Whole Alpaca Served SIX Ways in Peru!! Extreme Andes!!

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1. TACUNI CAUMA (MOUNTAIN RANGE) / CHILITIA
ADDRESS: Frontier of Moquegua with Arequipa
INTERVIEWEES: Franklin + Gianina

ALPACA KIDNEY CEVICHE: Chop tomato, onion, mint, yellow rocoto (Peruvian hot peppers) and mix it up with chopped raw kidney and raw spleen. Add lime juice.

ALPACA HEAD SOUP: Boil head and skin. Add oil, garlic, onion, cumin, salt, and celery. Cook for 30 minutes.

BLOOD SAUSAGE: Clean the alpaca intestines. Stuff them with a mix of blood, corn flour, and salt. Boil intestines. Serve with boiled heart and liver.

CANCACHO (ROASTED ALPACA): Marinate the alpaca with salt. Add the smoker and slow smoke for 2-3 hours.

CHICHARRON: Chop the leg meat and ribs. Marinate with garlic, lime juice, salt, and cumin.
Lightly fry in a clay pot.

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Hey, Im Sonny! Im from the US but Ive been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

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