Archive for the Cuisine & Dining Category

Peruvian Gastronomic Journey at Hilton Tokyo

Posted in Cuisine & Dining, Cultural Scenes, Events, News, Lifestyle with tags , , , , , on July 14, 2012 by Sustainability Guru
Peru Gourmet promotion featuring top Peruvian chefs Javier Ampuero & Jose del Castillo

Peru Gourmet promotion featuring top Peruvian chefs     Javier Ampuero & Jose del Castillo

Last 2009, during the Peruvian Food Festival in Tokyo we honored the Guest Chefs Pedro Miguel Schiaffino & Toshiro Konishi at the Peru Embassy with comida criolla creations by our in-house Chef Percy Bustamante. This time, on our third year here in Tokyo, we are delighted to be part of the Peruvian Gastronomic Journey inaugurated at the Hilton Tokyo, this Festival month of July to kick off  the various celebrations of Peru’s National Day in Japan.

Photo courtesy of Noticias Nippon

The Chefs with Promperu Rep Camila Garcia & Peru Ambassador in Japan, Elard Escala

Hilton Tokyo and PROMPERU (Tourism Promotion Peru) jointly feature a special event, entitled ‘Fascinating Peru – Gourmet & Cultural Promotion’ for the sixth consecutive year at the Hilton Tokyo’s Buffet Restaurant ‘Checkers’ from Saturday, July 7 to Monday, July 16, 2012. During this event, guests  have an opportunity to feast on a wide range of authentic Peruvian dishes on the lunch buffet (3,900 JPY) and dinner buffet (6,000 JPY) specially prepared by Mr. Javier Ampuero Figueroa  and Mr. Jose del Castillo, guest chefs from Peru while enjoying traditional Peruvian drinks. Peruvian folklore’s live is available on Fridays, Saturdays, Sundays and a national holiday.

All photos courtesy of Noticias Nippon

Ceviche, Causa Limena and lotsa comida criolla!

Heir to ancient cultures from the time of the Inca Empire, Peru is a magical spot which involves one of the richest biodiversities on earth, along with ten world heritage sites including ‘Machu Picchu’ and the ‘Nazca Lines’. It is known for extensive Andean ingredients including potatoes, tomatoes, corns and chili pepper as well as botanical products and herbs that have high nutritional value and distinctive qualities. Try the emblematic Peruvian appetizer ‘Ceviche’, seafood and onion marinade with lemon and a traditional Peruvian dish ‘Lomo Saltado’ which was adopted into Chinese – Criollo Cuisine, stir fried with beef, tomato and potato. After the meal, delightful Peruvian sweets such as mousse using lúcuma, native Peruvian tropical fruit, ‘Mazamorra Morada’ made from purple corn and more will be available.

Superb iconic Peruvian desserts: Mazamorra Morada & Arroz con Leche

Superb iconic Peruvian desserts: Mazamorra Morada &   Arroz con Leche

To complement the culinary delights, Peruvian wine ‘Tacama’ very rare in the Japanese market, will be offered along with a wide range of Peruvian drinks such as ‘Chicha morada’, ‘Pisco Sour’ and ‘Inca Cola’. Beverages are available with an additional charge.

Ain't no Peru fiesta without Peruvian Pisco, wine and Inca Cola!

Ain’t no Peru fiesta without Peruvian Pisco,                           wine and Inca Cola!

Next on our agenda, is the Peruvian Festival in Kobe, Japan!

All photos courtesy of Noticias Nippon.

JOIN PERU DREAM TRIP  by Inkaterra, Peru’s Eco Pioneer and Conservation Leader since 1975; 100% Carbon Neutral travel and stay, any day departure. For more information and travel assistance to Peru, email sustainabilityg@sonixnet.jp

Finally, Fine Filipino Food Fest in Tokyo!

Posted in Cuisine & Dining, Cultural Scenes, Sustainable Events with tags , , on September 24, 2011 by Sustainability Guru

Philippine Food Fair 2011, Imperial Hotel Tokyo

Featuring the Doyenne of Philippine Cuisine, Ms. Glenda Barreto, showcasing culture and heritage through culinary art

I have always wanted to write about the under-rated, oft-misinterpreted or worse, misrepresented authentic Filipino cuisine, but failed to find the real deal, one that showcases the Philippines’ rich melange of culture, tradition and heritage, authentic in essence and presentation.

Ms. Glenda Barreto, Doyenne of Philippine Cuisine

I first met Ms. Glenda Barreto, Doyenne of Philippine Cuisine and  owner of Via Mare group during my Puerto Azul days, as she was a member of the Golf & Country Club and favorite caterer of Malacanang Palace. Till now, Via Mare is still the irreplaceable Filipino fare provider to most high level occasions not only in the Palace but also to prominent political and social figures of the country for their  impeccable cuisine and unparalleled service.

CBRT Conference 2011 Regional Food Showcase by Via Mare

At the National Conference on Community Based Rural Tourism this year, I had the honor to meet, listen and shared with my co-speaker, Ms. Barreto. I told her that every time I go home to Manila, I would always eat at Via Mare and bring back  special native desserts, cassava cake and two kinds of rice cakes -bibingka galapong & puto bumbong - all the way to Peru. I am so happy that their Landmark  Makati branch already know how to pack these delicacies for long-haul trips, thus, I still get the freshly-cooked flavors after 30 hours of travelling back to Lima! When we moved to Tokyo, Japan, I go home to the Philippines every so often for my Sustainable  Tourism initiatives and conference engagements, thus, I make sure I eat at Via Mare, probably the only excellent authentic Filipino cuisine that suits my palate, my only “other home” of comfort native food.

Philippine desserts by Via Mare: Jackfruit Tapioca, Cassava (yuca) Cake, Purple Yam (ube) pudding, Coconut-Pandan Rice pudding

At the Conference, Ms. Barreto presented on Special Regional Food Presentation & Exhibit where she talked about Food Knowledge, Effective Menu Planning, Recipes, Pricing and Personalized Service. She also showcased the actual Regional cooking at the venue and feted us to the best Conference dinner I have ever tasted!

On September 26- October 2, 2011, Tokyoites and nearby ‘burb-dwellers can savor the fine offering of Tita Glenda’s cuisine at the Philippine Food Fair at the Imperial Hotel Tokyo, together with stellar chefs, Myrna Seguismundo of Restaurant 9501 and patissier Jessie Sinsioco of Le Souffle. It will be seven full days of alluring and  scrumptious epicurean pleasures from the Philippines’ most fabulous, no less! Service offerings at the Imperial Viking Sal will be available during Luncheons and Dinner and Filipinos in Japan can partake in this rare opportunity of excellent Filipino cuisine at a special discount.

Lunch & Dinner Buffet of Filipino Fine Food at the Viking Sal, Imperial Hotel Tokyo

Eco Agri Sustainable Farm Showcase

Posted in Cuisine & Dining, Negros Occidental, Responsible Travel, Sustainable Tourism with tags , , on February 20, 2011 by Sustainability Guru

Eco Agri Sustainable Farm Showcase

I first got connected with Organic farmer & social entrepreneur Ramon “Chin-Chin” Uy, Jr. via Facebook, who organized the Organic Farmers Festival in Negros Occidental last November 2010 with Organic Na! Negros Producers and Retailers Association (ONOPRA).

with Eco Agri’s Nonoy Moraca, Chin-chin & Francine Uy of Fresh Start Organics

When I presented at The Negros Initiative Conference, Chin-chin, a young, dynamic Sustainable Farming advocate immediately signified his support as our partner NGO, and we couldn’t ask for a more genuine green and Sustainability proponent who will spearhead the Community Based Rural & Agro Tourism in Negros.

The family owned business RU Foundry and Machine Shop established Eco-Agri Development Foundation Inc. (EcoAgri) their NGO arm which was formed to handle all activities related to Sustainable Farming initiatives.

Negros Initiative partner, Eco Agri Foundation

EcoAgri manages the interactive showcase farm in Barangay Pahanocoy, Bacolod City, to include exhibit or demonstration of Vermiculture and Vermicomposting, Biogas System, Lemon Grass Oil production, Hydraulic Ram Pump for drinking water and irrigation without using fossil fuel driven engine or electric motor, the Windmill (pumping water for drinking and irrigation), among other technologies to support organic farming activities.

Vermicomposting, Biogas System, Lemon Grass Oil extractor, Hydraulic Ram Pump, Windmill

Eco-friendly Fresh Start Organic products, ideal for Eco hotels & resorts

Chin-chin with his wife Francine, ownFresh Start Organics, which offers a whole array organic products, fertilizer, produce, natural personal care products, ideal as eco-friendly hotel amenities, such as soaps, shampoos and lotions and of course, superb organic food produce and deli. A new green (organic) revolution in the making!

Negros Initiative partners with EcoAgri in their PURO program

As part of their mission and vision, EcoAgri with Fresh Start Organics will implement its tasks in partnership with the Negros Initiative in empowering communities for sustainable development to achieve food and environmental security, providing support services to the beneficiary communities, not only in Negros but the whole Philippines and beyond. Under its Skills Enhancement and Entrepreneurship Development (SEED) Program, they will assist out of school youths, individuals and community organizations in the fabrication of equipments and other technologies and develop them into entrepreneurs by providing additional capital and support facilities. Through their Ecological Management Program (EMP) they will assist in Waste management in partnership with the LGUs, Communities, Private Sector, Academe and NGOs; in Rain forestation, Biodiversity Protection and Conservation.

EcoAgri services include PURO (Produce UR Own- Organic), Research and development, manufacturing and installation of technologies to support organic farming activities of the partners and beneficiaries; Promotion and marketing of farmers organic products under Fair Trade conditions; Establishment of community-based organic fertilizer production and Community-based seed banking, collection and propagation of indigenous varieties of rice and vegetable and other crops.

These activities will be shared not only with the local communities but also with all like-minded visitors to Negros who seek a holistic, rustic-chic holiday experience. Interactive Organic Farm guided tour with sumptious organic meals are offered as well as pre-scheduled presentations of the EcoAgri Showcase Farm for interested local government units (LGUs), small and medium entreprises ( SMEs)  and social entrepreneurs worldwide.  Aside from these, several activities throughout the year will be organized such as Organic Farmer’s Market, Food Festivals and Organic Farming Exhibitions, of course incorporating Green Events ethos! Watch out for more yummy details!

Eco Agri Park & Fresh Start Organic Farm Tour with organic meals

Eco Agri Farm is a proponent of The Negros Initiative : a Sustainable Tourism, Conservation and Social Responsibility framework to be implemented with institutional partners Green Hotels, The Clean Blue & Zero Carbon Resorts. Sustainability Capacity Building and Training programs towards a green economy for destinations, cities and communities include Good Governance, Rio 21 Agenda, Waste Management/3Rs/MRF, Resilience, Disaster Prevention and Management. Educational programs can be customized for public and private stakeholders, local government units, private businesses and the local community in general. For more info, check our website: http://www.sustainabilityguruasiapacific.com or email sustainability@sonixnet.jp.

 

Sustainable Ethos for Occidental Negros

Posted in Cuisine & Dining, Environment, Good Governance, Green Hotels, Negros Occidental, Sustainable Tourism, Zero Carbon Resorts with tags , , , , , , on February 13, 2011 by Sustainability Guru

The Society for Sustainable Tourism & Development, Inc. (SSTDI) is a newly formed not-for-profit, non-government organization (NGO) to lead & implement the Negros Occidental’s Sustainable Tourism capacity building and training, promoting green travel experiences of culture, cuisine, conservation and meaningful visits to local communities.    

Last October 2011, while working on The Boracay & Coron Initiatives I took a side trip to my home province sugar land Negros Occidental in southern Philippines. Upon request of Tita Sonia Sarrosa, energetic CEO of 2010 ASEAN Green Hotel Awardee Nature’s Village Resort, I did a stopover to give a talk and presentation on Conservation, Social Responsibility and Sustainable Tourism.   I was happy to learn that in fact, Negros Occidental became the first organic province and aims to be the organic bowl of Asia.

Private farm of Bonnin family

A select group of Provincial officials and private tourism stakeholders were waiting patiently for my delayed flight to listen to my presentation, gleaned from my first hand experience with Inkaterra, Peru’s Eco pioneer and Conservation Leader since 1975.

With children-guides at the Museo Sang Bata Negros in Sagay

Next day, we visited Sagay City, south of the province, home of Museo sang Bata Sa Negros (Children’s Interactive Marine Museum).  The Museum size, design and exhibits were originally intended for children but it is an attraction for visitors of all ages, too. Its focus is to educate primarily, children  on Coastal Marine resources especially of nearby Carbin Reef Marine Reserve. However the Museum also serves as a Welcome Center for all guests, offering a brief intro about Sagay’s marine biodiversity, conservation programs and a small hall dedicated to Sagay’s son, the late Governor Joseph Maranon. Several children act as guides in each mini-exhibit and their spiels are heartwarming and interesting not only for kids but also for adultsCarbin Reef Marine Sanctuary, a coral-reef restoration site

Just a quick motor boat ride from the pier across the water, we island-hopped to Carbin Reef Sandbar, the visitors’ base to the 200 hectare Marine Sanctuary. The tongue shaped white sand bar is open for day visitors on a limited capacity for swimming, snorkeling or scuba diving.From Carbin Reef, we took a brief ride to Barangay Vito, where we took the motorboat to Molocaboc Island. We were graciously welcomed by the Barangay Captain and residents who offered us an exquisite lunch of native seafood, proudly produced by the island. Molocaboc has no fresh water resource, thus all residents make use of large earthen jars for rain water catchment to have water supply.

Sagay, Negros Occidental’s rich marine resources

Japanese NGO’s visit the island yearly to do their outreach programs to include mangrove reforestation and sea ranching (a sustainable way of aquaculture & fishing). We then took a quick visit to the farm of college-friend, Jojo Bonnin in Barangay Alangilan,  a mini green-hideaway, just 15 minutes from the city.

Jojo Bonnin’s farm, mini green getaway

From this visit, The Negros Initiative was born, to develop responsible travel to Negros with proponents to include: Eco Agri Sustainable Agri Farm  showcase, Don Salvador Benedicto, the next emerging eco hot spot in the Philippines, and Fresh Start Organic Sustainable Agri tours.

Agri Tourism Sustainable Farm Show Case

Agri Tourism Sustainable Farm Show Case

The Society for Sustainable Tourism & Development, Inc. (SSTDI) is formed to lead The Negros Initiative in the Sustainable Tourism, Conservation and Social Responsibility development for Negros with institutional partners Zero Carbon Resorts, Green Hotels & Clean Blue. Sustainability

Society for Sustainable Tourism & Development, Inc. (SSTDI)

Society for Sustainable Tourism & Development, Inc. (SSTDI)

Capacity Building and Training programs for cities, municipalities and communities  include Good Governance, Rio 21 Agenda, Waste Management/3Rs/MRF, Resilience, Disaster Prevention and Management. Educational programs will be customized for public and private stakeholders, local government units, private businesses and the grassroots community in general.

Zero Carbon Resorts helping SMEs switch to renewal energy and green technology

ZERO CARBON RESORTS is our joint project with GrAt for the SMEs in the Tourism Industry to reduce carbon footprint by switching from use of fossil fuel to renewable energy sources especially solar energy and green technologies.

Green Hotels Asia Pacific our network of reliable eco-responsible hotels

Green Hotels Asia Pacific our network of reliable eco-responsible hotels

GREEN HOTELS ASIA PACIFIC is our network of the most reliable eco responsible hotels around the world. It works to help the hotel industry embrace sustainability by integrating innovation and added value with environmental actions in a vibrant global exchange of green hoteliers, operators and responsible clients.

Clean Blue Asia-Sustainable Beach management for public & private beach operators

CLEAN BLUE ASIA is thenew industry standard for beach management and safety – ISO 13009 - the “Clean Blue Industry Standard” CBIS – to help provide beach operators with the information and guidance to effectively manage the beaches of Asia – Pacific.

For more information visit: http://sustainabilityguru.webstarts.com or email sustainability@sonixnet.jp

2011 Fresh Start: 11 Reasons to go Organic

Posted in Cuisine & Dining, Environment, Events, News, Lifestyle, Negros Occidental, Western Visayas with tags , , , , on January 20, 2011 by Sustainability Guru
by Fresh Start Organic
Re-posted from Fresh Start Organics Facebook page… good insight and info to share for everyone!
 

It’s Nutritious! Studies show that organic food is filled with more vitamins, minerals, antioxidants and flavonoids than conventionally grown food.

It Tastes Good! Organic food is grown in harmony with nature – so it’s naturally more delicious and flavorful.

Its Cheaper! Looking at the price tags when comparing organic and conventional products is misleading. If you include the long-term costs such as social, environmental and health costs, you’d realize that organic food is much, much cheaper.

It Promotes Biodiversity! Organic farming disrupts native ecosystems as little as possible in its methods, which promotes the growth and development of wildlife species.

It Protects Future Generations! Children are up to 164 times more sensitive to cancer-causing pesticides used in conventionally grown food. Going organic will lessen the risk of future health problems.

6. It Helps Rural Communities! Organic farming uses locally available materials and manpower, which creates and maintains sustainable local communities.

It Reduces Health Risks! Many toxic chemicals linked to cancer and other diseases are still used in conventional farming. Going organic means prevention and protection from these long-term effects.

Its Environmentally Sustainable! Organic farming does not pollute waterways, air or soil. It uses renewable inputs as well, which make it safer and healthier for the environment.

It Builds Healthy Soil! Organic farming relies on the belief that healthy soil equals healthy food. Using natural inputs, organic farmers make an effort to maintain the vitamins, minerals and quality of the soil.

It Meets Quality Standards! Organic farming is strictly regulated to make sure that they live up to quality standards. When you buy organic, you are getting a product that lives up to its name, which is what all consumers deserve.

Its Available! You and your family can now enjoy a wide selection of organic and natural products every day. Fresh Start Organic food stores now offer fresh, healthy, chemical free food from salad greens, culinary herbs, fruits, vegetables, rice, coffee, snacks, sweeteners and all natural personal care products daily.

 Note: Fresh Start Organic & Eco Agri Development Foundation Inc. are our partner NGO’s in The Negros Initiative.

Craving for Comida Criolla

Posted in Cuisine & Dining, Cultural Scenes, Events, News, Lifestyle, Lima, Peru, Travel with tags , , , , , on September 7, 2010 by Sustainability Guru

In celebration of MISTURA 2011, Peruvian Food Festival and Latin America’s biggest gastronomy event, I am reposting this blog entry about probably the best cuisine in the planet!

PROVECHO (bon appetit)!!!

 Each Latin American country has its own “Comida Criolla” (pronounced kri-o-ya) as the phrase which means “home-grown food” historically stems from native mixed with Hispanic flavors.

 For Peru, “Comida Criolla” is basically concentrated where the Spanish conquerors along with their native-African slaves have settled, followed by Chinese and Japanese migrants thus, “Comida Criolla Peruana” is essentially Andean-Spanish-Afro-Peruvian food with Chinese & Japanese influences. Talk about fusion and multitude of menus! Comida criolla peruana is popular mostly along the coast, especially in Lima and the Central region.

Peruvian Comida Criolla, are basically served with Salsa Criolla (julienne onions marinated in lime with chopped chilies) seasoned, topped or served with Peruvian  Aji Amarillo (yellow) or Rocotto- red chilies.

Tamales- corn dough wrapped in banana leaves

To start, typical breakfast fares are Tamales (corn dough seasoned with chilies, stuffed with olives, chicken or pork and wrapped in banana leaves), Humitas (the same as tamales, but wrapped instead in corn husks, with Andean cheese or  the sweet version, with manjar-caramel) Chicharron,  deep fried pork slices on country bread or Butifarra – pork ham sandwich - all served with Salsa Criolla.

Papa a la Huancaina, Peruvian Potato salad in chili-cheese sauce

Papa a la Huancaina, Peruvian Potato salad in chili-cheese sauce

Cold enticing entradas (appetizers) include the popular Peruvian potato salads, namely Papa a la Huancaina , Ocopa and Causa, of course the all-time favorite Ceviche or Tiradito and the classic salad of Solterito, mixed vegetable salad of fava beans, choclo serrano (Andean corn kernels), olives and fresh cheese with its light lime vinaigrette.

Causa, Peru's version of mashed potato

Causa, Peru's sophisticated & scrumptious version of mashed potato

Anticucho by Chef Percy at the Embassy of Peru in Tokyo

For Hot Starters, popular preferences are Anticuchos (grilled skewered beef hearts) served with boiled potato, corn and chili sauces; Rocotto Relleno (chili red bell pepper stuffed with ground meat and topped with melted Queso Andino -Andean cheese) and Papa Rellena (meat stuffed mashed potato and deep fried like croquettes). During the long coastal winter (Fall, Winter and Spring all rolled in to one grey foggy cold season), savory soups such as Chupe de Camarones (Cray fish chowder), Sopa a la Criolla (angel hair soup in chili broth with ground meat) and Caldo de Gallina (chicken soup) are the favorites.

Arroz con Pollo at Miraflores Restaurant in Shibuya, Tokyo

Top main courses, are Aji de Gallina (shredded chicken in creamy yellow chili sauce), Seco de Pollo or Cabrito (chicken or baby goat meat in coriander green sauce) usually accompanied by Frijoles (boiled beans, almost pureed) and its variation, Arroz con Pollo o Pato (chicken or duck rice cooked in coriander sauce), Asado (beef stewed in tomato, chilies and red wine), Lomo Saltado (beef tenderloin tips sautéed in onions, tomatoes and chilies, with a dash of Chinese influenced-soy sauce). Carapulcra (dried potatoes in tomato-chili sauce), Cau cau (boiled tender tripe cooked in yellow chili sauce with chopped Huacatay-Andean mint herbs) and Olluquito con charqui (root veggie with bits of alpaca jerky).

Classic Peruvian desserts by Chef Percy: Mazamorra Morada, Arroz con leche & Alfajores

Delectable dessert choices are Suspiro a la Limeña (condensed milk, butter and cream pudding), Arroz con Leche (Rice porridge with milk, cinnamon & clove-pictured right), Mazamorra Morada (purple corn pudding with pineapple and prunes), Picarrones (sweet potato and pumpkin paste formed in rings, deep fried similar to doughnuts and served with syrup or honey), Alfajores, Peruvian pastry with manjar-caramel, Milhojas, layered pastry crisps also with manjar and the classic ice creams in a variety of indigenous flavors - Lucuma, Chirimoya, Guanabana, Coca, Purple Corn or Algarrobina.

Suspiro a la Limeña

Suspiro a la Limeña

In Lima, relish the most authentic and excellent Comida Criolla at Restaurante Jose Antonio in San Isidro, Señorio de Sulco in Miraflores fronting the Pacific Ocean, Manos Morenas in the bohemian district of Barranco and Casa Hacienda Moreyra, an impressive hacienda house in San Isidro. Its sister-outlet, Rosa Nautica is famed for its unique setting right on the ocean, but over-rated and too touristy. Cafés like Mango’s and Café-café in Larco Mar Mall also serve superb Comida Criolla.

With Peruvian Top Chefs- Toshiro Konishi, the NOBU & Miguel Schiaffino

Here in Tokyo, Japan, Miraflores serves authentic Peruvian cuisine with branches in Shibuya & Daikanyama, while NOBU in Tokyo, co-owned by Robert de Niro, serves Nikkei dishes, Japanese with a touch of Peru in some of its entries such as Tiradito and Anticucho.

Peruphernalia -your travel essentials to Peru

Posted in Cuisine & Dining, Cultural Scenes, Responsible Travel, Travel with tags , , , on July 6, 2010 by Sustainability Guru
 
 

This is a repost from my previous one,  my own compilation of useful information and guide before you travel to Peru…Travel tips and fast FAQs about Peru.

 

 
 

Hanging out with chismositas in Huascaran

Hanging out with chismositas in Huascaran

Peru is often called the quintessential South American destination evoking images of Andean mountains, fabled lost cities, panpipe players, llamas and, of course, the ever-fashionable and functional poncho.

-Blue List, Lonely Planet

 

Coastal Peru's version of the Poncho

Coastal Peru's version of the Poncho

If Peru didn’t exist, travel guide books would have to invent it. It’s a land of lost cities and ancient ruins, brooding Andean peaks, dense jungles, quaint cities, festivals con-celebrating Roman Catholic masses with mysterious Incan rites. It’s like a whole world in a snow dome.- from the Travel Book.

 

 

 
 

Peruvian Marinera dancers

Peruvian Marinera dancers

 
 

 

 

 

Rich with majestic natural beauty, gracious people, and the legacy of a great ancient civilization, Peru is a country that touches the soul.
 

 

 
 

Mystical Machu Picchu Citadel at dusk

Mystical Machu Picchu Citadel at dusk

 
 

 

 

When planning to travel to Peru, in order to fully capture its magic and mystique, you need to understand what to expect. I have compiled important information for your visit to Peru and how to organize for your journey. Please read this as you get ready for what will be one of the most amazing trips of your life.

 

 
 

PERU Fast FAQs (Frequently Asked Questions)

 

Acclimatization

Acclimatization is the process of the body adjusting to the decreased availability of oxygen at high altitudes. Considering varying altitudes of destinations in Peru, travelers must try to go first to the lower ones before ascending to higher altitude cities. It is a slow process that could take place over a couple of days. Given enough time, your body will adapt to the decrease in oxygen at a specific altitude.

 

 

 
 

Lake Titicaca, Puno, World's highest navigable lake at 3,810 meters above sea level

Lake Titicaca, Puno, World's highest navigable lake at 3,810 meters above sea level

Altitude Sickness Prevention  

 

 

Altitude sickness, also known as acute mountain sickness (AMS) or soroche is a pathological condition that is caused by acute exposure to low air pressure usually above 2,400 meters (approximately 8,000 feet). The main cause of altitude sickness is going too high too quickly. Before your travel to a high altitude destination, avoid eating too much, and on the arrival day itself, eat less also to avoid altitude sickness. If you stay at a high altitude, rest. Limit any walking or activity. You can explore the area, but take it easy, especially on the first day. Drink plenty of water and avoid taking alcoholic beverages.

 

Communication/ Telephone/ Internet

Peru is well connected with telephone landlines and cellular phones lines in most major cities, as well as the Internet with connections in most hotels, numerous internet booths (cabinas de internet) in cities and towns and WiFi available in major hotels.

   

Currency/Credit Cards/ Foreign Exchange

Peru’s currency is the Nuevo Sol (S/.) or Nuevos Soles (in plural). Peru is typical of many South American countries in that it effectively operates a dual currency system where the US$ American Dollar has purchasing power.  Both the US$ (Dollar) and the Peruvian Nuevo Sol are in circulation and although the government prefers people to use soles, most sizeable purchases are made in dollars.  The Nuevo Sol is perfectly stable so you don’t have to worry about inflation problems during your stay. 

  

In the provinces, credit card facilities may be limited only to major establishments. Travelers’ cheques are not common, so have cash (in Soles) on hand as foreign currency exchange is limited. Automated Teller Machines (ATMs) are mostly available only in the main cities. To check currency conversion, go to

http://www.xe.com/ucc/ 

Arts and crafts market, Yucay, Sacred Valley

Health/ Medical/Travelers Common Illness

To keep from getting gastrointestinal infections or avoiding travelers’ diarrhea, we recommend you take care when eating raw or exotic foods. Drink bottled or boiled water and do not eat food/beverages from street vendors/ hawkers. Doctors or medical assistance may be contacted through hotel reception. Hospitals and clinics provide adequate services, especially in Lima and the other main cities and can contact health care insurance directly.

 
 

Cata de Pisco, Ica, Peru

Cata de Pisco, Ica, Peru

 

 

 

Language

The official languages are Spanish (80% of the population), Quechua (Andean and highland regions), and Aymara (in the Puno high plateau). It is possible to communicate in English with tourist service workers such as tour guides, travel agency employees and 3 to 5-star hotels staff.

 

Luggage/Baggage Limit

Please know the baggage limit, number of pieces and weight allowed by the airline to your destination. Most domestic airlines have lesser baggage allowance (usually max. 10 kilos) than the international airlines (usually max. 20 kilos). In case of multiple destinations, it is advisable to travel light and bring only the essentials.

 

If you are going to Machu Picchu, please take note that Peru Rail has imposed luggage limitation on the train to Aguas Calientes. Peru Rail Luggage Transport is a maximum hand-carried allowance of only 5 kilos/11 lbs. and measuring not more than 62 inches/157 cm (height, length & width) per passenger. Your heavier and bigger baggage may be transported in another train at an extra cost (US$1.80/kilo, one way, maximum 10 kilos) or may be left for storage at Peru Rail’s Luggage Storage only in Ollantaytambo Train Station at US$5.00/day.

 

Security  

It is important that you take common sense precautions when visiting Peru, just like in any major destination in the world, such as taking extra care with your belongings in public places or avoiding deserted places at night. The following are recommended as precautionary measures:

·       Get a copy of your passport, airplane tickets and credit cards. Leave all your travel documents (passport, tickets, hotel vouchers etc) in the hotel safety deposit box and take only photocopies with you.

·       Know the unsafe areas of the city/destination and avoid visiting them, especially at night. If you must exchange money, do so in banks, authorized money changers and exchange bureaus, or in your hotel. Avoid doing this in plain sight. It may not necessarily an immediate threat to you, but you should always be watching out for pick pockets and thieves especially in crowded places such as busy avenues, airports, markets and tourist sites.

·       Try to learn a few key phrases in Spanish before you go, if not to help yourself get by, then at least to make the locals think you can speak the language and thus make you a more conscientious traveler who is careful and prepared.

 

 
 

Lima, Peru Main Plaza

Lima, Peru Main Plaza

 

 

 

Travel Insurance

It is recommended to buy a travel insurance to provide you general coverage in case of emergency or medical expenses, trip cancellation/interruption, lost tickets, baggage or damage, etc. This way, for any unforeseen event or circumstances, you have an insurance to fall back on.

 

Vaccinations and/or Medications  

Yellow fever & malaria vaccination is required for traveling to jungle destinations and must be administered at least 10 days before your trip otherwise it will not be effective. It is recommended that you take the proper measures to protect yourself, specially from mosquito bites, in order to prevent infection from, among other diseases, yellow fever (vaccination) and malaria (repellant and medication). Consult your doctor before traveling.

 

Water

Potable water is limited in some areas. It is recommended to drink bottled water only and do not buy from street vendors or hawkers.

 

 
 

Lima's Costa Verde, Pacific coast

Lima's Costa Verde, Pacific coast

Weather

 

 

The Peruvian Coast is hot and sunny (northern area) or very humid (raw or damp, in Lima).

 

 

 

 

 

 

 At the Peruvian Andes, rainy season is between November and March. Temperatures drop dramatically at night, thus one should always prepare warm clothes or jackets. The Peruvian Jungle is hot, with a tropical climate, however certain times of the year, the jungle experiences “friaje” or cold front. It has daily temperatures averaging the 30°C and night temperatures could drop to cold 15°. For more accurate information, please advise check respective Peru destination weather forecast in: Peru’s local weather agency, http://www.senamhi.gob.pe and click on current forecast available in English. Otherwise, you may also check in: www.wunderground.com or www.intellicast.com

 

If you have questions or if you need help in planning a trip to Peru, please leave a comment or send me private message!

Los Dioses de la Cocina del Perú – the Gods of Peruvian Cuisine came down to Tokyo

Posted in Cuisine & Dining, Cultural Scenes, Events, News, Lifestyle, Sustainable Events, Travel with tags , , , , , on May 31, 2010 by Sustainability Guru

Last May 27 – 29, 2010 Peruvian chef Pedro Miguel Schiaffino and Japanese, Toshiro Konishi visited Tokyo for a series of unique gastronomical experience for Tokyoites. One activity was a seminar held at the Umami Information Center for a group of Japanese chefs about the secrets of Peruvian cuisine.

The chefs talked about typical Peruvian ingredients such as papa seca or dried potatoes, (which I prepare almost weekly as “Carapulcra” here at home in Tokyo), different types of Peruvian chili peppers, and combined with Paiche, which complements with the Japanese concept of umami, the “fifth taste”.

PERUVIAN INGREDIENTS

Schiaffino, of Malabar restaurant and Executive Chef for M/V Aqua Expeditions (Amazon River Luxury Cruise), said that this experience in Japan definitely affects the way he looks at food and create new dishes.  He would also like to think that the Japanese would try to adapt Peruvian ingredients to their kitchen.  On a side note, we are fortunate to have a Peruvian grocery here in Tokyo, Kyodai, where I can get all my authentic ingredients any time.

TOSHI’S EXPERIENCE

Toshiro Konishi of Toshiro’s Sushi Bar, said before about a hundred experts and gastronomy professionals, that for him, the flavors, ingredients, the Peruvian food and his own Nikkei cooking experience are results of the fusion of Peruvian and Japanese cuisine.

PERUVIAN FLAVORS IN NOBU

Last May 27 to 29, Toshiro, Schiaffino and world renowned Japanese chef, Nobuyuki Matsuhisa, (the famed NOBU, who originally started his cooking career in Peru), prepared a special degustation of nine seasons to a sell-out crowd of eager Japanese patrons.

The dishes prepared included Carapulca (Dried Potato Stew), Concha Maca (Greenshells in Maca), Ceviche, Causa con Chalaca (potato salad), Chupe de Camarones (shrimp chowder), Costillas de Cordero con Quinua (Rack of Lamb with Quinua) y Anticuchos (Skewered marinated beef heart barbecue style).

In addition, Schiaffino offered the best of his bar, which was featured in the ‘top ten’ Food and Wine magazine, and the Japanese were able to try his signature Pisco Sour, aperitif such as Chilcano de Anis, Chicha and Pisco Punch.

EMBASSY HOSTED LUNCH FOR THE GODS

Finally, last Saturday, the Embassy of Peru in Japan hosted the 3 famous chefs to a Peruvian lunch prepared by our very own in-house Chef, Percy Bustamante, who is also featured in the book, “Los Dioses de la Cocina del Peru” (The gods of Peruvian Cuisine) which was launched by Nobu himself in Lima, Peru last February. The coffee table recipe book presents Peru’s top chefs with their signature dish recipes and translated in Japanese, obviously with the Nippon market in mind.

I am lucky to be here in Tokyo and will never have to miss Peruvian food, as they are expertly and authentically prepared by our beloved chef, Percy every so often during functions.  (I was blessed with Chef Percy as my principal food buying guide when I first arrived in Tokyo; he brought me to Tokyo’s markets and stores, so I had my first insider knowledge where to buy what).

I was extremely lucky last Saturday to be in the company of the gods of Peruvian Cuisine relishing authentic Peruvian dishes once again. In Tokyo, Japan, Miraflores serves authentic Peruvian cuisine with branches in Shibuya & Daikanyama, while NOBU in Tokyo, co-owned by Robert de Niro, serves Nikkei dishes, Japanese with a touch of Peru in some of its entries such as Tiradito and Anticucho.

(Source: News feed from Peru Mucho Gusto Facebook page).

Machu Picchu – A royal Inca retreat

Posted in Cuisine & Dining, Cultural Scenes, Environment, Responsible Travel, Sustainable Events, Sustainable Tourism, Travel with tags , , , , , on May 28, 2010 by Sustainability Guru

 

 Machu Picchu Historical Reserve is a magical place that fascinates through its vast archaeological remains, geological formations, unique flora and fauna, and spectacular cloud forest. The most remarkable part of the reserve is the archaeological site of Machu Picchu, one of the New 7 Wonders of the World.

The Incas built this citadel at the end of the fourteenth century. As centuries passed, the fortress became totally overgrown by vegetation, and virtually disappeared from sight. Hiram Bingham, Director of the Yale Peruvian Expedition, rediscovered Machu Picchu in 1911. Recent research compiled by Yale University has revealed that the Machu Picchu Citadel was not, as Hiram Bingham believed, the traditional birthplace of the Inca people, nor was it the final stronghold of the Incas in their losing struggle against the Spanish. Instead, Machu Picchu, built by Pachacutec at the peak of the empire, was a favored retreat for the Inca nobility.

Machu Picchu Historical Reserve is situated above the town of Aguas Calientes at 2,450 meters (8,038 ft.) a.s.l. The site covers an area of 32,592 hectares (80,535 acres), located in a cloud forest between the Andes and the Amazon Basin, 112 km (70 miles) from the City of Cusco, in a green canyon on the Urubamba River.

Inkaterra Machu Picchu Hotel is an 85-room boutique hotel built of stone,   adobe, stucco, and eucalyptus beams which creates a lovely Andean pueblo ambience constructed with indigenous materials, respecting environmental sensibilities, building on heritage with its regional themed architecture and design, decorated with local furniture and fixtures to promote native artifacts and crafts.

The hotel employs local people and conducts constant training in sustainable tourism. It uses clean technology and eco-friendly practices such as bio-degradable materials, handmade toiletries and amenities, the practice of re-cycling, proper waste disposal, water conservation and prohibits the use of aerosol sprays.

Inkaterra Machu Picchu hotel offers an authentic Peruvian travel experience involving guests with the Peruvian cultural and natural values. All activities offered within the hotel offer guests with the wealth of nature, flora and fauna, environment protection, conservation and interactive cultural exchanges. Eco- activities within Inkaterra Machu Picchu offered free for guests include Orchids, Birding, Tea Plantation, Nature Trail and Spectacled Bear project.

“Although celebrities such as Cameron Diaz, David Blaine, Demi Moore and Heidi Klum have all checked in en route to Machu Picchu, the real celebrities at Inkaterra Machu Picchu Hotel are the birds. The Cloud Forest garden is home to 33 types of hummingbirds, as well as rare species….”  - Rory Ross,  “Peruvian Splendour”, Independent Traveller

 The hotel grounds include more than 5 km. (3.12 miles) of ecological paths; several spots of observation and contemplation, with indigenous fauna, the world’s largest concentration of wild hummingbird species (18) , birds (180 species), and butterflies (111 species), amongst a diversity of natural wonder.  Stays at Inkaterra Machu Picchu are 100% carbon neutral as Inkaterra has been contributing actively to global carbon fixing with its reforestation programs in the cloud forest of Machu Picchu. In 2007, Inkaterra was the first Peruvian organization to participate in a Carbon Neutral Program with Sustainable Travel International and is considered a 100% Carbon Neutral hotel. Guests are offered the possibility to offset their carbon emissions on their trips to Peru and join the effort against global warming.

Inkaterra Machu Picchu Hotel through its NGO Inkaterra Association is managing Research, Conservation, Protection, Self-generating Resources Program and Community Development in Machu Picchu.  Projects conducted with local communities include reforestation, working with schools, students, volunteers, scientists and researchers. Conservation programs include monitoring & inventory of the local fauna and flora of the Machu Picchu Historical Reserve, the Spectacled (Andean) Bear Rescue Center and the hotel’s Orchid garden with 372 native species in its natural habitat –a world record according to American Orchid Society.

To support its projects, Inkaterra has published books about Flora, such as Orchids in Machu Picchu as well as Field Guides for Birds, Orchids and Butterflies.

“This may be the largest orchid collection in Peru that is open to the public. In all probability it is also the world’s largest orchid species collection set in a natural environment in a private facility.”  - American Orchid Society Magazine

Refugio de Santiago Huerto Andino Restaurante – A novo Andino refuge at one of Peru´s most fertile valley, Lunahuana

Posted in Cuisine & Dining, Cultural Scenes, Environment, Sustainable Events, Sustainable Tourism, Travel with tags , , , , on May 26, 2010 by Sustainability Guru

One long weekend holiday to get to know more of Peru, we set off to a region along the Central Valley, known for its river rafting activities and Cray fish (camarones). With a little research and information from an officemate who had been there, we went to visit Lunahuana.  Located 112 miles, 2.15 hours by car from Lima, turning east at Cañete, along the road to the town of Imperial, we reach the verdant Lunahuana valley.

 

With pre-booked arrangements, we checked into Refugio de Santiago, a republican era restored house owned by affable and Andean produce innovator, Fernando Briceño. He moved to Lunahuana to start an honest-to-goodness rural tourism, and for which he is working to help rescue the archaeological, geographical, gastronomic and anthropological wealth of the region.

 

For this he developed the Huerto Andino (Andean orchard-farm) where he has 90 fruit varieties, 300 medicinal plants, 17 pre Hispanic vegetables, 12 “magical” plants, 50 aromatic culinary herbs, among other unusual plants and trees of the world.

 With his wife, Silvana, he manages the Restaurant with an exquisite Novo Andino cuisine, utilizing ancient Andean ingredients and names. 

Upon arrival, we were welcomed by the house refreshing drink, tuna (prickly pear) juice, one of the 12 other fantastic juices, as delicious as they are colorful. As it was way past lunch hour, we ordered our meal right away and in no time, served the first entrée, Sashimi Andino for me and Tiradito de Trucha Marinada al Hinojo, smoked trout salad in dill vinaigrette for Julio. The sashimi was a little bit salty for me as it was drenched in soy sauce and topped with pre-Hispanic Andean capers called Ticsauyuyus, already naturally briny. I told Fernando to go easy on the soy sauce as usually with sashimi, it is served on the side, not marinated, besides the delicious capers giving its flavor.

The smoked trout salad with lettuce, avocado and organic herbs was tantalizing and refreshing, truly opening your appetite with its lightness and flavor.  

For main course, I tried the Inchicuy Paullino, deep fried crunchy cuy (guinea pig) served with potato puree topped with crushed peanuts. It was perfect.

Julio ordered Ñuñuma de Granja en Salsa de Maiz Morado, sliced braised duck breast served with quinoa in creamy purple corn sauce. Another divine dish! We begged off dessert as we washed down the gratifying Andean degustation with a large jar of prickly pear juice! Later on, for dinner as we wished for something light, we settled for the Cray fish chowder, another Refugio specialty. Other house dishes which Lima loyal patrons keep coming back for are Tacu tacu de Pallares Relleno con Camarones, Cray fish filled mashed lima bean puree with rice, Fettuccini de Camarones al Estragon, fettuccini in Cray fish and tarragon sauce. Traditional Andean dishes are highlighted in its Ancestral Huatia del Pariaca marinated beef in herbs and chilies prepared a la Pachamanca (ancient Peruvian underground grill), but in their way, in clay pots, instead of buried in fired up stones; and the ubiquitous Cuy en Salsa de Olivo, marinated cuy, golden browned served with olive sauce and crowned with smoked olives stuffed with Andean capers.       

The next day, as dictated by tradition, we went around the valley and searched for the best cray fish restaurant but as it was Sunday, the town’s restaurants were full. We decided to try one near the plaza center and ordered their house specialty of Chicharron de camarones, deep fried Cray fish, which turned out to be over-rated. The portion was too little, the taste mediocre. Service was awful and it was nothing compared to Refugio’s exquisite experience, for just about the same price.

 I hope Fernando and Silvana will continue what they have started – a noble and authentic cause to recover and continue Peru’s thinning tradition of valuable plants and produce while showcasing to the world the creative culinary resources with crops long forgotten. Have you tried any Novo Andino cuisine? Share with us your experience!

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