At almost sea level, my lungs were finally free of high altitude. They sighed welcome relief in Lima after 18 straight days at 7,700ft or higher. I had an extra spring in my step as I deboarded at Jorge Chavez. In our trip planning, my wife and I saw Lima only as a gateway to Puerto Maldonado when we arrived in early... Continue Reading →
How to Make the Perfect Pisco Sour
Pisco sours are an essential experience in Peru. No culinary trip would be complete without imbibing at least a gallon of the stuff (so I hear) in the land that learned how to distill the grape. Chile also produces pisco. Unlike cognac that is aged at least two years in oak barrels, Peruvian pisco must be... Continue Reading →