Ceviche in the Dominican Republic – How does it taste?

Dominican Republic, English, Foooooood

Ceviche is a well-known dish from Peru. It is particularly popular for its sour, fresh taste and the piquant spices. The Peruvian national dish, ceviche, has become a real export hit and has made it into various kitchens around the world. The Dominican Republic also offers its own variations of ceviche. Is it worth trying the Dominican ceviche and giving the version from the Dominican Republic a chance? How does ceviche taste in the Dominican Republic?

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Approximate reading time: 15 minutes


Ceviche is a traditional and famous Peruvian dish

Whenever I am asked about my favorite food, I easily start pondering. As a proven food connoisseur and well-known gourmet with a penchant for gluttony, my abundance of culinary experience and my repertoire of internationally consumed dishes exceed the sheer number of gastronomic imaginations.

There is a lot that I like and almost nothing that I don’t like. Grandma always said, beaming with pride, that I was a good eater. But if I had to choose between any dishes, then I would rather name a simple dish that …

  • is prepared freshly
  • has a penchant for savory elements
  • contains healthy elements
  • and fills pleasantly my stomach

My choice would be ceviche. A traditional Peruvian dish from the coastal regions of the Andean state in South America.

Ceviche Peruano with Camote und Choclo

I had the privilege to live in the Peruvian capital of Lima for about a year and was able to consume some gastronomic masterpieces. Most of the time, when I quickly scanned the menu, I realized that my choice had already been made before I entered the restaurant. Anyone who has ever had the chance to try an originally prepared ceviche in Peru will be able to understand my words.

However, it is best not to eat ceviche alone. The marinated fish bite can be enjoyed better in company. Fortunately, there were several nice people during my time in Peru who were happy to share this meal with me.

Ceviche from all over the world

As with most traditions, recipes and culinary preparations are passed on over generations, evolve, and spread geographically. Without any real possibility of patenting food, it’s difficult to ascertain who prepared or cooked the very first delicacy of a dish before everyone else. While there has been a bitter struggle between Chile and Peru for hundreds of years for the pioneering claim of ceviche, this dish has spread globally and has been adopted and adapted by many other gastronomic kitchens.

From Mexico to the Philippines and Hawaii to the Caribbean, it is now possible to enjoy ceviche in similar variations and with typical national influences. Perhaps under a different name, with different side dishes, or made with different focus. The principle of marinating raw fish or seafood in various spices with lime juice has been a real trend and a cultural export hit for many years.

I also wrote an article a few years ago after trying the versions from Ecuador and Chile for the Peruvian cross-check. I recommend the following article as additional literature for all of you food-interested readers:

Yummy Ceviche: Chilean, Ecuadorian or Peruvian style?

The South American cuisine has many things to offer for hungry stomachs, but the most tasty South American fish-dish is Ceviche. It has also regionally different names like Cebiche or Seviche. Although they wrote Ceviche with an S, it reads like a love letter to their own food. I had the luck to try so far the Peruvian, Chilean and Ecuadorian version of Ceviche. The Mexican one I didn’t try so far. But I would like to share and compare the other three ones I tried.

The non-Peruvian experiences with its most famous national dish were rarely satisfactory. Expectations that ceviche would be at the same taste level as in Peruvian restaurants were too high. The disappointment when the Ecuadorians served me some kind of ceviche soup or the Mexicans with their outrageous audacity to stuff ceviche into a taco was too confusing and disillusioning for me.

I have therefore decided – of course purely out of pride and to protect my sensitive palate – not to try any ceviche outside of Peru. Or would you prefer a US pizza with dry salami and a burnt cheese crust instead of an original Italian master pizza from the oven?

Usually, ceviche is served with many tasty and decorative side dishes.


Isolating yourself completely from the ceviche, however, created some dreary absence. Although the palate is well protected from weak plagiarism from all over the world, the longing for the delicious dish always flamed latently in me. And sooner or later that culinary yearning had to be satisfied at some point.

Now ceviche has made it as well to the Dominican Republic. Whenever I eat ‘Ceviche Dominicano’ on a menu here on this chaotic island, some lustful stimuli conquered the taste buds of my tongue. The mouth began to become watery and immediately demanded that the dish be ordered.

Hence, I couldn’t resist and gave the Dominican ceviche a chance. Or two, or three. Or maybe even more chances than ‘just a try’. At least several times to be sure and each time with different results. I would like to share my experience report with you about ceviche from the Dominican Republic.

On the following pages, I describe with a few photos and texts what I was able to experience in the Dominican restaurants when I was served ceviche. To get a taste bit by bit, I recommend clicking on the next page.

Next page: Dominican Ceviche Fusion from Limao

¿Cómo sabe el Ceviche en la República Dominicana?

Dominican Republic, Español, Foooooood

El ceviche es un platillo muy conocido en Perú. Es particularmente popular por su sabor agrio y fresco y sus especias picantes. El plato nacional peruano, el ceviche, se ha convertido en un verdadero éxito de exportación y ha llegado a varias cocinas de todo el mundo. La República Dominicana también ofrece sus variaciones de ceviche. Â¿Vale la pena probar el ceviche dominicano y darle una oportunidad a la versión dominicana? Â¿Cómo sabe el ceviche en República Dominicana?

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Tiempo de lectura aproximado: 15 minutos


Ceviche es un tradicional y famoso plato Peruano

Siempre que me preguntan sobre mi comida favorita, fácilmente empiezo a reflexionar. Como un experto en comida probado y un gourmet reconocido con una inclinación por la glotonería, mi abundancia de experiencia culinaria y mi repertorio de platos consumidos internacionalmente superan la gran cantidad de imaginaciones gastronómicas.

Hay muchas cosas que me gustan y casi nada que no me guste. La abuela siempre decía, radiante de orgullo, que yo comía bien. Pero si tuviera que elegir entre cualquier plato, preferiría nombrar un plato simple que …

  • está preparado fresco
  • tiene predilección por los elementos salados
  • contiene elementos saludables
  • y llena gratamente mi estómago

Mi elección sería el ceviche. Plato tradicional peruano de las regiones costeras del estado andino en Sudamérica.

Ceviche Peruano con Camote y Choclo

Tuve el privilegio de vivir en la capital peruana de Lima durante aproximadamente un año y pude consumir algunas obras maestras gastronómicas. La mayoría de las veces, cuando examinaba rápidamente el menú, me di cuenta de que mi elección ya estaba hecha antes de entrar al restaurante. Cualquiera que haya tenido la oportunidad de probar un ceviche preparado originalmente en Perú podrá entender mis palabras.

Sin embargo, es mejor no comer ceviche solo. El bocado de pescado adobado se puede disfrutar mejor en compañía. Afortunadamente, hubo varias personas agradables durante mi estadía en Perú que estuvieron felices de compartir esta comida conmigo.

Ceviche de todo el mundo

Al igual que con la mayoría de las tradiciones, recetas y preparaciones culinarias son transmitidas a través de generaciones, evolucionó , y se extendió geográficamente. Sin ninguna posibilidad real de patentar los alimentos, es difícil determinar quién preparó o cocinó el primer manjar de un plato antes que los demás. Si bien ha habido una amarga lucha entre Chile y Perú durante cientos de años por el reclamo pionero del ceviche, este plato se ha extendido a nivel mundial y ha sido adoptado y adaptado por muchas otras cocinas gastronómicas.

Desde México hasta Filipinas y desde Hawai hasta el Caribe, ahora es posible disfrutar del ceviche en variaciones similares y con influencias nacionales típicas . Quizás con un nombre diferente, con diferentes guarniciones o hecho con un enfoque diferente . El principio de marinar pescados o mariscos crudos en diversas especias con jugo de limón ha sido una tendencia real y un éxito cultural de exportación durante muchos años.

También escribí un artículo (en inglés) hace unos años después de probar las versiones de Ecuador y Chile para la verificación cruzada peruana. Te recomiendo el siguiente artículo como literatura adicional para todos los lectores interesados en alimentación :

Yummy Ceviche: Chilean, Ecuadorian or Peruvian style?

The South American cuisine has many things to offer for hungry stomachs, but the most tasty South American fish-dish is Ceviche. It has also regionally different names like Cebiche or Seviche. Although they wrote Ceviche with an S, it reads like a love letter to their own food. I had the luck to try so far the Peruvian, Chilean and Ecuadorian version of Ceviche. The Mexican one I didn’t try so far. But I would like to share and compare the other three ones I tried.

La experiencia fuera del Peru con su plato nacional más famoso era pocas veces satisfactoria. Las expectativas de que el ceviche podría ser al mismo nivel en sabor como en el restaurante peruano eran demasiado altas. La decepción cuando los ecuatorianos me sirvieron una especie de sopa de ceviche o los mexicanos con su indignante audacia de meter ceviche en un taco fue demasiado confuso y desilusionante para mí .

Por lo tanto, he decidido , por supuesto, puramente por orgullo y para proteger mi paladar sensible , no probar ningún ceviche fuera de Perú. Â¿O preferiría una pizza estadounidense con salami seco y una corteza de queso quemado en lugar de una pizza maestra italiana original del horno?

Por lo general, el ceviche se sirve con muchas guarniciones deliciosas y decorativas.


Aislarse completamente del ceviche, sin embargo, creó una triste ausencia . Aunque el paladar está bien protegido de los débiles plagios de todo el mundo, el anhelo por el delicioso plato siempre ardió latente en mí. Y tarde o temprano ese anhelo culinario tenía que ser satisfecho en algún momento.

Ahora, el ceviche ha llegado también a República Dominicana. Siempre que como ‘Ceviche Dominicano ‘ de un menú aquí en esta caótica isla, algunos estímulos lujuriosos conquistaron las papilas gustativas de mi lengua. La boca comenzó a ponerse aguada e inmediatamente exigió que se ordenara el plato.

Por lo tanto, no pude resistir y le di una oportunidad al ceviche dominicano. O dos o tres. O tal vez incluso más oportunidades que ‘solo un intento’. Al menos varias veces para estar seguro y cada vez con resultados diferentes. Me gustaría compartirles mi relato de experiencia sobre el ceviche de República Dominicana.

En las siguientes páginas , describo con algunas fotos y textos lo que pude experimentar en los restaurantes dominicanos cuando me sirvieron ceviche. Para probarlo poco a poco, recomiendo hacer clic en la página siguiente.

Página siguiente: Ceviche Dominicano Fusión de Limao

Wie schmeckt Ceviche in der Dominikanischen Republik?

Dominican Republic, Foooooood, German

Ceviche ist ein allseits bekanntes Gericht aus Peru. Besonders beliebt ist es für seinen säuerlich frischen Geschmack und die pikanten Gewürze. Das peruanische Nationalgericht Ceviche ist ein echter Exportschlager geworden und hat es in verschiedene Küchen in der ganzen Welt geschafft. Auch die Dominikanische Republik bietet ihre eigenen Variationen von Ceviche an. Lohnt es sich, das Dominikanische Ceviche zu probieren und der Version aus der Dominikanischen Republik mal eine Chance zu geben? Wie schmeckt Ceviche in der Dominikanischen Republik?

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Ungefähre Lesezeit: 15 Minuten


Ceviche ist ein traditionell peruanisches Gericht

Immer wenn ich nach meiner Lieblingsspeise gefragt werde, komme ich leicht ins Grübeln. Als ausgewiesener Food Connoisseur und allseits bekannter Schlemmerer mit dem Hang zur Völlerei übersteigt mein kulinarischer Erfahrungsschatz und mein Repertoire an international verzehrten Speisen schon von der schieren Anzahl her betrachtet so mancherlei gastronomische Vorstellungskraft.

Es gibt sehr viel, was ich mag und nahezu gar nichts, was ich nicht mag. Oma sagte immer vor Stolz strahlend, ich sei ein guter Esser. Sofern ich mich aber wirklich zwischen irgendwelchen Gerichten entscheiden müsste, dann würde ich eher ein simples Gericht nennen, das…

  • äußerst frisch zubereitet wird
  • den Hang zu pikanten Elementen besitzt
  • gesunde Elemente beinhaltet
  • und gleichzeitig angenehm sättigt

Meine Wahl würde auf Ceviche fallen. Ein peruanisches Traditionsgericht aus den Küstenregionen des Andenstaates in Südamerika.

Ceviche Peruano mit Camote und Choclo

Ich hatte das Privileg, ein Jahr in der peruanischen Hauptstadt Lima wohnen zu dürfen und so manche gastronomische Meisterleistung verzehren zu können. Meist wurde mir allerdings beim raschen Überfliegen des Menüs bewusst, dass meine Wahl bereits feststand bevor ich das Restaurant betreten hatte. Wer einmal ein original zubereitetes Ceviche in Peru probieren durfte, der wird meine Worte nachvollziehen können.

Am besten speist sich Ceviche jedoch nicht alleine. In Gemeinschaft lässt sich der marinierte Fischhappen besser genießen. Glücklicherweise gab es gleich mehrere nette Menschen in meiner Zeit in Peru, die gerne mit mir diese Mahlzeit teilten.

Ceviche aus aller Welt

Nun ist es wie bei den meisten Traditionen so, dass Rezepte und kulinarische Zubereitungen über Generationen weitergegeben werden, sich evolutionär weiterentwickeln und geographisch ausbreiten. Ohne echte Möglichkeit mit Patentierungsprozessen ist dann irgendwann gar mehr so klar, wer nun den allerersten Leckerbissen einer Speise vor allen anderen zubereitet oder gekocht hat. Derweil über hunderte Jahre hinweg bereits zwischen Chile und Peru erbittert um den Pionieranspruch von Ceviche gerungen wird, hat sich dieses Gericht tatsächlich global ausgebreitet und wurde von vielen anderen gastronomischen Küchen aufgenommen und adaptiert.

Von Mexico über die Philippinen und Hawaii bis hin zur Karibik ist es nun möglich, Ceviche in ähnlichen Variationen und mit nationaltypischen Einflüssen zu genießen. Vielleicht unter einem anderen Namen, mit verschiedenen Beilagen oder aus anderen Grundlagen gefertigt. Das Prinzip, rohe Fische oder Meeresfrüchte in verschiedenen Gewürzen mit Limettensaft zu marinierten, ist seit vielen Jahren ein echter Trend und kultureller Exportschlager geworden.

Auch ich habe vor einigen Jahren mal einen Artikel (auf Englisch) geschrieben, nachdem ich zur peruanischen Gegenprobe mal die Versionen aus Ecuador und Chile probiert habe. Als ergänzende Literatur empfehle ich daher den folgenden Artikel:

Yummy Ceviche: Chilean, Ecuadorian or Peruvian style?

The South American cuisine has many things to offer for hungry stomachs, but the most tasty South American fish-dish is Ceviche. It has also regionally different names like Cebiche or Seviche. Although they wrote Ceviche with an S, it reads like a love letter to their own food. I had the luck to try so far the Peruvian, Chilean and Ecuadorian version of Ceviche. The Mexican one I didn’t try so far. But I would like to share and compare the other three ones I tried.

Die außerperuanischen Erfahrungen mit dem bekanntesten Nationalgericht verliefen selten zufriedenstellend. Zu hoch waren die Erwartungen, dass Ceviche überall ähnlich gut wie in den Restaurants in Peru schmeckt. Zu groß dann die Enttäuschung, als die Ecuadorianer mir eine Art Ceviche-Suppe serviert hatten oder die Mexikaner tatsächlich die unverschämte Dreistigkeit besaßen, Ceviche in einen Taco zu stopfen.

Ich habe mir daher rein aus Stolz und zum Schutz meines sensiblen Gaumens vorgenommen, außerhalb Perus kein Ceviche mehr zu probieren. Oder würdest Du eine US-Pizza mit trockener Salami und verbranntem Käserand einer originalen italienischen Meisterpizza aus dem Ofen vorziehen?

Meist wird Ceviche mit vielen leckeren und dekorativen Beilagen serviert.


Sich von Ceviche nun gänzlich zu isolieren sorgte allerdings für geschmackliche Tristesse. Zwar ist der Gaumen vor schwachen Plagiaten aus aller Welt gut geschützt, die Sehnsucht nach dem leckeren Gericht flammte stets latent in mir. Und früher oder später musste schließlich jene kulinarische Sehnsucht irgendwann gestillt werden.

Nun hat Ceviche es tatsächlich auch bis in die Dominikanische Republik geschafft. Wann immer ich hier auf dieser chaotischen Insel in einer Speisekarte ‘Ceviche Dominicano’ laß, schossen mir sowohl Gedanken in den Kopf als auch lüsterne Stimuli in die Geschmacksknospen meiner Zunge. Der Mundraum begann, wäßrig zu werden und unmittelbar lechzend jenes Gericht zu bestellen fordern.

Also konnte ich nun doch nicht widerstehen und habe dem Dominikanischen Ceviche mal eine Chance gegeben. Oder zwei, oder drei. Jedenfalls mehrfach um ganz sicher zu gehen und jedes Mal mit unterschiedlichen Resultaten. Meinen Erfahrungsbericht mit Ceviche aus der Dominikanischen Republik möchte ich gerne teilen.

Auf den nächsten Seiten beschreibe ich mit einigen Fotos und Texten, was ich in den Dominikansichen Restaurants so alles erleben durfte, als mir Ceviche serviert wurde. Um peu á peu eine Kostprobe zu erhaschen, empfehle ich einen Klick auf die nächste Seite.

Nächste Seite: Ceviche Fusion von Limao

Zoneo Fest 2019 – A street food festival in Santo Domingo’s Colonial Zone

Dominican Republic, English, Foooooood, Journal

Following the worldwide trend of mobile gastronomic supply in the form of food trucks, there was a whole festival organized in Santo Domingo. I’m not sure, how many editions it had before. But I saw a few days before its promotion on Instagram from the Dominican magazine ‘Zoneo’, which was at the same time the organizer of the ‘Zoneo festival’. As a food lover, food blogger and food eater, it was a must for me to attend and check everything out. It all took place in the Colonial Zone, to be more exact in Fort Ozama. And I was surprised about this street food festival and the good food I had there. Please lean back and enjoy this article about Zoneo Fest 2019 and it’s tasty street food as I did during my consumption.

What is the Zoneo Fest?

Sometimes, humans are contradictory and inconsistent in their aspirations. On the one hand, they want to have everything cheap and always available. On the other hand, they are striving for exclusive moments and personalized experiences. The same holds true with food. One can always choose between the cheap solution and readymade fast food or high-priced food and tasty experiences in restaurants. I always like to pay a little more for good food, but can’t do that all the time.

Hence, I look for these good and tasty moments and special occasions, such as the Zoneo festival. This food truck and street food festival took place for two days on June 29 and June 30. Thanks to the geographic area at the Fort Ozama, there was enough space for a lot of activities for children, little artesian markets, a music stage and – of course – the food trucks. Especially children had a good time with all the games and activities.

A bouncer castle for the children
Many activities for children during the Zoneo festival

An entrance ticket cost 200 DOP and was valid for the whole day. You had the chance to leave the festival area and come back ‘for free’. Which was okay, because spending all day under the sun wasn’t a pleasure. I didn’t envy the food truck operators, who prepared all day the food while it was up to 95°F (35°C) hot. Not even considering their ovens, fireplaces and gas cookers they were using and made them suffer more…

Of course, I haven’t had the opportunity to try every food at the festival. It wasn’t a question of hunger, because I can eat like an elephant if I want. It’s more a question of the budget because good and qualitative food has its price. Thus, I had to select wisely what I should try. With some food trucks, it was an easy decision. Here you can find my tastings and why there were good or bad:


High tech doughnuts

One of the arguments for food trucks is to be able to observe its preparation. A little stand offered high tech donuts with a form of preparation I haven’t seen before:

Really amusing to see the whole linear process of preparing the doughnuts live and in color!

Not only the raw preparation of the doughnuts but also the gastronomic refinement was worth to see:

I never saw a more dedicated and lovely preparation of Doughnuts!

Venezuelan food: Casita Venezolana

The Venezuelan kitchen is not unknown to me, but I had until now only a very few opportunities to try its food. I don’t know a lot of Venezuelan food – But would be very happy if someone introduces and invites me one day to have a deep conversation about their food. Even better than talking about their food would be to cook and try it together!

The only thing I tried before this festival was Arepas. I am not 100% sure if it is an original Colombian or Venezuelan dish, but I associate it with Venezuela. All Colombians should be indulgent with me if I don’t concede Arepas to be Colombian food. If you would like to convince me of your national heritage, please prepare a Colombian version of Arepas for me.

I visited the food stand ‘Casita Venezolana’ and ordered – of course – Arepa with beef.

Casita Venezuela
‘Casita Venezolana’ offered food from Venezuela

A salute to all Venezuelans in the world!

Orgulloso Venezolano!
Greets to all the nice people I know from Venezuela!

Arepas consist of ground maize dough and my version was filled with ground beef and cheese. I forget to ask, which type of cheese it was. But it wasn’t molten and still had a solid consistency.

Arepa con carne de res y queso
This picture was captioned a few moments before biting in the Arepa

Still good, still tasty. If you tend to be hungry and looking for a real stomach filler. I would be happy to learn more about the Venezuelan kitchen. So far, I only know their fast/finger food but would love to try more!

Peruvian food: Peru Street Food

For me personally THE highlight of the festival from my perspective. Kids might prefer the bouncer castle, drinkers the rum bars. But as a foodie, you must love Peruvian food. I spend almost one and a half years of my life and had the joy to get to know the best kitchen in the world. You can find the previous articles in my database, but I would like to recommend one article in particular to all readers to read later. You might get an idea, why Peruvian food is the best food in the world.

I wrote several articles about Peruvian food, maybe my perception is a little biased and other food trucks didn’t have the same fair opportunities to convince my hungry stomach. However, Luis Pacheco runs this little food truck and can be found at the Malecon. He prepared ORIGINAL PERUVIAN Ceviche what I was missing since the last time I tried it in the street markets in Lima.

Luis invested not only a high dedication and effort to prepare good food, but he also uses original Peruvian ingredients. Well, except for the fish and lemon. But all the spices and sauces are 100% Peruvian quality. Check out how the make of Peruvian Ceviche.

A picture with Luis Pacheco from 'Peru Street Food'.
A picture with the Peruvian Chef Luis Pacheco from ‘Peru Street Food’ during the Zoneo Fest 2019. Dishes, ingredients, and decoration were 100% Peruvian!

He announced to have on Sunday as well Anticucho to offer. That was predominantly my main reason to come back to the festival. Where else do I have the chance in this Caribbean country to taste a cow’s heart? It might sound disturbing to a lot of people to eat a cow’s heart – But you don’t know what you miss if you reject this wonderful food.

🐮 ðŸ’—

For me, number one of all!

🐮 ðŸ’”

Anticucho es la carne del corazón de una vaca
The original Peruvian specialty ‘Anticucho’ (The heart of a cow – no joke)

Chinese/US (?) food – Omnifoodie

Omnifoodie food stand @Zoneo Fest 2019
A picture of the food stand from ‘Omnifoodie’

I am not quite sure, what type of food that was. In comparison to the ones before, their nationality wasn’t clear. I affiliate the dumplings (which I ordered) with the Asian kitchen, but all the other ingredients tend to be Chinese or US-American. I suspect them to be a Chinese/American food stand, although there people weren’t looking Chinese at all and it wasn’t 100% defined.

Anyway, I tried their dumblings:

In fact, I paid 250 DOP (which is $5.00) for four little dumplings. That’s the saddest food tourism trap I stepped into since I am here in the Dominican Republic. The taste was good and the sauce handmade but are 4 dumplings this really worth $5? That’s $1.25 each dumpling. Next time Dumb Phil should ask, how many dumpling units are included in that menu!

To finish the evening with a tasty drop, I ordered Oettinger Black Beer:

Oettinger beer served in a can
Original German Black Beer

All in all, it was a cool festival and quite good organized. I wish, to have had even more variety of food trucks, but it was okay. The only minor things I would have to criticize would be the following:

  • The official begin of the festival was at 12AM – But even at 3PM, some stands were still building up and thus, food wasn’t ready to have lunch there.
  • I didn’t see a possibility to pay entrance tickets for both days
  • More Dominican food and drinks, please! I saw many thrilling and fancy international varieties, but very little local specialties 🙂

Zoneo Fest 2019 – Un food truck festival en Fort Ozama

Español, Foooooood, Journal

Siguiendo la tendencia mundial de la oferta gastronómica móvil en forma de camiones de comida, hubo todo un festival organizado en Santo Domingo. No estoy seguro cuántas veces se había realizado anterior a esta. Unos días antes de su promoción en Instagram de la revista dominicana ‘ Zoneo ‘, que al mismo tiempo era el organizador del ‘Zoneo Fest 2019 â€˜. Como amante, blogger y comedor de comida, era una necesidad para mi asistir y inspeccionar todo. El festival se llevó a cabo en la Zona Colonial, para ser más exactos en La Fortaleza Ozama . Me sorprendió este festival de comida callejera, en especial la buena comida que tenían allí. Por favor, recuéstese y disfrute de este artículo sobre Zoneo Fest 2019 y su sabrosa comida de la calle.

¿Qué es el Zoneo Fest?

A veces, los humanos son contradictorios e inconsistentes en sus aspiraciones. Por un lado, quieren tener todo lo barato y siempre disponible. Por otro lado, se esfuerzan por momentos exclusivos y experiencias personalizadas. Lo mismo ocurre con la comida. Siempre se puede elegir entre la solución barata y la comida rápida preparada o la comida costosa y las experiencias sabrosas en los restaurantes. Siempre me gusta pagar un poco más por la buena comida, pero no puedo hacer eso todo el tiempo. Por lo tanto, busco estos buenos y sabrosos momentos y ocasiones especiales, como el Zoneo Fest. Este festival de camiones de comida y comida callejera se llevó a cabo durante dos días, el 29 y el 30 de junio. Gracias al área geográfica en el Fuerte Ozama , hubo suficiente espacio para muchas actividades de niños, pequeños mercados artesanales, un escenario musical y – por supuesto – los camiones de comida.

A bouncer castle for the children
Many activities for children during the Zoneo festival

Un boleto de entrada cuesta 200 DOP y es válido para todo el día. Tuve la oportunidad de dejar el área del festival y volver ‘gratis’. Lo que estaba bien, porque pasar todo el día bajo el sol no fue placentero. No envidiaba a los operadores de camiones de comida, que prepararon la comida durante todo el día cuando estaba a 95 ° F (35 ° C) de calor. Y también estan sufriendo del calor de sus hornos, chimeneas y cocinas a gas que estaban usando…

Por supuesto, no he tuve la oportunidad de probar todas las comidas en el festival. No era una cuestión de hambre, porque puedo comer como un elefante si quiero. Es más una cuestión de presupuesto porque la comida buena y de calidad tiene su precio. Por lo tanto, tuve que seleccionar sabiamente lo que debería intentar. Con algunos camiones de comida, fue una decisión fácil. Aquí puedes encontrar mis degustaciones y por qué hubo buenas o malas:


Doughnuts de alta tecnología

Uno de los argumentos para los camiones de comida es poder observar su preparación. Un pequeño puesto ofrecía donas de alta tecnología con una forma de preparación que no había visto antes:

¡Realmente divertido ver todo el proceso lineal de preparación de donas en vivo y en color !

No solo la preparación cruda de los donuts, sino también el refinamiento gastronómico, fue digno de ver:

¡Nunca vi una preparación más dedicada y encantadora de Donuts!

Comida venezolana: Casita Venezolana

La cocina venezolana no me es desconocida, pero hasta ahora solo había tenido muy pocas oportunidades para probar su comida. No sé mucho de la comida venezolana, pero me alegraría mucho que alguien me presente y me invite un día a tener una conversación profunda sobre su comida. Â¡Incluso mejor que hablar de su comida sería cocinar e intentarlo juntos!

Lo único que probé antes de este festival fue Arepas . No estoy 100% seguro de que sea un plato original colombiano o venezolano, pero lo asocio con Venezuela. Todos los colombianos deberían ser indulgentes conmigo si no les concedo que las Arepas sean comida colombiana. Si desea convencerme de su patrimonio nacional, prepareme una versión colombiana de Arepas.

Visité el puesto de comida ‘Casita Venezolana ‘ y pedí, por supuesto, Arepa con carne.

Casita Venezuela
‘Casita Venezolana’ offered food from Venezuela

Un saludo a todos los venezolanos del mundo!

Orgulloso Venezolano!
Greets to all the nice people I know from Venezuela!

Las arepas consisten en masa de maíz molida y mi versión estaba llena de carne molida y queso. Me olvido de preguntar qué tipo de queso era. Pero no estaba fundido y todavía tenía una consistencia sólida.

Arepa con carne de res y queso
This picture was captioned a few moments before biting in the Arepa

Todavía bueno, todavía sabroso. Si tiendes a tener hambre y buscas un verdadero relleno de estómago. Me encantaría aprender más sobre la cocina venezolana. Hasta el momento, solo conozco su comida rápida o para comer con los dedos, ¡pero me encantaría probar más!


Comida peruana: comida callejera peruana

Para mí, personalmente, lo que más destacado del festival desde mi perspectiva fue la comida peruana. Los niños pueden preferir el castillo de gorila, y los bebedores las barras de ron. Pero como amante de la comida, debes amar la comida peruana. Pasé casi un año y medio de mi vida y tuve la alegría de conocer la mejor cocina del mundo. Pueden encontrar los artículos anteriores en mi base de datos, pero me gustaría recomendar un artículo en particular a todos los lectores para que lo lean más adelante. Podría tener una idea, por qué la comida peruana es la mejor comida del mundo.

Escribí varios artículos sobre comida peruana, tal vez mi percepción es un poco parcial y otros camiones de comida no tuvieron las mismas oportunidades justas para convencer a mi estómago hambriento. Sin embargo, Luis Pacheco maneja este pequeño camión de comida y se puede encontrar en el Malecón . Preparó el ceviche ORIGINAL PERUANO de lo que me estaba perdiendo desde la última vez que lo probé en los mercados callejeros de Lima.

Luis invirtió no solo una gran dedicación y esfuerzo para preparar una buena comida, sino que también utiliza ingredientes peruanos originales. Bueno, salvo el pescado y el limón. Pero todas las especias y salsas son 100% de calidad peruana. Echa un vistazo a cómo hacer el ceviche peruano.



A picture with Luis Pacheco from 'Peru Street Food'.
A picture with the Peruvian Chef Luis Pacheco from ‘Peru Street Food’ during the Zoneo Fest 2019. Dishes, ingredients, and decoration were 100% Peruvian!

Anunció que también tendrá el domingo el Anticucho. Esa fue mi principal razón para regresar al festival. Â¿Dónde más tengo la oportunidad en este país caribeño de probar el corazón de una vaca? A muchas personas les puede parecer inquietante comer el corazón de una vaca, pero no sabes lo que extrañas si rechazas esta maravillosa comida.

🐮 ðŸ’—

Para mí, el número uno de todos!

🐮 ðŸ’”

Anticucho es la carne del corazón de una vaca
The original Peruvian speciality ‘Anticucho’ (The heart of a cow – no joke)

 Comida china / estadounidense (?) – Omnifoodie

Omnifoodie food stand @Zoneo Fest 2019
A picture of the food stand from ‘Omnifoodie’

No estoy muy seguro de qué tipo de comida era. En comparación con los anteriores, su nacionalidad no estaba clara. Afilié las bolas de masa hervida (que ordené) con la cocina asiática, pero todos los demás ingredientes tienden a ser chinos o estadounidenses. Sospecho que se trata de un puesto de comida chino / estadounidense, aunque no había gente que pareciera china y no estaba definida al 100%.

De todos modos, probé sus dumblings :


De hecho, pagué 250 DOP (que es $ 5.00) por cuatro pequeñas bolas de masa. Esa es la trampa de turismo de alimentos más triste que pisé desde que estoy aquí en la República Dominicana. El sabor era bueno y la salsa hecha a mano, pero ¿son 4 albóndigas que realmente valen $ 5? Eso es $ 1.25 cada bola de masa. La próxima vez Dumb Phil preguntara, ¡cuántas unidades de bola de masa están incluidas en ese menú!

Para terminar la noche con una sabrosa gota, pedí la cerveza negra Oettinger:

Oettinger beer served in a can
Original German Black Beer


En general, fue un festival genial y bastante bien organizado. Ojalá hubiera tenido aún más variedad de camiones de comida, pero estaba bien. Las únicas cosas menores que tendría que criticar serían las siguientes:

• El inicio oficial del festival fue a las 12 am. Pero incluso a las 3 pm, algunos puestos aún no estaban habilitados y, por lo tanto, la comida no estaba lista.

•  No vi la posibilidad de pagar las entradas para los dos días.

• Â¡Más comida y bebida dominicana, por favor! Vi muchas variedades internacionales emocionantes y elegantes, pero muy pocas especialidades locales 🙂





Que lo hace realmente especial al “Jugo Especial” de Peru?

Español, Foooooood, peru

(Estimado tiempo para leer el texto: 7 minutos)


Would you like to read this article in English? Click here 🇺🇸

La comida peruana es mundialmente famosa y especial. Elogié en un artículo antes el gusto de la cocina peruana. Escribí un articulo en Inglés sobre mis 10 platos favoritos del país andino. Definitivamente vale la pena leerlo cuando tendrías más tiempo. Mejor vamos a continuar con este artículo sobre el famoso jugo especial de Peru.

10 best Peruvian dishes you should try before you die

The Peruvian kitchen is world famous and a culinary delight for even the most critical gourmets. During my time in Peru I had the joy to discover a lot of brilliant flavors, aromatic spices and tasty sauces in a variety of excellent dishes. Therefore, it’s not an accident, that the Peruvian kitchen is seen as the best kitchen of the world. At least if you ask every Peruvian.

Pero ¿qué pasa con las bebidas peruanas, también pueden ser especiales? ¿Y es una buena idea llamar a un batido un ‘Jugo Especial’? Y aún más importante: ¿Que hace realmente especial al “Jugo Especial” peruano?
Durante uno de mis últimos días en Perú, estaba visitando uno de los muchos mercados en Lima. Lo que realmente me gusta de este tipo de mercados no son solo los precios bajos que paga por todo tipo de alimentos básicos. No, es aún mejor, que muchos pequeños empresarios manejan sus negocios de forma independiente y venden lo que las personas necesitan. En comparación con las grandes cadenas de supermercados nacionales como Plaza Vea, Tottus y Wong, uno tiene este enfoque de cliente individual y también apoya la comida local.

Multicentro La Capullana en Surco

Sin embargo, el ‘Multicentro La Capullana’ se encuentra en la Avenida Ramón Castilla en Santiago de Surco. Muy cerca de mi antiguo alojamiento y a menos de 10 minutos a pie. Me gustaba caminar por las mañanas o a media mañana y comprar algunas cosas que necesitaba. Desde el exterior, no lo reconoces ó parece realmente como un mercado, o (como dicen) un “multicentro”:

la capullana market

Pero desde el interior te quedarás definitivamente encantado con todos los fruteros, verduleros, carniceros, comerciantes en general, etc. y sus verduras, frutas y otros productos frescos que venden. Lo que realmente me gustó fue su esfuerzo por diseñar sus productos de una manera presentable:

Realmente no sé cuánto tiempo pasó con equilibrar y ordenar todas las fresas, pero realmente respeto el esfuerzo para que acomodarlos bien. Si recuerdo de todos los paquetes de plástico que usamos en Europa para tener la cantidad correcta y mantenerlos duraderos, siempre preferiré esta versión fresca e individual.​


¿Jugo especial? ¿Por qué especial?

No obstante, todas mis visitas a este mercado procedieron cronológicamente de la misma manera. Entré en el mercado y antes de comenzar a comprar todo tipo de cosas bonitas, me paraba en la pequeña tienda junto a la entrada para obtener un jugo recién exprimido. Aquí puede tener las mezclas más sanas de todo tipo de frutas exóticas y genéricas. Usualmente prefería los de durazno y mandarinas / naranjas.
La mayoría de los prejuicios y preocupaciones de este tipo de mercados en los países de América del Sur son que el nivel de higiene es más bajo que los estándares en los países europeos y occidentales y que es más fácil recibir algunas bacterias debido a condiciones de suciedad. Debo decir que este prejuicio no está justificado, porque nunca vi un nivel de higiene estándar más alto por parte de todos los demás que antes me estaban sirviendo un jugo:

Pero un jugo en su menú fue simplemente llamado “Jugo especial” sin ninguna explicación adicional. Esto ya me dio curiosidad, porque quieres saber por supuesto qué tiene de especial este zumo, respectivamente, cuales ingredientes hacen que este zumo sea especial. Era más caro que todos los otros jugos y eso me llamó la atención también. Es por eso que pedí un “Jugo Especial”.


Lo que realmente hace que este jugo sea un jugo especial

No fueron las frutas como la papaya, la fresa y el plátano. Mi curiosidad fue saciada cuando observé a la dama preparando mi jugo especial. Ella puso muchas cosas inusuales en la licuadora, que la mayoría de la gente preferiría usar para preparar pasteles. Junto a un torrente de leche de vaca y un huevo (!), Llenó un almíbar de algarrobo negro, miel de abeja natural y esencia de vainilla. Se agregó un chorro de cerveza negra (!!) para redondear todo y agregar aún más calorías. Solo para estar seguro, que no me moriré de hambre después de tomarlo.

De la antigua expectativa de un jugo puro, me presentaron ahora un híbrido de batido de leche / bomba de calorías. No solo la existencia pura me dejó sin palabras, sino que también fue la mera cantidad. Pagué por un “Jugo Especial” y casi obtuve un litro de bebida exagerada. Por supuesto, era demasiado para un vaso, por eso la señora lo puso en dos vasos grandes. Muy generosos estos peruanos!


Si quieres escuchar mi opinión gourmet, escucha el siguiente video:


Una extraña explosión de sabores entró en mis sentidos, afrutada, dulce, cremosa y sabrosa al mismo tiempo. Para no insultar al barman, me vi obligado a terminar los dos vasos. No quería ser grosero al salir de la tienda después de tomarlo. Pero después de tomar ambos vasos, ya tenía suficientes calorías para dos comidas y me tambaleé a casa con una sensación de saciedad.

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What makes the Peruvian ‘Jugo Especial’ really special?


(Approximate reading time: 6 minutes)


Quieres leer este artículo en Español? Haz clic aquí 🇵🇪

Peruvian food is world famous and special. I lauded in an article before the HQ-tastiness of the Peruvian kitchen. If you have some additional time, you should definitely read the following article about my top 10 Peruvian dishes:

10 best Peruvian dishes you should try before you die

The Peruvian kitchen is world famous and a culinary delight for even the most critical gourmets. During my time in Peru I had the joy to discover a lot of brilliant flavors, aromatic spices and tasty sauces in a variety of excellent dishes. Therefore, it’s not an accident, that the Peruvian kitchen is seen as the best kitchen of the world. At least if you ask every Peruvian.

But what about Peruvian beverages, can they also be special? And is it a good idea to call a shake a ‘Special Juice’?

During one of my last days in Peru, I was visiting one of many street markets in Lima. What I really like from these types of markets are not only the minor prices you pay for all sorts of staple food. No, it’s even better, that many small entrepreneurs run their independently business and sell whatever people need. In comparison to the big national supermarket chains Plaza Vea, Tottus and Wong, you have this individual customer approach and support local food as well.

Multicentro La Capullana

However, the ‘Multicentro La Capullana’ is located on Avenida Ramón Castilla in Santiago de Surco. Very close to my former accommodation and less than 10 minutes walking distance away. I liked to walk there in the mornings or mid-mornings and buy a few things I need. From the outside, you don’t really recognize it as a market, or (as they say) a ‘multicentro’:

la capullana market

But from the inside you will be definitely delighted about all the fruiterers, green-grocers, butchers, general dealers, etc. and their fresh and promising vegetables, fruits and other goods they sell. What I really like was their effort to design their commodities in a presentable way:


I don’t really know, how much time she spent with balancing and ordering all the strawberries, but I really respect her efforts to let it look good. If I remember all the plastic packages we use in Europe to have the right quantity and keep them durable, I will always prefer this version.

¿Jugo especial? Why special?

Nonetheless, every of my visits at this market proceeded chronologically the same. I entered the market and before I started to buy randomly all sorts of nice things, I stopped at the little store next to the entry to obtain a freshly pressed juice. Here you could have the healthiest mixes of all sorts of exotic and generic fruits. I usually preferred the ones with peach and mandarins/oranges.

Most of the prejudices and concerns of these types of markets in South American countries are, that the level of hygiene is lower than the standards in European and Western countries and that it is easier to pick up some bacteria due to dirty conditions. I must say, that this prejudice is unjustified, because I never saw a higher standard level of hygiene from everyone else who was serving me a juice before:

But one mixed juice on their menu was simply called “Jugo especial” (special juice) without any further explication. Already this made me curious, because you want to find out, what is so special about this juice, respectively which ingredients make this juice special. It was more expensive than all other juices and that raised as well my attention. That’s why I ordered one “Jugo Especial”.

What really makes this juice a special juice

It was not the fruits like papaya, strawberry and banana. My curiosity got satisfied when I observed the lady preparing my special juice. She put a lot of unusual things into the blender, that most people would rather use to prepare pastries. Next to a torrent of cow milk and an egg (!), she filled in syrup of black carob tree, natural bee honey and vanilla extract. A shot of black beer (!!) was added to round it all up and admix even more calories. Just to be sure, that I won’t starve after drinking.

From the former expectation of a pure juice, I was presented now a milkshake/calorie bomb hybrid. Not only the pure existence made me speechless, it was also the sheer quantity. I paid for one “Jugo Especial” and almost got one litre of an overblown drink. It was of course too much for one glass, that’s why the lady put it into two big glasses. Very generous these Peruvians!



If you want to hear my gourmet judgement, please listen to the following video:

A weird explosion of tastes entered my senses, fruity and sweet and creamy and savoury at the same time. To not insult the barkeeper, I was kind of obliged to finish both glasses. Didn’t want to be rude to leave the store after one drink. But after incorporating both glasses, I had already enough calories for two meals and lurched home with a surfeited feeling in my paunch.

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Is high priced Peruvian gourmet food really worth it?


(Approximate reading time: 7 minutes)

Yes, I really love and appreciate the Peruvian kitchen with all its spices, rare flavors and diversity. How often should I repeat that? Until all of my friends read and understood my blog with all my explications:


However, you can eat even in the expensive Peruvian capital of Lima relatively cheap and you will still receive a good quantity and sufficient quality. That’s the case for every middle-class restaurant and especially every low-class diner. You get what you pay for. So what about dining at the upper class restaurants? Is it really worth to try high priced Peruvian food? Does a man like me with a quadruple stomach like a cow gets satisfied with a small gourmet portions? I made the self-experiment in the Barranco Bay area and had a charming companion.

The first good thing about the bay of Barranco is, that it is very difficult to reach. That means at the same time, it is quite safe and no plebs is trying to annoy and molest at night. You need definitely a car/taxi to reach this place over the highway, there are no public transports or opportunities to walk to:


Anyway, I had the opportunity to wait for 20 minutes at the bay, because I was waiting for my plus one. And it was probably the first time since I’m in Peru, that I was not too late (!) and even earlier than agreed (!!!) at the meeting point. I was quite surprised, that I saw a clear sky at night. That doesn’t happen often during the winter months in a coastal city like Lima. What surprised me even more was the fact, that the crescent was parted vertically.


Hmmm, not sure if I am the problem this time. But I could swear, that the crescent is divided horizontally in the northern hemisphere!? Maybe I never paid that much attention before to the cold shining moon. Anyway, it’s for me one of the last days in Lima and I was enjoying the rush of the marine water at the surge:

When Rosse – the lady I was having an appointment with – finally arrived, we entered the high quality restaurant La Trastienda and were very professionally welcomed and escorted to our reserved table. The restaurant was almost empty at 8:30pm and they arranged for us a table at the seaside. Not a big deal if half of the restaurant is empty. But still a better place than between kitchen and toilet.

My biggest fear visiting a gourmet restaurant is always to remain hungry after dining tiny little portions. As a member of the Gluttony-Hall of Fame I know what demolishing impressive quantities really means. Once I visited an All-You-Can-Eat restaurant and had to pay twice. So, I was like always concerned, that the suggested quantity of the plates won’t be enough for the black hole in my stomach.


Rosse and me ordered first fruity cocktails to get into the right eating mood. Hell, already the cocktails tasted like an intensive adventure. From that moment on, I didn’t want to drink anything different again in my life. Maybe it was the best one I tried so far. And the most expensive in South America for me so far as well. Ordering a $9 cocktail might not seem much, but for Peruvian proportions it’s quite a price for a cocktail.

My cocktail was simply called Barranquito as the name of the beach:


Pisco is the traditional Peruvian liquor made of grapes. Since ever there a rivalry between Chile and Peru who invented Pisco. If you want to annoy a Peruvian you can always compliment the nice Chilean culinary things like Pisco and Ceviche. I’m pretty sure, that you’d be admired more after that statement. Viruta de Roble (Oak chips) and Hierba Luisa (Lemon Beebrush) gave it a spicy taste, passion fruit and granadilla made it fruity tasty.


Accompanied by these two excellent cocktails, we ordered Anticucho. As I wrote before in a different article on my blog, Anticucho might not be Average Joe’s first choice, if you tell him what they really are. For me they are a delicious snack and perfect as a starter. And these ones were as well the best ones I have ever eaten in Peru. Usually, Anticucho have a juicy and smoky taste if you chew the soft meat. This one was a savory and aromatic masterpiece in combination with the French Fries and cooked corn it came with. Although the usual spits are taller and it comes with three units per kind, it was worth ordering them.


Unfortunately, I can’t find my main dish on the online menu they have. But I’m pretty sure, that a picture’s worth more than 1,000 words. Please be inspired from the spicy sea food experience I made:


I need to sadly admit, that the photo quality of some shots isn’t the best due to the sparsely illumination over the table. But what you can see here is HQ-food. Isn’t wan’t much in fact and my quantity prejudices were unfortunately confirmed by what was on the plate. But I could also swear, that the better quality of the food in combination with the spices filled my stomach at least a little bit. Satisfied it was one way or the other. Not only with the food, but also with the nice companion I had:

How to end an elegant dinner? With a sweet temptation in the form of a dessert. Next to generic options that probably every menu would offer, we decided to pick a plate with a mix of various Peruvian desserts:


Might be quite a thing now to explain every little piece in detail of the Sweet degustation. Maybe the following picture could help me out here:


Five little and sweet portions to make everyone happy and satisfied. Although I’m actually a fan of hearty desserts as the French kitchen with its cheese desserts has to offer, this one was worth the order as well. The only thing, I maybe didn’t really like was Crema Volteada on the right side. A strongly tangy tasting dessert, which can be maybe compared with the Argentinean Flan. Not really my highlight, but the other four rectified successfully.

I can recommend everyone interested in good and tasty food to visit La Trastienda. It’s Peruvian food in completeness and worth the money!

One cocktail isn’t enough of course. That’s why Rosse and me walked a few meters to another bar called ‘Qincha Bar Resto Arte’. A nice place as well and I ordered a fruity cocktail, which was served with decorative blueberries and mint on top:


Of course I ate both decorations!


Huajsapata: Un trago caliente endemico de Puno

Español, Foooooood, peru

(Tiempo aproximado de lectura: 6 minutos)

¿Qué es realmente especial de destinos turísticos? Para algunas personas es el encanto estar lejos de todo lo que les es familiar en su vida acostumbrada. Otros prefieren simplemente relajarse y desconectarse de todos los problemas y penas en el hogar. Para mí es la curiosidad de contactar y comprender a personas con una mentalidad diferente para entender su forma de vida y adaptarme en fases a su cultura ancestral. Lo que hace que la cultura sea interesante y distinta para los demás son las costumbres, tradiciones, vestidos, bailes y música. Este artículo quiero dedicar al Huajsapata: Un trago endemico de Puno.

Para mí, aparte de eso, siempre es interesante conocer la comida y las bebidas de las personas y lo que tienen que contar al respecto. Y Puno – la ciudad más grande en el Lago Titicaca – tiene un trago caliente que solamente puedes tomar por allá. Durante mi último viaje a las tierras altas del Perú también viajé a Puno. Esta ciudad es famosa por el lago Titicaca y se encuentra a 3810m sobre el nivel del mar. Puede hacer bastante frío aquí durante las noches de los meses de invierno y tuve la alegría de visitarlo en julio, que es al mismo tiempo un de los meses más fríos en promedio según las estadísticas climáticas:

Puno cold (1).jpeg

La vida parece ser dura e inhóspita en una ciudad como Puno. Debido a eso, la gente local depende de una bebida durante las horas de la noche para calentarse. Esta bebida es ‘bastante nueva’ y solo se consume desde hace más de 40 años, cuando fue inventada por un barman local de Puno.

Huack…?! Huaç…?! Huatsch…?! HUAJSAPATA!

Todavía necesito reírme un poco sobre este nombre, porque tuve mis problemas al principio para pronunciarlo correctamente. Huack …?! Huaç …?! Huatsch …?!

Huajsapata! Con una J: intenta pronunciarlo como un hhrrr e intenta imitar el sonido animal de un gato montés. Un silbido salvaje. “Sapata” casi se pronuncia solo, eso no es realmente difícil. Huajsapata – Afuera de Puno, los Peruanos no conocen ni la bebida ni el nombre difícil con su pronunciación. Por lo tanto, es una bebida súper endémica y exclusiva de Puno y serás uno de los pocos que probarla.


Y nuevamente, es difícil obtener informaciones adicionales sobre una bebida peruana como Huajsapata. Sin entrada oficial de Wikipedia, sin historia, sin existencia. Como si la gente de Puno guarden un secreto en torno a esta bebida para que brille un poco más misteriosa de lo que ya es su nombre. Así que tengo que profundizar un poco más para encontrar lo que estoy buscando.


“Cerrito de Huajsapta, testigo de mis amores, tu no mas estas sabiendo la vida que estoy pasando.”

Sí, una melancolía subliminal siempre está parte de un peruano cuando se habla de su hogar. Al menos estos fueron los pensamientos del barman que inventó este cóctel caliente para calentarse durante las noches frías de Puno. La bebida obtuvo su nombre de un cerro que está cerca de Puno. Pero, ¿qué es exactamente parte del Huajsapata que se puede tomar?

Huajsapata Menu

Vino caliente significa aquí vino tinto. Pero créanme por favor, si les digo, que esto en combinación con Pisco (un brandy destilado hecho de uvas) y esencias de frutas es una fórmula que les incluso lo calentarán durante los calurosos días de verano. Pero no hay días calurosos de verano, si recuerdas la estadística que te mostré antes. Por lo tanto, se calienta durante las frías noches de invierno.

¿Esencias de frutas? Eso es bastante vago para Huajsapata, ¿no estás de acuerdo?

Sí, estoy de acuerdo y le pedí al camarero que me explicara cuales esencias de frutas hay exactamente dentro de este cóctel caliente. No se limita a nada específico y puede significar esencias con sabor a granadina, amargo de naranja, especias como canela o clavo de olor, y a veces incluso un poco de cáscara de naranja. Woah, que mezcla tan salvaje!


Como describí anteriormente en un otro artículo en mi blog, es muy común que la cocina andina sirva alimentos y bebidas en una vajilla de cerámica. Esa también es una gran idea para el Huajsapata, porque te quemarías tocando un vaso con los dedos. Huajsapata es una alternativa económica para tomar una bebida. Pagué quizás 8 soles, que no son más de $2.00.

Solo congelar durante una noche fría en Puno es más barato.

Huajsapata: A hot cocktail you can only find in Puno


(Approximate reading time: 6 minutes)

What is really special about tourism destinations? For some people it is the charm to be away from all what is familiar in their everyday life. Others prefer to just relax and disconnect from all the problems and sorrows at home. For me it is the curiosity to contact and understand people with a different mindset to understand their way of life and adapt in phases to their ancestral culture. What makes culture interesting and distinct for others are customs, traditions, dresses, dances and music. For me it is apart from that always interesting to get to know the food and drinks of people and what they have to tell about it.

Especially local and traditional drinks are rare to find in times of nationwide distribution of all sorts of soft drinks, alcoholic beverages, etc. Or are you really happy when you see another sign at a restaurant or kiosk, that Heineken, Coca Cola or Red Bull is sold and offered? It’s probably more difficult to find local drinks in a visited region than typical plates. And especially this search makes it very interesting to find something typical that you didn’t know before.

During my last trip to the highlands of Peru I also traveled to Puno. This city is famous for the Lake Titicaca and located on 3810m above the sea level. It can get quite cold here during the nights of the winter months and I had the joy to visit it in July, what is at the same time the coldest months in average according to the climatic statistics:

Puno cold (1).jpeg

Life seems to be tough and inhospitable in a city like Puno. Because of that, local people are relying on a drink during the evening hours to get warmed up. This drink is ‘quite new’ and only consumed since more than 40 years, when it was invented by a local barman from Puno.


Huack…?! Huaç…?! Huatsch…?! HUAJSAPATA!

I still need to laugh a little bit about this name, because I had my problems at the beginning to pronounce it correctly. Huack…?! Huaç…?! Huatsch…?!

Huajsapata! With a J – Try to pronounce it like a hhrrr and try to imitate the animal sound of a wildcat. A wild hiss. Sapata almost pronounces itself from alone, that’s not really difficult. Huajsapata – Outside from Puno, Peruvian people don’t know either the drink, nor the difficult name with its pronunciation. Therefore, it is a super-endemic drink from Puno and you’ll be one of the few to try it.

And again it’s difficult to obtain additional information about a Peruvian drink like Huajsapata. No official Wikipedia entry, no history, no existence. As if the people from Puno keep a secret around this beverage to let it shine a little bit more mysterious than its name already is. So I have to dig a little bit deeper into it to find what I am looking for.

“Hill of Huajsapta, witness of my loves, only you are knowing the life I’m going through.”

Yes, a subliminal melancholy is always attached to a Peruvian native soil when talking about home. At least these were the thoughts of the barkeeper who invented this hot cocktail to warm up during the cold nights of Puno. The drink got his name from a hill that is close to Puno. But what exactly is part of the Huajsapata?


Hot wine means here red wine. But believe me, if I say, that this in combination with Pisco (a distilled brandy made out of grapes) and fruit essences is a formula that would even warm you up during hot summer days. But there aren’t any hot summer days, if you remember the statistic I showed you earlier. So it warms up during cold winter nights.


Fruit essences? That’s quite vague, don’t you agree?

Yes, I do agree and asked therefore the waiter to explain to me which fruit essences exactly are inside of this hot cocktail. It’s not limited to anything specific and can mean essences flavored with grenadine, orange bitters, spices like cinnamon or cloves, and sometimes even a bit of orange peel. Woah, what a wild mix!

As I described it earlier in another article on my blog, it is very common for the Andean kitchen to serve food and drinks in a ceramic crockery. That’s also a great idea for Mr. Huajsapata, because you’d burn yourself touching a glass with your fingers. Huajsapata is an economic alternative to have a booze. I paid maybe 8 Soles, which are not more than 2 Euro.

Only freezing during a cold night in Puno is cheaper.

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What you definitely should drink during your stay in Arequipa


(Approximate reading time: 6 minutes)

In my last article I focused on the Andean kitchen and the culinary specialities from Arequipa. Now I would like to write about the typical beverages that you can order in this city. There were some gastronomic specialities, that surprised me. And some even made me tipsy.

Generally spoken I can tell, that Peruvians like to drink beer. Next to the three national distributed lager beers Cusqueña, Cristal and Pilsen, there are also a few local lager beers to try depending on every region. The trend in Peru nowadays goes a little bit away from the industrial fermented beers and more to the handcrafted beers. Especially in Lima I visited several bars who are specialized in these types of beers, but also every better situated restaurant is equipped with at least one artiasnal beer on the menu.

Mi Kcao has a lot of local drinks from Arequipa to offer

You will find a lot of colonial buildings around the main square. One very hidden spot was a place called “Mi Kcao”. The clue is in the name here: They specialize on coffee and chocolate specialities. Although situated in the heart of the historical city centre, it has a contorted entrance and little garden where you can enjoy your drinks without the traffic noises from the street. It’s nice to have a drink in the sun and don’t get bothered from the usual chaos out on the streets. In Mi Kcao I was trying a few of these artisanal beers.

The left one, ‘Colla Stout’, had a nice chocolate flavor and smoky aftertaste. Other than that, the right beer, ‘Maracuja Ale Pampeña’, was based on passion fruit, which gave it a fruity but not sweet taste. Both breweries are from Arequipa, which is one argument more to try out a local drink.

A coffee with anis liqueur?!


Yes, what you already read in the headline is nothing more than the truth. I went to a café and asked for recommendations about a typical hot drink from Arequipa. The waiter told me, that I should try ‘Misti El Loncco’ and he warned me about the strong flavor it got from the anise liqueur. “No problem” I thought with my brave mind! I already drank before the strong anise spirits Ouzo and Zipporo from Greece and thought that I’m prepared for what was coming.

Not sure, if the waiter wanted to impress me or if he simply didn’t like strangers. But this hot drink tasted like petroleum and not like coffee. It was really strong sh*t and probably for the first time since ages that I didn’t enjoy my cup of coffee. Well, I usually don’t booze it up with any alchemical stuff.

Fun Fact about the name itself: ‘Misti El Loncco’ has its name from the local volcano Misti. Loncco is the local expression for a peasant. For me it looks more like the volcano and I also felt flaming eruption braising out of my face. ‘Misti El Loncco’ consists of:

РCoffee from arabic beans from the local Arequipan producer Caf̩ Valenzuela (which has nothing to do with Venezuela)
– dry anise liqueur
– sweet anise liqueur
– cream
– cinnamon powder

A tasty black corn juice quenches my thirst


Usually I am not a fan of sweet drinks. Soft drinks and lemonades are too often responsible for creating my thirst, but not for quenching it. A lot of additional sugar doesn’t help either and alienates an authentic taste. Same with juices, if they are sugar-coated and you don’t taste the fruit itself but only sugar.

Now the surprise about this drink here is that it’s classified as a juice, but comes actually from corn. Black corn to be honest. I thought until trying my first “Chicha de Guiñapo”, that juices are always made out of fruits. But Arequipa taught me something new! And it taught me, that corn can taste quite refreshing and naturally sweet in liquid form.

Additional information about this mysterious Guiñapo are difficult to obtain. It doesn’t even have an own Wikipedia page to snoop for more input. In an old online article from a Peruvian newspaper I read, that it is since centuries a traditional beverage from Arequipa and needs more than 24 hours to be prepared.


The herbal Emoliente will warm you up in the cold nights

This lady on the video prepared a nice and warm drink in the street called Emoliente. It’s a drink that is prepared on the basis of roasted barley grains, extracts of medicinal herbs, sugar and lemon juice. Among the most used herbs are horsetail, flaxseed, alfalfa, plantain and boldo. Some herbs are that typical, that an English translation doesn’t even exist.

Emoliente is not a typical drink from Arequipa, but the special version of Arequipa contains local herbs and spices, that you might not be able to try in other cities. Really surprising was the fact, that the cookee told me, that they are according to the official license only allowed to sell this drink after 6pm. “Juice in the mornings, Emoliente in the evenings” she explained. I don’t know how Arequipa surprised me with this fact more: That they set up these strict regulations or that they even follow them consequently.

Although you can order this drink in other cities, the people from Arequipa seem to have a sincere relationship to that drink: They even dedicate a whole day to Emoliente. The 20th of February will be the fete day, when you can meet several hundred producers of Emoliente in the city center.

I hope, that you liked my article about the typical beverages from Arequipa and hope that you can answer me the following question:

If there are food tourists, am I only a beverage tourist?


What can I eat in Arequipa? Best food from the Andean cuisine


(Approximate reading time: 8 minutes)

As I wrote earlier in another article on my blog, Peru has the best cuisine of the world and is rich of completely different types/styles of food. But many people merely know the seafood and coastal influences to the Peruvian kitchen. No wonder why: It is it of course the Peruvian capital Lima that attracts the most of the international people. And they get to know of course the coastal kitchen, because Lima is a coastal city. But you have to go a little higher than sea level to get introduced to the real soul of Peruvian food and plates with tasty spices and ingredients you won’t dare your own eyes.

The Andean food of Arequipa is as rich in history as it is in flavor. I had the chance to discover the traditions of this mountainous region. The food of the Peruvian mountains is hearty and nothing for lovers of sweets. But that doesn’t mean, that you won’t enjoy the miraculous food the Andean kitchen has to offer.

Wood-fired ovens and ceramic pots preserve the flavor through a slow and aromatic cooking process

10 best Peruvian dishes you should try before you die

English, Foooooood, peru

(Approximate reading time: 20 minutes)


Well, maybe the title is been a little too martial and gonzo. But it doesn’t change the tasty and surprising content, that this article about the Peruvian kitchen will show to you. The Peruvian kitchen is world-famous and a culinary delight for even the most critical gourmets. During my time in Peru, I had the joy to discover a lot of brilliant flavors, aromatic spices and tasty sauces in a variety of excellent dishes. Therefore, it’s not an accident, that the Peruvian kitchen is seen as the best kitchen in the world. At least if you ask every Peruvian.

To make this opinion more objective, some other rankings and opinions demonstrated, that the Peruvian kitchen is always ranked in the Top lists when it comes to the joy of eating. Three of the Top 50 restaurants worldwide are based in Lima and Peru’s capital was even called the World’s Best Food City. The World Travel Awards have named Peru the World’s Leading Culinary Destination. Besides that, Peru has the best chef in the world.

Any more doubts or questions? Shoot!

During my time in Peru, I had the joy to discover a lot of excellent Peruvian dishes. You should imagine the Peruvian dish as a language. All are very proud to speak it, but there are a lot of dialects and everyone likes poems. The coastal kitchen with all fish and seafood dishes is way different than the Andean style where it is tradition to prepare native animals or the Amazonian cuisine where many local fruits and sometimes insects are used for the dishes. The mixing of all different cultures and the variety of climates within the country determine the variety of local cuisine. This would be actually worth another blog article. But I would like to focus this time on the best dishes I discovered during my time in Peru.

There are dishes you wouldn’t even imagine of their powerful tastes. I was more than cosseted and blessed with all the brilliant flavors, aromatic spices and tasty sauces in a variety of excellent dishes, that the Peruvian kitchen has to offer. I would like to show all people the 10 best national dishes I tried during my time in Peru.

Next page: Jungle food from the Peruvian Amazon

Food Porn Munchies Vol. 1 – Turkey Omelette Sandwiches


Approximate reading time: 3 minutes

Some people have their best ideas when sitting on the loo. I have the best ideas when I’m hungry. Happened yesterday as well, when I was in the supermarket to buy new supplies for the fridge. Yes! Yesterday was Sunday, but supermarkets were still open. In comparison to many other countries, you can go shopping in Peru almost everywhere on Sundays.

But back to my little idea: I prepared for my breakfast one of my favorite Sunday morning omelettes. Then something strange happened to me: I didn’t finish all what was in the frying pan and had 1/3 of the whole quantity left. People who know me can confirm, that it only happens one out of hundred times, that I won’t finish a plate and am an exemplary eater. Technically I finished my own plate, but had still something left in the frying pan. Anyways, what to do with the rest of the Omelette? It doesn’t taste really good and fresh when heating it up again in the pan or microwave.
So I thought to level up the omelette and prepare some food around it. That’s why I bought some bread, turkey and cheese. My idea was to prepare a sandwich with all the things I had and bought and refine it with the help of the oven.

To let others participate, I filmed every little step with my phone and edited it on my computer. One of the rare moments when I am using the technology of my computer to the fullest with Final Cut Pro X. But of course I don’t have the same technological capabilities as you can see in all tutorial videos on Social Media. Neither do I have the high tech cameras + equipment, nor a high tech kitchen + equipment to create a fancy video. But I have a high tech stomach and high tech creative mind to do the same in an authentic way. How often do I see these videos on my Facebook or Instagram when someone shares or tagged another person to see the video. Mostly these people never tried to cook anything else than canned food and at the end all these “We also should try this out”-comments end up in being just bla bla.

I really dislike this degeneracy of conveying people a ‘Cooking is so easy’-mentality. Hell it’s not, it’s a lot of work and accuracy needed to prepare a good meal. When I cook the same meal hundred times, it always tastes a little bit different. It’s a questions of ingredients, how much spices you want to use and every second too much or too less in the cooking process can influence the whole taste of the meal. For me, cooking is a passion and more to just get full.

What you will all need to prepare my delicious food of yesterday is the following:


  • Bread
  • Omelette, consisting of four eggs, tomatoes, paprika and onions
  • Margarine
  • Lemons
  • Turkey filet
  • Cheddar
  • Blue cheese
  • Parsley
  • Salt, pepper and paprika powder
  • Cooking oil

So watch here now the following video tutorial about my creative outpour of yesterday:


Yummy Ceviche: Chilean, Ecuadorian or Peruvian style?


Approximate reading time: 7 minutes

The South American cuisine has many things to offer for hungry stomachs: Lomo Saltado, Empanadas, Vori Vori, Mbeyú, Chrurrasco, etc. Some would say, that vegetarians could have a difficult time to find a for their conviction a suitable dish. And that might be true: Especially BBQ’s are popular for South American families at the weekends. And BBQ’s contain most of the time? Yes, exactly: Meat. But one South American dish might be a worthwhile alternative to try.

All hardcore vegetarians or vegans miss of course many opportunities for good dishes. Speaking of myself I can’t even imagine to not eat meat or fish. This scenario never popped into my head, not even when one of my ex-girlfriends tried to make the whole vegetarian style tempting to me. There is no way, that I will ever try to avoid meat. Unfortunately there is too many good food that includes meat or fish. And I don’t want to miss that.

If someone would ask me the question: “If you have to stop eating either meat or fish, what would you chose?”I would probably not be able to give a profound or well argued answer. Simply both would be sad to avoid eating. Probably I would chose fish, because it’s more difficult to acquire and therefor more expensive. Meat on the other hand is easier to produce for a costumer and better available.

The most tasty South American fish-dish is Ceviche. It has also regionally different names like Cebiche or Seviche. But these names look very wrong in my eyes so forget about the alternative spellings. Ceviche comes originally from Peru, but has emerged in different American countries, like Ecuador, Chile and Mexico. All of these countries have adapted the Peruvian idea of preparing raw fish with there own tastes and styles.
And Peru loves Ceviche! The Peruvian government declared 10 years ago June 28 the ‘Day of Ceviche’, a yearly commemoration day to honor their traditional dish. Since 2005 it is even a national cultural heritage. According to a resolution of the Ministry of Production, which was published in their official gazette, the decision aims to

“promote and disseminate the Peruvian seviche, both nationally and internationally, as a national prestigious dish, stimulating its culinary consumption.”

Although they wrote Ceviche with an S, it reads like a love letter to their own food. I had the luck to try so far the Peruvian, Chilean and Ecuadorian version of Ceviche. The Mexican one I didn’t try so far. But I would like to share and compare the other three ones I tried.

Chilean Ceviche

First I must say, that I only tried one single time Ceviche from Chile. In 2014 I was for a couple of days in Santiago and tried a local dish of Ceviche. Spoiled after spending some months in Lima and eating the original version, the Ceviche from Chile was more than disappointing and not worth the money. Besides the very sour taste, the garlic and chili was marinated as well. It also contained mint, which really didn’t belong there. I didn’t take any photo of the plate, but here you can see a video about other food travelers who compared Peruvian with Chilean ceviche:

Not my favorite, I wouldn’t order it again.

Ecuadorian Ceviche

A complete different style is the Ecuadorian Ceviche. You have more options to choose your main component you would it like to prepared with. Generally spoken, Ceviche Ecuadorian style is more expensive than the other in the two other countries, but this is due to the higher living costs in Ecuador. And it comes as well with a complete different style of preparing, check the following picture:


Different than the Peruvian one. It has it’s color and taste because of the addition of tomato.

What we see here is almost a soup. although the fish is already dead, it swims inside of tomato sauce. Same reason for its taste is the different color. The idea with tomato is interesting, but changed the taste of the whole dish completely. Both examples here did not taste like lemon or a comparable sour flavor. The left one ($11.50) was with prawn and fish, the right one ($9.00) with a mix of various tastes. Not one both pictures visible are popcorn, Corn (fried corn) and Chifles (fried banana chips), what is typical side dish for Ecuador.

Peruvian Ceviche

The original! The icon! The legend! Peruvian Ceviche comes with a sour taste and several side components. Slices of raw fish are marinated in freshly squeezed key lime or bitter orange juice. Nicely prepared and stacked over one another with eatable seaweed on top. Next to that it was prepared with sliced red onions, chili peppers, salt and pepper.


Next to the actual ceviche, the whole plate came with two sweet potatoes, fried yuca and corn. The second best after the unmistakable taste is the price: I only paid 31.00 Soles ($9.50). More than fair for a bunch of good food.

All in all the podium should look as followed: