Back Home…
If you are a regular visitor to my site you know that I hail from Lima, Peru, and that I often head back home and share my visits and adventures with you. Last year I spent 10 days doing what I love most when I go there, walking, eating, and riding my bike.
This time around it was not much different. I managed early morning walks every day, squeezed in a challenging bike ride, and gained a few pounds sampling the best cuisine (and beverages) on the planet.
However, we did do something different this time around. Rather than just eating at home, or at the myriad of amazing restaurants every day, we booked a half day excursion with Haku tours to visit the market, purchase ingredients and then cook two of Peru’s classic dishes, Cebiche and Lomo Saltado.
El Mercado
After connecting with Haku’s guides we headed to Surquillo for a visit to el Mercado #2. A visit to the market gives you a glimpse of local life seldom seen by visitors; even by some locals. For me, it had been over two decades since I last set foot at that particular market. The sojourn was a welcome deviation from my normal routine and a chance to see the amazing variety of fruits, vegetables and other items uniquely Peruvian. Below is a sampling of just some of the colorful fruits and vegetables on display along the various market stands
The market is also full of life. The great variety of fruits, vegetables, meats and seafood, along with food stands busy with locals making purchases, gives it tremendous life. Like us, there were lots of other customers picking ingredients for the day’s meals.
Cooking
Once we purchased all the required ingredients for the day’s meal, we headed back to Miraflores and Haku’s headquarters to prepare our lunch. We had opted to make two versions of cebiche because two out of four of us does not eat seafood. So, we created a “mushroom” version that proved to be very tasty. We also sampled over a dozen local fruits during the process and learned the various techniques that local chefs use to make our meal even better.
Before our meal we sampled nearly a dozen regional fruits
Canchita and Chifles. Local finger foods usually served with cocktails and cebiche. Think pop corn and chips.
The staple ingredients for "leche de tigre" the heart and soul of cebiche.
Other than sirloin and various spices, these are the basic ingredients for Lomo Saltado.
High heat and a wok is all it took to get the meal going.
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Cebiche Clasico
This is one of the best parts of visiting Lima - the fresh fish. I managed to make a super tasty Cebiche. Now to repeat the task at home.
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Lomo Saltado
Here’s a dish we often make at home, but after the cooking class, we will change our methods a little. We learned a couple of new tricks. So good…
This journal entry is a “summary” compilation of entries I made in my Moleskine travel journal. Whenever I travel I bring it along for the ride, and jot things down so I don’t forget them. I also bring with me a small Digital Bluetooth Printer so I can print out selected images, some of the ones you see here. The photo paper used on these little Zink printers has an adhesive back so that I can easily peel and paste it in my journal.