Before we left for our cruise, we taped several of his “Parts
Unknown” TV show, and then watched the tapes at nigh,t as a way to
relax and unwind.
We always try to eat the local food wherever we go. It is a fascinating and delicious way to engage oneself with the locals, and to somewhat share in their culture. I may not be as discriminating about wine, but when it
comes to food, I am his equal.
My husband and I are both passionate
about flavor, ingredients , aroma, and presentation. So while we are in Peru, we will not be going to explore the Inca trails, or go to Machu Picchu. We want to taste all of Peru's food from the rain-forest, to the coast, and from its high plateaus.
Callao is full of food stalls, especially if you know where to look. Seafood markets are overflowing with fresh fish, and shellfish. The colorful fresh produce stalls are piled high with native delicacies, and staples, like hot peppers and potatoes of every kind and color.
Where is the best local food that is bargain-priced, asked my husband. We headed to Polvos
Azules for some Peruvian tinged flavors.
We found a place just a short walk from the parking lot where Paul, our taxi driver, said he would wait for us. The owner prided himself on cooking authentic
Peruvian dishes, based on recipes that have been used by the Mayan Indians. As I sip a taste of Inca Cola, a non alcoholic drink, the Mayan Aztecs seemed very close at hand. While today, it can be bought readily as a commercially bottled beverage, the deep yellow
coloured Cola is light, with a creamy base similar to a banana with a hint of vanilla.
A few tables away locals were eating their lunch and drinking chicha Mora. I thought it was a jug of red wine that was served cold. It is actually made
from purple maize, boiled with chunks of pineapple, quince, cloves, and cinnamon.
The maize (corn, is boiled in water until it is
softened, and the liquid becomes a deep purple color. A few meters
away, a group of workers dine on ceviche, the Peruvian national dish. Everything appeared delectable! It made me eager to taste, and to eat.
But alas, today, I need to get a few more items from the market. So I left Bert with Paul to
try some Peruvian food while I went with friends, to get more shopping done.
I failed to taste the authentic Peruvian food in Lima, so when I got back on the ship,
I requested the Peruvian dish on the menu. It may not be as authentic as what I could have tasted in Lima, but for now, what I
ate on the ship was as good as I could get.
Perhaps, next time, and that gives me the reason to come back to Lima, Peru.
Later at night, we watched the Peruvian Folkloric dancers. Their costumes were enormously varied in bright colors of yellow, pink, red, green, and
blue. Overall, they gave us a very colorful and entertaining display . The music was captivating and the speed that the dancers stomp their feet and fling their skirts was amazing to watch.
So until then, I shall keep on dreaming of coming back to Peru.
Unknown” TV show, and then watched the tapes at nigh,t as a way to
relax and unwind.
We always try to eat the local food wherever we go. It is a fascinating and delicious way to engage oneself with the locals, and to somewhat share in their culture. I may not be as discriminating about wine, but when it
comes to food, I am his equal.
My husband and I are both passionate
about flavor, ingredients , aroma, and presentation. So while we are in Peru, we will not be going to explore the Inca trails, or go to Machu Picchu. We want to taste all of Peru's food from the rain-forest, to the coast, and from its high plateaus.
Callao is full of food stalls, especially if you know where to look. Seafood markets are overflowing with fresh fish, and shellfish. The colorful fresh produce stalls are piled high with native delicacies, and staples, like hot peppers and potatoes of every kind and color.
Where is the best local food that is bargain-priced, asked my husband. We headed to Polvos
Azules for some Peruvian tinged flavors.
We found a place just a short walk from the parking lot where Paul, our taxi driver, said he would wait for us. The owner prided himself on cooking authentic
Peruvian dishes, based on recipes that have been used by the Mayan Indians. As I sip a taste of Inca Cola, a non alcoholic drink, the Mayan Aztecs seemed very close at hand. While today, it can be bought readily as a commercially bottled beverage, the deep yellow
coloured Cola is light, with a creamy base similar to a banana with a hint of vanilla.
A few tables away locals were eating their lunch and drinking chicha Mora. I thought it was a jug of red wine that was served cold. It is actually made
from purple maize, boiled with chunks of pineapple, quince, cloves, and cinnamon.
The maize (corn, is boiled in water until it is
softened, and the liquid becomes a deep purple color. A few meters
away, a group of workers dine on ceviche, the Peruvian national dish. Everything appeared delectable! It made me eager to taste, and to eat.
But alas, today, I need to get a few more items from the market. So I left Bert with Paul to
try some Peruvian food while I went with friends, to get more shopping done.
I failed to taste the authentic Peruvian food in Lima, so when I got back on the ship,
I requested the Peruvian dish on the menu. It may not be as authentic as what I could have tasted in Lima, but for now, what I
ate on the ship was as good as I could get.
Perhaps, next time, and that gives me the reason to come back to Lima, Peru.
Later at night, we watched the Peruvian Folkloric dancers. Their costumes were enormously varied in bright colors of yellow, pink, red, green, and
blue. Overall, they gave us a very colorful and entertaining display . The music was captivating and the speed that the dancers stomp their feet and fling their skirts was amazing to watch.
So until then, I shall keep on dreaming of coming back to Peru.
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