Guest Blog: Spotlight on Peruvian Food

Ravi Guruswamy just returned from a trip to Peru, Equador and the Galapagos Islands! wow I am so jealous.
Here he is to share his favourite food experiences, pictured is the famous Pisco Sour a cocktail made with Pisco (a grape liquor), egg whites, lemon or lime juice and simple syrup.

I consider myself privileged to be able to pursue my passion for sampling different cuisines and experiencing as many cultures as I possibly can.

Starting with Ceviche--amazing!!!. people who are into sushi should try this - raw fish marinated with lime juice, peppers, cilantro and onions. Ideally the ingredients are fresh from sea, prepared on a daily basis, not to mention that its entirely protein and healthy.

Coca leaves- purported to be the redbull of the inca's, leaves that you can chew raw or drink as a tea. We were offered coca tea as an invitational drink at our hotel which apparently also serves as an effective remedy for altitude sickness.

We were told by our guide that the Inca people favoured the meats of the Llama, guinea pig and wild hare. If it weren't for the Inca's, perhaps we wouldn't have potatoes and corn... They cultivated them and now Peru boasts more than 250 varieties of potato.

As a physician I noticed that folks had good portion control and ate less carbohydrates also each meal was started with a soup, so you ate less at the next course!