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Pacha Papa Review
If you've been putting off trying the famous Andean dishes of guinea pig or alpaca, then wait no longer. This fabulous restaurant is hands-down the best place in town for Peruvian food. Modeled after a typical Peruvian open-air quinta, wooden tables are scattered around a large patio. The menu takes influences from all over Peru, and the waiters are happy to explain what makes each dish special. Try the delicious anticuchas de alpaca, skewers of tender alpaca meat with local spices, and don't miss the sensational adobo de chancho, a tangy pork stew with meat that melts in your mouth. For a special treat, go for the underground-oven baked pachamanca, a stew where different types of meats are slow roasted together with potatoes and aromatic herbs (pacha is Quechua for ground, manca means pot). This dish, as well as the cuy, has to be ordered 24 hours in advance, so plan ahead. This is a great place to go for breakfast as well, with fabulous fruit juices.
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The last leg of an eight month rtw which started in Japan, Cambodia, Laos, Thailand, Germany and Austria...details about our other legs are at www.greenleycoffeebreak.com.
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This is a continuation of my report on the Argentina forum, Salta.
Below is a cut and paste from my blog, edited with details of costs and names of hotels for people who may be interested.
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