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Lacey Burke Blogs |
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Contigo Peru... |
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Location: Blogs BlogsTravel |
 | | Posted by: laceyb | 5/31/2007 | First day in Peru: It’s cold, dreary and overcast. I get to the hotel and pass out for at least 4 hours. I wake up, determined to warm myself up with lots of pisco and some traditional Peruvian food. We meet with “Pepe” Moquillaza, the proprietor of Inquebrantable (Unbreakable) Piscos, at Bar Marino. We started out with some Pisco, neat, in a mini cordial glass. I was immediately reminded of Grappa, without the bite. Its all grape, in other words. I noticed subtle differences in all the versions, but I’m hardly an expert, so I opted for a Pisco sour. It was frothy and tart, but I think I make a better one.
 I skimmed the menu and noticed Leche de Tigre, and Leche de Pantera. Hmmm…Tiger’s milk and panther’s milk? I had heard about both from a friend of mine who was recently in Peru. They’re supposed to have interesting effects…They were both ceviches, served in a wine glass, with plenty of red onions. Peruvian’s love red onions by the way, and there’s no shortage of them in all the food. The Leche de Tigre was a creamy white-pink color with ultra fresh chunks of white fish. It was slightly salty, smooth and delectable. The Leche de Pantera on the other hand, was a deep purple-black color and filled with concha negra, or black clams. I was very intrigued by these little mollusks. I’m told they cannot be found anywhere else, although I found them on a few nyc menus online. I shall begin an investigation as soon as I return!
 Anyhow, they were quite tasty. Similar to an oyster in shape (or lack thereof) and texture. And like oysters, the dish itself was quite addictive. It was very salty, kissed with the sea, many red onions and the promise of saucy effects that I was repeatedly warned about!
The grilled baby pulpo was a standout, served with a sweet and tangy sauce and roasted red peppers. It was so tender, we could hardly believe it was octopus. We also loved the warm causas, a lightly fried yellow potato puree filled with crab and drizzled with aji Amarillo. The traditional mixed seafood ceviche with sweet potatoes and Peruvian corn was light and elegant, as well as aesthetically pleasing.
 I succeeded in warming up, many glasses of Pisco and Leche de Pantera will do that to you. I must admit, I didn’t feel the desirable effects from the infamous ceviche. Perhaps its because I’ve built up such an endurance to allegedly aphrodisiacal dishes…Oysters and Champagne to name a few, are among my favorite and frequently consumed things. Oh well, you can’t blame a girl for trying
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