Food and Beverage

Peruvian winery with best wine being
displayed. Also with their very best Pisco.

Typical Peruvian Pisco found.

Bigger than usual corn and not as sweet as the states.
along with fine steak and a potato dish creation.

Chilean wine. Found a lot in Peru because it's their
regions skill in the southern hemisphere. Peru makes
their own too, but a bigger importer of Chilean.

Small taste of Peruvian buffet dish. Tomato and salad, Alpaca 
drumsticks, wonton dumpling, cold pasta, 
and rice mixed with vegetable.

Salt from the salt mines. Salt found on every
table in Peru.

Peruvians collecting and harvesting potatoes.

Typical size of Peruvian potato.

Collecting and transporting crops by mule or
small horse.

Typical Peruvian soup. Usually only vegetables.

One shop in Cusco that specializes in cocoa tea.

Collecting and preparing potatoes for transport.

Nice restaurant in Peru. Awesome dessert!

Amaretto ice cream and brownie with amaretto hints
covered with chocolate drizzle.

One region in Peru that specializes in the
making of bread. For this bakery sweet
tasting bread.

Another region that specializes in Creme de Pisco.
Which is similar to Bailey's Cream, but with Pisco.
Chocolate, vanilla, and orange Creme de Pisco.

       Just like my other experience in Italy of


2004, each region specializes in something that


they are know for.




As explained by the captions of some of the


above, most small villages in Peru specialize in


something and in some cases because of the


layout of the land its by region.




From what I picked up from the regions that I at


they specialize in Creme de Pisco, bread, brick


making, harvesting certain crops, cocoa leaf


growing, salt, wine, Pisco, pottery, Alpaca


textiles, and the list can go on and on.


Those are the ones that I have encountered.


 For a majority since Alpacas and Llamas


populate the country of Peru, textiles made of


the fur of those animals are very prized and their


biggest thing.




The quality or craft of the treads of the alpaca


textile will vary depending on whats it is for or


the quality that is given the apparel.


I have tried everything for the most part that


Peru had to offer except for the questionable


stuff that one should not when it's their first time


because one is not use to the germs or micro-


organisms that live there. Some examples being


street vendor food, sandwiches from some


places mostly due to not well kept mayo, and


getting food from the big market where locals


would get their meat and vegetables.




Restaurants for a majority are safe, especially


the nicer ones because they want customers and


do whats necessary to keep them coming back.


The portion and taste of the food in general is


nothing like we ever tasted back home. Not real


fat, salty, sugary or big. Everything is as what


we should eat here at home.




One of meats that I tried that was really


interesting and good is alpaca meat. The thought


of eating at first, I'll admit was skeptical, but


after trying it and taking my time eating it. It's


actually REALLY Good! It's almost like steak


or a version of steak, but a lot finer piece of


meat.




There was another moment where I could have


had moth larva in the morning for breakfast, but


stomach was not really strong for that at that


time. Plantains were really good, but not as


sweet as the bananas typically eaten back in the


states.




Pisco is great tasting alcohol. I like to reference


it as a wine vodka because it is made from grape


and fermented till it has a hard liquor


consistency.




Then the popular and great mixed drink made


from the Pisco is called a Pisco Sour. That is


pretty much Pisco, lemon juice and egg white


with blended ice. That is really good especially


during the summer and hot times of the season,


but it can be drank anytime of the year too.