Hey there world travelers. Hey y'all. I'm Tanya and I'm Dave and we are Turn It Up
World and, if you haven't already, if you're new here, please be sure to hit that
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our travels and adventures when we post them and, we'll wait a second, right, right
do it we're waiting. Have they done it yet? Have you heard the bell? Wait,
hold on, where's the bell? Oh, there it is. There it is. So, we are back from Peru and
already missing Peru. I mean we had such a remarkable time from diving into the
culture, our adventures and, oh my god, the food. Now, wait a second, if you love the
food and Peru so much, why don't we go back? Should we go back? I don't know
maybe. I think we should go back. Well, dang, maybe we should go back.
So, getting back to the food, Peru has some
of the best food that we have ever had. As a matter of fact, Peru is known to
have some of the best food in the world. Absolutely, no question about it. One
thing about Peru there are so many different people there, so many
different influences, whether it's the indigenous people of Peru, the immigrants
from all over the world that have come and had a huge influence on the food, and
plus the local ingredients are amazing. You have the Pacific. You have the
mountains, just incredible ingredients that go into the food. So tasty. By the
way, we put together a series of our travels in Peru. If you haven't seen
those videos already, you should definitely go check those out because
you'll probably find them helpful. So what we'll do is we'll leave a link in
the description below so, if you haven't seen those, you should definitely go
check those out. So, we figured since we have some hands-on experience of some tasty
Peruvian dishes that we would share with you some of the top Peruvian dishes you
should definitely try. So, not in any particular order, starting off with one
of our tasty delights, Lomo Saltado. Lomo Saltado.
Actually, I love the name too. Lomo Saltado. Lomo Saltado. Lomo Saltado.
You know, I know I am an American, but I still like saying it. Not with any
flair, but I love the dish. It's this whole Chifa influence, with the soy, the fresh
ingredients, the peppers, and the beef is so good. Exactly.
You have the yucca potato. It was just delicious. And I love like kind of sopping up all the,
all the soy and the potato, yes, oh so good. You definitely want to mix it together and
it just makes it, I don't know, it just gives like this big kind of contrast of,
like a roller coaster of flavors in your mouth. Yeah, it's just comfort food too. For
me, I love meat and potatoes. Yes, meat and potatoes guy, so for me it's the perfect
dish. Number two, Ceviche. And Ceviche is, if Peru were to have like a staple dish,
I would say Ceviche might actually be one of them. And, one of the reasons why Ceviche's
the the raw fish, but it comes from like the Pacific Ocean and being that
it's right there, the fish is served fresh every day. They kind of go out
early in the mornings. They catch the fish and they bring it back, and it's
best served by lunch time, but the way they make it has to be a simplistic way
of making it but has some of the most incredible flavors you can imagine.
A little onion
Oh my god
That is so, oh it's so good.
And the way they make it is they have it in like the
lime juice, with the red onion, sometimes they put the red pepper and they call
that broth the Tiger's milk and some people actually drink it. I mean I'm
not one to drink it, but some people do drink that and it's really a nice
melting pot of flavors in the mouth. So, if you're gonna go to Peru, I would
suggest definitely trying Ceviche. Number three, Carapulcra.
Carapulcra, Carapulcra, yum, yum, yum.
Carapulcra is a really nice dish. It's Afro-Peruvian actually. Yes, right, and it was such a nice,
nice hearty kind of, like a stew steal, yeah like a stew, with pork and dried potatoes and
all kinds of great spices in it. Oh my gosh, so good, the flavors were incredible. It almost
has like this African sort of an infusion of flavors like peanuts with
like cinnamon, cloves, and cumin, just really nice and actually you had it with
Sopa Seca. Yes, Sopa Seca. Sopa Seca is great too. It's almost like a dry spaghetti.
Yes. They're very kind of dry, not wet at all, but it's great for the dish because
it picks up a lot of the juices and you know the broth of the stew.
It's really good, really good, really fresh,
not a strong flavor, just really, really nice flavor, not super spicy either.
Yeah, you just kind of mix it all in. It's really
good. And I actually got it with Arroz Verde, which is a green rice and
the way they make the rice green and flavorful is they use cilantro and I
will tell you it almost reminded me of like a pesto. It was just really tasty and
when you take that rice and you drop it into the Carapulcra with the pork, it
was just out of this world delicious. Number four,
alpaca. And, I know alpaca and it was kind of a surprise to us as well when we were
actually in Cusco we got invited to a local chef's house who happened to be
our guide as well and his family was there and he actually cooked alpaca for
us and that was quite an interesting dish. It was very, very, tasty and it had a
nice kind of consistency to it, a little tough I would say, but it was really
great compared with like the organic vegetables and also the green sauce,
green sauce, which is like the the Huacatay, yes Huacatay sauce. Yeah, it was
really good, really nice to pair that with because it does have a little bit
of a crunch to it as well. It is interesting that the beef, the
alpaca meat it's definitely a little bit gamier than beef and it's
a little crispy too, had a little crispiness to it the way he cooked it. Number five,
Aji de Gallina and unfortunately we didn't get a chance to try this in Peru but there
as soon as we got back to Austin there is an amazing local Peruvian restaurant by a
chef from Lima who makes some of the most authentic Peruvian dishes you can
imagine and so we would definitely suggest trying Aji de Gallina. What's
really nice about that is it's like a yellow Aji pepper that's blended into
this nice like velvety stew really rich and creamy. Yeah, the color's amazing
too. It's almost like Tweety Bird like. Yes, think about that it has like this
yellowish hue almost like Tweety Bird and what's nice about it too is, is it
has like the chicken in there, condensed milk and it's sticking like bread at
times, you can also have it a vegetarian way with the potato, but just the flavors
all combined again again with the rice it just really
has a great consistency. Yeah it's really nice, super delicious.
As a matter of fact, we're having a little bit of leftovers here. This is
what, I will tell you, this is kind of what inspired us to make this video for
you guys because boy having that Peruvian food was just out of this world
so hmm we'll be right back . . . number six is Cuy
and there is no way to sugarcoat this. It's a staple meat that's raised in
households of the Andes and it goes by a different name here in the United States.
Goes by . . . guinea pig, guinea pig oh my goodness and just really quick one
indication of how important this dish is to say the world Peruvian diet, well in a
Cathedral in Cusco there hangs like a replica of like da Vinci's Last Supper,
which is Christ and his 12 Apostles and they're seated around a platter of Cuy.
And, we actually had it down in the Sacred Valley with a local family at their
house and it was really great. You had, you know, all the natural ingredients but
they had Cuy on a grill over and open eucalyptus fire. Yes, and the smell was
amazing, like just great aromas. It looked a little, it looked a little odd all
right you see the full body you know on the on the fire, but the smells are
incredible. And I did, I made sure I asked them specifically we're gonna try this I
didn't want to have like the whole guinea pig, didn't want the head. Didn't want the head
looking at you. No, not at all. And it was interesting because really the only
flavors that they used for Cuy down there was the eucalyptus wood, which kind
of had like the flavors that kind of went into the meat and I will have to
say this it is definitely a very tasty meat I mean a little the skin was very
tough I would definitely say that, but the meat was really nice and one of the
things they told us as well is that Cuy has zero cholesterol so it has really
good fats in the meat and zero cholesterol. So we tried it. I thought it
was definitely tasty, so if you're gonna go out to Cusco give it a shot because
you probably will like Cuy. Right, tastes a little bit like rabbit, maybe a little bit like chicken. Yeah like
chicken, I would say definitely like chicken. Number seven, oh my goodness is Papas a la Huancaina.
I'm glad you said that. I'm actually glad I said it right. Yes, nice job. It's such a really nice hearty tasty
dish. Yes, it's potatoes with this almost like a little bit of a cheesy spicy
sauce, oh it's so good. Oh it's so good. Yeah if you definitely want to try something
that's not say over the top but it's just really nice and tasty, Papas
a la Huancaina is great and it actually might be not a bad idea to have you get some
dipping bread with that as well just it just has so much flavor in that sauce
definitely worth giving it a try. It reminds me a little bit of like Texas queso, just
a little bit. Yeah it actually does. Right, really tasty, give me some nachos.
Number eight, Anticuchos, cow heart. Cow heart. Sounds a little, a little, strange right cow
heart, but it tastes so good
Oh, that's so good. That's so good. I love it. Oh my god, that taste's so good. I mean they just
marinated it in a kind of garlicky sauce, just slather it up and it's damn good. Yeah,
and they serve it on these skewers, which is really nice and flavorful and you can
even get like a sauce, some places will serve it with the sauce where it's
almost like a Rocoto sauce, which is a reminds me of like a spicy
mayo. Yeah, it's awesome, put that on it, oh it's so awesome. Yeah, so definitely put that on
your list if you haven't, you got to have it, you got to have the cow heart. Number nine is Causa.
I hope I'm saying it right Causa Causa. It reminds us so much of like chicken salad.
It's really interesting how they make it. It almost comes out in like this layer
cake-ish style. Right? Oh yeah. It's like potato and chicken salad and another
potato. And, I have to admit that when I first saw it, I thought it was dessert. Yes. Wow they're bringing
a cake out for us. But wait, potato, chicken, potato, that's not dessert. So, now we're
gonna change it up a little bit and we're going to switch to desserts and
one of the most incredible cookies that we had was the Alfajores,
which is like a flaky kind of cookie with a dulce de leche
creamy caramel filling. It was so good and it was nice because they even have
like a little powdered sugar on that as well. It was really tasty. Yeah, it's really good.
It's very delicate. Yeah, when you bite in it all kind of
crumbles a little bit. It does, but it's really good and it's probably nice if you pare
that with maybe some coffee or coca tea, which is out there, something really cool
about our experience with this cookie the first time he had it was actually at the
Belmond Rio Sagrado. Right in the Sacred Valley. Yes and they,
we actually got to the hotel and right in front of our bed they laid out these
cookies and one of those was, oh my god, the alfajores that was really
nice of them to do that thank you very much
but that cookie is now one of my new favorites. Did you share those? I don't know
if you shared those. I don't know. I usually don't share. I think you'll see in the video
she said, "those are mine". I think that's what you said.
Yes, really quick, I forgot about that. This is a welcoming gift that they give you, which is really cool
they kind of give you these variety of chocolates here cookies, oh it's just unbelievable. It looks so tasty.
As a matter of fact . . .
they're all mine. They're
all mine. They're all mine.
When it comes to
desserts, sometimes I'm a little selfish. I think so. The famous Picarones. The Picarones
is actually a really it looks like a beignet almost and it's a deep-fried
like sweet potato I guess it would be almost like a donut and it has a really
nice kind of consistency to it and it's not sweet at all but what they do is they
kind of bathe it in the Chancaca sauce and Chancaca sauce is the Peruvian like
sugar. Yes, basically, it's like a sugar sauce you lather it in there and just go after it.
Yeah, you have to lather it because otherwise it is not really dessert, it's more like bread.
It is a classic street food
though, right all over Peru. So last, but certainly not least, Lucuma, and Lucuma
is a very interesting kind of Amazonian tree fruit. It reminds us of a
little bit of melon but when you crack it open it looks like a custard. I know
it's really interesting, and we got to have a delicious smoothie made with Lucuma at
the San Pedro Market in Cusco and boy it was so good, really good. Yeah,
really good. And, I was so impressed by how delicious her Lucuma smoothie was
that I grabbed her menu right off the counter and I went to sell her smoothies
to the world trying to bring everybody over to try her Lucuma smoothies. Yeah, Tanya was
selling it. I really was. Yeah, absolutely.
You would think that that Lucuma smoothie was laced with some bourbon.
Now, one thing about Lucuma too, they make Lucuma ice cream. Yeah. And, we haven't had
that yet and we definitely want to have it. Yeah, I would love to try Lucuma ice
cream. If you've had it before, leave it in the comments below, I'm curious to know
what does it taste like. So that about does it for this video, we just want to
say thank you so much for joining us we really appreciate your time. If you like
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thank you again, we really appreciate that and we look forward to seeing you
on the road.