by Tyrin
We had the pleasure of cooking with a local cooking instructor from Urubamba. We first went to the local market to retrieve some goods needed for the meal we were going to cook, and local fruits/snacks that are commonplace here in Urubamba. The market was relatively busy with vendors and sellers speaking conversely in Spanish and Quechua. Animals such as chickens and turkeys were present among goods from the interior tropical rain forests of Peru. Products such as grapes and fish from the coastal region of Peru were present as well, complementing the varied geography of Peru. We took a local tuk-tuk back to the restaurant, squeezing into a tiny compartment more fitting for two. While slightly uncomfortable, it reminded us of some core values of the region, sharing and inclusion.
Cooking is a global love, bringing people together over savory and sweet items alike. Kevin and I had the pleasure of being instructed by Andrea, and the kitchen staff of Mashua Resturante in Urubamba, Peru. Andrea is a lovely person from the Sacred Valley with over fifteen years of professional experience. While she is an amazing chef who teaches classes, especially of different types of delicious bread/pastries, her favorite part of her job is teaching. Through her guidance, she passes on knowledge and makes other people happy, and with us, that is exactly what she did. With her we were able to practice our knife skills by preparing food, dodge flames as high as the ceiling while making a traditional Peruvian dish of Lomo Saltado, and trying so much food until we were both full. In two and a half hours, we were taken on a gastronomy adventure.
We also had the pleasure of eating the local fruits and snacks that we brought from the market. We ate regional fruits that are a rare or even impossible find in the United States and Europe. A basket of raw sugar cane graced our table along with a plate of fruits such as aguaymanto, granadilla, and lima citrus. The sugar cane, when gnawed upon, presented a hint of sugary flavor, not overpowering or overtly present. Chewing on it like conejos (rabbits) the sugar cane has the perfect balance of sweetness and herbal notes, reminding me of a sweet celery. The lima citrus presented a hint of sour flavor, but was often lacking any overtly strong flavor profile.
Andrea shared her love of cuisine with us, and while Kevin and I love food in our own ways, we left with a new understanding of what cooking is all about. It is the love shared over cutting boards and hot stoves, until you are able to talk over a perfectly cooked meal. If you ever find yourself in the Sacred Valley, Andrea and the Mashua staff would be happy to have you. You will leave with a full stomach and a smile on your face, there is no place like it.
An unforgettable experience,
Tyrin Joiner and Kevin Nicolas