Peruvian Cuisine seems very inviting to me. I think more so than the Argentine cuisine. It consists of local influences from the indigenous Inca as well as those brought in by immigrants from Spain, China, Italy, Germany, Japan and Africa. The three staples include corn, potatoes and chili peppers which are all ingredients I love. Although I’m not a huge fan of ceviche, I’m hoping to try other great seafood dishes from the local fish that are caught in the area. The only two dishes that I am certain that I will not be sampling is Cuy chactado (fried guinea pig) or Apalca (those cute llama animals found in the Andes).
There are some travelers who pride themselves on trying the local cuisine of the places they visit. Some have made a great living and have their own travel shows demonstrating their bravery. I say kudos to you! I am willing to try new food/drinks while traveling too, but to sample what was once a cute furry animal is just not high on my bucket/curiosity list. And just so you know, I never tried haggis in Scotland either.
I am not a vegetarian and I do eat chicken/turkey/fish, so why not try some cuy. Well, because they are not these cute furry animals that look at you with their big brown eyes. Nope, I shall visit Peru without the pleasure of sampling this very popular Peruvian cuisine and I make no apologies for it.
On the other hand, here is a Peruvian drink that I am definitely looking forward to trying for the first time. Pisco sour is a refreshing drink made w/Pisco (kind of grape brandy), egg white, lime juice, simple syrup, Angostura Bitter. Can’t wait!