What to Eat: Riga
Traditional Latvian food is heavy, so while we did our best to try most of the items on our list, our stomachs just couldn’t handle it all. Instead, we switched out some of our plans for lighter fare (think: beet salads) or food from cultures that heavily influence the cuisine in Riga and still managed to indulge a few too many times.
Salmon Roe: This is not a traditional Latvian dish, but it was my favorite that we had in Riga. If you get the chance to go to Uncle Vanya, try this (served with thin potato pancakes) and one of the soups. It could’ve just been that we were starving, but this was easily my most memorable dish on our trip (including the other cities we visited).
Bacon Rolls (piragi): These rolls are shaped like half-moons and stuffed with onions, eggs, and bacon. You can get them at pretty much any meal. (more…)
What to Eat: Lima
Pisco Sours: Pisco, fresh lime juice, bitters, and sugar topped with an egg white. This is a drink for those ready to embrace their time in Lima. If it doesn’t come with these ingredients as a base (some may add chicha, coca leaf, or gooseberries) then they aren’t making it the Lima way.
Sandwiches: I realize how this sounds. Sandwiches are a typical meal for Peruvians, breakfast , lunch, or dinner. The best, melt-in-your-mouth, crave-in-the-middle-of-the-night sandwiches are found at La Lucha. There’s always a line and it’s always worth it. Wash it down a fresh fruit juice made of whatever concoction you can come up with on the spot.
Causa: Think yellow mashed potatoes – only these are made with olive oil, aji amarillo, lime juice, and avocado. Now stuff them with fish (or a meat or hard-boiled egg), mold them into cake-shapes, and eat them cold. This is a causa and it is delicious.
Ceviche: Fresh fish, peppers, lime juice, and salt. This is basically Peru’s national dish. You cannot go wrong. (more…)
What to Eat: Quito
My favorite thing to eat in Ecuador was raw dark chocolate, hands down, which you already know because I dedicated an entire post to its goodness. The key is to find dark chocolate from a café or chocolatier that only sells chocolate harvested and formed in Ecuador. It’d be silly to go to a country with top quality, award-winning chocolate and consume chocolate from somewhere else. Equally silly would be to douse it in sugar and milk (milk chocolate) or even more sugar (white chocolate) and pretend that’s good. Sure, it’ll probably taste better than Hershey’s, but when you’ve got the option to have the best chocolate in the world, you should choose it. If an actual bar of chocolate isn’t your thing, look no further than hot cocoa, cacao tea, or truffles to satisfy that sweet tooth and give you a taste of the country’s exports. (more…)