Inagural Dinner: Lake Titicaca

Hosted by Eric. Of course. We would expect nothing less. Nestled high in the Andes, Lake Titicaca (please, keep the snickering to a minimum) is located on the border of Peru and Bolivia. Because of it's isolation, it has developed it's own rich cuisine. Dishes are often dominated by meat and slightly spicy.

Menu
Appetizer: recipe coming soon!
Soup: 
Lake Titicaca Soup
Traditional soup made with quinoa which is a seed that comes from a grain-like crop thats closely related to tumbleweeds. Wha? Yes, tumbleweeds.
Main Dish: 
Lechon al Horno 
Roast suckling pig rubbed with huge amounts of cayenne and other spices.
Side Dishes: 
Fried Plantains 
Like a less sweet, less ripe banana that is rarely eaten raw. 
Spicy Roasted Sweet Potatoes
Dessert: recipe coming soon!
Cocktail:
Pisco Sour
Traditional Peruvian drink made with Quebranta Pisco, sugar, lemon and egg whites. Delicious!


Our first meeting was a total success! Every dish turned out phenomenally. In lieu of a suckling pig, we opted for a pork shoulder, which was a much cheaper option and equally delicious. And SUPER spicy! The recipe uses 1 cup of cayenne. For real.  It was excellent paired with fried plantains. The sweetness of the plantains helped to cool down the palate.  However, I think the Pisco Sour stole the show. After just ONE cocktail we were three sheets to the wind. Magically Delicious.