July 14, 2013
The perfectly white kernels of Bolivian corn are about four times the size of ours; they look almost like beans. Surubi, a fish caught in Lake Titicaca, tastes like tuna steak, but juicier. It’s quite difficult to make peanut butter with no oil, unskinned peanuts, and a blender, but the kids work hard, slowly turning powder into a spread; when I take over I destroy the blender, and the result, which is yummy, probably has melted blender bits in it. I can’t identify at least ten percent of the food sold in the mercado central. But the carrots, bananas, strawberries, and yogurt all taste better here.