Mollie Bernstein
Breakfast in Cusco:
Professor Silva had bought a lucuma the day before. He peeled and cut it up for breakfast for everyone to try. The lucuma was the most interesting food I ate in Peru — it had the texture of a sweet potato, but the flavor was very unique and nothing like I have ever tasted before! Professor Silva also cut up another fruit (called a chirimoya) for us to try, which tasted like a combination of a banana, a coconut, a strawberry, and a mango.
Dinner in Lima:
Our last dinner in Peru was the best. We went to a restaurant in Lima located next to Huaca Pucllana, which is a 1,500 year old archaeological site in the district of Miraflores. We sat on the patio, overlooking the archaeological site. Unlike many of our hotel dinners where everyone was served the same dishes, for this dinner we were given 120 soles ($38) and could order whatever we wanted. I ordered ceviche for an appetizer, gnocchi made from Peruvian potatoes with arugula, tomatoes, eggplant and cheese for my entrée, and dulce de leche volcano cake with hazelnut ice cream for dessert. Someone ordered alpaca and it looked cool so I took a picture of it (I did not try it). By the end of the meal, we were all stuffed. With full bellies, we were off to the airport to begin our journey back to Williams. Thanks Professor Silva for picking out such a great restaurant!
Williams Winter Study - Photography in Peru 