Guinea pig or llama? Delicious.

Here are a few of the food choices with which we have been presented on this trip.

In Copiapo, Chile we went to a local restaurant called Munich and were served their customer favourite that translated to something like “Mountain of Meat”. As you can tell from the photo and Michael’s expression, they delivered on their promise. Steak, chicken, pork chops, intenstines, sausages and potatoes.

In Chilecito, Argentina we stayed in a family home that was a rambling set of rooms with their backs to the street and facing into the garden or courtyard. In one of the little gardens there was a traditional Argentinian barbecue. At the side is an oven in which wood is burned until it is in embers which are then slid under the grill and onto the top of a metal cover; great cooking idea for outdoors. In this case we see a chunk of beef, a few homemade sausages, and half a goat.

On the road, the fast food of choice is the universal empanada; folded pastry with various fillings that is then baked or deep fried. In this case Jim is enjoying a shrimp and cheese empanada at a truck stop in Chile.

Finally, in Arequipa, Peru we were treated to a number of local delicacies at a fantastic restaurant on a terrace around the magnificent city square with views of the cathedral on the other side. Here you see guinea pig prepared by roasting between two stones in a method that was supposed to be “pre-Incan”. No, it does not taste like chicken; it tastes like guinea pig.

One thing is certain, there has been a distinct overload of animal protein on this trip and an equally distinct lack of vegetables – no cooked carrots, beans, broccoli, and no soups – with a predictable effect on my body. I am not losing weight despite the serious daily exertion and I need to find some dietary fibre somewhere soon. That’s enough information on that topic.