Peru is perfect for potato lovers where there are 5,000 types including purple, red and yellow and all shapes, sizes and textures. Causa is a delicious Peruvian recipe which combines mashed yellow potatoes with olive oil, lemon juice and chili. Moray, an archeological site, is believed to be an ancient agricultural experiment station where the Inca bred potato and corn varieties for varying altitudes.
A dish called “Diversity of Corn” is presented on the “elevations” tasting menu at the ultra contemporary Central restaurant in Lima. Another course, called “Dry Andes” is a tiny bite of gray clay with citrus flower garnish. “Peruvians like impactful flavors,” said Gregory Thomas Smith, formerly of Atlanta and now wine director at Central. “If they eat an orange, they want the most passionate orange they can find.”
Ceviche, the art of marinating raw fish in citrus juice and chili peppers, is not to be missed.
Peru’s bounty from the ocean, plains, mountains and jungle is celebrated at Lima’s Astrid & Gaston, recognized as one of the finest restaurants in the world. Roasted potatoes are served tableside here, unearthed from steaming black dirt.
Peru is a foodie field trip. Get ready to discover fish and fruit from the Amazon, the flavor of cuy (guinea pig) and learn that alpaca isn’t only for sweaters. Alpaca is a lean meat and tastes a bit like venison. Tambo del Inka Resort in the Sacred Valley elegantly serves grilled alpaca with native potatoes, lavender flowers and cocao sauce. Not so daring? Have an empanada and a Pisco sour.