"In the last few years, as Mayta has landed spots on numerous Latin America’s 50 Best Restaurants lists, chef Jaime Pesaque has edged from a casual vibe toward fine dining. That refined instinct is obvious in sophisticated dishes like the cebiche amazónico, which showcases a unique combination of flavors: seasonal white fish, Amazonian ginger, charapita (a small, powerful chile from the Amazon) in place of the usual limo chile, caramelized sweet plantains instead of sweet potato, and thin plantain chips for crunch factor." - Liliana López Sorzano
Mayta Restaurante