What a plethora of fruits and cheese awaited as I traveled from region to region throughout Peru! Not only were Peruvian fruits easy on the eye, but they were beyond delicious and oh so fragrant. That’s because they were snatched at their ripest and hustled to markets or restaurants. I could taste the mountain air and smell the ocean breeze with every bite.

Wild quinoa was once praised for its leaves and seeds. Today, quinoa is considered a pseudo-grain, along with amaranth and buckwheat, with its admirable source of protein, fiber, vitamins and minerals. It’s considered a complete protein, with all of the essential amino acids and it’s gluten free. No wonder quinoa’s eaten in Peru for breakfast (pictured), lunch, dinner and snacks (like quinoa-based granola bars!).

I had no idea that a wealth of herbs lay south of the border! I knew all about cilantro, coriander, cumin, cloves, fennel and lemongrass, and even tried my hand with them now and then. But Cincho? Huacatay? Llanten? Maca? and Paico? Never! I was in herb heaven (or so I thought!). So I went to town and ate and drank everything that was green and in-between. Just look what happened …

I’m truly amazed by the breadth and depth of juice-type beverages here! In the US, we’re faced with warnings about sugar, calories and all sorts of commercial add-ins. Maybe it’s because the fruit juice is so fresh and inviting; perhaps it’s that fruit sugar provides needed energy, or imaginably it’s the pow of color that delights the eyes? I’m captivated and here’re my impressions and indulgences to savor!

Permit me to express how much I love potatoes and why I equally loved being in Peruvian potato heaven. I’ll start with this exceptionally attractive, extremely flavorful and extraordinarily satisfying Peruvian Layered Potato Casserole, aptly called Causa Rellena. Keep reading and you’ll understand why …

Ceviche is considered an integral part of Peru's "national heritage". Peruvian Sea Bass Ceviche is simple in its execution--just fresh fish with freshly squeezed lime juice, onions, Peruvian aji amarillo (yellow chili pepper) and sometimes choclo, a type of Andean white corn.