| Peru is a country with a rich and varied
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| | The Peruvian jungle is some of the most
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| cultural and architectural heritage.
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| | unspoilt rainforest in South America and
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| Facing the Pacific, it enjoys spectacular
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| | much of it is protected under
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| and varied scenery, including Lake
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| | international law. The only access to
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| Titicaca, the world's highest navigable
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| | large sections of the jungle (including
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| lake, and has a strong Inca and pre-Inca
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| | the few cities) is by boat or plane and
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| heritage, which includes the famous Lake
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| | so it feels very different to the rest of
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| Titicaca area, the Nazca Lines, and the
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| | the country - you get a real sense of
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| ancient Inca capital of Cuzco, with its
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| | arriving somewhere! The rainforest is
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| Inca Trail to the lost city of Machu
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| | home to a bewildering and spectacular
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| Picchu. It's a fantastic place for a
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| | array of wildlife, with more unique
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| holiday and in this article, we'll be
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| | species being discovered every year!
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| looking at some hints and tips to make
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| | Food and Drink
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| sure you can get the most out of your
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| | Peruvian cuisine is excellent and a real
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| holiday in Peru!
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| | highlight of any Peru holiday, with all
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| Language
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| | the regions having different
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| The primary language in Peru is Spanish.
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| | specialities. Coastal dishes owe a lot to
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| This is almost identical to the Castilian
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| | African and Spanish influences, tending
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| Spanish of Madrid, albeit with slightly
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| | to be quite rich and often reasonably
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| different pronunciation and a few
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| | spicy. Seafood is, unsurprisingly,
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| vocabulary changes. In the high Andes,
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| | excellent and anything with chicken is
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| particularly around Cuzco and Puno, many
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| | usually a good bet. The coast is also the
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| people still speak Aymara or Quechua (the
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| | birthplace of the national dish: ceviche.
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| language of the Incas) as a first
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| | This is a selection of fish pieces
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| language, although almost all will also
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| | marinated in lime juice and is absolutely
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| speak Spanish. Some English is often
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| | stunning - we urge you to try it even if
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| spoken in areas popular with
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| | you're not usually too keen on fish! Good
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| holiday-makers and in staff of services
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| | chicken dishes include aji de gallina -
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| that deal with international customers
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| | chicken in a spicy, creamy sauce.
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| (eg: airports, banks, etc.) will
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| | Highland dishes tend to be more simple
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| invariably speak some English.
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| | than coastal (and especially Limeño)
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| People
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| | cuisine, concentrating on the excellence
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| Peruvians are renowned even in South
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| | of the ingredients, but is just as
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| America for their friendliness and they
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| | delicious! Particular favourites include
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| are always keen to engage you in
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| | rocoto relleno (stuffed Andean peppers).
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| conversation. Even if they are hoping to
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| | These are the size and shape of the
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| sell you something they are still often
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| | peppers we eat in England but have a
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| curious to find out something about you
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| | rather spicy edge to them. They are
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| and where you come from. The British are
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| | usually stuffed with small pieces of beef
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| quite popular in Peru, although we still
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| | and vegetables, although most places will
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| have something of a 'Victorian'
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| | do them with just vegetables on request.
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| reputation; we are usually seen as very
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| | We'd also suggest that you try an alpaca
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| polite and efficient but somewhat lacking
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| | steak at least once during your holiday
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| in passion and, of course, quite unable
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| | in Peru: it's a kind of heavenly mix
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| to dance! The Peruvian expression for
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| | between pork and beef and has to be
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| being on time is 'A la hora ingles'
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| | tasted to be believed. Of course, for the
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| (English time) and if you try and explain
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| | adventurous then nothing will do but the
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| about the current situation on British
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| | Arequipa speciality of cuy - roasted
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| railways you are usually met with polite
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| | guinea pig! It's surprisingly good so
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| disbelief and an assumption that you are
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| | long as you can deal with the guilt...
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| just being kind...
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| | Rainforest cuisine features a great deal
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| Geography and Transport
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| | of fresh fruit - both on its own and as
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| Peru is split into 3 separate climatic
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| | part of main dishes. An unusual one to
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| zones: costa, sierra and selva (the
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| | try is chirimoya (which you can also find
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| coast, the mountains and the jungle). The
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| | in fruit juices and milkshakes outside
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| character and culture of the three areas
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| | the jungle). It looks a bit like an apple
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| is remarkably distinct and can give your
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| | but tastes like strawberries and cream!
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| Peru holiday real variation although
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| | Chicken dishes are popular in the jungle,
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| nowadays the country is inter-connected
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| | as they are elsewhere in Peru but tend to
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| by a good road network, some amazing
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| | be served with yucca (a kind of manioc)
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| railway lines and excellent air services.
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| | rather than the usual rice or chips.
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| The coast mainly consists of a small
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| | Of course, if you're on holiday in Peru
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| fertile strip along the Pacific which
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| | then you may well be wanting a couple of
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| merges slowly into the desert at the
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| | beers to unwind! Peru has several
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| foothills of the Andes. In the very north
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| | excellent national beers, probably the
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| and south of the country it is not
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| | best of which is Cuzqueña. All the beers
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| unknown for it not to rain for years at a
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| | are lagers but you can often get cerveza
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| time but complex irrigation systems (some
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| | malta - a kind of dark, hoppy lager which
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| of which date back to Inca times) keep
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| | is similar to an English Brown Ale. Peru
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| areas like the Pisco valley surprisingly
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| | is starting to make some good wines,
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| fertile. The Panamerican highway travels
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| | particularly reds but is not as far down
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| the length of the coast, making travel
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| | the road as Chile or Argentina in this
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| within the coastal region both
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| | respect. The country does, however,
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| comfortable and speedy.
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| | produce one of the great world brandies:
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| The Andes range covers the entire central
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| | Pisco. This is also the source for what
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| region of Peru, from north to south. They
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| | must be one of the world's best
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| offer some of the most spectacular views
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| | cocktails: the Pisco Sour. Made from
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| and some of the most interesting cultural
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| | Pisco brandy, egg-white, cane sugar syrup
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| experiences in the world. As mentioned
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| | and limes it is a great aperitif,
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| above, in many areas you can still hear
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| | although you may find yourself drinking
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| Quechua - the language of the Incas -
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| | more than just one...
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| spoken as a first language and the
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| | Also worth a mention is the fact that
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| spiritual ideals of Inca culture remain
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| | Peru is one of the only countries in the
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| strong. Today cities like Cusco combine
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| | world where the local soft drink outsells
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| stunning Inca and colonial architecture
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| | Coke! The local 'Inka-Cola' is bright
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| with thoroughly modern services but just
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| | green and very sweet but is very
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| a short distance away from the major
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| | refreshing and 100% Real Peru! Apart from
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| urban areas, life carries on in a way
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| | fizzy drinks, Peruvians love milkshakes
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| which would be instantly recognisable to
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| | (often known as yoghurt) and all kinds of
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| the Incas. The Andean areas are where
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| | fruit juices and these can often hit the
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| most travellers spend the majority of
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| | spot when you fancy a break in a shady
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| their time while on holiday in Peru.
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| | café.
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