Peru was pretty much along the lines on Ecuadorian food – heavily influenced by the indigenous Andean population with western dishes only really reching the menus in the most touristy places (Cusco) or the cosmopolitan areas of Lima and other large cities.

The Andean speciality, as you may have heard, is cuy picante (spicy guinea pig). Sold at all farmers markets, this furry little thing graces the plates of locals at festivals such as Chorpus Christi and local festivities. I suppose like a peruvian version of a Christmas Turkey. The picante is a spicy sauce added to the potatoes, and the cuy is flattened and then deep fried. I had a bad experience of a starved rat of a guineau pig deep fried in the same oil as fish and boiled potatoes with a dry skanky sauce. Oh well, that’s what happens when eat it for three dollars.

Cuy picante (from google!)

Obviously a coastal influence, like the Hondurans, the Peruvians love to eat ceviche which is raw fish (generally whitefish from the sea but sometimes shellfish). It is soaked in lemon, onion, coriander and chilli and makes a great seaside snack. You will find many cervicherias in coastal towns and it is more often than not the starter on an almuerzo menu (the set daily menu for lunch). Normally served with a lump of sweet potato, a chunk of maize and some seaweed. ¡Me gusta!

Fran and I experienced one too many cheap and nasty almuerzo (set lunches) with experiences such as fish soup with no evidence of fish meat (it had all been used in the ceviche) and had been boiled so much that fish eyeballs were floating round. Truly gross. Also, a dish seemingly only found in Arequipa, and explained to us as “meat soup” was Chaque - the meat was small, round and rubbery, and after one piece I concluded that it was intestine. Rank. Why oh why?!

Chifa was popular in Lima – Chinese menus for a few dollars which get you wonton soup, a fried rice (arroz) or noodle (tallarin) and a bottle of pop. Cheap, nasty, but safe.

Puffed giant corn, or “Giant sugar puffs” as I liked to call them can be found on all streets and especially at bus stations as this a popular bus snack.

Pisco is a popular liqour in Peru. Made from grapes, it’s not too tasty on its own (or more likely I just had the crap stuff) but when mixed in a “Pisco Sour” it is a refreshing cocktail of Pisco and lime http://en.wikipedia.org/wiki/Pisco_Sour

Not really a lot to write about here I’m afraid. Primarily because we spent most of our time on Utila, an old British island used as a base to rescue slaves from the American civil war. As a result, the place is overrun by backpackers and staple diet is beer, namely the popular Salva Vida and its more palettable sister from the same brewery called Port Royal.

Wander along any street and you will be finding street food such as baleadas (flour tortilla with chicken, beans, whatever you want) kind of like a big flat savoury pancake. Tamales – originated from Mexico, these are corn meal wrapped in bana leaf and then steamed. Makes a tasty savoury breakfast and is often mixed with chicken or veg. You’ll see many a local wandering round with a banana leaf wrap of corn meal in his left hand.

Honduras doesn’t really have a great deal of fertile land and the crops are similar to Guatemala. The main export is Bananas. Lots of them. Check the next pack of bananas you get from the supermarket and see where they came from – maybe Honduras! They also grow a banana verde (Green banana) which is plantain – a carribean fruit which tastes like a cross between a banana and a potato, but looks like a big green banana. Personally I think it’s gross, but once again, if you like it then you can survive for a week on a dollar it’s so cheap.

Tastiest thing I had in Honduras might have been ice cream with melted snickers. A traditional dish said to originate from Clapham Junction in London – the capital city of England.