Cicciolina - Cusco

It's pretty, it's trendy, and there's no item on the menu I wouldn't want to try. That red-and-black mood-lit, smoking-lounge-with-no-smoking ambiance beckons, and there’s no way to resist snagging a Pisco sour and a seat at the bar.

It was still day one of acclimation, which entails feeling a little drunk and hung over all at once. Nothing cures a hangover like a Cheese Platter, and this one definitely hit the spot. The Andean cheese tastes like a very mild cheddar with the texture of fermented mozzarella and a touch of Parmesan thrown in. The brie is creamy, the Manchego crumbles smooth, and the blue cheese stinks it up in the best way possible.

Acclimation was our warm-up for the long hike ahead, and the BBQ Scallops were our sneak preview. The flame-kissed flavor was the ashes of a warm campfire, and the creamy avocado was sweet like a breath of mountain air.

The altitude was making me feel a little out of it, but the house-made Duck Prosciutto made me feel out-of-this-world. The thick, smoked slices are ripe with flavor, and the mango and curry vinaigrette was an unnecessary extra on a prosciutto that was too good for extras.

I loved everything I ate and it wasn't because of the Pisco goggles, but Cicciolina had yet to show me anything memorable aside from the prosciutto, I hadn't encountered anything truly memorable…until the Alpaca Carpaccio. Thinly sliced raw alpaca packs a powerful punch. The meat is clean and light like the tenderest beef but so much better. The huacatay oil enhances the boldness, the crunchy chilies carry a kick, and the goat cheese is the whipped cream on top.

I didn’t get to try too much in Cuzco, but if all acclimation tasted like alpaca, I could probably get used to any altitude.