Ceviche and Inca Kola

In 2009 I ventured to Peru with 16 college students, 1 faculty member, and 2 tour guides for a 14 day study abroad program with the University of South Carolina. As the program assistant, I handled the finances, student concerns, escorted the group on all excursions and classes, and I counted to 16 a lot.  Not a bad job, huh? It really was a fantastic group and an incredible program. The geography professor that taught the class had been a Peace Corps volunteer back in the 70s so he was up for all kinds of adventures.

Me and part of our group at Machu Picchu in May 2009

So last night when I was browsing Open Table for a restaurant and came upon the Cafe Secret Cocina Peruana, my hubby and I decided we should give it a try. Although the service was a tad slow, the food was authentic and savory. We agreed to go 100% Peruvian beginning with our beverages – a pisco sour and a diet Inca Kola. To start we had papitas and yuquitas, which were fried potatoes and yucas served with hard-boiled eggs and olives in a really yummy sauce.  For dinner Hubby got ceviche with shrimp and sea bass, while I had pascado sudado, a spicy dish (my mouth was on fire) with snapper, onions, and tomatoes served with quinoa. The meal brought back fond memories of a great trip and it was great to share it with Hubby.

These are traditional Peruvian ingredients that Cafe Secret uses in their dishes.

Me eating pescado sudado

Shrimp and Sea Bass Ceviche

Diet Inca Kola – it kind of tastes like bubble gum.

Cafe Secret on Urbanspoon


2 thoughts on “Ceviche and Inca Kola

  1. Pingback: How to be Global from Home « Global From Home

  2. Pingback: Global from Oklahoma « Global From Home

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