Peru is a nation of geographic diversity from high altitude peaks to rainforest rivers. In part two of my column on Peru I share exotic tastes from the Amazon and tales of coping with the altitude in the Andes.
Amazon adventure
Nearly 20 percent of the Amazon basin lies within Peru. A living laboratory of nature’s biodiversity, the Amazon supplies chef Pedro Miguel Schafino with groceries for Amaz in Lima. Amaz is the first restaurant to showcase the history and culture of Peru’s jungle. “Nobody’s doing this. One hundred percent of our menu is from the Amazon,” says Schafino. The menu at Amaz is a colorful, tropical mix of fruit and vegetables including pomelo (like grapefruit) and hearts of palm cut into spirals and served like pasta. “We’ve introduced 40 new fruits into Lima,” said Schafino. “It’s a very healthy cuisine integrated with nature and these plants have high levels of vitamins and antioxidants.”
There are four different kinds of Amazon River fish on the menu prepared ceviche style or in flavorful stews. For the adventurous palate, there are river snails and fresh water clams.
When I tell Schafino that I thought I was going to eat piranha at his restaurant, he smiled and said, “Oh there would be piranha if I could find a consistent quantity and good quality!” Check the menu if you visit Amaz. Maybe piranha will appear on the menu. Of course, not to be missed are the two most famous flavors of the Amazon — chocolate and coffee, both indigenous to the region.
High altitude help
When traveling to Peruvian cities such as Cusco above 10,000 feet and the archaeological site Machu Picchu at about 8,000 feet, a lot of folks can feel the effects caused by less oxygen in the air. This so-called “thin air” makes it harder to breathe and speeds up dehydration. It can cause insomnia, dizziness and nausea. Taking your time while climbing steps and hiking is critical as well as drinking plenty of water. Go easy on the Pisco sours, too.
Professional tour guide Jaime Vasquez, who has led over 650 tours up the mountainous Inca Trail, said, “I don’t recommend using oxygen because it will take longer for your body to acclimatize to the altitude. Instead take aspirin, drink a lot of water and slow down.” Mate de coca, tea brewed from coca leaves (legal in Peru) is a medicinal drink offered to prevent soroche. “Coca tea contains alkaloids so it helps stimulate the system,” said Vasquez. Just don’t try to bring any souvenir coca leaves home to the States.
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