Cuzco

My next trip is to Peru. I have always wanted to visit Machu Picchu and taste authentic Peruvian food to see if what I'm having in the US is really traditional or not.

I arrived in Peru last night via Panama City. Just stayed at a hotel near the airport and flew to Cuzco this morning. I was aware of the altitude sickness there and felt something different right after getting out of the plane. It'll be a challenge to enjoy the food while having the altitude sickness, but I'll cross my fingers!

As soon as I checked in to the hotel, the hotel staff welcomed me with coca tea. We can't have coca tea in the US. It's believed to help altitude sickness and known to have a large stimulant effect.

The first meal in Cuzco is at a restaurant called Mutu. A very modern looking restaurant near the plaza. First dish is quinoa crusted chicken with yucca, Peruvian corn and (most likely) yam. The corn is much bigger and less sweet than typical corn. It's more like a starch... This is accompanied by two kinds of salsa, which are pretty mild.

One of the two entrees is chiriuchu, which is festival food to celebrate Corpus Christi. Corpus Christi was yesterday, but many restaurants are still serving chiriuchu today. It is a pile of different dishes on a plate: various roasted meats, such as pork, alpaca, cuy (guinea pig) and chicken along with roasted corn, sausage and fish roe.      

Like other festival foods, it was prepared with simple seasoning. But I felt lucky to be able to taste such a special food during my short stay. By the way, cuy (guinea pig) is a specialty of this region. Pretty boney and not much to eat, though...


The other entree is causa. Although it was listed on the entree section of the menu, it was actually appetizer portion. It is quite beautiful dish. I'm supposed to learn this dish at the cooking class in Lima next week. I'm excited!

For the dinner, I chose Pucara, whose chef is Japanese. Interestingly, the chef makes one of the most traditional Peruvian foods in Cuzco area. I believe the chef is 2nd or 3rd generation (there are quite a few Japanese Peruvians).

The appetizer platter includes hard boiled eggs, potatoes, and crostini with various toppings. The yellow and green sauces are something similar to what I had with lunch. Everything is nicely prepared.

I have to try Lomo Saltado at different restaurants. Lomo Saltado is one of the two most famous Peruvian dishes (along with cebiche). However, Lomo Saltado is not a true traditional Peruvian food: in fact, it's a Chinese Peruvian food. Basically this is a Peruvian version of beef and veggie stir fry accompanied by potato, which is originated from Peru. There must be different variations and I'd like to figure out what's the standard. Based on what I have had in the US, this Lomo Saltado is less saucy and lightly seasoned. I was expecting more soy sauce, though. Overall, it's a good Lomo Saltado.

Aji de Gallina is another popular dish in Peru. However, I haven't had this at the Peruvian restaurants I've been to in the US. So, it was one of the "must-try" dishes. Aji de Gallina is a chicken dish slowly cooked with yellow chili and cheesy cream sauce. Again, it was lightly seasoned, but pretty flavorful. Probably this chef likes less salt?

I'm still suffering from headache due to the altitude sickness. Hope it gets better.....