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Tuesday, 31 October 2017

Ten Memorable Peruvian Food & Drink Experiences - Page 2

Written by Jill Weinlein
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6. Cuy is best served grilled and barbecued. It’s a large breed of guinea pig raised in the Andean regions of South America that was first domesticated in 5000 BC. I ordered this on the last night of my trip at Chicha por Gaston Acurio in Cusco. Acurio is Peru’s most famous chef and a global ambassador for Peruvian dishes. He has multiple modern and colorful restaurants throughout Peru. Guinea pig meat is high in protein, low in fat and cholesterol and offers a mild dark chicken meat essence. It was served with purple corn tortillas, pickled turnips and carrots with a delicious rocoto hoisin sauce. For adventurous foodies, at the Cusco Saturday market, cuy was skinned and on a stick with bones and teeth displayed.

 

7. Another Peruvian delight is their exotic array of fruits, some are super foods boasting many vitamins and nutrients, others are known to help cure diseases and ailments. My favorite was the smooth yellow Inca berry, Peruvian groundcherry, Pichuberry, and Peruvian cherry. It's looks like a yellow cherry tomato offering a slightly tart and sweet flavor profile. There are no cherry pits, just little edible seeds. It’s high in vitamins and low in calories. Peruvians believe it helps those with lung cancer. At the Inkaterra Urumbamba they had bowls of the this fruit in the common areas for guests to peel away the protective papery petals and pluck the yellow fruit inside.

 

8. Sipping Pisco Sours as a welcome drink. Every hotel we stayed at in Peru offered a complimentary Pisco Sour. At the Inkaterra Urumbama and Inkaterra Machu Picchu Puebla Hotel they made a delicious Pisco Sour cocktail similar to a margarita. It’s made with white-grape brandy with a frothy top layer made with egg whites, lemon juice, sugar and bitters. Some bars add macerated coca leaves or passion fruit to enhance the drink.

 

9. Eating Paiche an amazon-size freshwater fish from South America’s Amazon River basin. I ordered this at the Inkaterra Machu Picchu resort. It's a delicious tender white fish that grows up to 100 pounds. The firm fillet is similar to swordfish or Chilean sea bass, yet offers a lingering sweetness that is similar to lobster.

 

10. Eating ceviche at T’anta in Miraflores (Lima, Peru). This casual Gaston Acurio seaside restaurant marinates raw fish and shellfish in fresh lime and lemon juice. The chefs add some hot chili peppers to give it a zing. It's refreshing and spicy.

 

Peruvian cuisine offers fresh ingredients that appeals to all of your senses. Be sure to try a few or all of the above to elevate your South American adventure.

©Jill Weinlein

(Page 2 of 2)
Last modified on Wednesday, 01 November 2017

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