Thursday, July 22, 2010

Food from the Inca Trail (and other home made encounters)

Our food on the trail was excellent by all accounts. These chefs are truly amazing at what they can prepare with the tools and constraints given. The three highlights include a breakfast with chicken rolled in a thin egg wrap, cake dessert with jello topping, and a stir fry lunch served inside a banana leaf (for disposal we tossed it into the river)



We had a lunch on Taquile Island that was fresh and delicious. It was also the first time we tried the local "salsa" made with loads of onions, lime juice and hot peppers. The trout was fantastic, fresh and filling.

Our dinner at our homestay was simple and filling, but nothing to get too excited about. I give them credit though, they worked hard and prepared the meal with what they had for our pleasure.

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