Our arrival in Peru revealed a land unlike most of its predecessors. Once the home of the great Incan Empire, Peru remains a hotspot for biodiversity, with more breeds of edible foods indigenous than msot other countries. Peanuts, tomatoes, potatoes, tamarillo, quinoa, amaranth, aji peppers, and many varieties of corn are from this diverse country.
We set off quietly into the crowds, surrounded by unknown things; hot yellow peppers, goat meat, and green plantains.
Inca Kola was the most popular soda in Peru, a hazardously yellow carbonated beverage with a strong, bubble gum flavor.
A more pleasant local beverage was Purple Corn Drink, a sticky sweet concoction made from a dark variety of maize.
But the most important thing to watch out for, wary traveler, was aji amarillo, a long, yellow hot pepper. The paste and flesh of this capsicum variety is to be found everywhere in this mysterious country, and while jalapeno makes a reasonable substitute, the flavor of aji amarillo is by far the better of the two.
Next Time: Plantains and fish? Majarisco!
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