Taste of Travel

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A variety of the cacao plant, thought to have been wiped out, has been rediscovered in Peru's Maranon Canyon. The plant was used to make a chocolate called "Pure Nacional," known for it's fruit and floral flavors.

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Travel + Leisure readers (and our guests) have just named IE one of the Top 10 "World's Best" Tour Operators and Safari Outfitters! To qualify for the awards, tour operators were judged on six criteria, including the food. And while our small-group journeys remain committed to exploration, even confirmed "foodies" will find meals worth raving about in Earth's wild regions.

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These expert Peru travel tips were given by our Peruvian Expedition Leader, Jorge Salas-Guevara. Expedition Leader Jorge is a favorite among International Expeditions guests, having led expeditions to the Amazon and Papua New Guinea.

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Guests who take our Galapagos Islands cruises first fly to Guayaquil (pronounced "why-a-keel"), Ecuador, where our Galapagos tour begins. We always stay at Hotel Oro Verde, where there are four restaurants, but for those who want to explore Guayaquil's dining spots, there are plenty to be found. Here is a local-favorite Guayaquil restaurant list recommended by our knowledgeable Expedition Leader.

February 08, 2010

Pisco Sour Day in Peru!

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Saturday marked National Pisco Sour Day in Peru. If you weren't one of the lucky few there to mark this auspicious occasion, be sure to check out this Pisco Sour recipe sent in by our own Amazon River tour Expedition Leader, Jorge Salas.

FROZEN PISCO SOUR 3-2-1

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IE Creative Services Editor Emily Harley spent Thanksgiving on our Amazon River tour! Now she shares thoughts on this unique small-ship adventure aboard La Amatista.

When traveling, I make it a personal mission to do three things:
1)    Try the local coffee
2)    Sample a local beer
3)    Find a “non-touristy” place to people watch

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The frozen Pisco Sour is a happy hour staple aboard La Amatista! Expedition Leader Jorge Salas shares the recipe for Peru's national drink.

Frozen Pisco Sour 3-2-1:

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A favorite for any guest who has traveled on the Galapagos Island tour aboard the Evolution, chef Wellington Montero shares his ceviche recipe. For an added Ecuadorian flavor, don’t forget to add popcorn!

SHRIMP CEVICHE RECIPE

Serving for four persons:

Ingredients:

May 26, 2009

Taste of Travel: Peru

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Peru is a surprising mixture of cultures and cuisines – including Spanish, African, Chinese and Europeans.  A true highlight of our Amazon River Voyage is the opportunity to sample the local fare, but even if you can’t be drifting down a river sipping a Pisco Sour, there’s no reason you can’t try these dishes at home!

Alfajores (Filled cookies with caramel)

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