¿Qué comimos?
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For those of you who think that they only eat tacos and tamales south of the U.S., think again. Perú has a large poultry industry with most of its exports going to Bolivia and Ecuador. There are also over 200 types of potatoes grown in Perú. Needless to say, we ate a lot of chicken and potatoes, though we had the opportunity to try some authentic peruvian dishes as well.
Ah, breakfast in the hotel. Breakfast typically consisted of a variety of breads, eggs, and fruit. Of course, we had to have our Coca tea (mate de coca) everyday.
The Alhambra restaurant in the Urubamba Valley.
At the Alhambra we had a buffet feast fit for a king. We were also pestered by the other group's shutterbug. I think Julie may have taken as many pictures as I did!
Great friends, great music, and great food at the Andean Grill restaurant in Cuzco. It's located in the Plaza de Armas.
(L) Beef kaboba (R) Cuy al horno (Oven roasted Guinea pig)
At the Andean Grill (and other restaurants in Perú) we tried some other dishes as well:
Sopa de Quinua (a rice and vegetable soup), salsa Huancaína (a yellow cheese and garlic sauce used on potatoes), filet mignon de alpaca (an alpaca filet...tasted like beef with just a slight "gamey" taste...very good!), and of course, pollo a la parrilla con papas a la francesa (grilled chicken and french fries.)
