What a birthday celebration.

I planned a trip for my husband’s and my birthday. Peru was definitely on the bucket list so off we flew in a driving rain storm, landing Friday night in Lima after 5 gruelling hours of turbulence and one man who spoke in a megaphone voice for over 7 hours.

The flight attendants could not quiet him or make him sit down during the turbulence. He said he found being tossed about exciting. “Some people go on roller coasters, I like to fly in turbulence.” No one could believe that he was not restrained. Anyway…

Continuing with our disembarkation…we were met at the airport and whisked off to the Marriott in the beautiful Miraflores district, with a view of the ocean and a king size bed with Pima cotton high thread count sheets. This was heaven after a long flight.

It was 11:15 pm and we could not resist heading across the street to the Larcomar shopping mall, comprised of three terraces carved into the Miraflores cliffs. overlooking the beaches of Lima.

We had a table with a full frontal view and toasted the beginning of our journey with numerous Pisco sours, seafood ceviche and a delicious grilled lenguado (local flounder). The food is so fresh and amazing.

Sleep came easily and we started the day, enjoying an amazing Peruvian breakfast. David was presented with a birthday cake and serenaded by singing waiters in English and Spanish to double the humiliation.

The guide arrived at 9:30 am to steal us away on a phenomenal culinary tour of Lima which is quickly becoming one of the culinary capitals of the world.

The tour started at a local roastery in Barranco. They hand-pick the coffee beans daily. The passionate owner, David Bisetti, explained the process to us.

Barranco is the bohemian district, home to artists musicians and the city’s top art galleries. We toured the colonial streets and passed by a Starbucks…no evidence of the pervasive Starbucks green anywhere as the city has to stay true to the original architectural integrity.

From there, we hopped over to the traditional market in the San Isidro district to sample exotic fruits and local products such as the fresh seafood…octopus, flounder, scallop, crab claws and crayfish.

We then hit up one of the city’s best seafood (cebicheria) restaurants, Embarcadero 41 Fusion in the Miraflores district.

We learned how to make the perfect Pisco Sour (pisco party at our apartment upon our return). Just remember 3,1,1,1. Recipe at the end of my post.

The chef then took us step by step while we made ceviche. It was unbelievably delicious. Did you know that the acidity in 1 key lime “cooks” the raw fish in 2 minutes.

Our last stop was awe inspiring. We ate at La Huaca Pucllana, a world renown restaurant and international celebrity haunt within a pre-Incan archaeological complex. This ceremonial center was built more than 10,000 years ago by nomadic fisherman and farmers. It was only unearthed 33 years ago. For many years, it was a popular motocross racing hill.

Of course, passion fruit sours were awaiting our arrival. We consumed a variety of seafood dishes, including baked scallops with melted parmesan, grilled octopus with potatoes (there are 5,000 types of potatoes in Peru and over 300 variants of corn). Also, raw salmon with yellow smashed potato and avocado and fried yucca in a divine pepper sauce. We were then presented with 4 different desserts and a Chicha morada.

A shout out to our fabulous tour guide, David Carlos Candia Olana. Not only is he personable, knowledgeable and passionate about food, but he is adorable. If in Lima, you must tour with David.

I am usually anti-tours, but we had a group of eclectic and charming people. A 27 year-old medical resident from Australia, a lovely couple from Vancouver, a Thai family who live in Washington D.C. and have 2 Japanese restaurants there and an adorable couple from Argentina who just started a line of baby clothing and manufacture in Lima…we had a blast so, so much for being a groupie snob.

We then wandered through the Lima Mercado Artesanal, Parque Kennedy, Parque del Amor with Gaudi like sculpture  and ended up at our hotel.

We are gearing up for a birthday celebration at Virgil Martinez’s, Central Restaurante, considered one of the top 50 restaurants in the world (#15).

I will sign off and head for a high colonic before dressing for dinner.

Please note that I am posting now as I do not think I will have an internet connection in the Amazon…flying out tomorrow for 3 days. Hope for the best that you hear from me and I am yellow fever and malaria free.

Perfect Pisco Sour

• 3 jiggers of Pisco
• 1 jigger of freshly squeezed key lime juice
• 1 jigger simple syrup
•  1 jigger of egg whites

Combine in shaker. Shake vigorously (up and down motion imperative!) Add ice and shake again. Pour 1/2 the liquid in a glass and shake again to remove the egg whites from the sides of the shaker. Fill Glass and add 3 drops of bitter. You are set to party.