In Old Havana (Habana Vieja) we came across a small restaurant and bar with the marketing nightmare of a name, El Shamuskia’o. Located on Muralla Street in between Habana and Compostela, El Shamuskia’o became a Havana favourite for Rocío and me, visiting four times.
Crepe Sayu is a small restaurant on the corner of Obrapía and Aguacate streets in Old Havana (Habana Vieja) run by Japanese journalist Sayuri Yoshida. Prior to visiting Cuba I read Sayuri’s fascinating story and looked forward to visiting Crepe Sayu. Having lived in Japan Rocío was also keen.
I had never heard of Nuevitas until this day. A port town on Camagüey Province’s coast, it is not on the tourist map. Arriving to Camagüey from Holguín, Rocío and I hoped to go north to Cubitas for the Reserva Ecológica Limones Tuabaquey. Instead, the fruit cart man suggested catching the train east to Nuevitas. We wanted to experience a Cuban train ride so embraced his idea.
Our bicycle taxi driver advised we buy food beforehand as the train doesn’t sell any. 5 CUP (US$0.20) per fish sandwich later and we were set.
Taking a Cuban Train from Camagüey to Nuevitas
The daily Nuevitas train left Camagüey at 5:20pm with ticket sales beginning 4pm so we had time to observe the locals in the station and watch a freight train pass. Continue reading
Rocío and I wanted to catch a train on our Cuban trip at least once. Unfortunately, the Santiago de Cuba to Holguín train times weren’t convenient. Instead, Rocío asked around how to get there and we went trucking.
We caught a passenger truck one third of the way (10 CUP/US$0.40 each) and then a second truck the remaining distance (2.50 CUC/US$2.50 each). Well, we thought it was taking us to Holguín. However, it dropped us off part way.
Slightly annoyed we got ripped off (in Cuban terms) for the second ride, I soon became glad we didn’t reach our destination. We were about to have a rare experience. Continue reading
Baracoa, known for its seafood, coconut, banana and cacao, stands out amongst Cuba’s generally plain cuisine.
Rocío and I enjoyed breakfasts and multiple dinners prepared by our hosts on our December 2016 stay. Casa Fernando prepared good food despite the limited ingredient availability.
For dinner we had choices of chicken, fish or prawns. This was usually preceded by soup and accompanied by salad and rice, bread or chips. Continue reading
Peruvian cuisine’s variety, taste and freshness make it South America’s finest. Although Lima has Peru’s best restaurants and food festival (Mistura), Arequipa is the city most synonymous with food. Following are culinary highlights from my time in Arequipa, including my favourite food from the city, country and continent: a true chocolate delight!
For ease of navigation I have divided the article into the following sections:
- Baked Goods
- Chocolate Desserts
- Vegetarian and Vegan
Mercado San Camilo
Doña Julia giving the thumb up behind the fruit at her great juice stall in Mercado San Camilo Continue reading
Festi Sabores, Festival of Flavours in English, is southern Peru’s most important food festival and a highlight of the Arequipa calendar. With free entry, Festi Sabores is held at Plaza Yanahuara over multiple days around October-November each year. Rocío and I enjoyed the 2016 festival enough to attend two days.
Cuyassic Park: like Jurassic Park but selling roasted guinea pigs instead (cuy in Spanish is guinea pig) Continue reading
San Gaban is a pleasant village located on the Interoceanic Highway in the Puno Region between Puerto Maldonado and Macusani. Despite being only 100 kilometres’ drive north of high altitude, tundra-climate Macusani, San Gaban is lowland and hot year-round. This altitude and climate supports an abundance of tropical fruit.
A few kilometres east of San Gaban is the Lizard Mouth (Boca del Lagarto) or that’s what San Gaban locals called it. A natural swimming pool is at the mouth of the Chaquimayo River (Boca del Chaquimayo) just before it joins the San Gaban River. Nearby is Lizard Sanctuary (Santuario del Lagarto), a historically important series of ancient petroglyphs dominated by lizard motives.
Ice cream beans (pacay), cocona and monkey bananas at a San Gaban roadside seller’s tiny stall Continue reading