A Taste Of Peru
Traditional Peruvian food relies on spices and bold flavors, ranging from the crisp and clean to the heavy and deep.
January 15, 2014
Lima, Peru
Anthony Bourdain's sumptuous travel stories on various countries have always captivated my husband and I, and stirred up travel cravings in our stomachs. Before we left for our cruise, we taped several of his “Parts Unknown” TV show, and then watched the tapes at night 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.
The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceae (quinoa, kañiwa and kiwicha), and legumes.
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 colored 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.
Corn is an important part of the Peruvian diet. It is an ancient staple, and a mainstay of many traditional farmers.
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.