All posts tagged: Cuisine

The Best Things I ate in Cusco, Peru

The food in Peru blew me away. Before arriving in South America I had set my expectations low, envisioning plates heaped with gallo pinto and guinea pig. Boy, was I wrong. In fact it wasn’t until we reached Peru that dining became travel priority numero uno. Here are our most memorable bites in Cusco, and where I think you should dine too: Pucara Address: Plateros 309 Location: Centrally located, just off the main square Price: Mid-range, very good value Website: Click here This quaint eatery is flooded with warm, low light and flickering candles. A few blooms sit atop each table and clay pots with small wooden spoons dish up Peruvian salt, pepper and granulated brown sugar. At S/8 per glass, the house wine satisfies budget-minded travellers though wine snobs might take a pass. Start with one of the many enticing soups; I recommend sopa de ajo (garlic soup with poached egg and a slice of baguette). Other options include sopa la criolla (a mild and milky Creole soup), sopa de quinua (quinoa), potato cream soup and aguadito de pollo …

5 Things You Need to Eat in Northern Spain

  Jamón Jamón, it’s Spain’s equivalent of proscuitto. Except that I think I like Jamón  better. Where the south of Spain has olive trees, the north is blanketed by oak. The fruit of an oak tree of course is an acorn. In a type of if-life-hands-you-lemons-make-lemonade sentiment, acorns are fed to hogs which produce jamon. The degree to which acorn mae up a swine’s diet dicatates the quality of the jamón. Subsisting on pure acorn meal is the difference between 7 euro per kilogram and 100 euro. Charcuterie enthusiasts will delight; jamón is found on most menus and even hotel breakfast buffets. Cabrales Calabres is a strong flavoured blue cheese specific to Asturias. It is aged for 2-5 months in natural limestone caves. Eat with a cracker or baguette, topped with fruit preserve. Tapas Tapas bars are a foodie’s playground and the presentation, a photographer’s muse. Tapas in Santiago de Compostela was heavy on seafood and shellfish. My favourite? Creamy crab salads piled high on toasted baguette topped with slices of dill pickle. Asturian Cider Drop every notion …