From the Beans to the Bar

With the departure of Kyle, Shea and Dave our intimidating street gang of 7 dwindled to 4. This may seem to be a less impressive number, but the ferocity of the members made up for it.


We spent our last two days together as a diminished gang making sure we didn’t lose our street cred as Cusco’s toughest and buffest.
We feasted on guinea pig, and roamed around Cusco’s closest ruins site called saqsaywaman, which is pronounced “Sexay Whoa-man” to the delight of our immature little minds and even found time to check out Cusco’s very own 12-sided Incan brick- of which Cusquenens are inordinately proud.
We spent our last day together at the Choco museum, making our own dark chocolate and learning about the process of chocolate from Cacao tree seeds to our mouths.
It was a very sweet ending to a wonderful trip with Nick and Pla, and afterwards though we didn’t have their friendly presence we had grown to rely on, we at least had rich dark chocolate to comfort ourselves with.
We were given a variety of fillings with which to create our own chocolates. My favorite turned out to be a peanut, sea salt, powdered sugar, and Coca combination that is just as addictive as the ingredients would imply ☺
Tom’s favorite was a combination of powdered sugar and cacao nibs. As his bag of chocolates is disappearing just as quickly as mine I would guess that his are as equally addictive without the benefit of the coca as an excuse.
Disclaimer-I’m just kidding about the nature of the coca leaves, they are weaker than caffeine.

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I think of California as officially "home" but can usually be found a lot closer to the equatorial belt. After finishing a Masters program in 2011 I found myself trying to decide between a couple of different high-powered career options. I decided I wasn't quite ready to "grow up" and went with an entirely different plan which involved selling off everything I owned with my partner Tom and buying a one-way ticket to Colombia. Our plan was to travel "Till The Money Ran Out" and then go home to start our grown-up lives. Instead, we started our own app development company on the road and have been criss-crossing the globe, traveling, working, eating spicy food and refusing to "grow up" ever since. You can find me on Twitter, , Facebook or send me a message using our About Us page.

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5 Responses

  1. Rebeca says:

    OK, that picture of Nick in the poncho is way too funny. Plus, why do they leave the head on the guinnea pig? Luis promises to keep these little guys at our new house for food, but I am definitely not into leaving the head on!

    How fun you got to make chocolate!

  2. Chris says:

    haha…awesome pictures! I would love to join you guys and have a guinne pig with you! 😀 how do they taste?
    hugs from austria and take care

  3. dad says:

    hi guys my total respect to you all……. in the way you survived and adapted to the south-american experience with hairs and all………….
    Soooo happy to read that you see with your open eyes and taste many flavors new to you all.
    but what a great trip and more power to you all!!!!! Stay healthy and don’t forget to have some tasty anticuchos that you buy from the side of the street from the anticucho lady with some good fresh choclo and steamy potato. good luck and keep it up!!!!

  4. Jill says:

    That picture of Jenny eating the guinea pig, and the one of the whole rodent is awesome.

  5. Nick says:

    oh Pepito, you will have a special place in my hearts (and stomach)

    I’m still trying to figure out that rock…

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