Visiting the Northern region of Peru along the Pan-American Highway is often a journey that is missed by many visitors to Peru. Yet the area holds a number of hidden gems, by spending time here, visitors gain a better understanding of the advanced pre-Columbus civilizations that lived here for many thousands of years.

Many visitors to the area make the journey to see the pre-Inca ruins of the Lambayeque, Moche, and Chimu such as the Temples of the Sun and Moon in Trujillo, the spectacular complex of Chan Chan, the 'Valley of Pyramids' and the Royal Tombs of Sípan. All these wonders are truly marvelous and definitively mystifying. For more adventurous archaeological explorers there are a number of other sites that worth exploring.

Only 12 Km. from Chiclayo is the small colonial town of Lambayeque. The town is world renown as it houses the National Archaeological and Anthropological Museum "Heinrich Brüning", named after a German-Peruvian that moved to the region to understand native cultures and began to collect ancient artifacts in the early 20th century. This is arguably the most important museum in northern Peru. The museums' four stories house a collection of gold, silver, and copper objects from the several cultures that flourished in the region over the last 4,000 years.

50 Km. to the east of Chiclayo is the Batan Grande, nicknamed the "Pantry of Gold." The area served as religious and funeral grounds in the era of the Sican civilization. In 1937 sensational discoveries were made, such as the decorated Golden Tumis (ceremonial knives) as well as many other pieces from ancient Peru. Situated in the Milk River Valley, Batan Grande is located within what is now the Pomac Forest Historical Sanctuary, and includes around 30 dispersed pyramids. There is also a onsite museum that gives a useful insight into these fascinating cultures. Across the Milk River, the Japanese archaeologist Izumi Shimada uncovered two important tombs in the Parrot Pyramid, pertaining to high dignitaries and filled with numerous gold pieces. More discovers are made regularly as archaeologists still explore the area.

North of the city of Trujillo on the Pan-American Highway towards the "El Brujo" (the Witch) there is an archaeological complex formed by 3 pyramids called: Cao, Partida, and Prieta. A researcher called Junnius Bird found evidence of human occupation that is over 5,000 years old in the Prieta pyramid. In the Cao pyramid polychromatic paintings have been found on several levels representing prisoners, dancers, fishing scenes, war scenes, and depictions of Moche mythology. As well as this, in 2006 archaeologists found a complexly tattooed mummy dubbed the Lady of Cao and dated to be from around 450 A.D. The Lady of Cao, was thought to have been an important warrior or even an important Moche leader and this has caused archaeologists to reconsider their assumptions that the Moche society was exclusively male-dominant.

The Northern part of Peru is the path not often travelled, so if you are looking for something different and you have an interest in history - this is the place to start your Peru adventure.

lake titicaca

lake titicaca

lake titicaca

lake titicaca

lake titicaca

The Inca's lasting gift to the world, the potato feeds people all over the planet. Following the discovery of the New World, Spanish plundered the palaces, and their Galleons carried off gold and silver by the ton, but that was only money. The foods they took from Native American farmers would ultimately feed the world. Where would we be without corn, or chocolate, or potatoes?

Potatoes originated in the Andes Mountains of Peru, and had been cultivated by the Incas since around 5000 BCE. The Spanish brought them back to Europe where they were met with great reluctance. Potatoes weren't mentioned in the Bible, so God hadn't ordained them as "Christian food." Potatoes are members of the nightshade family; the plant is poisonous. Potatoes were fed to the inmates of asylums and prisons. Their wide spread acceptance came later.

They grow almost everywhere. Potatoes tolerate terrible soils and challenging climates. They are the first and only food to be grown in space. They grow almost anywhere, and produce generous yields when they do.

Potatoes are healthy food. Dieters avoid them because of the calorie content. They miss out on all the essential vitamins and minerals in the potato and its skin. They also miss out on some great taste sensations. Eat potatoes in moderation if you are dieting, but do try some of the potato recipes offered [in The Champagne taste/Beer Budget Cookbook]. Whether you're serving indoors or out, they will add something to your table.

FRENCH FRIES

French fries are available at even the finest restaurants. They're the mainstay of more modest restaurants, and fast food places. You can prepare great French fries right at home in your own kitchen. You can fry them in a deep pot of boiling oil, but boiling oil is messy and dangerous. They are worth it. When you taste homemade French fries, you will want to serve them again and again. Invest in an electric fry cooker if you plan to make French fries at home often.

French fries aren't French. They're an American invention. Thomas Jefferson is supposed to have served them at diplomatic receptions before potatoes became popular in Europe. Enjoy French fries; they're as American as apple pie.

4 to 6 medium potatoes

Canola oil

Heat the oil to boiling, about 325°F in a deep straight-sided pan. Better yet heat the oil in fry cooker designed for the process.

Peel the potatoes if you like. Wash them, and then cut them into 1/4" x 1/4" sticks. Let dry on a paper towel. Immerse them in the hot oil and cook for 17 minutes. Drain, salt and serve.

lake titicaca

lake titicaca

"Song of the Great Zimbabwe"

Across the African, winter's sky

In the Southern edge of Zimbabwe

Looking down from the Hill Complex

From on top, of an Ancient Rock

O'er the mountains steep--:

A, vista I've longed to see, resides

A site, I've longed to meet--;

Thus, dwells, within this African Valley,

Among the greatest of man's feats...

The great, Great Zimbabwe (Enclosure).

A million-stones, built these ancient walls

Some twelve-fathoms, fathoms high

That seems to reach unto the sky;

Some say: a fortress, and palace, it is;

And perhaps--, the legendary 'Ophir!'

#747 7/2/05

Silver and Inca Blood

In the Great Silver mines of Potosi--

(Inca Indians)

Conscripted mine workers

Carry

Quotas of ore--up hundreds of feet

Of rope laddered-steps

For don Francisco de Toledo

And

King Philip II, of Spain--;

A farcified vision to become

Rich--off Inca blood,

In the year--1571...

#744 7/1/05

Notes: (The Inca Empire): the assumption is often that the Inca Empire was a large enterprise of its self; a common mistake at best; complicated for sure; but for the most part, the Inca Empire was comprised of ethnic groups who were subjugated into the Inca Empire, similar to the Roman, which was a city nation [Empire] you might say, who subjugated the whole world into its Roman Empire; likewise, so did the Incas of South America. Thus, by treaties or threats of war, the Inca Empire grew with subgroups to a mighty Empire.

lake titicaca

If you haven't tried quinoa yet, you owe it to yourself and your family to cook and serve some tonight.

This cereal-like food was eaten for thousands of years by the Incas of South America, who worshipped it as sacred. And no wonder. It is one of the most nutritional foods in the world, higher in essential amino acids than wheat. Yet unlike wheat, quinoa is gluten free.

Although some natives of the Andes region where it originated also eat its leaves, most people eat quinoa in its seed or "grain" form. Happily, it's easy to prepare and cook in this form.

Quinoa is showing up on more supermarket shelves in the United States, Canada and Europe, but--depending on where you live--you might have to seek it out in a specialty or organic grocery store. Try to find a package containing seeds that have had their waxy outer coatings removed through rinsing or some other process.

If you buy quinoa with its coating still on, you must rinse it vigorously in a strainer, then soak it for several hours in water, then rinse it again. If you leave behind any of the coating, which is full of a bitter substance called saponin, your quinoa will taste terrible.

Fortunately, most commercially marketed quinoa sold in North America and Europe today has been pre-processed to remove the coating.

The easiest way to prepare quinoa is to cook it much as you would rice. Just put a cup of the de-coated grain in a saucepan and pour two cups of water over it. Bring the pan to a boil, cover, and turn down the heat to a low simmer. Let it cook for about 15 minutes, then remove from heat.

Your cooked quinoa should be light and fluffy, much like cooked rice; in fact, you can use it in almost any dish where you would normally use rice. Add your favorite vegetables, meats or seasonings and enjoy. My south Louisiana heritage is showing here, but I have to say that my own favorite way to make quinoa is in a jambalaya with shrimp and sausage.

If you would like to try baking with it, look for quinoa flour form in the store. You will probably need to combine it with something else such as sorghum flour or tapioca starch to get a good baking mix. Some cooks recommend a mix of 2 parts quinoa flour, 2 parts sorghum flour and 1 part tapioca starch.

Is there a gluten allergy sufferer in your life? Try making some special treats using such a quinoa-based mix and see how easy it is to bring baked joy back to the table.

lake titicaca