Wednesday, 14 November 2012

Andean Roadside food in Peru

Chicarrone Preparation.

A happy group of women share the task of preparing alpaca meat in their chicarroneria.
A little helper. She is three years old.

At another chicarroneria on the altiplano between Cusco and Puno Pieces of pork are dropped in to a pan of hot oil and set to simmer.
A pork confit.




Inside this colouful swag is our lunch.
It is like  a hotbox.
Baked lamb and potatoes enclosed in many layers of brown paper and wrapped in the colorful cloth.

Our cook undoes the fabric wrapper and delves through many layers of paper.


 With a smile she uses her cleaver to break off pieces of succulent lamb for us.

She pulls out some baked purple potatoes.

The meat was delicious. The potatoes were golden inside and nutty flavored.




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