The World’s Best Airport Meals, According to Travel Editors - AFAR
"It was 6 a.m. at Lima’s Jorge Chávez International Airport, and I was looking for breakfast: There was Dunkin’ Donuts and there was Starbucks. Then I saw it: La Lucha Sanguchería Criolla, a Peruvian sandwich and juice shop that I’d read about but not managed to get to during my all-too-brief weekend in Lima for a friend’s pre-wedding festivities. I joined the line and ordered a sandwich and passionfruit juice. Within five minutes, my buzzer buzzed, and I got my tray and sat down. The crusty sandwich roll was stuffed more than my carry-on: with chunks of pork, a fistful of pickled red onions, and pressed sweet potato. I finished the sandwich in near-record time, wishing I’d bought two—but it was time to board. Transiting back through the airport two weeks later, I again hustled to join the line at La Lucha Sanguchería. (Even though it opens at 4 a.m., there always seems to be a line.) Other options were tempting—grilled chicken, roasted pork, ham and egg—but I went back to the chicharron, this time adding a glass of sweet, funky chicha morada, made from purple Peruvian corn, on the side. The roll was just as crusty and soft as I remembered; the meat just as crunchy and fatty. It’s hard to mess with a good thing. —Katherine LaGrave, deputy editor" - Michelle Baran
