LIMA, PERU - Peru is home to more than 3000 types of potatoes. That's according to Peruvian food enthusiasts who are justifiably proud of their starchy diversity. Surprisingly, potatoes don't dominate the national cuisine: a strong influence of Asian culture exists throughout Peru. Chinese immigrants started arriving in Peru during the mid-nineteenth century as indentured laborers, followed by a significant influx of Japanese immigrants in the early twentieth century. Both cultures have assimilated, blending their traditions with the existing mix of Spanish and pre-Spanish traditions. The result is abundant use of rice and eastern spices and peppers. The result is greater than the sum of its parts.


Peru has several of the top-rated restaurants in the world. Not 'good-for-South-America' ratings, but truly world class. Peru has recently had the top-rated restaurant in the world, and consistently have several in the top 10. Swarthmore coach emeritus Tor Hotham, team-patron-saint Nancy Hotham, and former central defender Harrison Hotham decided to test that reputation and sampled three of Lima's best restaurants, including one that served 13 courses. After a six-hour food coma, they rallied and headed to the next restaurant. All accounts are that the food lived up to its reputation for being greater than the sum of its cultural parts.  It's a great source of pride to the locals, who are quick to point out that there are more than 4000 types of potatoes in Peru.


Corn is also a staple, sometimes as an in-between-meal snack. Semi-popped corn called Cancha, served as bar food and aperitifs. Crunchy and salty, it's no doubt the local beverage industry's best friend. Jurassic-sized corn kernels also mix in with many rice side dishes with the characteristic Amer-Asian flavors. 
 
Rumors that guinea pig are a dominant protein staple seem to be exaggerated a little bit: it's much less common than beef, chicken and seafood. Assistant coach Ciaran Dalton claimed to have eaten a guinea pig burger, but had no proof show that he had.


On the Lima swing of our tour, the team was privileged to experience everything from Chifa, the ubiquitous Chinese-Peruvian eateries, to fine dining on a gastro tour, where we visited three restaurants and a chocolatier. The highlight was a visit to Huaca Pucllana restaurant, which is nestled in a 2000-year-old archaeologic site. It very well could be the most beautiful dining atmosphere in the world. Some of the offerings included potato jewels with caviar and avocado—remember that Peruvians have more than 5000 types of potatoes.
 
Noticeably absent from typical lunch offerings were sandwiches. Seco De Carne, a beef stew with potatoes and cilantro is preferred. Did I mentioned that Peruvians have more than 6000 types of potatoes?


A highly scientific survey of Swat Soccer players showed that the consensus ranking of local foods were 1) Chifa 2) Limo Saltado (imagine Steak Frites with asian influence), and 3) Ceviche. When asked his impression of Peruvian food, Swarthmore Junior defender/midfielder Shlok Kaul remarked: "Golly".