From cuy to ceviche, Peruvian food embraces a world of diversity. Its roots lie in the indigenous domestication ofplants and animals in the Andes, as well as in importations from Africa, China and Europe. Its richness and complexity make it one of the great world cuisines, akin to that of China and France in subtlety and variety, at least if Raymond <a href="http://books.google.com/books?id=EH9LqhXuJ3QC&pg=PA81&lpg=PA81&dq=raymond+sokolov+peruvian&source=bl&ots=1bs4XMX9ww&sig=-jwU7T-4GKqvXiKZ8cIgdBminw0&hl=en&ei=UpmeTKW5BoT2tgOZl5nWAQ&sa=X&oi=book_result&ct=result&resnum=1&ved=0CBYQ6AEwAA#v=onepage&q&f=false">Sokolow</a> is to be believed.David Knowlton1 2130
You can sit in Yakumama’s balcony, enjoying a well chosen glass of wine to accompany their beef loin and mushrooms while watching life unfold on the plaza where almost everyone goes at some time. Or you can look at the top of the Cathedral to seek the Buddha supposedly hidden in its facade.
At night you can sit with a beer on the balcony of Norton Rats as the sparkling lights of Cuzco’s hillside neighborhoods merge with the sky. It is as if you were in a bubble traveling among unknown galaxies, yet enjoy the comfort of a good brew and finger food.David Knowlton0 1563