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| La gaseosa peruana |
Food, Part 2
There are a ton of different fruits here I'd never heard of before, all
grown locally. In the US you get used to eating imported fruits that were picked long before they were ripe and then chemically-manipulated to look fresh
when they arrive at your local supermarket. Two of my favorites are a fig-like fruit called higo (E-go) and a white, fluffy one called pacai (pa-KYE). Oranges are in season right now.
Very few raw vegetables here. Matt and I made tacos the other night and
every Peruvian was surprised that not even one vegetable was cooked. The salads here are usually just
lettuce and one other topping – usually avocado, cucumber, or radish – and
covered in some lime juice and salt.
Not bad but not great.
Also, raw veggies pose a greater health risk, so I’ll often turn down even the rare salad offering.
They eat ALL the meat. Chicken foot, liver, intestines, cow heart. Sometimes you’ll find some pig skin with little piggy hairs still sticking out. Mmm.
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| Pachamanca |
They are proud, think it’s the best in the world, though
most haven’t tried much ethnic food or foods we see as normal in the US. Most have tried the crappy pizza and
Peruvian-Chinese food, but tacos, tortillas, peanut butter, barbecue chicken,
and the like are all unknowns here.
My new site mate Matt has done a better job than I at sharing some of these with the host family. They really enjoyed the peanut butter.
People are very generous with their food, always serving to
guests and usually serve heaping portions.
Family is important but it doesn’t mean the family eats
together. The dinner table is a transient,
with people coming and going, watching TV, etc.
Inka Kola is THE soda in Peru, with Coke coming in a distant second (note: Coca-Cola makes Inca Kola). Tastes like bubble gum, but, when served chilled it's kinda good.
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| Ceviche de Pescado |
Couple of my favorite Peruvian dishes:
Pachamanca - A traditional Sierra dish that means "earth, cooking vessel" in Quechua, the indigenous language. Dig a hole in the ground, heat up some stones (fire, smoke? not sure), toss in a ton of food - your choice of meat, corn, regular and sweet potatoes, green beans, a sweet corn meal, and more. Imagine Thanksgiving, but cooked in a hole in the ground. That's pachamanca.
Ceviche - Fish or seafood that's "cooked" with the acidity of lemon/lime juice. Tender, flavorful, and, mixed with sweet potatoes and corn, a delicious combo.
