New jersey of Peru's national soccer team, made by British brand UMBRO.  Very classy, minimalist and elegant, with a retro look.  The phrase "Tailored by Umbro" associates the shirt with the tradition of quality and workmanship of English tailors.  I was able to put my name and number on this picture using an interactive application in Umbro's website, designed to generate viral traffic and buzz for the brand and for Peru's national team.

With my wife, eating at Ceviche 105, a very good Peruvian restaurant in Downtown Miami.

For the last 20 years, I've been looking for a rotisserie chicken place in the US that can deliver the same flavor as rotisserie (pollo a la brasa) restaurants in Peru.  Finally, my search is over.  Mami Nora's  could hold its ground even among the best pollo a la brasa restaurants in Peru. If you like pollo a la brasa and you are in Raleigh, you ought to try this place.

See my full review at Yelp.

Here are some pictures of Lima's Plaza de Armas, Iglesia de San Francisco and surrounding areas taken last weekend.  You can find more pictures in this Flickr set.

 

Picture taken during a sold-out game between local favorite Sport Boys and Universitario de Deportes.

Cook one large onion (diced) and a tablespoon of minced garlic in four tablespoons of olive oil until golden.  Add a can of tomatoes and cook in high after most of the water has evaporated.  Add two liters (8 cups) of fish or shrimp bouillon and bring to a boil.  Add 1/2 cup of rice and cook until rice is done.  Under medium heat, add 1 can of sweet peas, 1 can of corn, and 2 cans of potatoes, and cook for two minutes, stirring occasionally.  Add four eggs (scrambled) and two pounds of peeled and deveined shrimp and cook for three minutes.  Finally, add 1 pound of white cheese (queso blanco) cut in small squares, and one cup of evaporated milk.  Season with two tablespoons of oregano, and salt to taste.  Serve immediately.

This is my quick version of saltado de camarones (shrimp stir fry Peruvian style):

Cut one large tomato in cubes and half an onion in stripes.  Cook the onion on olive oil over medium heat for about three minutes.  Throw in the tomato and cook for another five minutes.  Set aside.  Cook 1 pound of peeled shrimp in olive oil over med-high heat for two minutes.  Turn heat to low and pour in the tomato and onion mix.  In a separate pan, pour 1/2 cup of red wine, two tablespoons of low sodium soy sauce, the juice of 1/2 lemon and one teaspoon of sugar, and heat until 50% of the liquid evaporates.  Finally, pour the wine sauce over the shrimp, stir and serve.

Seco (grilled tenderloin with cilantro-based sauce), mixed cebiche, tiradito (fresh raw fish with lemon and chili sauce), slow-roasted goat, dried meat with plaintains, and wood-fired grilled spicy mussels. In one of the pictures you can even see a glass of pisco sour, Peru's most popular cocktail.

Brief seaside stroll while waiting for Thanksgiving dinner time.  The resolution in the BB camera was not great, but you get the idea.