I suspect that our eating patterns are about to undergo a complete overhaul when we leave San Bartolo (more cheap street food, less fresh fish), so I figured it was time for my travel contribution to the food blogging world, starting with the day-to-day eats and moving on to Peruvian treats…
Breakfast always included cereal (which all pretty much tasted the same—basic rice puffs—regardless of the shape, size, and color), bread with butter and jam, and fresh juice, sometimes plus an egg or cheese. On special days (some Sundays), we instead had a sandwich of chicken tamale and sweet potato (yum!). For me, the highlight of breakfast was always the juice. Fresh juice has been a weakness of mine since a family trip to Costa Rica during which my brother and I drank our body weight in pineapple juice. Here, fresh tropical juice is an everyday item instead of a luxury and even on slow juice days, you can count on pear juice.
Lunch and Dinner are pretty similar meals, though eaten later than I’m used to, with lunch around 2 or 3 and dinner around 8:30. Typically the meal is three-course: soup or salad, a main course, and a fruit desert. Peru’s a pretty meat and potato heavy place, though since we’re right on the water the meat is mostly fish. I’m starting to get a bit sick of fried fish actually, but if I’m going to eat it twice a day every day, at least it is as fresh as can be: There’s a fisherman who comes straight from his boat to the door and sells Cecilia fish still bleeding in a grocery bag for what seems to me to be a ridiculously low price (about 8 dollars for a big bag of fish). Sometimes we mix things up with chicken, hamburger, a meatloaf-like meat, or ram. The potatoes come in many different varieties (27 different types are grown in Peru, according to my Lonely Planet) and my favorites are the sweet potatoes, some of which are purple! Rice is also a big staple, along with super-sized corn on the cob. The food is a bit bland for Cole’s taste, which means it’s perfect for me. And though the portion sizes are predictably too big, as Cole explained to Cecilia on the first day, meals are a team activity—I eat as much as I want and pick the best fruit for desert (sneakily, of course), Cole eats everything else.
Twice, we had the awesome experience of helping Cecilia cook some Peruvian specialties. The first was Pachamanca, a traditional dish cooked for religious ceremonies to pay homage to the earth. The dish is heavily marinated meat (in this case ram), cooked with potatoes, sweet potatoes, corn, corn husks, lima beans and a boatload of herbs. It’s traditionally cooked in an earthen oven of hot rocks for several hours, since according to tradition, by using the earth to cook the food it pays respects to the land. (We cooked it in a Dutch oven on the stove top instead.) Along with the Pachamanca, we made four different kinds of salsa and sweet tamales from scratch for desert. The meal was absolutely delicious, though the Panchamanca and my stomach did not get along in the end.
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Prepping the Panchamanca |
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Grinding the corn for the tamales |
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Wrapping the tamales |
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Salsas |
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Pachamanca ready to eat |
Our second culinary adventure was preparing Cerviche. The preparation of this dish is really easy: mix fish, lime, chili, and onions, wait three minutes, eat. Cerviche was described to me as raw fish in lime juice, but that’s not technically correct, because the lime juice oxidizes the fish the same way cooking it would. The result is much tastier than I thought “raw fish” would be, though I couldn’t bring myself to drink the “tiger’s milk”—the leftover fish-flavored lime juice.
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Cerviche |
Since the summer I had Door to Door Organics delivery, I have loved trying new fruits and vegetables and finding new favorites. The tropical fruits here make for an ideal testing ground. Every time we’re at the market, I pick a fruit I don’t recognize, bring it home and ask what it is and how to eat it. Here are some of my favorite finds (I don’t have individual pictures of them, so the Wikipedia articles are linked):
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Fruit, fruit, fruit! |
- LĂșcuma is a popular ice cream flavor in Peru, like strawberry in the US. The fruit itself has a yellow or green skin and orang-ish insides that taste kind of like maple syrup. I don’t really care for lĂșcuma the fruit, but when it’s mixed with milk and sugar and frozen into popsicles, it is delicious.
- There are these little red fruits that we commonly have for desert—Cecilia and her friends call them cirula, though apparently they’re also called camu camu. When I first saw them, I thought they were cherry tomatoes, but actually they are a delicious acidic food (maybe a cross of a lime and a cherry?) that's good for cleansing your guts.
- Tuna in Spanish is not the fish but prickly pear, the fruit that grows on cacti! You cut the ends off, then slice down the middle, then eat the insides. It doesn’t have much flavor but definitely has a bunch of water and really thick cactus-like skin.
- Granadilla was my first random fruit purchase, and when we brought it home, one of Cecilia’s friends cut it half and showed us how to eat it with a spoon, like a kiwi. Now I see it all the time at the preschool, and those kids just hit it on the table until the shell breaks open, peal it just a bit, then hold it by the stem and slurp all the insides out. It’s a funny sight, a kid with his whole face inside a fruit. Granadilla’s kind of like a pomegranate, the shell is light orange and very tough and the guts are hard black seeds inside this weird clear slippery goop. I’m not sure how to describe the taste because the textures are so overwhelmingly strange.
- Cherimoya is another pretty strange fruit. It’s bright green and has little indents, like a big golf ball. The skin is soft, so you just kind of rip it open and then eat out the guts. The meat is really sweet with a sherbet-like texture and I made a huge mess trying to eat one walking down the boardwalk. I probably looked just as silly as the kids do when eating granadilla.
I hope this game will continue as we travel around the country! Though I’m sad to be losing my in-house Peruvian fruit experts, it’s really fun to try all these new fruits and it’s a nice daily reminder of how far I’ve come since forcing my mother to eat every meal in Paris at a hippo-themed American restaurant.