“Half past eight in the evening and it is closing time in the large Bia Hoi behind Ho Chi Minh’s mausoleum, which locals know by its address, 19A Ngoc Ha, rather than its name.
The shouts of “mot, hai, ba – yoh!” (One, two, three – bottoms up!) are getting fewer and further between. An hour later the last red-faced patrons stagger out and the staff sit down for a quick meal before the final clean-up.
Ever been to a country and realised quickly that you will be planning a return trip very soon?
That was the case for Daniel Klein of The Perennial Plate. Daniel and his wife Mira have been travelling the world documenting their amazing food adventures on video and this episode shows why Argentina holds a special place in Daniel’s heart…
I am not a writer or a storyteller. I am a man of flavours and ingredients coming from a faraway land of a mystic culture and exotic products.
A few months ago, I had the opportunity to rediscover my own country of Peru. Through flavours I was able to understand a culture that I kept in my childhood memory, that influences my palate and is a part of who I am today.
Ok, so we know there’s a heap of amazing places to travel to, so why choose to explore Guatemala over all the others?
8. Really cool ruins
If you’ve ever fantasised about being Indiana Jones for a day or just love old, stone things, Guatemala’s ruins will blow you away. The most famous is coastal Tikal, which will impress even the most jaded traveller. Then you’ve got the remarkable ruins of Yaxha, Uaxactan and Quirigua scattered around the country looking fabulous. And if you’re up for a 5-day hike and a bit of roughing it, then El Mirador lies deep within the jungle and is believed to be the cradle of Maya civilisation.
It’s only in the last five or so years that mezcal has become well known outside of Mexico. And within this fiery nation it was seen as the drink of miners and Mexican cowboys (charros) for many years, so not considered very hip.
What does travel mean to you? We put that question to our friends, Daniel and Mirra at The Perennial Plate, and set them the challenge of showing us what it felt like to experience Intrepid’s grassroots adventures.
Having spent the past year travelling with Intrepid through 12 different countries, they’ve met hundreds of locals, uncovered unique and captivating stories and shot hundreds of hours of extraordinary footage.
In Africa, most action takes place on the streets and roadsides – people hawking their wares, kids running to and from school, friends hanging out just chatting. There’s always movement and there’s always food.
Day and night you’ve got people selling all types of snacks at traffic lights, on buses, at street corners and in roadside stalls. And a wealth of people buying them. For a true taste of Africa you won’t see in any guidebook, check out the following tasty treats.
Why have fountains flowing with water when they could be splashing about in the country’s national drink?
Yes, Peruvians are so passionate about their beloved Pisco that on the first Saturday in February they honour their famous cocktail with Pisco Sour Day. On this day each year the fountain at Plaza Mayor in Lima even pours with thousands of litres of the local brew!
If you can’t make it to this huge Pisco party, there is another chance to celebrate the iconic liqueur on National Pisco Day in July. And if you’re wondering what all the fuss is about, you can join Intrepid’s special Pisco Making Urban Adventure in Cusco to discover why this national drink has a way of bringing locals and travellers together.
When you travel to Peru, there’s no excuse to buy a standard soft drink when you’re out and about or to stick to the old vodka and soda when you’re at a bar. Peru has a unique variety of rehydrating beverages – here are the top five drinks you must try in Peru…
Pisco is to Peru what Vodka is to Russia – it is the national spirit. Pisco is distilled from grapes and is primarily produced in the towns of Pisco and Ica. You’ll find a Pisco Sour on any cocktail list in Peru and it’s a delightful mix of Pisco, lime juice, egg white and sugar syrup, shaken up with ice then topped with a few drops of bitters. You can even learn how to concoct the legendary cocktail on our Lima Pisco Making day tour. The combination of bitter/sour/sweet works very well… go easy though, the local bartenders are very liberal with their Pisco pouring!