Aquila - remind me what this Peruvian salad is called and ingredients.
Reina de Palta ?
And here is the Shangri La of a subtropical garden at our little BnB in the Sacred Valley of the Andes (where we awoke very surprised to see a palm tree, bougainvilla, passion fruit vine, butterflies, and angel trumpets inspite of towering snowy peaks in the distance!). From here we walked into town for quite enjoyable sunny plaza-side lunches and a fire-cooked pizza dinner by a rushing stream as the night air grew cold.
The town it self was a magical surprise of ancient Inca stone walls, flowing water in cobbled channels everywhere through out the streets, and a surreal, timeless water fed terrace system of corn fields (exactly like the taro is grown here in Hawaii) .... this is Ollantaytambo on the Urubamba River - names that conjure up Kipling-like exotica. 
Definately a land where the Food of the Gods has been passed from generation to generation for thousands of years. And we never would have discovered this if there hadn't been the train strike that delayed (and shortened) our time at Machu Picchu. Thank goodness for a workers rebellion - it lead to discovering this cafe and wandering through the ancient village that is still full of life today, living not all that much different than thousands of years ago.
1 comment:
Paltas Rellenas: stuffed avocado. Anything with avocado or potato is good in my mind, so both together is great! I think the primary ingredients in the stuffing were fried potatoes, raw red onion, and a mayonnaise-based dressing.
This same restaurant is also where I had traditional Papas a la Huancaina for the first time. Cold potatoes in a condensed-milk and cheese dressing with olives on top. Strange from my perspective but quite good. The dressing tasted a lot like peanut sauce to me (although it had no peanuts in it). I want to make a vegan version someday soon.
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