The collection included extensive erotica that rivaled the Kama Sutra carvings from in India. This is a PG blog, so I will say no more. After the museum, we visited the requisite Peruvian chocolatier stop and then survived an absolutely unrelenting and harrowing ride (could have done without that) to the airport.
There are some distinctive dishes/drinks which we enjoyed here as well-- some clearly informed by the indigenous people's influence. Cuy (guinea pig, as described in the prior blog) was ubiquitous. We sampled Pisco Sours as our welcome drink at the hacienda. And I had two versions of a traditional Peruvian dish --"causa" --a terrine layered with mashed potatoes and meat.
Monica and Betsy shared a fresh arugula, watercress and black quinoa salad tossed with fine slices of Italian Prosciutto and Salami, crumbled goat cheese, sweet tomatoes, radishes, red onion, corn, and a blue cheese dressing. The presentation for both salads was exquisite-- as was the taste.
The meal got even more interesting with the next course. Monica ordered a cracked pepper tagliatelle tossed through a salsa of smokey grilled chicken. It was absolutely beautiful.
Betsy ordered puttanesca pasta though described more artfully on the menu. It was truly divine.
Maureen ordered risotto which, while delicious, was not as artfully presented as the other dishes.
Looking back a bit, our meals in Mach Picchu far exceeded normal national park fare. Indeed, Monica enjoyed spinach ravioli stuffed with corn cream and garnished with green apple salsa -- not a choice I'd make, but Peruvian gourmet.
Our Peruvian dining journey continued on our last day in Cusco with our traditional Peruvian lunch at the hacienda. We started with Pisco Sours and several of us chose the causa as an appetizer -- prepared with tuna instead of guinea pig, it was quite tasty.