Food offers a fascinating (and delicious) window into the soul of a country, and nowhere is this truer than in Peru. During my time here, I enjoyed tasting my way through the vibrant flavors of local markets and restaurants while immersing myself in traditional Andean culinary practices. One highlight was Pachamanca, an ancient, 8,000-year-old tradition where meat, corn, Peruvian hot peppers, and chincho leaves are slow-cooked over river stones in a pit dug into the earth. I discovered that river stones like schist are ideal for this method, as their low sulfur content enhances the flavor. Enjoying this meal outdoors, sitting on blankets under a canopy of stars, created a deep connection to the land. It’s a beautiful reminder that the most memorable meals are often those that ground us in nature and our surroundings, celebrating the natural beauty of the Andes.