If you started by slurping the syrupy Andean elderberry liqueur from the Andean Trujillo Melon like we did, everything got fun pretty fast because that liqueur is a lot stronger than it looks!
The theme of the appetizers was clearly, "We just got a new melon baller and we're not afraid to use it". The Avocado with Papaya was a pretty baller way to start; a glass of the smoothest, creamiest, ripest avocado balls I've ever had with an olive oil and lemon dressing that was out of this world.
Indio Feliz is as touristy as you'd expect considering Machu Picchu town doesn't have permanent inhabitants, but the menu does have native items like the Andean red trout, which is prepared in every possible way. Our Salmon Trout with Quillabamba Mango is filleted fresh, and the soft, sweet mango goes well with the fish. The Salmon Trout Meuniere meshed perfectly with a squeeze of lemon.
The Tender Beef Skewers were as tender as they promised, though "entire steaks on a stick" would have been a more accurate name. The beef was as medium rare as we wanted, with red peppers and onions, all nicely roasted. A little more salt wouldn't hurt, but it definitely hit the spot for some post-hike protein.
The Homemade Apple Pie has a flaky crust with soft, stacked apples. A little taste of home away from home, except the pie was more like a tart.
The Bistro style Creme Caramel is rich and firm but turns to cream in the mouth. This fancy French flan was made just right.
I wasn't expecting much from Machu Picchu tourist-town. My only hope was that the food would be good, but the fusion of Peruvian and French could really go either way. Indio Feliz definitely went the good way, and although it wasn’t the most authentic food in Peru, I definitely felt feliz for being a tourist at Indio Feliz.
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