What better way of learning about a new place and culture is there than by sitting around a table to share a meal and enjoy some new flavors? Studying a place’s culinary history helps uncover the relationship between food and culture and the many stories that are passed on through generations. And Peru is full of legends and traditions.
Peruvian cuisine has hit the headlines recently in many culinary magazines, but the irony is that the traditions that remain the staple and basis of Peruvian dishes have been around for centuries. Peru’s geography contributes so much to its culinary history and development with the bounty of the sea, a year-round growing season, and tropical produce from the Amazon. The staples of the potato, corn, domesticated peanut, and tomatoes are all thought to have originated in South America in what is modern-day Peru. And I think you can put chocolate on that list as well since cacao is native to the lowlands of South America. Combining these native ingredients with cooking styles from Europe, Asia, and the Middle East make Peruvian cuisine a great fusion of the traditional and modern.
We are excited about our new Peru Culinary 8 day tour that visits Lima, Cusco, the Sacred Valley, and Machu Picchu with an emphasis on tasting your way through the region and experiencing the culture firsthand as both a traveler and diner. Our guides will customize the itinerary and restaurant selections based on the individual interests, preferences, and adventurousness. Walk through the market of Cusco and see the ingredients that the Incas cultivated and harvested and continue to be used in both traditional and modern kitchens. We even have the chance to enter the kitchen, tie on an apron, and try our hand at preparing Novoandina dishes at a restaurant in Cusco. Don’t think that our time enjoying food and drink will take away from seeing the sites. There is ample time to visit the ruins of Cusco, the Sacred Valley, and Machu Picchu and to explore the Andes.