Dining out in Ayacucho.

La Casona, at present this restaurant would be one of our top four selections.
From this blog entry you could well come to the conclusion that we are constantly eating out, or even taking it upon ourselves to identify Ayacucho’s own master chef! On the contrary, the fact that we do visit various restaurants is due to the lack of cooking facilities which we can access.

We could use the tiny kitchenette and dining space at Hotel Tres Mascaras, or the similar sized kitchen at the clinic or even just snack in our own bedroom! However, at this stage our main midday meal is normally eaten around town somewhere.
Well what are some of our initial favourite restaurants and the plates that they serve?
Already we have visited a few of the local restaurants and they have well and truly passed the taste test. We would have visited quite a few more if I had been game enough to follow my wife! I believe that when it comes to the selection of eating places she is more adventurous then me; however, I also believe that in the long term I may live longer!
La Casona, Los Alamos, Antoninos and El Pino are at present on top of my dining preferences. The first two serve typical plates of the Ayacuchan region, Antoninos has very good pizzas and pasta, while El Pino specialise in fish plates. You may ask what are some of the local plates. I think that there are three worth mentioning, they are Papa a la Huancaína, Puca Picante and Lomo Saltado. The latter could also be Pollo Saltado which consists of chicken rather than beef.

Papa a la Huancaína is dish of thick slices of boiled potatoes covered in a spicy cheese sauce and garnished with sliced boiled egg and a black olive. It is typically served cold as a first course plate or entree. It's made with either yellow or white potatoes. If you prefer a spicier sauce, add an extra yellow chilli pepper and suffer third degree burns of the intestines!

Puca Picante is a typical plate from Ayacucho and consists of grilled pork, baby or chat potatoes smothered in a beetroot and peanut salsa served with rice and a side salad of finely sliced beetroot, white onion and tomatoes. It comes as a rather large carbohydrate boost when you realise the volume of rice and potatoes in front of you!

Lomo Saltado could be compared with a normal stir-fry, thin strips of beef, a variety of vegetables and a healthy portion of fries all mixed together. Yes, fries in the actual mix, not served on the side. The side of the plate is reserved for rice! If you prefer chicken then you could order Pollo Saltado.
Hold everything, another restaurant has entered the list of ‘fine dining’ in Ayacucho and would you believe it is Chifa or Chinese. Last night we sampled the food at Chifa Tio Min and we assured the owner that we would return. He very proudly pointed out that his mother is the chef and we passed on our compliments. Our fare composed of chicken, wonton and noodle soup, chicken and vegetables, chop suey and special fried rice.
Los Alamos has been a reasonably regular spot for a meal mainly because it is only two blocks or one steep climb away. It is a very pleasant place and the food is reasonable on both accounts, quality and price.
What about the average prices incurred while eating out? Well the Papa a la Huancaína entrée and Puca Picante main combination the other day at La Casona came at the princely sum of $/-8.00 or $2.88AUS! Even the beer cost more! The very good meals at Antoninos and El Pino cost more. Individual pizzas are approximately $8.00AUS , while Chifa Tio Min came to $21.75AUS for both of us. It is amazing how quickly one loses perspective when it comes to worrying about the cost of food. Especially when you realise that if you purchase the exact same ingredients at the market you would be paying even less!

For sheer excitement and ambience you may even like to sample the Guthrie’s breakfast bar if you wish! We have a wide variety of very good fruit, cereal and powdered milk, green tea or coffee direct from the thermos – and even Pringles!
Finally, ceviche is a seafood dish popular all throughout Peru and well loved for breakfast. It can even be purchased on most street corners. The dish is typically made from fresh raw fish marinated in citrus juices such as strong Peruvian limes and spiced with chilli peppers. Additional seasonings such as onion, salt, and pepper may also be added. Ceviche is usually accompanied by side dishes that complement its flavors such as sweet potato, lettuce, corn, or avocado. As the dish is not cooked with heat, it must be prepared fresh to avoid the potential for food poisoning, and possible death to unsuspecting gringos!

It would not be fair to finish off this blog without mentioning that infamous tipple – the pisco sour. For those unacquainted with such a drink it could best be described as dangerous and never to be sipped adjacent to a naked flame!
A pisco sour is a strong South American cocktail containing pisco, a strong, colorless grape brandy, lime juice, egg whites, simple syrup, and bitters.
The national origin of the pisco sour is debated. Both Chile and Peru lay claim to inventing the drink.
Since 2003, Peru has a National Pisco Sour Day which is celebrated on the first weekend of February. What great news, the date is just around the corner and we will be in Lima for the weekend!