lots of other junk but lots of pics of great food. too many pics to photoshop color saturations but there you go.
lima was definitely the high light.
of the adventurous dining, my meal in the pueblo of tipon (near cusco) is where everyone goes for cuy and i had a good one done "al horno". including a sausage of potatoes and cuy innards.
i had huaytampo (jungle worms) on pizza at chez magy in cusco.
alpaca anticuchos on the street in cusco
cow hoof jelly at the central market in cusco
fried llama jerky in la paz (aka charquekan
)alien looking fried river fish in la paz (come on chile, give them a bit of coast!)
amazing anticuchos at condorito in a local area of cusco.
on the other side of the spectrum, my cabrito at astrid y gaston in lima, was one of the most memorable meat dishes ive had in recent memory. perfectly glazed. perfectly tender, succulent goat. really, like no goat ive ever tried before...
astrid y gaston and his casual cebicheria "la mar" were definitely the highlights. anticuchos of octopus, the causa sampler plate, the la mar sour (made with aguaymanto - an amazon fruit). of course the cebiche (but you can get great cebiche at many places). the tacu tacu is wonderful. and lucuma juice!
had a concepty dinner at the very aptly named "malabar" (meaning to juggle). modern and playful with amazonian ingredients (very dimly lit restaurant so the pics didnt turn out). i found the food to be a bit fussy and trendy, and my rabbit dish was dry)
lots of street foods in la paz, which made me a bit ill (and i have an iron stomache)
great big bowls of uni (erizos) in chile (especially la serena at the amazing restaurant donde elbita), steamed and fried abalones, shellfish and grilled fish. nice meals and wines by the glass at liguria in santiago.
in touristy central cusco i enjoyed set lunches at ama lur. soup, salad, main, fresh fruit juice for about 2.50. otherwise it was super local style...
lots of fried meat everywhere, but particularly in bolivia
on top of that i bought jamon iberico, gran comodoro viejo tonel pisco, inca inchi oil - 2004 gold medal winner of paris world oils. the highest oil in omega 3 fatty acids made of a jungle plant, and great fruits like lucuma, agave, grenadilla at vivanda (sort of the whole foods of lima)