As I discussed my plans to travel to Peru with friends and family, many assumed that my diet would consist mainly of rice and beans, as is common in many other South American countries. Fortunately, having worked at a Peruvian restaurant during high school, I was familiar with popular Peruvian dishes and had different expectations for my trip. I anticipated enjoying dishes like arroz chaufa, lomo saltado, maracuya, chicha morada, huancaina and aji sauces, yuca fries, pollos a la brasa, alfajores, and more. While many of these foods did appear frequently during our trip, there were several surprises along the way.
One surprising observation was the prevalence of soups and stews at every place we visited. Typically, I seldom eat soup in the summer, especially when temperatures exceed 60 or 70 degrees Fahrenheit. What began as a remedy to soothe my stomach turned into a habit of exploring the Sopas and Ensaladas section of the menu. During our 18 days in Peru, I tried around ten different soups. Occasionally, others were surprised by my choice and questioned whether it was satisfying and filling. To my surprise, it was, thanks to the local ingredients that make these soups unique cultural dishes.
In Lima, I enjoyed a soup with angel hair pasta, potatoes, tomatoes, chicken, and local herbs. This dish provided not only chicken broth but also two sources of carbohydrates, vegetables, and a solid protein option. No matter which restaurant we visited, sopa de dieta de pollo was a constant offering. In Lima, I had plenty of these. However, as we ventured to places like Cusco, I noticed a shift towards utilizing local ingredients. For instance, in Pisac, while hiking the Inca Trail, our guide explained the importance of quinoa in the local diet and harvest. Sure enough, that night at dinner, I found a creamy quinoa soup on the menu, which was not only generously portioned but also packed with protein and carbohydrates from the quinoa.
Similarly, in Cusco, I tried a pumpkin cream soup made from locally grown pumpkins, which are a winter staple in the area. This soup was rich in magnesium, calcium, and fiber, contributing to digestive health.
Beyond restaurant meals, I paid attention to how locals, especially our tour guides, talked about plants and foods. One guide mentioned that they use halved potatoes on the foreheads of those suffering from headaches to alleviate pain.
Other interesting observations included the frequent use of eggs in Lima, where almost every meal featured an egg or was garnished with one. This seemed to be a reflection of the high egg consumption in the area. In Pisac, I had a quinoa porridge for breakfast, showcasing the local ingredients again. In Lima, couples often sat side by side, even when ordering separate dishes, perhaps reflecting a cultural value of familial proximity rather than separation by the table. In Cusco, restaurants often served Peruvian-style popped corn as an appetizer before the meal.
Overall, my culinary journey through Peru was rich with unexpected discoveries and a deeper appreciation for the local ingredients and customs that make Peruvian cuisine so unique.
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