

Among the most recent additions to the menu is the crunchy onion and macambo tart, which not only boasts a carefully elaborated aesthetic, but, also brings a new degree of creativity and texture. Another outstanding dish is the razor clams with brazil nut, suero, and seaweed, a combination of delicate flavors with which to start off right. When it comes to main courses, there is a delicious fish curry with ollucos, showcasing a seamless merging of two cultures that is pure synergy on a plate. While the flavor made quite an impression, the dish left us craving some rice to help soak up the remaining curry and finish it up by the spoonful. 

THE TASTING MENU

Jaime Pesaque has been growing his culinary-based field research exponentially.  He is also working on the recovery of biodiversity in various regions of Peru through his project, Yachay, which happens to be the name of his area of cultivation in Ica, as well as that of the current tasting menu, which has evolved enormously over the last two years. 

Mayta. Part of the tasting menu: eggplant, macre squash, pacae, and tumbo

This 11-step gastronomic journey intellectually plays with the products used, terroir, the art of plating, textures, and, of course, delicate flavors that are in no way eclipsed by the powerful experience.

Mayta is a must-try for locals, and a fantastic way for tourists to take a taste of our country home with them, especially Ica’s generous land and culture.

LIQUID GASTRONOMY IS ALSO A PROTAGONIST

Mayta. The importance of macerations and the proper use of pisco, which can be enjoyed through a variety of Peru’s artisanally distilled spirits. 

Upon entering the restaurant, one immediately encounters the impressive bar – a feature that goes far beyond its aesthetic contribution. Mayta has placed special emphasis on providing a quality bar since opening its doors at its original 28 de Julio locale, offering an exciting assortment of cocktails and well executed pisco macerations. Over time, the bar has gotten better and more solid; everything is now done in-house, elevating the quality to a caliber that rivals any of its most sophisticated competitors. We recommend trying the new cacao, amaro, cardamom, and herb-distilled cocktail – it is subtly bitter, balanced, and dangerously addictive. 

VERSATILITY IS KEY

Mayta has become a place to enjoy the tasting menu, wine pairing, bespoke cocktails, and gastronomic tourism. A window into our country, for the world. The loveliest thing about the restaurant’s growth, however, is how faithfully it has maintained its essence as an inviting space that has warmly welcomed us for over 14 years. It is a place for family lunch, a dinner with friends, a celebration with glasses held high, and fine service, where you are remembered by name. Years of tradition, constant evolution, and the taste of Peru. 

Mayta. Maíz y queso andino, parte del menú Yachay.

THE INFO

Mayta is located on Av. Mariscal La Mar 1285, Miraflores. It is open for lunch Monday to Sunday, from 12:00 to 16:00, and dinner Monday to Sunday from 18:30 to 22:30. Reservations can be made on the website https://mayta.mesa247.pe/reservas/mayta.

Etiquetas: mayta, jaime pesaque, yachay, wine pairing, tasting menu, vegetables, ica, menu

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