Tons of people flock to Peru every day to take on the trek to Machu Picchu. And let me tell you, whether you hike 4 days there from Cuzco or take the lovely, long train and the slightly frightening bus ride, it’s wor th it. The undeniable spiritual energy that fills this historical place and the unbelievable view cannot be captured with a camera - you have to be there and hope you can remember it for as long as possible. I was fortunate enough to set out on this adventure in September and I learned that Machu Picchu is not the only famous draw to Peru. Peru is one of the top destinations for culinary tourism. Traditional Peruvian cuisine, like ceviche or causa, is extremely popular all over the world; but, no one makes it quite like they do in Peru. Fresh fruits and vegetables in varieties that you’ve never seen in the USA are plentiful and incorporated into their incredible recipes. They have around three thousand varieties of potatoes and grow things like Caihua, similar to a cucumber but part of the pumpkin family, and also Yacon or Peruvian Ground Apple, which is a cross between an apple, watermelon, and cucumber. Getting sick of the same old staples? An amazing solution would be to hop on the next plane to Peru and immerse yourself in the fresh markets where you can find all of these rare treats.
of the powerful relationship between food and drink. Pairings are paramount in presenting the perfect dish and many of the top chefs and restaurants recommend one of the most sophisticated and beloved beers in the country—Cusqueña. Cusqueña offers 4 different lagers that compliment much of the classic fare you can find in Peru. This includes Dorado (the original golden lager made with 100% pure barley), Trigo (the wheat beer), Roja (a red lager for the most demanding palates), and Negra (a dark lager made from malted barley). They also previewed a fifth beer this year at the largest Latin American food festival—Mistura—which I was able to attend while in Lima. This would be the Quinoa beer and is one of the only ales made with the before-mentioned trendy grain. I can tell you a lot about Cusqueña beer—like how it’s brewed at Backus, the largest brewery in Peru, or how it’s loved by the most famous of chefs in Peru like Flavio Solorzano, but I invite you to find out for yourself right here in Hoboken, New Jersey. Grab a cold brew at Cucharamama with one of the Peruvian dishes they feature on their menu. You can also find it at The Cuban, Havana Cafe, Teak, Ale House, Mills Tavern, and at many local liquor stores. Watch closely as Cusqueña becomes available in other bars and experience Peru in your home town until you make the trip to witness Machu Picchu first-hand and taste Flavio’s homemade Cusqueña beer ice cream. Enjoy and… ¡Salud! ••
When you talk about food, you also must talk about what you’re drinking along side your plate. Peru is highly aware
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