Indio Pizza

Indio is a narrow room on Jirón Domeyer, half a block from Barranco's main square: a concrete counter with high stools, an open kitchen and the wood-fired oven in plain view at the back. The pizzas come out of a fermented dough with a tall, blistered edge, and the list moves between the classics — margherita, salami, four cheeses, americana — and versions built on local produce, such as the white funji XO with heart of palm, or the one with jamón serrano. You eat at the counter or at a handful of tables, so weekends usually mean a queue. Open daily, from one in the afternoon Monday to Saturday and evenings only on Sunday.