We arrived in Lima and headed out on a culinary tour of the city that began with pisco sours. Alex got behind the bar to mix together the Peruvian drink made with pisco (a grape alcohol), egg white, lime, simple syrup, and bitters. At our next stop, we had appetizers, including beef heart and ceviche, at a restaurant nestled among Incan ruins. We ate our main course while watching a show of various South American dances. The next day, we met up with our friends and had a delicious lunch at La Mar. We checked out the Plaza de Armas and got some rest before our flight to Cuzco the next morning. After a day spent acclimatizing to Cuzco’s elevation of 11,000 feet and drinking Starbucks for the first time in a year, we went with
... read more