CHICAGO-
Always drink bottled water, never use ice cubes, stay away from the salad. Those are some of Joan Peterson’s tips for smart eating abroad.
Peterson has written eight “Eat Smart” guides, with books on Brazil, Turkey, Indonesia, Mexico, Poland, Morocco, India and Peru, ($13-$14, published by Ginkgo Press). The books are designed to help travelers decipher menus, navigate food markets and enjoy international culinary adventures without getting sick.
Peterson stresses that avoiding tap water is key to staying healthy when traveling in developing countries. “That’s the surest way not to get into trouble,” she said in an interview. “It’s the bacteria and other ills in the water that cause most problems.”
In addition to drinking only bottled water and keeping ice cubes out of your drinks, you should brush your teeth with bottled water and avoid salad or any other food that might include raw fruits or vegetables that might have been rinsed in tap water, even if you’re dining in a well-appointed place, she said.
“I have had salads in some very elegant restaurants and found that they do have some problems,” she said.
As for street food, “I tell my readers they should avoid it unless they have some knowledge of a particular vendor,” she said. For example, if you notice a food stand with a line of customers, “you can make the assumption that the food is good because people are eating there in droves.”
On the other hand, just because the locals can tolerate something, doesn’t necessarily mean you can. “Your intestinal microbes are different from someone who’s grown up there, who might be immune to certain things,” she added.
If you’re game to try the local cuisine, Peterson advises doing a little research beforehand about the region’s specialties so that you know what to order and what things are called, especially if you’re ordering off menus with no English translations. If there are items you’re squeamish about–like animal organs–you might want to look up the words for heart, kidney and the like before you leave home.
Other ideas from Peterson for getting a good local meal include looking around the dining room to see what others are eating; asking the waiter for a recommendation; asking if you can peek into the kitchen; or asking the staff at your hotel for recommendations. Some restaurants in Asia even have plastic models of menu items.
In her most recent book, about Peru, Peterson notes that the local food incorporates many different flavors and ingredients, from hot peppers to tangy fruits to seafood, as well as culinary traditions from many different groups, including Spanish colonists, African slaves, and modern Asian immigrants. Peru’s national drink, pisco sour, is made from brandy, lime juice, sugar and egg white. Potato dishes include papas a la Huancaina, which consists of boiled potatoes, sliced lengthwise and arranged on lettuce, topped with a creamy, spicy sauce and garnished with hard-boiled eggs, olives, pepper slices and rounds of corn on the cob. Aji de gallina is shredded chicken in a flavorful cheese sauce with ground walnuts.
Peru is also famous for its ceviche, which is marinated raw fish. But is it safe for American travelers to eat raw fish in Peru?
“Bordering the Pacific, Peruvians have access to the freshest of seafood and fish, and make ceviche quickly and eat it right away,” Peterson said. “They wouldn’t think of letting it sit around once made.” On the other hand, to be safe, you’ll want to have ceviche that’s made fresh in a restaurant, and stay away from ceviche sold by street vendors or in markets where you can’t be sure how long it’s been unrefrigerated.
For more information about the “Eat Smart” series, visit .
