We were only in Aguascalientes for one night at the foot of much of picchu which allowed us to full days at the sacred site of the Incas. There are many wonderful luxury resorts here but we chose to stay at Sumaq right on the river just about a 2 minute walk from the center of town which is supposed to have some of the best food in the area and boy were the reviews correct.
The complimentary pisco sours were smaller but still excellent and Samuel seemed to gobble down all of the plain bread with the Huacatay Herb butter.
I preferred the cheesy flatbread with seasoning as well as the delicious cheese straws.
They gave Samuel a special vegetarian menu which was quite varied and quite impressive and they actually brought him a different amuse even though both of them were vegetarian. His was a simple tomato salad with eggplant and capers and Sam raved about the saltiness from the capers. Ours was a local wheat salad which we have all come to love especially since local quinos is found everywhere.
We chose a bottle of red blend from Tacama, Seleccion Especial 2015, Which was a smooth delightful combination of Petite Verdot and Tannat with lots of fruit forward flavor. The Peruvian wines tend to be a little less expensive than other South American options so we have come to love them very much during our stay here.
There was a choice of about 5 or 6 ceviches all made with local trout so I chose the Ceviche con Tumbo, An exotic jungle fruit which was combined with coriander crunchy corn sweet potatoes Indian corn and had shoe string fries of sweet potato on top with one very hot red Chile pepper slice and coriander micro sprouts; It seems that each day I find a completely new ceviche to put in my favorite list. Will chose the Ceviche de Trucha con Savored Andinos, which incorporated ND and flavors into the trout with piquillo pepper cream.
Samuel started with a Quinoa Tabbouleh which he declared his new favorite food on Earth which came with Andean Paria cheese tomato Olive oil and lime. His main course with it was a gnocchi in a tree tomato red sauce with basil that was out of this world; the gnocchi were filled with mozzarella and eggplant mousse.
Will chose the Adobo de Res, Which was a veal stew cooked for hours with a spicy marinated and Peruvian pumpkin risotto with bell peppers, Well I devoured my tasty Lomo de Alpaca, A grilled tenderloin of alpaca with a bearnaise sauce and local grilled mushrooms smashed potatoes and sweet peppers with grilled green beans. The meat came sliced and was crunchy on the edge and only one piece was a bit chewy as you got to the center it was more and more tender and delcious.
Dessert is included here and there was no way on Earth that Samuel was not having the Fondant de Chocolate with strawberry coulis and Vanilla Ice cream which was gone before I even got a chance to look at it, but luckily you can check it out on Facebook. Will loved his Arroz con Leche, a rice pudding but here with Pisco mosto Verde and iced chicha morada which is a purple corn liquor famous in the area. It was topped with a Quinoa caramel. I went for the Fantasia de Lucuma which had foam, warm coffee sauce a mousse of the exotic fruit along with ice cream.
All delicious and wonderful but we had to get to bed to head backup to the heights to climb MacchuPichu you once again.
