During your trip to Bolivia, you may notice one familiar global symbol conspicuously missing from the cultural and physical landscape: The Golden Arches. McDonald’s met its match in Bolivia, and since officially giving them the boot in 2002, Bolivians have never looked back.

Even though Bolivia is the only country in Latin America sans Mickey D’s, it is actually one of nine countries with this unique title. However, unlike countries like Iran and North Korea, where the government has overtly banned the fast-food company, or Zimbabwe, where a local economic collapse convinced McDonald’s to pull-out their investment, Bolivia welcomed them in only to unofficially reject them five years later via lack of sales.

What exactly happened, and what were the specific factors that made McDonald’s lose enough money to pull out of the “Tibet of the Americas?” Despite extensive research into the Bolivian market, in the end, McDonald’s couldn’t jive with Bolivian culture, politics, and coveted regional food.

Bolivian Culture vs. McDonald’s

Bolivia remains one of the proudest nations in Latin America because Bolivians are proud of their plurinational identity and cultural diversity. Cultural rejection of fast-food, and foreign investments in general, stem from this national pride and sentiment.

Also, Bolivia’s food culture values each dish by the love and care that goes into preparing it. Food is considered sacred, something connected to family, friends, and providing a palpable nostalgic atmosphere. How could McDonald’s compete with these ideals?

Bolivian Politics vs. McDonald’s

“The fast-food of the west is doing a great deal of harm to humankind.” – Former Bolivian President Evo Morales 2013

Morales’ post-neoliberal rhetoric started coming into play even before he was elected president in 2006. When McDonald’s came onto the Bolivian scene in 1997, global enterprises were already beginning to be seen as the biggest instigators of rising national poverty levels.

In 1997, 63% of the Bolivian population lived in poverty conditions and 38% in extreme poverty. By 2002 when McDonald’s pulled out, those numbers rose to 65% and 40%, respectively. Evo gained tremendous popularity in the time leading up to his presidency because he saw the link between corporate globalization and the poverty plaguing his country and acted on it during his presidency; he actually banned Coca Cola from Bolivia in 2012.

Bolivian Regional Food vs. McDonald’s

Considering the already strong cultural and political bias against global enterprises and the fast-food industry, the final nail in McDonald’s coffin came down to price compared to local restaurants and dishes. McDonald’s tried to keep up with their version of local specialties like llajua (a Bolivian hot sauce) and the ever-popular salteña (the Bolivian empanada); however, they couldn’t sustain the production due to lack of sales.

After all, in Bolivia at that time, you could get a complete meal with some sort of meat, potatoes, rice, and a drink, all for about $2-3 USD, whereas a combo meal at McDonald’s was going for $4-5 USD. Local burger chains also started to crop up, offering that regional feel in their fast-food recipes while keeping to the regional prices. Some of those chains, like Che Burgers in La Paz, are still going strong.

So, what’s the main takeaway from McDonald’s harrowing tale of profitless franchises? When in Bolivia, try a salteña and fall in love with the vibrant regional cuisine!

The diverse flavors, aromas, and colors of Colombian cuisine resoundingly reside in plantains, coconuts, yuca, fresh seafood, grilled meat, and rich stews that combine all of the above. These ingredients only scratch the surface of inspired ingredients from the coast to the mountains, and into the jungle of Colombia.

Take a culinary ride through the following Colombian appetizers, main dishes, side dishes, snacks, and deserts on your tailored trip with Kuoda!

Colombian Ceviche

Ceviche styles and flavors vary dramatically through Latin America. Other countries have adopted the original Peruvian method of marinating fresh fish and seafood in lime juice.

Colombian ceviche departs from Peru’s classic preparation due to the presence of tomatoes in its sauce, alongside lime, salt, and cilantro. The Colombian appetizer most resembles Ecuadorian ceviche in this sense. However, in Colombia, ceviche is served with crackers instead of the canchita (popcorn) that accompanies Ecuador’s ceviche.

Platano Asado

From plantain chips to plantain fritters, plantain donuts, and plantain soups… Colombian cuisine is all about the plantain. And platano asado (roasted plantains) remains one of the most popular Colombian appetizers and side dishes.

Platano asado consists of an entire ripe plantain, sliced open, rubbed with butter or oil, and filled to the brim with smooth mozzarella cheese. It is then gingerly placed in a white-hot oven and baked to perfection until the mozzarella begins to bubble over the sides.

Ajiaco

Ajiaco is the chicken soup for the soul of Colombia, and especially for Bogotá. Ajiaco starts with a thick soup base of either beef or chicken broth, and at least three varieties of local potatoes.

As the potatoes slowly break down, the cook will add the most essential ingredient, a Colombian herb called guascas (gallant soldier). Finally, they add shredded chicken as a garnish, along with thick slices of avocado, capers, sour cream, corn, and cilantro.

Bandeja Paisa

Bandeja Paisa joins ajiaco as another national Colombian must-try dish. Bandeja means “tray” in Spanish. This replete tray of goodies includes ground beef, fried pork, chorizo, white rice, red beans, a fried egg, fried plantains, avocado, and an arepa (see below).

Offering a bite from every Colombian region, the bandeja paisa also brings together rich local culinary traditions all on one giant plate.

Arepas

Some say the arepa is the only side dish that really counts in Colombia because Colombians will eat them with every single meal. Although arepas are eaten throughout Colombia, Venezuela, Panama, Puerto Rico, and the Dominican Republic, the arepa serves as a symbol of national pride for many Colombians.

Put simply, arepas are savory maize patties or corn flatbread. Arepas can be grilled, fried, boiled, baked, or steamed depending on regional preference. They can either be served plain or stuffed with cheese, egg, or meat. However, no matter how the arepa appears on your plate, your taste buds are in for an enjoyable ride.

Arroz con Coco

The ubiquitous coconut graces many Colombian recipes on the coast, both in the Pacific and Caribbean. Arroz con Coco is a sumptuous savory-sweet side dish featuring white rice, coconut milk, raisins, sugar, and salt. Arroz con Coco pairs perfectly with fish dishes!

Enyucado

Yuca (aka cassava) belongs to the root vegetable family and represents a food stable for much of the world. Colombian cuisine features the yuca root in various types of bread, empanadas, stews, and, in the case of enyucado, cake!

This savory-sweet baked-good features shredded yuca, cheese, coconut, and star anise. It is perfect for an afternoon snack served with a rich cup of Colombian coffee.

Torta Envinada

Soaked in wine, this cake brings life to any dinner party or celebration! Roughly translating to wine cake, torta envinada presents a glorious combination of spices, dried fruit, nuts, caramel, and wine! The sweet red wine comes in after it bakes and is left to soak for a good day or so.

With such a deep roster of ingredients and regional variations on classic dishes, it is no wonder that Colombia is gaining international ground as a culinary destination!

Travelers who have already ventured to Peru can most likely vouch for the country’s impressive culinary prowess, but what of Peru’s immediate neighbor to the south? Bolivian cuisine, although yet to capture international attention, is equally rich in history, flavor, and tradition. Many popular Bolivian dishes share a number of ingredients and history with other South American foods, a great example being the ubiquitous empanada. Two uniquely Bolivian empanadas worth tasting at least once during your personalized trip to Bolivia are the salteña and the llaucha!

The Salteña

This hearty empanada can either complete a classic Bolivian breakfast, or serve as the perfect midday snack. Traditionally made with slightly sweet pastry and savory filling of minced meat or chicken, olives, peppers, onions, raisins, egg, potatoes, peas, carrots, and plenty of gravy, the salteña doesn’t disappoint.

Not unlike other quintessential foods across the world, salteñas are the result of cultural exchange, and in this case between Argentina and Bolivia. In true folklore fashion, there are a couple different versions of the salteña origin story, but one of the most widely accepted versions credits Salta-born feminist and journalist Juana Manuela Gorriti, who was exiled to Bolivia with her family in 1831. The tale mentions how local children in particular went crazy for her empanadas, and would flock to the “salteña” (woman from Salta) for her special recipe. The rest, as they say, is (Bolivian) history.

Nowadays, Bolivians across the country pride themselves in taking on this potentially messy pastry, while never spilling a drop of precious gravy inside. As soon as you taste the unmistakable hints of cumin and oregano married with the other carefully chosen ingredients, you might also feel compelled to take special care not wasting a single morsel.

The Llaucha (and Api)

Simply put, llauchas are cheese empanadas (from the original Aymara llauch’itas, which means the bringing together of bread and cheese). However what makes them particularly coveted in the city of La Paz, are the authentic family recipes that have been passed down for generations. One such baker who works to protect the llaucha’s integrity is Doña Petrona, who has not changed her recipe for forty years. You could say that she sells a bit of nostalgia along with her llauchas in the San Pedro district of La Paz.

What makes the traditional llaucha of La Paz is the molten cheese and broth filling, along with the painted aji amarillo (yellow chili pepper) dough that gives the empanada a golden hue as it slides off the bread stone, and out of the woodfired oven. Some bakers will also add ulupica (a type of hot pepper found in the Andean regions of Bolivia and Peru) directly to the filling, giving it an extra bite, while others offer a spicy sauce on the side.

Another traditional Bolivian breakfast pairs the llaucha with a Bolivian beverage called api. Api bears a strong resemblance to Peru’s popular chicha morada, as it is also made with Andean maiz morado (purple corn), cinnamon, clove, and orange rind. However, what sets api apart is the fact that it is made from purple corn flour (not by boiling the cob itself) giving it a thick consistency, and is served steaming hot to combat the high altitude chill of the Bolivian Altiplano.

While the salteña is one of the most representative foods throughout Bolivia, and the llaucha offers a slice of traditional paceño (from La Paz) cuisine, both empanadas are sure to delight your taste buds during your trip to Bolivia with Kuoda.

Peruvian cuisine is ever-changing and growing, and famous on a global scale. However, some of the best pastries are the ones that have been around for hundreds of years. One tasty treat that has stood the test of time are the delicious Peruvian donuts known as picarones. Sold on many street corners, with its spiced syrup made of chancaca, which is a type of raw sugar, picarones are the perfect way to end a day of exploring.

Picarones were invented during the viceroyalty of Peru when the Spaniards who had come over to Peru wanted to make buñuelos (a type of fried dough snack found in many parts of Spain). However, they needed to use the ingredients that Peru had to offer, namely squash and sweet potato. Instead of re-creating the fritters they were used to back home, they instead created something entirely new and wonderful, and enjoyed to this day. Topping these perfect rings that are exquisitely crispy on the outside and soft on the inside with the sweet, spiced chancaca syrup rounds out the plate entirely.

While making picarones can take some time, they are not technically challenging, and while some ingredients may be difficult to find outside of Peru (for example, chancaca), these are usually easily substituted (for example, with brown sugar). This recipe is a bit simplified and considering ingredients that you can more easily find in North America. Enjoy!

Picarones Recipe

• Prep Time: 30 mins
• Cook Time: 2 hrs
• Total Time: 4 hrs 30 mins
• Servings: 52 Picarones

Ingredients

• 1 Tbs. dry baking yeast
• 1 tsp. sugar
• 1/4 cup water
• 1 Tbs. ground corn or cornmeal
• 1/2 tsp. sea salt
• 1/4 tsp. crushed anise
• 3 cups white flour
• 1 cup premium beer
• 1 cup cooked butternut squash pureed.
• 1-2 cups brown sugar
• 1 cup water
• 3 lemon or orange peel shreds

Instructions

1. Doughnut Instructions: Dissolve sugar and yeast in the warm water, use a small bowl for this.
2. Mix cornmeal, salt, anise seed, 1 cup flour and beer in a large bowl. Add the yeast mixture and mix.
3. Add squash or pumpkin and 2 cups of flour. Mix together to form a soft dough texture. Cover with a towel and let the mixture rise in a warm place for around 2 hours. You can also let the batter rise in the refrigerator for 4 to 12 hours if covered with film.
4. Syrup instructions: Add the Syrup ingredients in a saucepan and leave to boil over medium heat level. Reduce the heat to low and leave to simmer until a thick syrup forms after 15 minutes or so. Remove saucepan from heat.
5. To prepare doughnuts: Heat oil in a wok. Drop tablespoons of dough into hot oil and fry until crispy golden. Drain on paper towels. Serve hot with warm syrup.

Notes

• Helpful hints: To test for proper temperature, drop a small spoonful of dough into hot oil; if it rises quickly to the surface, the oil is hot enough.
• If using the new quick-acting yeast, use half as much. Add to dry ingredients. Rising time will be reduced by about half.
• To reheat doughnuts, place on baking sheets in a 350-degree oven until hot, about 5 minutes.

Source: eatperu.com

All over the world, there are foods and dishes that people associate with different times of the year – autumn in the United States wouldn’t be the same without pumpkin pie, for example. In Peru you will find that there are foods special to each time of year as well! Right now we are in the middle of Carnavales, and so this is the perfect time to showcase the flavors of carnavales in Peru!

There are many delicious dishes to try during this time of year. However for today, we will provide you with the recipes to prepare a full Carnaval meal, complete with soup, entrée, and dessert!

In Peru, it is very common to find a Menú of the Day for lunch, and these nearly always start with a soup. One very typical soup that you may find during Carnavales is what is called “Chupe de Peras”, or “Pear Chowder”. This is a delicious, savory soup with pears added, to give it a sweet little something extra. The recipe is often quite complicated, however here is an easy version so you can give this Peruvian soup a try at home:

Chupe de Peras:

Ingredients for 10 persons:

• 1 1/2 kilos of meat
• 1 small piece of chalona (salted, dried meat)
• 1 kilo of potatoes, cut into bite-sized pieces
• 1 cup of wheat berries
• 20 small pears, already stewed

For the rehogado (flavoring):

• 1 cup of finely diced onions
• 1 teaspoon garlic
• 1 teaspoon pepper
• salt as needed
• oil

Preparation:

1. Boil the meat together with carrots, onion, garlic, salt, and chalona, to form a flavorful broth (usually about 1 – 2 hours).
2. Strain the broth.
3. Prepare the rehogado with the onions, garlic, 1/2 cup oil and pepper, let it cook well, until the onions are clear.
4. Place the potatoes and wheat berries (and meat if it is still tough) into a pressure cooker with the meat broth, and cook for approximately 10 – 15 minutes, giving the potatoes and wheat berries time to get tender.
5. Remove from heat and allow to cool a bit.
6. Pour this mixture over the rehogado, and let it simmer for a bit to absorb the flavors.
7. Before serving add a bundle of oregano, yerba buena(mint), and cilantro.
8. Serve by placing two pears, previously stewed, in each bowl, and pouring the soup on top.

Next, you need a hearty entrée to get you through the celebration and flavors of Carnavales in Peru! What better dish than a traditional puchero, a mix of delicious, hearty flavors that brings together friends and family, celebrating the festive feeling of this time of year?

Puchero:

Ingredients: for 10 persons:

• 1kg of beef
• 1kg of lamb meat
• ½ kilo of chalona or cecina (salted, dried meat)
• 3 garlic cloves
• A celery stalk
• 6 choclos (ears of fresh big, Peruvian corn)
• 4 Carrots
• ½ Morayas (white, freeze dried potatoes)
• 1 cabbage
• chickpeas
• ½ kilo Rice
• 6 small potatoes
• 1 kilo of yucca
• 1 bundle of asnapa (Cusco’s traditional herbs)
• Salt and pepper to taste

Preparation:

1. Boil 5 liters of water
2. Once boiling, add 3 cloves of garlic, the celery, the pieces of lamb, beef and the chalona. Also add the herbs and flavoring that will give the special touch to the broth.
3. Wait until the meat cooks before adding the potatoes, yucca, and carrot.
4. When the potatoes, yucca, and carrot are nearly tender, add the sweet potato and the moraya.
5. When all of the vegetables are tender, the soup portion is ready.
6. In a separate pot, boil the rice with the chickpeas, until they are tender (if you are at high altitude, use a pressure cooker).
7. When ready, mix the rice and chickpeas into the broth.
8. Separate the broth from the vegetables and meats.
9. Serve the stew in a large dish and the broth in another.

This dish is best served with uchucuta, which is a hot sauce made with rocoto peppers, however it will be delicious with your favorite hot sauce as well, or even just on its own!

And what meal would be complete without a lovely dessert to round it out? Dulce de duraznos is a perfect way to end the meal, and very easy to make! This tasty treat can be enjoyed year round, but is most popular during the festive celebrations of Carnavales.

Dulce de duraznos:

Ingredients:

• 12 mature but firm peaches
• 4 cinnamon sticks
• 6 cloves
• Juice from one lemon
• 1 ½ cups of sugar
• 1 liter of water

Preparation:

1. Clean and peel the peaches
2. Pour the water in a large pot with the peaches, sugar, cinnamon, cloves, and lemon juice and simmer.
3. Cook over low heat until the peaches are white and the liquid becomes slightly syrupy.
4. Serve warm, with ice cream if you like.

Carnavales are a special, festive time in Peru, with its typical foods adding to the flavor and excitement! If your trip to Peru lands during Carnavales, perhaps you will find one, or all, of these dishes to try! If not, use these easy recipes to conjure up a festive meal at home!

During your trip to Peru, you will likely come across some ladies selling interesting-looking beverages, either in glasses that you can consume there, or in re-purposed bottles to go.  This is one manner in which you can purchase chicha, a lightly fermented corn beer, incredibly popular in the mountains of Peru. There are many different kinds of chicha, from the effervescent and fruity frutillada to the sweet and rare cambray, a type of sugarcane chicha, to the earthy chicha de jora.

In this blog, we will talk about the preparation and consumption of chicha de jora, one of the most popular types of chicha, which can be traced back to pre-Inca times. Consumption of chicha dates from as early as 5000 BC, as evidenced by the discovery of remnants of pottery vats that were once used as chicha storage vessels.

Even today, the preparation and consumption of chicha is an important part of Peruvian culture and is largely overseen by the women of the household. Large quantities of chicha de jora are consumed on significant holidays, and chicha is an important part of Quechua culture. In the Peruvian Andes, a pole with a red cloth tied to the top serves as a sort of flag post that means: “Chicha is prepared here.” Locals can knock on the door to partake in a glass or bring a container to carry some home. Chicha de jora serves as the party drink at important Peruvian festivals, and it is customary to consume inordinate amounts during Inti Raymi. In addition to corn and cassava, chicha is also prepared from a variety of other ingredients, including quinoa, potatoes, and oca (a brightly colored root vegetable), among others.

The steps in making chicha de jora corn beer are similar to the steps used in beer making. A variety of yellow corn, known as jora, is germinated to release the starches. A chew-and-spit technique is also used as an alternative to germination, and, in fact, has been used throughout the world in other fermented beverages. The chicha is boiled and fermented in large vats for several days. The end product is a yellowish, somewhat frothy or milky, slightly sour beverage with an alcohol content of usually less than 3%, thus explaining the large quantities consumed at festivals and parties.

When you arrive for your Peru holiday, be sure to try some chicha de jora. Luckily for you, we will take care of all of the driving responsibilities, so feel free to party like a local during your Peru experience.

When you travel to a different country, everything is exciting, with new experiences to be had, new foods to try, new things to see and do. Sometimes, however, a bit of familiarity during your travels can be a port in the storm of all of the novelty going on around you. What could be more familiar and comforting during your Peru trip than a great cup of coffee?

Peru is among the top twenty coffee producers in the world, and is fifth in the exportation of Arabica beans, a variety grown on over 200,000 small Peruvian coffee farms. Peru is also lauded as one of the largest producers of organic and fair-trade coffee, with most of its coffee processed through cooperatives.

Peru recently won first place in the international SCAA (Specialty Coffee Association of America) awards for the second year running. This year, a coffee cooperative from Cusco, CAC Incahuasi Lucio Luque Vasquez, claimed first prize in this competition. Last year’s winner was a grower cooperative in Puno.

The process to make coffee has quite a few steps, from bean to cup. First, the coffee beans come from the bright red fruit of the coffee tree, known as coffee cherries. There is not enough pulp in a coffee cherry to make it a worthy snack, though the flavor is pleasant enough. Legend has it that coffee’s stimulating effects were first noted after a herdsman observed his goats’ increased joie de vivre after grazing on coffee cherries. Coffee beans are harvested, separated from the cherry, roasted, and then ground to various grades of fineness before being brewed to produce the robust drink we enjoy each morning.

While you are in Peru, you will have the chance to try this delicious cup of joe and taste for yourself why Peru won first place in he international SCAA award.  Here are a few of our favorite cafes in Cusco and Lima:

Now we get to what some would argue is the best part of your culinary experience during your Peru trip: what to eat for dessert! With its typical Andean dishes, delightful, unique ingredients, and creative melding of various cuisines, it’s not surprising that Peru offers an abundance of preparations to satisfy your sweet tooth. We’ll discuss some of the most popular and luscious, and include a few recipes. DO try this at home!

Alfajores: Perhaps one of the most popular sweet treats you’ll find in Peru is alfajores. This is a type of sugar-dusted cookie sandwich filled with manjar blanco, a creamy and thick caramel sauce. Loosely based on an ancient Arabic dessert known as alajú, these crumbly cookies of Spanish origin have been popular in Peru since colonial times. They make a great accompaniment to your post-prandial coffee, and can be found at most bakeries in Lima and Cusco. Here’s a recipe for the cookie, followed by another for the creamy filling.

Picarones: Some people have compared picarones to deep-fried donuts, but that description does not do them justice. Picarones are a doughy, deep-fried melt-in-your-mouth treat made with sweet potatoes, pumpkin, and spices like cloves and cinnamon. They are believed to have been invented by Afro-Caribbean slaves that were brought to Peru in the 18th century.

Warm and crispy, picarones are served with sweet chancaca syrup, a type of raw cane syrup made from chunks of raw sugar, or panela, which can be found in Peruvian traditional markets like Mercado San Pedro. You can find picarones vendors on busy street corners in Cusco and Lima. What a heavenly way to get your veggies in! Be sure to ask your Kuoda tour guide to help you find some to snack on during your Peru holiday!

Here is a recipe to try.

Crema volteada translates as “upside-down cream,” and if you gravitate towards lusciously sweet, creamy desserts, this flan-like custard is for you. Made with cream, sugar, eggs, and vanilla, crema volteada is drizzled with burnt sugar syrup and served at many Peruvian panaderías (bakeries) and cafés to accompany a coffee drink, or by itself as a luscious, creamy dessert. You can add nuts, raisins, fruits, and other items to create a contrasting crunchy or chewy texture.

Want to make it yourself? Here’s a recipe.

Mazamorra Morada: The ideal dessert to eat on a cold, gray, rainy day in Lima or Cusco is a warm and comforting serving of mazamorra morada. This is another pudding-like dessert based on the popular Peruvian chicha morada, or purple corn drink.

Thickened with cornstarch, dotted with bits of fruit, and spiced with cinnamon and cloves, this warming dessert goes down easy and is especially delicious when accompanied by arroz con leche, or rice pudding. Here’s a recipe.

Maracuyá Cheesecake: If you read our last blog about the fruits of Peru, you may remember my mention of maracuyá, or passion fruit. One of the most mouth-watering desserts you can find is a delicious passion fruit cheesecake. The contrast of the creamy, sweet cheesecake topped with the crunchy, tangy maracuyá fruit and seeds will delight your palate. It’s a dessert that pleases the eye as well as the stomach, with its lovely tangerine-colored glaze dotted with black passion fruit seeds. During your travels through Peru, you will be able to find great maracuyá cheesecake at better cafés and panaderías in Lima and Cusco. Here’s a recipe.

One thing is for certain; your sweet tooth won’t lack options on your next journey to Peru!

In addition to being the origin of important staple foods that have spread throughout the world, Peru is fertile ground for hundreds of species of edible fruits, some of which you may never have heard of. In this article, we will examine some of these fruits, discuss their gastronomic properties and health benefits, and provide some clues as to where you might be able to try them during your Peru holiday.

Many of Peru’s little known fruits are grown in the Amazon. These exotic fruits have adapted specifically to the jungle in order to survive and propagate, and many are highly perishable and don’t readily thrive in other climatic zones. An example is camu camu, which claims one of the highest Vitamin C contents of any fruits on the planet! This tasty fruit gives a wonderfully tart flavor to refrescos, (a delicious beverage that often accompanies meals), and it is more palatable when combined with other fruits or sweetener. Although camu camu is exported in powdered form, it is nearly impossible to find it in its fresh form anywhere outside of Peru. It is highly perishable and doesn’t travel well, so you’ll need to be sure to sample it fresh during your Peru trip!

Aguaymanto, aka the Peruvian ground cherry, is a member of the nightshade family that also gives us potatoes and tomatoes. It grows encased in a papery husk, which has to be removed, and has a lovely tart/sweet flavor when ripe, slightly reminiscent of a tomato, but both sweeter and tarter. It is high in Vitamins A and C. It grows in the Andes mountains, and is among the fruits that keep well enough to be exported: you may see it in grocery stores in the US when it is in season from May to July. It is also used in preserves, and can sometimes be found as a delightfully surprising fruit additive to chocolate, which contrasts well with the creamy bittersweet flavor of the chocolate.

Another native fruit is the tart maracuyá, one of many types of passion fruit. Maracuya is pronounced with the accent on the last syllable, by the way – like this: Mah-Rah-Coo-Yá. The maracuyá has a semi-hard yellowish rind, which when broken, contains many small seeds surrounded by pulpy orange-colored flesh. Prized as an ingredient in paletas/helados, or popsicles in Peru, it also makes a great topping for cheesecake and is used in beverages and desserts, though is often considered too sour to eat on its own, unsweetened. To eat it raw, break it open and suck out the flesh and seeds. The seeds contain fiber, which is great for digestion, as well as polyphenols, which studies demonstrate may play a role in preventing degenerative diseases in the body, such as heart disease and cancer. A supplement made from the peel is currently under study for its anti-inflammatory effects on the body. It is also high in Vitamin A and potassium, and grows in Peru’s tropical regions.

The lúcuma, or egg fruit, is a fruit with a dark green skin that is fairly ugly when ripe, belying the deliciousness underneath. The golden orange colored flesh has a creamy, custard-like consistency and a rich, delicate flavor that’s reminiscent of a caramelly, mapley sweet potato. It makes an excellent first food for babies, as it’s soft, tasty, and easy to digest. In the past few years, it has been marketed in powdered form as a low-glycemic sweetener and sugar substitute. Lúcuma grows in the valleys of the Peruvian Andes, and legend has it that this is a great fruit for women to consume as an aid to fertility.

Depending on the time of year you take your Peru holiday, you may be able to sample each of these fruits on a trip to San Pedro Market in Cusco. You can also try them in liquid form in a batido, or shake, which you can order from one of the many juice stands you’ll find at San Pedro Market in Cusco, Surquillo Market #2 in Lima, or at Pisac Market in the Sacred Valley.