An Extra Shot!

LIVING IN
PERU
An Extra Shot
September 2015 - Issue 2
Lima - Perú
www.livinginperu.com
Señor Z,
a savvy
audio-visual
collective
An approach
that wins
awards
^P[OÅHPY
[8]
Pods up high,
salt down low
Bottoms
Up!
How do you prefer to travel?
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Sacred Valley options
[4]
Microbreweries
make macro
impact on industry
Regional
dishes,
served up!
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SPRL H SVJHS ZWP[ UV[ YLX\PYLK
but friends are)
For a country
HZÅH]VYWHJRLK
as Peru, there’s
no such thing as
one national dish
[9]
[10]
This paper is from sustainably managed forests and controlled sources
-XX-XX
2
September 2015 - Issue 2
Welcome to An Extra Shot!
Subscribe!
From the editor
Meet the team
Are you on the 10-day plan? That’s right, we’re
talking about your diet. It may not be bikini
weather, but crowds are forming along Lima’s
coast. The gastronomic mammoth that is Mistura
will once again intrude upon our routine of
limp salads and cold sandwiches at the office,
kicking us into foodie boot camp the first half of
September.
Carsten Korch - Founder of Living in Peru
Natasha Clay - The Buzz, Lifestyle
Agnes Rivera - Travel
Hillary Ojeda - Food, Art & Culture
Casey Workman - Contributor
Contributing photographers - Parker Clifford,
Sebastian Galliani, Kat Goicochea, Marco Simola
Eduardo Rivera - Contributing designer
Julio Cesar Vergara - Graphic designer
Isabel Cáceda Mendoza - Graphic designer
Unable to make it to the fair? No worries, we
have dedicated this issue to the wide range of
flavors that Peru has to offer. From sweet to salty,
from the jungle to the mountains, this issue is
sure to make you salivate. September is a great
month to be in Peru - then again, when isn’t it?
Salud!
Sincerely,
Carsten Korch
Suggestions & Comments
editor@livinginperu.com
(+51) 1221 9998
Always on the go? So is Living in Peru! Take us with you wherever you
may be: the office, the rain forest, an airport bathroom stall (sometimes
being interesting has its price). Sign up for the daily digital newsletter
today and stay informed, stay entertained, and stay connected!
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Corrections of last month´s issue:
The Art & Culture page event photos were credited to the following in the respective order:
(Photo: Creative Commons by Tambako the Jaguar under CC BY 2.0)
(Photo: Creative Commons by unsplash.com under CC BY 2.0)
(Photo: Creative Commons by littlevisuals.co under CC BY 2.0)
(Photo: Creative Commons by Richard Camacho under CC BY 2.0)
Cover photo by Sebastian Galliani
The Buzz
Who wants ceviche?
Peru’s first leader, José
San Martín, declared a
contest for the national
anthem.
Do you know what
three objects appear
on the national coat of
arms?
This popular seafood
dish from coastal Peru
is typically made from
raw fish marinated with
lemon or lime juice,
then topped with chili
peppers, onions, salt, and
cilantro.
The winning title
was called “Marcha
Nacional.”
Vicuña, the Cinchona
tree and a Cornucopia.
Have you ever tried
chirimoya?
Do you know Peru’s
national bird?
The chirimoya is a rare
heart-shaped fruit that is
also known as custard
apples in English. Sweet
in taste, the inside is white
and juicy with a creamy
custard-like texture and
dark seeds.
Peru has over 1,800
species of birds, but the
one that stands out is
Peru’s national bird, the
Andean cock-of-the-rock.
Lomo Saltado
Granadilla
A favorite amongst meat
lovers is the popular Peruvian
dish Lomo Saltado, a type
of stir fry that contains strips
of beef, red onions, parsley,
tomatoes, aji pepper, french
fries and is typically served
with a side of white rice...so
tasty!
This native Andean fruit
is also known as sweet
granadilla. It has a hard
outer shell and its inside
has a light green gelatinlike pulp that is surrounded
by black seeds. This soft
flavored fruit is a favorite
amongst Peruvians.
Did you know there is a
fruit in Peru called Tuna?
Sounds fishy right?
Also known as prickly
pear, the tuna fruit grows
on cacti and has many
different colored skins. Its
flavor is similar to that of a
watermelon.
What colorful friend of
the Manú National Park
might not be so friendly
after all?
The Manú poison frog.
This amphibian can be
found in southern Peru
in the drainages of the
Manú, Urubamba, and
the Ucayali River.
Mistura
Did you know that every
year Peru holds the largest
gastronomic food fair in
all of South America? It´s
called Mistura!
Natasha Clay
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You could watch the video here
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5
September 2015 - Issue 2
Located in the province of
Urubamba, the district of Maras
is famous for its pre-Columbian
salt mines.
In the slope of the Qaqawiñay
mountain, some 3,200 meters
above sea level, a quilt made by
thousands of salt deposits is a
visual feast.
the keeper opens a notch on the
side wall. Eventually the sunwarmed water evaporates from
the 30 centimeter deep pond,
leaving behind the flavorful sal
de Maras. The process is upheld
by the community that claims
ownership. As visitors will find,
teamwork is a must in order to
harvest on this terrain.
These ponds, full of the tiny flavor
enhancer, are like a chef’s treasure
chest. Just like a good recipe, the
ponds have been handed down
through generations of local
families who care and look after
them.
“
While Maras might not get the
limelight received by the likes
of Machu Picchu and the Nazca
lines, thanks to some of Peru’s
high-profile chefs (including
Rafael Piqueras, who named his
Lima restaurant Maras), more
travelers are looking to get a taste.
Forty kilometers north of Cusco,
these high-altitude salt ponds are
no where near an ocean like most
salt deposits. The surrounding
Andes were long ago part of the
sea floor. Salt water dripping from
its veins, it seems this mountain
range can’t hide where it came
from.
Using a technique that proved
fruitful some time ago, water
flows from a local subterranean
stream, guided by a series of small
channels that feed water into the
5 meter squared basins. Trickling
down the terrace of ponds,
water is allowed in only when
A Mystic Experience
IN THE SLOPE OF THE
QAQAWIÑAY MOUNTAIN,
SOME 3,200 METERS ABOVE
SEA LEVEL, A QUILT MADE BY
THOUSANDS OF SALT DEPOSITS
IS A VISUAL FEAST
“
Photos by Marco Simola
Salt crystals are scraped from
the walls and floor by the pond’s
keeper. Once gathered into piles
the crop is then bagged and hefted
over the shoulders of admirable
miners with some serious
physical strength. Glistening in
the sunlight of the Sacred Valley,
the salt mine is a harmonious
relationship between the hand of
man and that of nature.
Following the month of celebrations
honoring Pachamama (Mother
Earth), September is a great time
to visit and test your balance
walking between the individual
salt pools. The Salinas de Maras
have been a tourist attraction
for less than a decade, however
having been converted as such
has had a positive impact on the
local community. Entrance fees
go directly to those who own and
harvest the ponds.
Don’t forget to pick up your bag
of fresh pink salt, garlic salt and
other varieties of salty snacks that
are available at the top of the
basins.
Skylodge contact information:
www.naturavive.com
info@naturavive.com
Agnes Rivera
6
September 2015 - Issue 2
How to get there:
There are multiple ways to arrive from Cusco to the Sacred Valley. Depending on your plans, you will either go straight
from the Cusco airport or after spending some time exploring the city of Cusco, onto your journey to the Sacred Valley.
In both scenarios, you can arrive to the Sacred Valley by public transport or by a travel agency.
BY PUBLIC TRANSPORT
BY TRAVEL AGENCY
You can take a colectivo bus from the Cusco bus station or a taxi.
Although Cusco is only about 40 minutes on average from the
Sacred Valley, transport could take up to 1 hour and 30 minutes
depending on how many stops your bus decides to take, and how
fast they drive. The public buses cost about S/. 6 to get from Cusco
to the Sacred Valley, depending on what part of the Valley you
desire to stop. As for a taxi from Cusco, fares from the airport can
reach S/. 100, while taxis from the Plaza de Armas will run you
about S/. 65 to reach the Sacred Valley.
Booking a travel agency to pick you up from your
location in Cusco, whether it be the airport or
somewhere in the city, makes planning a lot easier,
but most likely more expensive. Prices will vary.
sales@livinginperu.com
5 EASY STEPS TO BECOME A
Step 1
Step 2
Write your
book
Send us your
book
(You can do it!)
(yopublico@saxo.com)
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an e-book
(epub & mobi)
w w w.y o p u b
7
September 2015 - Issue 2
Around the corner attractions
HUAYPO LAGOON
Located in the belly of the Sacred Valley, the Huaypo
Lagoon is situated at 3,500 meters. Its beautiful water
feeds local communities and surrounding fields. One of
the most common roads near the lagoon is the route that
connects Cusco to Chinchero.
Travelers can enjoy tours that offer walks or hikes around
the lagoon, kayaking, and picnics for the day. With this
surreal view you may just want to sit back and relax.
Who:
Munaycha Experiencia
Email: duilio@munaycha.com
Terra Explorer Peru
Email: info@terraexplorerperu.com
MORAY
TEMPLE OF OLLANTAYTAMBO
The quiet town of Ollantaytambo is a stop that everyone should
make. Like many Peruvian ruins Ollantaytambo is situated
between a modernized town, the ruins can be found at an altitude
of 9,160 feet. And was once home to the emperor Pachacuti
Inca Yupanqui, better known today as Pachacutec. Visitors can
climb the ruins to the top and enjoy a panoramic view of the
town. Climbing down from the ruins travelers can also view the
irrigation system that run from inside the archaeological site to
outside through the market at the foot of the ruins throughout the
town.
While the exact purpose of these natural
amphitheaters is unknown (the deepest depression
nearly 100 feet), the design and sophisticated
irrigation system leads much speculation to point
towards agricultural purposes. Visitors are welcome
to explore the circular terraces, and imagine what
crop strains may have been tested by the Incas.
Play with elevation levels and hop from one level
to the next, you’ll be sure to note the change in
temperature. Constructed by stone walls and
compacted earth, these Inca ruins of Moray are just
7 miles west of Maras, and 2 hours from Cusco.
AN INTERNATIONAL AUTHOR
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t into
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You receive
38% to 59% of royalties
(And many more!)
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8
September 2015 - Issue 2
ART &
CULTURE
Señor Z
Señor Z produces and crafts a good amount of the Peruvian media that you see
in Peru. Pilsen, Inca Cola, Coca Cola...Señor Z has done it.
Leaving the traditional scene
couldn’t be a better way to
understand the psyche of this
audiovisual collective. As far as
the members know, there’s not
another production company
that functions with such teamemphasis.
Ariana Rodriguez (23), assistant
producer at Señor Z, says, “The
work environment is totally
different than any other place I’ve
worked for.” She feels the ‘doors
are always open’ mentality and
the collaborative strategy of the
team is the best part of working
for Señor Z.
Photo by Kat Goicochea
S
o, who is Señor Z?
Despite the name, Señor Z is not one solo
señor who directs his clan of minions to
produce masterpieces. No, Señor Z is
a group of artists in Lima that form an audiovisual
collective, and what sometimes looks like too much
fun.
Sitting down with three of the four founding members
of the collective, Living in Peru found out that Señor
Z is in fact a team of 25 and makes commercials,
movies, short films, online content, and their own
music platform, among other projects.
The collective inhabits a peppermint mansion on
the main strip entering the bohemian district of
Barranco; the Peruvian capital’s art department.
Characterized by Barranco’s traditionally tall
ceilings, open spaces, an inviting backyard and
floors lined with charming Spanish tiling, Señor
Z’s home-office balances the playfully hectic and
imaginative inner-workings of the art collective.
One of Señor Z’s latest projects
is their music platform, Playlizt.
It forms the largest independent
music platform of Peru and
might just be the saving grace
for the Peruvian music scene,
historically
underappreciated
but paving its own path. With
over 50 bands recorded in live
exclusive
sessions,
Playlizt
offers free access to more than
400 high quality music clips. It
has become the benchmark for
musical production in Peru.
The collective is proud to
announce the release of the
trailer of their second film,
“Como en el Cine.” The movie
is starred by Peru’s current
favorites Manuel Gold, Gisela
Ponce de León, Pietro Sibille,
Guillermo Castañeda, Andrés
Salas, among others. The film
follows the hilarious adventure
of reconnecting with old friends
and producing a low-budget
short film.
Señor Z has been recognized
internationally for their advertising
and for their films. Their first film
‘Perro Guardián’ (2013) won
Best Director and Best Actor at
the Malaga Film Festival in Spain
and Best Film, Best Director, Best
Actor, and Best Supporting Actor
at Luces 2014. They’ve also won
awards at Cannes, at the Eye of
Iberoamerica, FIAP, Festival el Sol
and the Effies Perú, among other
others.
‘Como en el cine’ premieres this
year on November 12.
Hillary Ojeda
The members come from different areas from film,
advertising, art and architecture and their ages range
from 23 to 44. Some have known each other and
studied together for 20 years, while others might be
as new as a few months.
One of the four directors, Bacha Caravedo, told
Living in Peru that the team pursues a particular
aesthetic but at the same time, pushes conventional
styles. “We have different directors, and they each
have their own style. We always look for good
ideas, we try to leave the traditional scene, (made
up of) perfect guys and girls. We look for a distinct
casting.“
Calendar
September
Aug. 5-Sept 27
MAC exhibition
Baldomero Pestana. Retratos
Peruanos
Sept. 4-13
Mistura
In Lima at the Costa Verde of
Magdalena del Mar
Sept. 8
Fiesta Patronal Virgen de la
Natividad
San Martín Region: A popular
religious festival in the small
town of Lamas near Tarapoto.
Sept. 8
National Family Day
Sept. 8
Virgen de Cocharcas
Andahuaylas,
Apurímac:
A pilgrimage ending at the
sanctuary of the Virgen de
Cocharcas.
Sept. 10
Juntos en Concierto 2015
In Lima with GianMarco, Carlos
Vives, Daddy Yankee and Rio
Roma at the Estadio Nacional
Sept. 12
Gianmarco in Trujillo
Sept. 12
Los Rabanes at the Wiracocha
Festival
In Lima at the Parque de la
Exposicion with Libido and jauria
Sept. 17 and 18 In Lima, Sept.
19 in Huancayo, venues TBA
Marsheaux
Female synthpop duo from
Athens, Greece.
Sept. 24
Svetlana Smolina
In Lima the Orquesta Sinfonica
Nacional Juvenil/Maestro Pablo
Sabat
Sept. 14 (main day)
Señor Cautivo de Monsefú
Monsefú, Lambayeque Region:
Flower-strewn street parades in
the small town of Monsefú near
Chiclayo.
Sept. 18
Systema Solar
In Lima Centro de Convenciones
Sept. 24-27
CAPFEST 2 Festival de cerveza
artesanal Peruana
In Lima at the Circulo Militar de
Chorrillos
Sept. 14, Cusco
Señor de Huanca
The pilgrimage to the Sanctuary
of the Señor de Huanca is one
of the largest in Peru, attracting
people from across the continent.
Sept. 17,
Title Fight
Noise (Plaza Butters 291,
Barranco): Hardcore punk from
Pennsylvania.
Sept. 22
Katy Perry
In Lima at the Jockey Club
Sept. 23
Day of Primavera and Festival
Internacional de la Primavera
End of Sept, Trujillo, La Libertad
Region: Trujillo’s International
Spring Festival is a multi-day
event with dancing, street
parades, live music, gastronomic
fairs, beauty pageants, bullfights,
surfing and more.
Sept. 27
Global Tourism Day
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lapinta.pe
TOMAR BEBIDAS ALCOHÓLICAS EN EXCESO ES DAÑINO
10
September 2015 - Issue 2
Regions of Peru and their
representative plates
FOOD
Jungle
Living in Peru wants to
provide their readers
with what dishes they
feel are representative
of the regions of Peru.
Although regions
could be split into
many more than three
categories, we decided
to use the broader
designated regions of
the coast, the jungle
and the highlands. And
despite the fact that
today ingredients from
nearly every corner of
Peru can travel across
seas with modern-day
transportation, forcing
these regions to blur,
we feel that there’s
still something to be
said about the history
and unique flavors all
developed in Peru’s
territory.
Juane:
Snake drink:
Wrapped and steamed in banana leaves,
this mixture of rice, chicken, spices
and a hidden olive or two, was once
ideal for travelers as it could be stored
easily. Each region of the jungle varies
the ingredients slightly; no matter, it’s
always great to accompany it with fried
or boiled plantains and a scoop of spicy
cocona salsa.
One might think an image of South American
jungle residents consuming snake drinks is
nothing but pure myth stemming from folktales
or Indiana Jones films (who would do such a
thing?)--but think again. In the city of Rioja of the
northern Peruvian Amazon, locals enjoy kicking
back with friends by sipping on an alcoholic
beverage flavored with snake. Venomous snakes
are often fit into the bottles to enhance the
experience. As most of us don’t have immunities
to venom, it’s nice to know the alcohol denatures
the venom, rendering it harmless to human
consumption.
Paiche:
Also known as arapaima Paiche,
is a fish native to the Amazon
that has become the new exotic
alternative in Western markets
over the last year. Dubbed a
“living fossil” the fish provides
consumers with a nutritious white
meat alternative. It can reach
lengths of up to 3 meters and a
weight of more than 400 pounds.
Peruvians eat the fish in dishes
with rice, salad, fried plantain and
in soups, among other varieties.
If you’re brave enough, try the
dried, paiche tongue powder
while in the jungle.
Coast
Charqui:
Dehydrated, salted meat,
prepared in the dry and arid
highlands. Charqui
is a
Quechua term and provided
the modern-day consumers
of dehydrated, salted meat
with its name, “jerky”!
Common in the Andes, it is
often made from chewy bits
of cuy, alpaca or sheep meat.
Locals prepare dishes with
charqui including olluquitos
con carne (julienned strips of
the meat are cooked together
with seasonings and the
Andean tuber, olluco).
Ceviche:
From the sandy beaches of
Piura, to the rocky coastline
of Lima, a plate of ceviche
is a must no matter the time
of year. Although the classic
ingredient list is short (fish,
ají pepper, onion, salt and
limon), there’s no harm in
getting playful with one of
Peru’s most popular dishes.
Try it with rocoto for added
spice, some canchita for
crunch, sweet potato for
color, a chilled Inca Cola
and even slices of avocado
to smooth things over.
Chicha de jora:
Chifa:
From Mandarin means “to eat a
meal (rice)” and is consequently
the label for the PeruvianChinese fusion cuisine in Peru.
Since they began settling in
Peru, Chinese immigrants
created what they could from
the
available
ingredients
in Peru; the result is nearly
identical to Chinese food,
with the occasional Peruvian
rocoto pepper flaming up your
tastebuds. Lima has become
the Chifa capital of the country,
as the waves of immigrants
historically populated those
areas.
Arroz con pato:
This dish has much more to
offer than its otherwise bland
name which means “rice with
duck.” Similar to arroz con
pollo, this dish is served with
Peru’s famous, tasty, cilantrospiced green rice, peas and
a hearty duck. Some like to
add beer or chicha de jora
(see below) for stronger flavor,
prepare it with less cilantro,
or cook it to a risotto-like
consistency.
Highlands
Pachamanca:
Before there were ovens, there
was dirt - or, to be more polite,
Mother Earth. A large pit is filled
with hot stones to create the large
and festive dish Pachamanca.
What results from the “earth
oven” is primordial comfort food:
perfectly cooked potatoes and
choclo, smoke-perfumed meat,
and warm, sweet tamales known
as humitas.
Though this popular drink is
consumed all over the country,
the Peruvian highlands have the
reputation of serving the best
variety. Chicha de jora is a beer
prepared by fermented corn.
Traditionally, brewers would use
their very own delicious saliva
to catalyze the fermentation
process. But these days most can
find chicha de jora brewed with
malted barley. It’s a sour-tasting
beer that can contain ingredients
including quinoa, yucca, and
carob, among others for added
flavoring and nutrition (it can also
be used to add flavor to dishes
including arroz con pato).
PUBLIREPORTAJE/ADVERTISING FEATURE
Macchiato
Platform
Campaign
COFFEE
CORNER
Starting this September 14, Starbucks’ latest
campaign will feature two delicious drinks: Double
Caramel and Double Mocha.
You can enjoy these delicious drinks in three
versions: hot, cold and Frappuccino®.
Desde este 14 de septiembre, Starbucks inicia una
nueva campaña la cual tendrá como protagonistas
dos deliciosas bebidas: Doble Caramel y Doble
Mocha.
Podrás encontrar estas dos bebidas en sus tres
versiones: caliente, fría y Frappuccino®
Double
Caramel
Macchiato
Enjoy the delicious mix
of coffee espresso,
milk, with caramel
syrup and topping.
Disfruta una deliciosa
mezcla de café espresso,
leche, con jarabe y
topping de caramelo.
*HYHTLS
Frappuccino®
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con caramelo, batido con
leche, hielo y decorado con
el crema batida y topping de
caramelo.¡Disfrútalo!
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white chocolate with
milk and coffee. A
touch of classic
chocolate on top
makes this drink truly
something special for
all lovers of this flavor.
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clásico, convierten a esta bebida en algo especial
para todos los amantes de este sabor.
Un café terroso y de cuerpo completo con distintivas notas a madera y especias, creado para Double Mocha
Frappuccino®
conmemorar el aniversario número 25 de Starbucks en el año 1996.
Este café tiene una mezcla de granos de Asia
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esto había una reduccion notoria
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mas intenso.
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25 aniversario en 1996, había
Historia
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guerra”. Los ánimos eran muy
buenos y se dieron cuenta que
tenían mucho que celebrar, e
incluso mucho más por mirar
hacia adelante, todo esto en
contexto con la introduccion de
este café.
Enjoy the taste of white
chocolate en a delicious
Frappuccino®. Shaken
with ice, decorated with
whipped cream and a
drizzle of chocolate to top
it off. Try it!
Los partners y clientes con pasión
por un excelente sabor fueron la
inspiración para el Anniversary
Blend, su fuerza lo ha convertido
en uno de los favoritos.
Disfruta también el sabor del
chocolate blanco en un
delicioso Frappuccino®,
batido con hielo, decorado
con crema batida y topping
de chocolate clásico encima.
¡Pruébalo!