Author Archives: jacob

Tropic of Capricorn

Tropic Of Capricorn
The Tropic of Capricorn is one of the five major circles of latitude of a map of the Earth. It is 23° 26′ 22″ south of the Equator.

The Tropic of Capricorn is named because about 2000 years ago the sun was entering the constellation Capricornus on the December solstice. Now the sun appears in the constellation Sagittarius during the December solstice.

But, really, the great thing thing about this line is that it isn´t just an intangible point of reference…it means we are OUT OF THE TROPICS! Since Central Mexico, everytime we dropped in elevation we have been greeted by a high temperatures accompanied by heavy humid air and insects.
Tropic of Capricorn Monument

Now we are pedaling through an early Argentine spring and the weather is beautiful…a rarity for RTS.

Otro Mundo

The air offers very little oxygen, we ride along rivers of salt, pink flamingos rest on the shores, and llamas roam the land. The Magic of Bolivia: it doesn´t feel like another country as much as another world.

You might say we´ve found some backroads here in Bolivia
You might say we´ve found some backroads here in Bolivia
A sliver of salt river singletrack
A sliver of salt river singletrack
Found skulls, and skeletons buried inside the structure.
Found skulls, and skeletons buried inside the structure.
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Cholita Wrestling and the Witches Market

We have been enjoying our time in La Paz. Last night we went to the Titans of the Ring: Cholita Wrestling and saw some Bolivian Style lucha libre, including traditionally dressed women performing piledrivers on guys in oversized children´s costumes. Unfortunately, my camera died before the real “cholita” action began, but here are a few shots of the event.
[slidepress gallery=’cholita’]

We also took a stroll through the famed witch market where they sell llama fetuses, folk rememedies (Sean was offered San Pedro when he asked for something to help him with stomach illness), and “magical” figurines.

[slidepress gallery=’witches’] Continue reading

Homebrew, Inca Style: Chicheria

Throughout the andes, women make a homebrew beer known as Chicha. Generally, in the highlands they use corn and sprout the kernels before cooking it, and in the jungles they use various root crops and chew it first to help with fermentation. Here are a few photos of some chicheras (brewers) making a huge batch of chicha for a wedding in a small andean village in the Sacred Valley.

[slidepress gallery=’chicha’]

Top 10: Cuy Pizza & Other Gastronomical Oddities

Over the years we have definitely seen our share of strange foods. Peru seems to top the list so far.

While it has certainly been strange to see Cuy (Guinea Pigs) being eaten as a delicacy here in the Andes, for some reason, a Cuy Pizza strikes me as the most bizarre food I´ve come across.

Cuy Pizza
Cuy Pizza

A few others:

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    Eskimo Ice CreamAlaska: Eskimo Ice Cream (Akutaq): Whipped fat (traditionally reindeer, seal or whale fat), mixed with sugar, berries, and sometimes ground fish. We saw Crisco used more often when we were traveling through.
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    Canada: Reindeer & Moose: Both quite delicious. Many folks in the Yukon territory shoot a moose every year and because the animal is so large they have about enough meat to feed a small family for the year.
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    Mexico: Armadillo: We ended up crashing a night at the bombero station (firefighters station) in Mazatlan. The wives of the firefighters all sent them to work with food for a potluck they were having. One of them was proud to have brought barbequed armadillo. Was quite delicious.
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    chapulines-seller-2-bMexico: Chapulines (grasshoppers) and mealworms: Walking through a market in a tiny village in the state of Oaxaca, the locals dared the gringo to eat some grasshoppers. Fried in spices they weren´t so bad. Mealworms were also added to the dare, a delicacy to be eaten while the creature is alive (though also sold dried and spiced)
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    quail+eggsEcuador: Levanta de los Muertos (Raise the Dead): Another blended treat found in the mercado, said to be a cure for a hangover. Starts with alfalfa juice, then some beer or Pony Malta, some sugar, a puree of a fruit called borojo and for the delicious finale: 2 quail eggs shell and all, and a raw chicken egg.
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    grubEcuador & Peru: Suri: a large, plump grub that is food eaten in the jungle regions along the Amazon Basin. Prefer the mealworm to the suri. Check out the recent issue of WEND for a great story written about a culinary adventure in Iquitos, Peru. Even serve sloth at the markets there.
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    3253567470_6c9a91408cPeru: Jugo de Rana (Frog Juice): In the market of Arequipa you can get this delicious drink. You first choose a frog, the woman proceeds to smash it dead against the table, skin and disembowel before briefly tossing it in boiling water, then into the blender with maca root powder, some beer, juice, spices. Believed to be a powerful aphrodisiac!
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    cuyEcuador & Peru: Cuy (Guinea Pig): Not just a pet. It tastes like chicken they say, yet, the flavor resembled fish more than chicken when I tried it. Skinned and served whole, not much meat on the creature, gotta kind of nibble around its cheeks and fingers. And yes, in Cusco, they will put this animal on a pizza for you as well.
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    Peru: Alpaca Steaks: Taste much like beef. Low in fat and cholesterol. Found really only in the highlands of the Andes or in really touristy places.
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  • 10
    cf5Colombia, Ecuador, Peru: Caldo de Gallina: A flavorless soup with a boiled egg and parts of hen bobbing around, sometimes has black meat, ALWAYS has the absolute worst parts: feet, neck, organs. You can also get chicken feet and necks grilled up on the street.
  • Rumor has it that some other delicious treats we have to look forward to: Horse jerky, duck ceviche, deer pate, and beaver. Will keep you posted.

    Culinary Delights: MSR Stovetop Baking

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    We eat the same thing just about every day (rice/beans/onions/peppers), the only thing we have going for us is that by the time we finish riding we are starving, and anything becomes palatable. So when Goat´s sister came down to Peru for Goat´s birthday and baked him cakes on our MSR Stoves, we considered it nothing short of a gastronomic miracle.

    What was her secret? She used two pots like a double boiler, except in the bottom pot she placed sand to help disperse the heat, effectively making the thin aluminum pot more like a cast iron. Sand could also be placed on the lid for extra insulation. That and we had to patiently wait hours and hours before it was ready. And inevitably would vanish in seconds.

    A Few Days Back on the Road

    Getting back on my bike was more difficult than I expected. The month long hiatus had taken its toll, and I had acclimatized to sea level.

    We reorganized in Ayacocha, a small colonial town where the Shining Path, a Maoist guerilla organization got its start in 1980 with a philosophy professor at the university.

    Out of town, we quickly escaped the traffic and noise and found ourselves cruising up and down the contours of small tributary valleys. Giant agave plants curled over the road periodically giving it a tunnel like effect, and the Nopales cactus crammed in with scrub brush and thorny trees. The landscape seemed to open up, a noticeable change from the wall of jungle in Central America and the steep climbs throughout the Andes. Still, it was not flat, we were climbing and dropping 100 meters a pop, but it doesn´t take long in the Andes to get the feeling that every mountain requires a 3,000 meter climb to cross over.

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    As we passed by small village huts, children with dirt and snot smeared across their face would yell, “Gringo Gringo.� with great delight. A phrase we hear hundreds of times a day, sometimes laced with venom, but for the most part, good natured. Goat was riding by and heard the mom tell them, “Hey that´s not nice, say hello.� And then the kids started chanting, “Hola Gringo, Hola Gringo.� Further up the road a farmer waved him over excitedly, holding a bag of coca leaves with a green oozy smile so full of leaves he couldn´t manage to say anything comprehensible. He wanted Goat to be as happy as he was and encouraged him to take a chew.
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    By the end of the day, I was beat and ready to camp. Goat had found a spot tucked behind some fields where nobody except for a few wandering dogs would come upon us. We set up camp before dark and enjoyed the clear skies and beautiful weather, refreshing, like California in early spring. A thick layer of clouds were creeping over an adjacent mountain range, displaying red and orange hues as the sun set.
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    We steadily climbed up a smooth valley, hey fields and crop covers all covered the hillsides in a golden hue. A large gathering was happening at a tiny one chapel church and I stopped to take some photos and enjoy the revelry. A huge 20 something piece band from Ayacucho was drinking outside the church, and everybody in the town seemed to have a drink in hand or were already too drunk to keep hold of one.

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