Gamarra Market

Stall owner Georgina serves Caldo de Cabeza, a traditional Andean soup prepared by simmering a whole sheep's head with potatoes, onions, corn, and peppermint for hours. Sonny and Oro sit at her street counter to try the rich broth filled with tender cheek meat and cooked sheep eyeballs.

Street food vendors assemble Pan con Pollo sandwiches loaded with shredded chicken, sautéed onions, tomatoes, crispy potato sticks, mayonnaise, and yellow chili sauce. Sonny and Oro eat the hot, crispy bread roll while sitting on wooden crates right along the busy market sidewalk.

Sonny and Oro stop at an emoliente cart in Lima's Gamarra Market to taste raw aloe vera gel cut directly from a fresh leaf. The vendor slices open the thick green succulent leaf, scrapes out the clear gel, and mixes it with maca, soy milk, and quinoa into a healthy street drink.

Vendor Alberto grills skewered cow heart pieces marinated in spices, vinegar, and oil over roaring open flames at Anticucheria Elodia. Sonny, Oro, and local fixer Morella sample the smoky skewers alongside tripe and testicles served with a side of huacatay green sauce.

At Tia Niña's food cart, cow lungs are marinated overnight, fried, and served over a bed of spaghetti, potatoes, and giant white mote corn. The dish, known as El Rico Combinado, is topped with sliced red onions and a squeeze of fresh lime juice.