**Although already two countries away from Peru, we have never stopped reminiscing the culinary delights of the amazing land. Peru is not only a country of rich culture and kind people, it is also the reputed gastronomical capital of the Latin America**
As good Asians we should never devour a plate before taking a photograph of the platable, even in our most starved moments. As such we are accumulating an album of delicious food and drinks for your enjoyment. By no means does this include all the delicacies we had because if it does, we would have to go on forever:)
================= Food =================
Ceviche
The national dish of raw fish is featured in many Peru travel advice as a must try. With a sour, savoury and fresh taste, it instantly became my favourite.
Traditional-style ceviche as in the featured image is a cold dish comes with strips of fresh purple onion, chopped red hot chili and herb (suspected to be parsley), tossed in lime juice. A thick slice of sweet potato and thumb-sized juicy crunchy corns effectively relieves any tongue biting spiciness.
It goes without saying that the fish has to be very fresh. Otherwise one lunch of indulgence would turn the next day’s long distance bus travel into a nightmare.
Quinoa
First day on the 2km high sacred valley of Pisac, I came down with bad headache. I felt too nauseous even with the good old coca tea (banned in many countries due to its close relationship to cocaine, but supposed to be really good for altitude sickness). Fortunately a bowl of wholesome quinoa vegetable soup came to my timely rescue. It is such a comfort food in cold windy days.
Causa
Another traditional Peruvian cold dish although alarmingly similar to a sushi roll in presentation. The only difference from sushi appears to be the substitution of rice with potato puree. It can roll in anything from shrimp, chicken, cucumber, tomato, boiled egg, to assorted sauces, olives and pickles. We have had the luck to taste our self-prepared causas in the cooking class in Cusco.
Chifa
We have been repeatedly told, even by the cheerful staff at the Toronto check-in counter, that the Chinese food in Peru is a jewel. Chifa restaurants, named after “chi fan” or “have a meal” in Chinese, are found throughout the country.
We tried. And we miss Singapore and China even more dearly…
An order of “chaufa” always comes with a mountain of rice stir-fried in soya sauce with chunky chicken, cucumber, spring onions. While it is good for health that the taste is not so heavy, I start to miss my spicy and flavourful Sichuan dishes…My cubed chicken, my sweet and vinegar pork ribs….
Meat, Meat, Meat
Alpaca: Cute chubby animal who produces steak way better than beef and pork, and wool superior to sheep.
Cuy. Cute little hamsters who became excellent Peruvian national dish.
Anticucho: Grilled Beef Heart. Way too heaty.
Chicharron. Deep fried pork belly, chicken, fish, octopus… Original from Spain? Sure! But who does it better than the peruvians?
Adobo. Entirely different from the Filipino adobo, this version, again rooting from Spain, is a heavy meaty stew for Sunday breakfast. Known as the hangover food.
Salteña
Originated from Bolivia, it is also a favorite of Taiwan author San Mao who featured this food in her books. It looks exactly like a curry puff, but filled with beef stew, eggs, raisins. It is so juicy that half way the delicious soup will start dripping down your wrist. All the years of xiao long bao eating were for nothing!
Fresh Produce
Avocados, Bananas, Purple Corns, Potatoes (What? Aren’t they peanuts??)
================= Drinks =================
Pisco Sour
Pisco is a hard liquor made from grapes. Ice blended with lime juice and syrup, topped with beaten egg white at the end. A very refreshing alcoholic drink. The few dots on top form an essential part of the pisco sour identity.
Inca Kola
No. 1 soft drink in Peru. Coca-Cola couldn’t beat it. Therefore they bought it! Tastes like cream soda. I quite like it but Karsten prefers his Coca-Cola (yawwwwnz -.-)
Chicha Morada
My favourite drink! Made from purple corn mixed with some fruit juice (apple, pineapple, etc). Takes fresh and sweetish. I imagine it is a cooling drink too, perfect for all the meaty heatiness.
Chicha de jora
This is a fermented version of the chicha drink and more reddish in color. A less romantic name is “corn beer”. It is intensity is a random variable. I had it twice at the same picanteria. The second time (picture below) gave me a whole week of tummy problems – the worst of the trip so far.
================ Cakes, Sweets==================
Cakes
We had some of the best cakes ever in Peru. Moist and buttery. They are certainly generous with the use of cream and condensed milk.
Manjar
A creamy spread of condensed milk used in at least 90% of the Peruvian desserts. How sinful!
