What do the US Civil War of the 1860s, cotton picking, Chinese migrants, a Japanese insistence on six minutes, super-aggressive Californian trout and a terrible rain storm have to do with Peru, let alone the development of Peruvian cuisine?
We’ve seen a bit of the hustle and bustle of the San Pedro Farmers’ Market in Cusco’s historic old town, with its incredible stalls and the wide variety of produce and products that is sells there in its quite organized chaos. And we’ve explored the historical and geographical influences that have helped make the Peruvian food of Cusco so incredibly delectable. Now let’s delve a little deeper…
I think that the biggest surprise in all of our travels in Peru was just how incredibly good the food was in Cusco.
Those of you who know me well, know that I love cooking and I love experimenting with my food. I knew very little about Peruvian food, other than the fact that quinoa and potatoes were used ubiquitously, and so I assumed that the food would be quite plain. Was I ever wrong! I was simply floored by the tastes & textures, the variety and the creativity that was inherent in the dishes we tried while in Cusco. THIS was no Costa Rican rice & beans food culture!