Post 40 01

The magic of the flavors of a destination that has it all: Peru.

It is early morning, the alarm clock begins to warn that the time is counted to start this new gastronomic tour. It is June 1, 2008.

I don’t know what to think of Peru, as I am afraid when I hear good things about a destination and its flavors. Expectations are high and often do not suit my palate. Of course, this destination has a special significance due to the work that its government has been doing in tourism and gastronomy for several years.

When Peru decided to turn around and consolidate itself as a destination with high-level gastronomy, tourist and natural attractions with a great cultural and ancestral background, it spared no effort to work in all sectors and with all locals.

I want to test on this trip how much truth there is in all that is said and all that is seen in the media about the destination.

A list of: what to eat! I have it written down in my cell phone along with the research I have done on the destination.

It is a short trip and initially I will only visit its capital: Lima.

The flight begins and the flavors of destiny begin with a few tiles. Rich chocolate-covered dulce de leche bonbon filled with pecan, sour cherry or other fruit. The first ones I tried were the ones mentioned above.

But not all tiles are chocolate-covered. The classic tejas are covered with powdered sugar, those you get in the villages and local bakeries.

If you want to know my choice, I’m sticking with the chocolate covered ones and my favorites are the ones on LAN flights.

Continuing with the tour, arrival in Lima in the morning. A destination that a few years ago began to be seen with different eyes. It went from being a connecting destination to visit Machupichu to being a destination for lovers of good food and drink because it has a wide variety of local cuisine, Chifa cuisine and international cuisine to delight tourists.

In Lima you can find high level gastronomy of its different regions. Delight yourself with a pirarucu from the Peruvian Amazon, a good ceviche, a lomo saltado, aji de gallina, anticuchos, rocoto relleno, suspiro limeño, picarones, alfajores… The flavors are so varied, and with a special seasoning that you will want to try and eat everything until the end.

Pisco is a must, and its battle with Chile is not to be missed either. But do they know anything? Not even the pisco sour is prepared in the same way in Peru and Chile… The truth? The differences start from the grape varieties and their distillation process.

Pisco belongs to the grape and both Chilean and Peruvian grapes result in high-level beverages that have been consecrated as their flagship drinks.

Going to Peru and not having a pisco sour is not allowed. I would add that going to Peru and not having an algarrobina, a chilcano and a peruanísimo (pisco-based drinks) is not allowed either.

Without a doubt, Peru is a destination to savor from beginning to end. Its people are friendly, helpful and something admirable is the sense of belonging they have of their land, their flavors.

From the cab driver who picked me up, I began to learn about their customs, flavors and knowledge. They do not hesitate to suggest menus, cocktails, tell you about their tourist attractions in Lima and other regions, besides telling you about Gaston Acurio and his influence in the revolution of Peruvian gastronomy.

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