Trip memories: Peru Part II

A few days in Peru was not enough.  The country has so much to offer and I dream of going back there again soon, spending a few weeks or months to really get to know the place (read: to eat and taste and cook and experiment with ingredients).  Its cuisine is definitely one of the most underrated in my experiences so far but luckily, chefs like Gaston Acurio are out there spreading the word of all the magnificent delights they have to offer.

One year, I'll decide to skip the winter in the Northern Hemisphere (who am I kidding, I live in Southern California so it's really just an excuse to travel) and head for the summer on the opposite side of the world in the Southern Hemisphere.  Or who knows, maybe I'll end up there for their big food festival Mistura in September one year.

I created a list to remind me of what places are like.  Just going through it again has me salivating for a fresh and citrusy ceviche along with a side of chicha morada.

PERU is....
...colorful
...non-stop Salsa music
...unorganized
...long lines
...asking folks on the street
...onions and potatoes and limes
...ponchos plasticos
...walking sticks

Head that way, to the left and to the right

Near Ollantaytambo

Peruvian ground cherries (aguaymanto) and limes, a staple to Peruvian cuisine

Having lunch with our lovely hosts and friend Ale's parents, Juana y Luis

Dried herbs and spices at the markets

More herbs and spices and figurines

Take the train from Cuzco to Aguas Calientes and you'll get the best moonroof train ride

I made it to Machu Picchu! 

Trip memories: Peru Part I

There's nothing more exciting than taking off on a plane to somewhere new.  The thrill of going into the unknown and immersing myself into a culture to find out more is quite addictive and a breath of fresh air to revive my free-spirit soul. While it's tempting to revisit the places I've been to before (and I will), there is also an urge to venture into new territory.

One of the main reason why I love traveling is to learn about different cultures.  A big part of culture lies in the food they eat.  It absolutely fascinates me to think about all the little details and how a certain dish has been formed, from the land where the ingredients are grown and where they are sourced from, to how it is prepared, where the recipe develops from, the changes it goes through, the variations of the dishes, and much more.  My mind is simply blown when I start digging deeper.

After being more exposed to the Peruvian culture in Sydney, thanks to the large immigration of South Americans (predominately Peruvians, Colombians, Brazilians, Chileans, Argentinians, and Uruguayans), I found myself drawn with my eyes wide open.  Thanks to a special deal on an airline, I booked a ticket and flew off finding myself exploring both Lima and Cuzco (plus the surrounding areas like).

Below are some recollections (the horizontal collection) of my trip there:

Sweet and savory empanadas prepared in a clay oven near Ollantaytambo

Lomo saltado and ceviche in Lima

Ready for the breakfast crowd

Did you know there are thousands of types of potatoes in Peru?

A display of maiz morado (purple corn) while stopping for lunch

A South American setting

Flowers bloom brightly, colorfully, and vividly

When in Peru, stock up on breakfast!

Picarones, aka Peruvian donuts, made of pumpkin and sweet potato