People stories are coming for Chile and Argentina. As for Peru, most of our interactions were with other North Americans. However, most of that is from our bashfulness and still getting into the groove of traveling. I’ll be honest, I felt a lot like an outsider in Peru when we were in the Andes but that isn’t on the people of Peru. First of all, being a foot taller and five shades lighter than everyone makes it obvious that I ain’t from around here. Second, my insecurities about speaking Spanish prevented me from engaging with people on several occasions. Bashfulness won the day.
We’ve had lots of interactions with people in Chile and Argentina not just because people are more willing to talk to us but because I’ve become more comfortable with approaching people, my Spanish has gotten a bit better and I’ve simply accepted the fact that I’m going to embarrass myself so who the hell cares. If we were to go back to Peru tomorrow I would expect our experience to be quite a bit different that it was two months ago.
]]>As for the stomach, it is much better now though there were a few days of unpleasantness in Santiago. Regardless, I need to punch a new hole in my belt or I’m going to lose my jeans.
]]>Of course, I know what you mean, but here, I think they do a pretty decent job of not bugging you, at least at the airport.
]]>So sorry to hear about the tummy troubles! Just think of it as a diet, right?
]]>On another note: real chicha is made by chewing the corn. The enzymes in the saliva perform the same function as the hot water in a European-style beer mash: breaking down the carbohydrates into simpler sugars. Contrary to popular belief though, it’s not made with “spit”. The corn is given just enough chews to crack it open.
Here’s Dogfish Head’s version: https://www.youtube.com/watch?v=QSXpLjewfMo
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