Miqui, EAT, Quechua verb.
The most fundamental food the indigenous highlands of the Andes is a juicy vegetable soup based on potatoes. Together with herbal teas, usually made from fresh local plants, such as the perennial mint, muña, provides liquid as well as nourishment. The soups are varied, with quinoa or pearled barley or crushed corn, usually thickened with squash known as sapaillo, sometimes containing freeze-dried potatoes known as chuño. The soup is always the first course, but often a secundo follows the soup.
Enhanced by varied sources of ingredients which come from the Amazonian jungle, the oases in the coastal desert and the high altitude plains, Peru has become known for its creative cuisine. The traditions and creativity have spread throughout the country. This year we took pictures of especially yummy foods and attractive presentations.
|Market in Lima reveals the abundance.|
On special occasions, such as with well-paying tourist guests, dinner is served on the fish-shaped platters. Ruperta is an excellent cook and this trout was poached in a mixture of ginger, onion and red bell peppers. Note the plate of coca leaves for the after-dinner tea on the upper left.
|potatoes, trout, with rice in a fish-shaped platter|
|Chicken stew with rice, soup|
|fried trout and potatoes with beets, green beans, sweet potato|
|Yaquelin enjoys her first restaurant meal: Pollo a la Braza|
In Spain and Peru (in contrast to Mexico), a tortilla is an egg scrambled with onion and tomatoes or other vegetables:
|Soup, egg tortilla, beet salad & french fries.|
|Ceviche in a restaurant in Puno|
|Delfin and Clever butcher the sheep.|
|Thanks, sheep, for giving your life for our nutrition|
|beet/carrot/onion/lime juice salad|
|Lentils with sea fish served with avocado salad|
|Stuffed Avocado--chicken salad|
|birthday banana/chocolate cake in the solar cooker|