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Peruvian-Italian courtesy of La Cicciolina. Osso Buco with caramelized onions paired with peruvian pumpkin ravioli. We’ve been eating our way around Cusco the last few days and have experienced some awesome, and some horrible, tasting moments. I’ll say this, there’s been a lot of heads involved. I’m not sure if we should share this with you or, if we do, how to share it. Drool over this beef while I ponder that. Last day in Cusco tomorrow. We’re heading to an Inca agricultural site famous for its innovation of microclimates that recreate different altitudes. Should be another amazing food history lesson. (at La Cicciolina )

Peruvian-Italian courtesy of La Cicciolina. Osso Buco with caramelized onions paired with peruvian pumpkin ravioli. We’ve been eating our way around Cusco the last few days and have experienced some awesome, and some horrible, tasting moments. I’ll say this, there’s been a lot of heads involved. I’m not sure if we should share this with you or, if we do, how to share it. Drool over this beef while I ponder that. Last day in Cusco tomorrow. We’re heading to an Inca agricultural site famous for its innovation of microclimates that recreate different altitudes. Should be another amazing food history lesson. (at La Cicciolina )

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Machu Picchu may be a spiritual experience that fills your heart and soul but Aguas Calientes, the great ruins staging village, leaves the stomach empty. We rarely post #badfood but this one had to be done. Imagine the smoothest, richest #avacado you’ve ever tasted. Multiple that by 50. Now double it in size. Now carefully, and thoroughly, drizzle water thinned French’s mustard on it. That is what’s know as an avocado salad with vinaigrette here in Aguas Calientes. Not the post Machu Picchu meal I was looking for. Now back to Cusco in a food hurry. Vamanos! #foodtravesty #forkingnasty #almostperfect #fail #foodfail (at Machu Pisco, Aguas Calientes)

Machu Picchu may be a spiritual experience that fills your heart and soul but Aguas Calientes, the great ruins staging village, leaves the stomach empty. We rarely post #badfood but this one had to be done. Imagine the smoothest, richest #avacado you’ve ever tasted. Multiple that by 50. Now double it in size. Now carefully, and thoroughly, drizzle water thinned French’s mustard on it. That is what’s know as an avocado salad with vinaigrette here in Aguas Calientes. Not the post Machu Picchu meal I was looking for. Now back to Cusco in a food hurry. Vamanos! #foodtravesty #forkingnasty #almostperfect #fail #foodfail (at Machu Pisco, Aguas Calientes)

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After a rousing 4:45am iphone alarm, a quick raid of the (yet open) hotel breakfast for hiking sustenance, a 1000 person bus line and a 25 minutes switchback ride to the base of this sacred Inka city, we were prepped to climb the spire behind us. Only 400 people a day are allowed to make the trek up Wayna Picchu, young mountain. The grueling, steep, never ending granite trail breaks into ladders, caves and ancient staircases that hang off the edge of the moss covered sheer face. 70 minutes later we were rewarded with views of #MachuPicchu most never see. We celebrated with a trail bar, a liter of water and an energy gathering moment of silence as we peered down at the ancient ruins from our guard station perch. #accomplishment #sevenwondersoftheworld #riteofpassage  (at Machu Picchu, Peru)

After a rousing 4:45am iphone alarm, a quick raid of the (yet open) hotel breakfast for hiking sustenance, a 1000 person bus line and a 25 minutes switchback ride to the base of this sacred Inka city, we were prepped to climb the spire behind us. Only 400 people a day are allowed to make the trek up Wayna Picchu, young mountain. The grueling, steep, never ending granite trail breaks into ladders, caves and ancient staircases that hang off the edge of the moss covered sheer face. 70 minutes later we were rewarded with views of #MachuPicchu most never see. We celebrated with a trail bar, a liter of water and an energy gathering moment of silence as we peered down at the ancient ruins from our guard station perch. #accomplishment #sevenwondersoftheworld #riteofpassage (at Machu Picchu, Peru)

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We arrived in late evening after spending the day exploring the sacred valley. Eddie, our guide, for Machu Picchu escorted us to our hotel. We’d be meeting him again but not for another 12 hours and 3000 vertical feet, 1200 of which would be on foot. #touristtown #switchbacks #perurail (at Aguas Calientes, Machupicchu)

We arrived in late evening after spending the day exploring the sacred valley. Eddie, our guide, for Machu Picchu escorted us to our hotel. We’d be meeting him again but not for another 12 hours and 3000 vertical feet, 1200 of which would be on foot. #touristtown #switchbacks #perurail (at Aguas Calientes, Machupicchu)

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Eat it. Wear it. Even let it spit in your face. #Alpaca was our delicious and admirably slow lunch. Served over a tamale, potato with cheese curd and a rocoto relleno (meat stuffed chili) I savored ever morsel. That’s it on the g’nit post. Tomorrow we put on our hiking boots and go get uber spiritual for a couple days. If I vibrate out call James Redfield he’ll know where I am.  (at Pacha Papa Restaurant)

Eat it. Wear it. Even let it spit in your face. #Alpaca was our delicious and admirably slow lunch. Served over a tamale, potato with cheese curd and a rocoto relleno (meat stuffed chili) I savored ever morsel. That’s it on the g’nit post. Tomorrow we put on our hiking boots and go get uber spiritual for a couple days. If I vibrate out call James Redfield he’ll know where I am. (at Pacha Papa Restaurant)

Tags: alpaca
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Tony snapped me being a food thug in Cusco breaking down the most delicious rotisserie chicken of my life. Truth is the mercury has dipped to 39 and Peruvians idea of insulation requires a llama and weeks of knitting. The altitude hasn’t dampened our appetites at all. @aanello44 and I put down this gloriously brined and systematically crisped bird with ease enough to drop ourselves into that plate of frites you see. With over 2000 types of potatoes it’s going to take us a while to identify the unique punch these spuds had for us but we’ll figure it out eventually. Time to digest and prep for the sacred valley, tomorrow’s adventure. #rotisseriechicken #cusco #flavorexplosion. For those of you following, I’ll post the alpaca I had for lunch as the final pic of the night. (at Los Toldos Chicken)

Tony snapped me being a food thug in Cusco breaking down the most delicious rotisserie chicken of my life. Truth is the mercury has dipped to 39 and Peruvians idea of insulation requires a llama and weeks of knitting. The altitude hasn’t dampened our appetites at all. @aanello44 and I put down this gloriously brined and systematically crisped bird with ease enough to drop ourselves into that plate of frites you see. With over 2000 types of potatoes it’s going to take us a while to identify the unique punch these spuds had for us but we’ll figure it out eventually. Time to digest and prep for the sacred valley, tomorrow’s adventure. #rotisseriechicken #cusco #flavorexplosion. For those of you following, I’ll post the alpaca I had for lunch as the final pic of the night. (at Los Toldos Chicken)

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Foreign food markets just never get old to me. I’m like a 5 year old boy in a toy store searching for the GI Joe aisle every time. Today’s top toy was found at this goat butchers shop. Smoked head anyone? #goat #butcher #wetmarket (at Mercado Surquillo)

Foreign food markets just never get old to me. I’m like a 5 year old boy in a toy store searching for the GI Joe aisle every time. Today’s top toy was found at this goat butchers shop. Smoked head anyone? #goat #butcher #wetmarket (at Mercado Surquillo)

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5 minutes before the best ceviche in our life. To explain further means 500 words and a dozen pics on Forking Tasty when we return. Get a load of those bibs huh? Super dope leche de tigre catchers. #ceviche #bibbs #bros ps those HUGE drinks are “cocktails” and it was only noon. (at La Picantería (pa’ que piques y te rías))

5 minutes before the best ceviche in our life. To explain further means 500 words and a dozen pics on Forking Tasty when we return. Get a load of those bibs huh? Super dope leche de tigre catchers. #ceviche #bibbs #bros ps those HUGE drinks are “cocktails” and it was only noon. (at La Picantería (pa’ que piques y te rías))

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So I was off by 3 courses with last nights meal. Among the 17 of them we had chaco clay. Served ice cold on a frozen rock. I can’t even descibe this. Let’s just say AMAZing. Some other interesting highlights amongst the completely new to us Amazonian fruits and ferns were, loche squash, achiote, beef heart with beef milk and warm avocado with puree. Above is one of the oddest and most delicate of the entire evening. Frogfish liver on deepwater algae served on, like at least half the dishes, an indigenous element from nature. Both ingredients are from -25 meters in the sea. I know this because the entire 17 course list was accompanied by the altitude the foods were harvested. We also opted for the wine pairing which included purple corn IPA, some bouquet rich german whites and italian reds, a chilean pinot that was as deep as the andes are high, a sicilian moscato and of course a high octane ultra refined pisco. Dinner done right! A great entrance to Peru to say the least. NOW, off to explore the market. #lima #centralrestaurant #amazonian (at Central Restaurante)

So I was off by 3 courses with last nights meal. Among the 17 of them we had chaco clay. Served ice cold on a frozen rock. I can’t even descibe this. Let’s just say AMAZing. Some other interesting highlights amongst the completely new to us Amazonian fruits and ferns were, loche squash, achiote, beef heart with beef milk and warm avocado with puree. Above is one of the oddest and most delicate of the entire evening. Frogfish liver on deepwater algae served on, like at least half the dishes, an indigenous element from nature. Both ingredients are from -25 meters in the sea. I know this because the entire 17 course list was accompanied by the altitude the foods were harvested. We also opted for the wine pairing which included purple corn IPA, some bouquet rich german whites and italian reds, a chilean pinot that was as deep as the andes are high, a sicilian moscato and of course a high octane ultra refined pisco. Dinner done right! A great entrance to Peru to say the least. NOW, off to explore the market. #lima #centralrestaurant #amazonian (at Central Restaurante)

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Of course we needed a hold over snack upon arrival and this chicharones and onion number did the trick. #wichhunting #miraflores  (at Doña Paulina, Miraflores)

Of course we needed a hold over snack upon arrival and this chicharones and onion number did the trick. #wichhunting #miraflores (at Doña Paulina, Miraflores)