Travel
From scallops and ceviche to pisco sours and local teas.
Lets be honest: When you think of Peru, what immediately comes to mind is probably Machu Picchu.
And who can blame you?
(And, yes, pisco sours.
Lots of pisco sours.)
Ahead, everything I ate and drank on an epic weeklong trip to Peru.
The dimly-lit spot has an almost overwhelmingly long menu presented like a newspaper and neatly divided by category.
Both are said to help you acclimate to the altitude, which ranges from about 7,000 to 12,000 feet.
The menu includes a variety of pastas and ceviches, but I opted for the lomo saltado again.
(Hey, when I like something, I stick with it.)
We wrapped the evening by sharing tangerine baba and a delectable Snickers sundae.
We washed it down with a pleasantly crisp and not-at-all oaky Chardonnay from the Mendoza region of Argentina.
(Another plus: We were returning to sea level!)
Dinner included a selection of sushi and grilled goodies like octopus and tenderloin.
I washed it down with a pisco sour, my new favorite cocktail.
I deplaned feeling truly full in every sense of the word and damn determined to perfect my pisco sour.
